anabelle 
By anabelle
Fact checked by Edward Harrington
These Martha Stewart cinnamon rolls are the soft, old-fashioned kind: a buttery enriched dough rolled around a deep brown-sugar-cinnamon filling and finished with a tangy cream cheese glaze. Each one bakes up tall and pillowy, with a caramelized center and layers that pull apart in gooey spirals. The method is inspired by Martha Stewart’s classic home-baking style, and the flavor is warm, sweet and faintly tangy from the glaze.
From start to finish you’ll need about 195 minutes, though most of that is hands-off rising time. It’s an easy, forgiving dough that rewards a little patience with the yeast. Make it for a slow weekend breakfast, a holiday morning, or a potluck where a warm pan of rolls disappears fast.
Why This Martha Stewart Cinnamon Rolls Works
The dough gets its tenderness from whole milk and two eggs, which keep the crumb soft for days. Mixing the flour in gradually, rather than all at once, lets you stop before the dough turns dry and dense. A long, warm rise builds the flavor and gives the rolls their airy lift.
The filling is generous on purpose: softened butter, plenty of brown sugar and a full 2 tablespoons of cinnamon, pressed gently into the surface so it stays put when you roll. Spreading the butter to a clean border and pinching the seam tight gives you even spirals that hold their shape in the oven.
What You’ll Love About It
Three things stand out: the dough stays soft and pull-apart tender, the filling caramelizes into a deep, fragrant center, and the cream cheese glaze is tangy enough to balance the sweetness. Better still, it’s easy to assemble the night before and bake fresh in the morning.
Ingredients
This makes 12 rolls in a 9×13-inch (23x33cm) baking dish. Have everything at room temperature before you start.
For the Dough
- 1 cup (240ml) whole milk — warmed to 110°F (43°C); whole milk gives the softest crumb.
- 2 1/4 teaspoons (7g) active dry yeast
- 1/4 cup (50g) granulated sugar
- 4 1/2 cups (563g) all-purpose flour, plus more for dusting
- 1 teaspoon kosher salt
- 2 large eggs — room temperature.
- 6 tablespoons (85g) unsalted butter — melted and cooled slightly.
For the Filling
- 3/4 cup (158g) packed light brown sugar
- 2 tablespoons ground cinnamon
- 1/4 teaspoon kosher salt
- 6 tablespoons (85g) unsalted butter — softened, for spreading.
For the Glaze
- 4 ounces (113g) cream cheese — softened.
- 4 tablespoons (57g) unsalted butter — softened.
- 1 cup (120g) powdered sugar — sifted so the glaze stays smooth.
- 1 teaspoon vanilla extract
- Pinch of kosher salt
Equipment
- Stand mixer — fitted with a dough hook.
- Instant-read thermometer — for the milk and the baked rolls.
- 9×13-inch (23x33cm) baking dish
- Rolling pin — for a 16×12-inch (40x30cm) rectangle.
- Sharp serrated knife — or unflavored dental floss for cutting.
- Plastic wrap — to cover during both rises.
How to Make Martha Stewart Cinnamon Rolls
Step 1: Proof the Yeast
Warm the milk in a small saucepan over low heat until it reads 110°F (43°C) on an instant-read thermometer, then pour it into the bowl of a stand mixer. Sprinkle the yeast and 1 teaspoon of the granulated sugar over the milk, stir once, and let stand 5 to 10 minutes until foamy on top. If it doesn’t foam, the yeast is dead — start again with fresh yeast.
Step 2: Mix the Base
Add the remaining granulated sugar, 2 cups (250g) of the flour, the salt, eggs and melted butter to the yeast mixture. Fit the mixer with the dough hook and mix on low speed until a shaggy dough forms, scraping down the bowl once.
Step 3: Add the Flour Gradually
Mix in the remaining 2 1/2 cups (313g) flour, 1/2 cup at a time, until the dough pulls away from the sides of the bowl and feels tacky but not sticky. You may not need every bit of flour, so add the last portion gradually to avoid a dry, dense dough.
