Inside Outside Cinnamon Rolls

Taycier Elhindi

Quarter Cup Kitchen

Hiiii QCK ❤

How’s it going?

Listen, fall is sliding in fast here in Minnesota, and I’m feeling the whiplash more than ever this year. I love noticing how the body syncs with the seasons—I can feel that natural pull to slow down and turn inward.

For me, fall has always been indulgent. It’s foggy morning walks with hot coffee, longer and hotter showers, slower music humming in the background. Every year, it brings baking back into my life. Romcoms, too.

Here at home, fall is short and sweet—a quick transition from the chaos of summer into the rhythm of everyday life, right before the holiday season swoops in and sweeps us up. It’s beautiful and fleeting, and I think that exact impermanence is what makes it so special to me. I just want to savor it, to really honor it while it’s here, so when it leaves, I don’t feel like I missed her.

And for me, savoring fall starts with tradition #1: cinnamon rolls.

I make them every year for my friends. They show up through the winter, but this is when they begin. They’re an all-day labor of love— starting in the morning with a cup of coffee and an impulsive text to the group chat: “I’m making cinnamon rolls, if anyone wants to come grab one later today.” Thankfully, the replies are almost always yes.

Then it begins. Mix the dough. Let it rest. Roll it out. Fold it up like a croissant with layers of buttery cinnamon and brown sugar. Rest. Repeat. Rest again. Place the rolls in the pan, let them rise, another cup of coffee for me. A generous pour over of warm heavy cream before baking until they’re golden brown and pillowy soft. Smear on a layer of honey–cardamom cream cheese frosting.

Finally, I send the follow-up text: they’re ready.

The door opens, friends pour in. We turn on a movie or just let the chatter fill the house while everyone digs in. And then the moment, with my whole house smelling like butter and cinnamon, of knowing it’s a labor of love that’s always worth it.

The Recipe:

Now, I’m super picky about cinnamon rolls. Why should we have to suffer through a dry outside part just to get to the warm, gooey middle? Shouldn’t the entire roll be the objectively best part? In forming this recipe, I had lots of criteria. So here’s why it works: First, the layers. You’ll notice that I laminate the dough a couple times to give it that flaky, croissant like texture, but it also incorporates several generous layers of gooey cinnamon sugar filling through the whole roll – yum. Then there’s the heavy cream – this isn’t really a new or profound trick, but it’s a dang good one. If you really wanna get into it, you can add in some extra cinnamon, sugar & butter. But either way the result is a roll that’s soft, moist, & flakey from start to finish.

Prep: 4 hours

Bake: 20-30 Min

Category: Baking

Servings: 8-10

The Dough

1 cup warm milk
2 1/4 teaspoons active dry yeast use rapid rise
1/2 cup granulated sugar
1/2 cup softened unsalted butter
1 egg
1 teaspoon kosher salt
4 1/2-5 cups all purpose unbleached flour
1/2 cup heavy cream, warm

The Filling

1 cup butter unsalted softened
1 1/4 cups packed dark brown sugar
3 tablespoons ground cinnamon
1/4 teaspoon kosher salt

The Frosting

6 oz. cream cheese at room temperature
1/4 cup butter softened
1 teaspoon vanilla extract
3/4 cups powdered sugar
3/4 cups brown sugar
1 teaspoon cardamom or cinnamon
1/4 teaspoon kosher salt
1-2 tsp heavy cream or milk, as needed

Directions

Activate the yeast: Warm 1 cup milk to about 110°F (it should feel warm to the touch, not hot). Pour the milk into a small bowl and sprinkle 1 packet (2 ¼ tsp) of active dry yeast over the top. Do not stir. Let sit for 5 minutes, until the yeast looks foamy and bubbly. (This means it’s alive and ready! If it doesn’t foam, your yeast may be expired or your milk was too hot/cold.)
Cream butter and sugar: In the bowl of a stand mixer fitted with the paddle attachment, beat softened butter with granulated sugar until light and fluffy, about 2 minutes.
Add egg: Mix in 1 large egg until just combined.
Add yeast mixture: Stir in the milk/yeast mixture and salt.
Build the dough: Switch to the dough hook attachment (if you have one). Add flour 1 cup at a time, mixing on low speed until a soft, slightly sticky dough forms. The dough should pull away from the sides of the bowl but still feel tacky when you touch it. (Too sticky? Add 1 Tbsp more flour at a time. Too dry? Add 1 Tbsp milk.)
Knead: Turn the dough out onto a lightly floured surface and knead for 3–5 minutes, until smooth and elastic. Shape into a ball.
First rise: Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and set in a warm spot for about 1 hour, or until doubled in size. (Tip: If your kitchen is cool, place the bowl in a turned-off oven with the oven light on.)
Make the filling: In a medium bowl, use a rubber spatula to mix together softened butter, brown sugar, cinnamon, and salt until well combined.
Roll out: Turn the risen dough onto a floured surface and roll it into a large rectangle, about 24 x 16 inches. Don’t worry about being exact—just aim for a rectangle shape.
Layer the dough: Spread ⅓ of the filling evenly over the dough. Fold the dough into thirds (like a business letter), then fold in half once more. Cover and let rest for 30 minutes. (This creates buttery layers, similar to croissants.) You can also skip this step and just go straight to the final roll & shape if you don’t want the layers.
Repeat layering: Roll the dough out again into a rectangle. Spread another ⅓ of the filling, fold into thirds, then in half, and let rest another 30 minutes.
Final roll + shape: Roll the dough out a final time, spread the remaining filling over the surface, and roll it up tightly into a log. Use a sharp knife or a piece of dental floss/string to cut the log into 1 ½-inch slices.
Prepare the pan: Grease a 9×13-inch baking dish. Place rolls inside, leaving a little space between each one. Pour ½ cup warm heavy cream evenly over the rolls. Cover and let them rise for 30 minutes until slightly puffy.
Bake: Preheat oven to 375°F. Bake rolls uncovered for 25–30 minutes, until golden brown on top and cooked through.
Make frosting: While the rolls bake, beat together cream cheese, softened butter, powdered sugar, brown sugar, cardamom, and a pinch of salt until smooth and creamy. Add a splash of milk or cream if needed to loosen the texture.
Finish + enjoy: Let rolls cool slightly before spreading with frosting. Serve warm and watch them disappear!

Thank you so much for visiting QCK! I’m happy to have you here. If you try any recipes, or have any requests, please let me know! Otherwise happy cooking and lots of love from my kitchen to yours. ❤