The smell of cinnamon in the oven, candles burning and nowhere to be.

These soft & gooey cinnamon rolls are your invitation to slow down and enjoy the moment.

There’s something sacred about slow mornings.
The kind where your phone stays face down, the coffee brews a little longer than usual and the kitchen slowly fills with warmth. No rush. No agenda. Just you, soft music in the background and the comfort of something homemade.

These soft & gooey cinnamon rolls are exactly that feeling translated into food.
Rich fluffy dough. A deep cinnamon swirl. A silky cream cheese glaze that melts into every layer while they’re still warm.

This is not a grab-and-go recipe.
This is a pause, breathe, indulge kind of bake.

Perfect for autumn weekends, cozy Sundays or whenever you feel like romanticizing your life.


Why you’ll love these cinnamon rolls
• Ultra-soft cloud-like texture thanks to yogurt and butter
• Deep warm cinnamon flavor using Ceylon cinnamon
• The perfect balance of sweet and rich indulgent but never heavy
• Even better the next morning (if they last that long)

These are the kind of rolls you bake for yourself first and share only if you feel generous.


Ingredients:

Dough
• 180 g lukewarm milk (about 40°C / 104°F)
• 50 g organic cane sugar
• 7 g active dry yeast
• 120 g full-fat Greek yogurt or sour cream
• 100 g grass-fed butter, room temperature
• 2 organic eggs
• 2 tsp pure vanilla extract
• 550 g all-purpose flour
• 5 g sea salt

Cinnamon filling
• 80 g grass-fed butter, room temperature
• 130 g dark brown sugar
• 12 g Ceylon cinnamon
• 1 tsp sea salt

Creamy glaze
• 150 g full-fat cream cheese
• 50 g butter, room temperature
• 150 g powdered sugar


Method:
1. In a large bowl, gently mix the warm milk, yeast and sugar.
Let it rest for 5–10 minutes until soft bubbles form, this means the yeast is activated and ready.
2. Add the Greek yogurt (or sour cream), butter, eggs and vanilla extract.
Stir until combined. The mixture may look slightly split at this stage, that’s completely normal.
3. Add the flour and sea salt.
Knead by hand or with a stand mixer (dough hook) for 8–10 minutes until the dough is smooth, elastic and slightly sticky.
4. Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for 1 to 1.5 hours until doubled in size.
5. While the dough rises, mix all cinnamon filling ingredients into a smooth spreadable paste.
6. Roll the dough out into a large rectangle.
Spread the filling evenly across the surface right to the edges. Roll tightly into a log and slice into even rolls.
7. Place the rolls into a buttered baking dish. Cover and let rise again for 30–45 minutes, this second rise is key for extra fluffiness.
8. Bake in a preheated oven at 175°C / 350°F for 20–25 minutes until soft, puffed and lightly golden.
9. Whip together all glaze ingredients until silky smooth.
Spread generously over the warm rolls and let it melt into every swirl.


FS Tip:

For extra softness, gently brush the rolls with a little warm milk right after baking.
Store any leftovers covered at room temperature. (if there are any.)


These cinnamon rolls are your reminder that slowing down is part of success.
Light a candle. Pour another coffee. Tear one open while it’s still warm.

Love,
FS