Step 4: Knead and Let It Rise
Knead on medium-low speed for 6 to 8 minutes, until the dough is smooth, elastic and springs back when pressed with a floured finger. Lightly grease a large bowl, turn the dough in it to coat, cover with plastic wrap and let rise in a warm spot until doubled in bulk, about 1 hour to 1 hour 30 minutes.
Step 5: Roll Out the Dough
Butter a 9×13-inch (23x33cm) baking dish. Punch down the dough and turn it out onto a lightly floured surface, then roll it into a 16×12-inch (40x30cm) rectangle. Square the corners as you go so the rolls come out even.
Step 6: Add the Filling
Stir together the brown sugar, cinnamon and salt in a small bowl. Spread the softened butter evenly over the dough, leaving a 1/2-inch (1cm) border, then scatter the sugar mixture over the butter and press it gently into the surface so it doesn’t slide out when you roll.
Step 7: Roll and Cut
Starting from a long side, roll the dough away from you into a tight log, pinching the seam to seal. Cut the log crosswise into 12 equal pieces with a sharp serrated knife or unflavored dental floss, wiping the knife between cuts so the spirals stay neat.
Step 8: Second Rise
Arrange the rolls cut-side up in the prepared dish, cover loosely with plastic wrap and let rise until puffed and nearly doubled, about 45 minutes. Meanwhile, heat the oven to 350°F (175°C).
Step 9: Bake the Rolls
Bake on the center rack for 25 to 30 minutes, until golden brown and a thermometer inserted in the center roll reads 190°F (88°C). If the tops brown too quickly, tent loosely with foil after 20 minutes.
Step 10: Glaze While Warm
While the rolls bake, beat the cream cheese and butter with an electric mixer until smooth, then add the powdered sugar, vanilla and salt and beat until glossy and spreadable. Cool the rolls in the dish 10 minutes, then spread the glaze over the warm rolls so it melts into the spirals.
What to Serve With It
- Hot coffee — a strong cup balances the sweetness of the glaze.
- Fresh fruit — sliced berries or orange segments cut through the richness.
- Breakfast sausage links — browned sausage links round out the plate.
- Scrambled eggs — soft eggs add protein to a sweet breakfast spread.
Tips for the Best Results
Weigh your flour if you can — too much makes the dough stiff and the rolls dry. Keep an eye on the milk temperature, since anything above 110°F (43°C) can kill the yeast. And bake until the center roll hits 190°F (88°C); pulling them early leaves a raw, doughy middle.
Easy Variations
- Orange-scented — add 1 teaspoon orange zest to the glaze.
- Nutty crunch — scatter 1/2 cup (60g) chopped pecans over the filling.
- Cardamom spice — swap 1/2 teaspoon of the cinnamon for ground cardamom.
- Maple glaze — replace 2 tablespoons of the butter in the glaze with maple syrup.
Storing and Reheating
- Room temperature — keep glazed rolls covered for up to 1 day.
- Refrigerator — store covered for up to 4 days.
- Make ahead — assemble through the second rise and refrigerate overnight, then bake.
- Reheating — warm loosely covered at 350°F (175°C) for 8 to 10 minutes to 165°F (74°C).
Nutrition (per serving)
These values are estimates per serving and will vary with your ingredients and portion size.
| Nutrient | Amount |
|---|---|
| Calories | 431 kcal |
| Protein | 8g |
| Carbs | 61g |
| Fat | 18g |
| Fiber | 2g |
| Sodium | 201mg |
FAQs
Can I make this Martha Stewart cinnamon rolls recipe ahead?
Yes — assemble the rolls through the second rise, cover and refrigerate overnight. Let them stand at room temperature 30 minutes before baking and add 5 to 8 minutes to the bake time.
Can I swap the active dry yeast?
Instant yeast works in the same 2 1/4 teaspoons (7g) amount and can be mixed straight into the flour. Skip the separate proofing step and just warm the milk before mixing.
How do I know when the rolls are done?
