World’s Best Cinnamon Rolls



  • 1/3 c 2% or whole milk
  • 1/2 c hot tap water
  • 1/3 c bread flour


  • prepared paste
  • 3 tsp instant yeast (2 packets)
  • 2/3 c 2% or whole milk warmed to 100 degrees Fahrenheit
  • 1/2 c sugar
  • 3 tbsp Kerrygold salted butter melted
  • 1 egg
  • 1 tsp salt
  • 3 2/3 c bread flour
  • 1/2 c heavy whipping cream to pour over risen rolls before baking

Cinnamon Filling

  • 1 c light brown sugar packed
  • 2 tbsp cinnamon
  • smear of Trader Joe’s Cinnamon spread
  • 8 tbsp Kerrygold salted butter softened


  • 1/3 c Kerrygold salted butter (5 1/3 tbsp) softened
  • 1 package (8 oz) cream cheese softened
  • 2 c powdered sugar
  • 1/2 tbsp vanilla
  • 1/4 c heavy whip cream


  • Warm 2/3 C milk over low medium heat until it reaches 100-110 degrees Fahrenheit. Use a thermometer to check.
  • Add warm milk and instant yeast to a large mixing bowl or to a stand mixer bowl. Let the yeast activate while you make the paste.
  • In the same pot the milk cooked in, add 1/3 c milk, 1/2 c hot tap water and 1/3 c bread flour. Turn heat to medium and whisk until a thick paste forms and the lumps are all worked out. Set aside.
  • To the yeast and milk add the sugar, melted salted butter, egg, salt and prepared paste. Mix on low until everything is combined.
  • Add 3 2/3 c bread flour a cup at a time to the mixture. Allow it to come together then switch out the paddle for the dough hook. Knead for 15 minutes.
  • Place dough ball in a lightly greased bowl and cover for an hour in a warm dry place. I either preheat my oven to 100 degrees and turn it off once I put the bowl in the oven or I place in the microwave (off of course).
  • Roll dough out on a floured surface to 24×15″ — I use a measuring tape to make sure I get the size right.
  • Spread 8 tbsp or a stick of softened kerrygold salted butter evenly over top of the dough. It needs to be extra soft but not melted.
  • Smear on some of the cinnamon spread
  • Mix brown sugar and cinnamon together in a bowl then sprinkle on top of the butter and dough evenly.
  • Tightly roll up the dough and cut into 10-12 rolls.
  • Place on a parchment lined sheet pan with space between each roll.
  • Warm heavy whipping cream and pour over the rolls.
  • Bake at 375 for 18-20 minutes.
  • While the rolls bake, mix the icing with the whisk attachment or a hand mixer. Add cream cheese, salted butter and beat until fluffy. Add powdered sugar one cup at a time. Scrape the bowl as needed. Add the vanilla and whip cream. Mix until fully combined.
  • Allow rolls to rest 5-10 minutes before slathering in icing.

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