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.

Noreen’s Perfect Sandwich Loaf


4 cups all purpose flour1 1/2 cups Warm Water2 teaspoons instant yeast2 tablespoons granulated sugar 2 tablespoons butter, softened1 teaspoon salt2 tablespoons instant dry milk powder

Step by Step Instructions

Combine all ingredients in the bowl of your mixer fitted with the dough hook. 

If you are using a bread machine, please consult the manufacturers instructions for your model for the order in which to place the ingredients.  This make a 1 1/2 pound loaf.

Allow ingredients to come together in the mixing bowl.  If dough seems too dry add a tablespoon of water at a time if it seems too wet, add a tablespoon of flour at a time until the dough reaches the desired consistency. 

The dough should not be sticking to the bottom of the bowl.  It should move around the bowl and the hook freely.

Allow the dough to knead for 5 minutes.

Remove the dough from the bowl and oil the bowl and return the dough and oil the dough as well.  Cover with a towel or plastic wrap and allow to rise for at least 1 hour or until double in size.

Deflate the dough gently and turn it out onto a board without additional flour.

Press into a rectangle that is slightly smaller on the short side than your bread pan.

Roll the dough into a log, keeping the spiral tight.

Pinch the seam together and push each end into itself and pull the bottom layer up over each end and pinch to close.

Place loaf into an oiled bread pan and cover. 

Preheat oven to 350 degrees.

Allow to rise for an additional 30 to 45 minutes until the dough has double and/or crowned to at least 1 inch above the rim of the pan.

Bake for 30 minutes or until browned and when tapped, the loaf sounds hollow inside.

Remove from oven and immediately remove bread from the pan.

Allow to cool on a baking rack for at least 1 hour before slicing. 

Bread will slice much better once it has cooled completely.

Pull Apart Bundt Bread


  •  1 cup warm water
  •  1/4 cup granulated sugar
  •  1 tablespoon instant yeast (see note for active dry yeast)
  •  1 large egg
  •  1 tablespoon oil
  •  1 teaspoon salt
  •  3 1/4 to 3 1/2 cups all-purpose flour (see note for whole wheat)
  •  8 tablespoons butter, melted (I use salted)


  1. In the bowl of an electric stand mixer fitted with the dough hook (you can make this by hand, too) add the warm water, sugar, yeast, egg, oil, salt, and 2 cups of flour.
  2. Mix until combined – it’s ok if it is a little lumpy. With the mixer running, continue to gradually add flour until the dough clears the sides of the bowl and forms a ball that is soft but not overly sticky. Knead for 2-3 minutes. Cover the top of the bowl, and let the dough rest for 10-15 minutes. It should puff slightly.
  3. Pour half (4 tablespoons) of the melted butter evenly in the bottom of a bundt pan (if you don’t have a bundt pan, you can use loaf pans).
  4. On a lightly floured or greased countertop, press or roll the dough into a 1/2-inch thick rectangle, about 12X10 inches. Using a pizza cutter or sharp knife, cut the dough into 24 semi-equal squares.
  5. Grab one square at a time, dip the bottom of the square in the butter in the pan and layer the squares against each other (kind of like a trail of dominoes that has fallen over on each other). See pictures in the post for a visual. All 24 squares should fit in a layer around the bottom of the pan. Lift and rearrange the squares, if needed, to fit them all in.
  6. Cover the bundt pan and let the dough rise until noticeably puffy, 45-60 minutes. After the dough has risen, pour the remaining 4 tablespoons butter over and around the top of the bread.
  7. Preheat the oven to 375 degrees F.
  8. Bake the bread for 20-25 minutes until golden brown on top and baked through. Remove the pan from the oven and let rest for 5-10 minutes before turning out onto a plate or platter (lay the plate upside down over the bundt pan and holding onto both the plate and pan at the same time, flip it over so the bread falls out onto the plate).
  9. Serve warm or at room temperature.


Yeast: to substitute active dry yeast, use increase the amount to 1 1/4 tablespoons and dissolve the yeast in 3-4 tablespoons water, letting it rest until the mixture is bubbly and foamy. Use in the recipe as directed.

Cheese + Herbs: I think this bread would adapt VERY well to other flavors. Maybe sprinkle Parmesan or Asiago cheese on the bottom over the butter before layering in the dough? Or some fresh or dried herbs? Yum.