Do-It-All Dough Cinnamon Rolls with Cream Cheese Frosting

Do-It-All Dough Cinnamon Rolls with Cream Cheese FrostingIMG_0335

This recipe is the accumulation of three separate recipes I’ve pulled together to get my favorite parts of homemade cinnamon rolls all into one yummy batch. I love fresh cinnamon rolls and I enjoy making them. I have tried multiple recipes that include using store-bought frozen bread dough, recipes with bread maker dough and those that include a simple powdered sugar glaze topping. While I like using the frozen dough recipe for quick and easy cinnamon rolls- like when I have a crowd to feed or as an easy bake with kids, I prefer the texture of this Do-It-All Dough and find it’s worth the extra effort! My bread maker dough recipe ticks the “made from scratch” box, I find that the dough isn’t as easy to work with (think arm workout!) and the texture of it isn’t as good as this Do-It-All Dough.

The Do-It-All Dough recipe came from the Baked from Scratch Better Baking Academy tutorial. (thus why only that part of this recipe has the weight measurements included) suggest checking out their original post if you’d like to know more about the science and an in-depth explanation of the ingredients. Their recipe suggested using the dough to make almond cream rolls. I haven’t had a chance to try that bake out just yet, I decided to adapt the recipe for traditional cinnamon rolls, but they sound tempting! The simple trick of tucking the end of the roll under it was so simple and looks very neat. It had me thinking, “Why didn’t I ever think of that?!?”

The cinnamon filling is a simple one I’ve used for years in my recipe that uses frozen, store bought bread dough. It’s simple and can include nuts or raisins, whatever you prefer.

I am a sucker for cream cheese frosting and so I pulled this recipe for the rolls to replace the standard powdered sugar glaze option. I like that the cream cheese seems to make the frosting less sweet while making a thicker topping… more frosting like than glaze like. I think that not only does it add flavor to the rolls, but helps keep them moist a day or two later.

I’m sure I’ll be inspired to try countless more cinnamon rolls recipes, but for now, this one is a winner that’ll be hard to dethrone!

Do-It-All Dough Cinnamon Rolls Recipe



3 3/4 Cups (469 grams) All-Purpose Flour, divided

2 Tablespoons (24 grams) granulated sugar

1 Tablespoon (9 grams) kosher salt

1 (0.25-ounce) package (7 grams) active dry yeast

1/2 Cup (120 grams) whole milk

1/2 Cup (120 grams) water

1/3 Cup (76 grams) unsalted butter

1 large egg (50 grams), room temperature


1 Cup packed brown sugar

2 Tablespoons cinnamon

3 Tablespoons melted butter

1/2 Cup chopped walnuts or pecans (optional)

1/2 Cup raisins (optional)

Cream Cheese Frosting:

4 Tablespoons butter, softened

8 ounces cream cheese, softened

2 cups powdered sugar

1/4 Cup heavy cream (if necessary, whole or 2% milk can be substituted, mixture will just be thinner).


  1. In the bowl of a stand mixer fitted with the paddle attachment, combine 1½ cups (188 grams) flour, sugar, salt, and yeast.
  2. In a medium saucepan, heat milk, ½ cup (120 grams) water, and butter over medium heat until an instant- read thermometer registers 120°F (49°C) to 130°F (54°C). Add warm milk mixture to flour mixture, and beat at medium speed until combined. Add egg, beating until combined. With mixer on low speed, gradually add 2 cups (250 grams) flour, beating just until a shaggy dough comes together and stopping to scrape sides of bowl.
  3. Switch to the dough hook attachment. Beat at low speed until a soft, somewhat sticky dough forms, 6 to 7 minutes, stopping to scrape dough hook and sides of bowl. Add up to remaining ¼ cup (31 grams) flour, 1 tablespoon (8 grams) at a time, if dough is too sticky. Turn out dough onto a lightly floured surface, and shape into a smooth round.
  4. Lightly oil a large bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft- free place (75°F/24°C) until doubled in size, 40 minutes to 1 hour.
  5. Preheat oven to 350°F (180°C). Line a rimmed quarter (13×9-inch) sheet pan with parchment paper. Spray sides with cooking spray.
  6. In a small bowl, combine cinnamon and brown sugar until evenly mixed. In a separate, microwave safe bowl, melt butter.
  7. Punch down Do-It-All Dough, and let stand for 5 minutes. Turn out dough onto a lightly floured surface, and roll into an 18×11-inch rectangle. Using a small spoon, spread melted butter onto dough, leaving a ½-inch border on one long side. Starting with opposite long side, evenly sprinkle cinnamon and brown sugar mixture on top of melted butter. Spread out raisins and/or nuts if using.
  8. Roll up dough, jelly roll style. Gently shape log to 18 inches long and even thickness, if necessary. Using a sharp knife, cut log into 12 slices (about 1½ inches thick), trimming ends if needed. Tuck ends of rolls under, and place, tucked- end down, on prepared pan, leaving even space between rolls. Cover and let rise in a warm, draft-free place (75°F/24°C) until puffed, 20 to 30 minutes.
  9. (OPTIONAL STEP) In a small bowl, whisk together egg yolk and milk. Brush tops and sides of rolls with egg wash (See Do-It-All Dough “Which Wash” tutorial for further explanation of this optional step)
  10. Bake until golden brown and an instant-read thermometer inserted in center registers 190°F (88°C), 14 to 16 minutes. Let cool for 10 minutes. Spread Cream Cheese Frosting onto warm rolls. Serve warm or at room temperature.

Cream Cheese Frosting:

4 Tablespoons butter, softened

8 ounces cream cheese, softened

2 cups powdered sugar

1/4 Cup heavy cream (if necessary, whole or 2% milk can be substituted, mixture will just be thinner).

  1. Place softened butter and cream cheese into the bowl of an electric mixer. Whisk together until smooth. Add powdered sugar and whisk again on low speed. When all of the powdered sugar is incorporated, mix in heavy cream and whisk on medium/high speed for about one minute or until smooth.

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