A thermometer inserted in the center roll should read 190°F (88°C), and the tops should be golden with the edges pulling away. If the centers still look doughy, give them 5 more minutes under foil.
Why did my cinnamon rolls turn out dry?
Too much flour is usually the cause, so add the last portion gradually and stop when the dough is tacky. Baking past 190°F (88°C) also dries them out, so pull them as soon as they hit temperature.
PrintMartha Stewart-Inspired Cinnamon Rolls
These soft, buttery cinnamon rolls are inspired by Martha Stewart’s classic home-baking style, with a tender enriched dough spiraled around a generous brown-sugar-cinnamon filling and finished with a tangy cream cheese glaze. They bake up tall and pillowy with a deeply caramelized center and pull apart in gooey, fragrant layers. An original adaptation, not a verified Martha Stewart recipe.
- Prep Time: 45
- Cook Time: 30
- Total Time: 195
- Yield: 12 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
For the Dough
- 1 cup (240ml) whole milk, warmed to 110°F (43°C)
- 2 1/4 teaspoons (7g) active dry yeast
- 1/4 cup (50g) granulated sugar
- 4 1/2 cups (563g) all-purpose flour, plus more for dusting
- 1 teaspoon kosher salt
- 2 large eggs, room temperature
- 6 tablespoons (85g) unsalted butter, melted and cooled slightly
For the Filling
- 3/4 cup (158g) packed light brown sugar
- 2 tablespoons ground cinnamon
- 1/4 teaspoon kosher salt
- 6 tablespoons (85g) unsalted butter, softened
For the Glaze
- 4 ounces (113g) cream cheese, softened
- 4 tablespoons (57g) unsalted butter, softened
- 1 cup (120g) powdered sugar, sifted
- 1 teaspoon vanilla extract
- Pinch of kosher salt
Instructions
- Warm the milk in a small saucepan over low heat until it registers 110°F (43°C) on an instant-read thermometer, then pour it into the bowl of a stand mixer. Sprinkle the yeast and 1 teaspoon of the granulated sugar over the milk, stir once, and let stand 5 to 10 minutes until foamy on top; if it does not foam, the yeast is dead and you must start again with fresh yeast.
- Add the remaining granulated sugar, 2 cups (250g) of the flour, the salt, eggs, and melted butter to the yeast mixture. Fit the mixer with the dough hook and mix on low speed until a shaggy dough forms, scraping down the bowl once.
- Mix in the remaining 2 1/2 cups (313g) flour, 1/2 cup at a time, until the dough pulls away from the sides of the bowl and feels tacky but not sticky; you may not need every bit of flour, so add the last portion gradually to avoid a dry, dense dough.
- Knead on medium-low speed for 6 to 8 minutes, until the dough is smooth, elastic, and springs back when pressed with a floured finger. Lightly grease a large bowl, turn the dough in it to coat, cover with plastic wrap, and let rise in a warm spot until doubled in bulk, about 1 hour to 1 hour 30 minutes.
- Butter a 9×13-inch (23x33cm) baking dish. Punch down the dough and turn it out onto a lightly floured surface; roll it into a 16×12-inch (40x30cm) rectangle, squaring the corners as you go so the rolls are even.
- Stir together the brown sugar, cinnamon, and salt in a small bowl. Spread the softened butter evenly over the dough, leaving a 1/2-inch (1cm) border, then scatter the sugar mixture over the butter and press it gently into the surface.
- Starting from a long side, roll the dough away from you into a tight log, pinching the seam to seal. Cut the log crosswise into 12 equal pieces with a sharp serrated knife or unflavored dental floss, wiping the knife between cuts so the spirals stay neat.
- Arrange the rolls cut-side up in the prepared dish, cover loosely with plastic wrap, and let rise until puffed and nearly doubled, about 45 minutes. Meanwhile, heat the oven to 350°F (175°C).
- Bake the rolls on the center rack for 25 to 30 minutes, until golden brown and a thermometer inserted in the center roll reads 190°F (88°C); if the tops brown too quickly, tent loosely with foil after 20 minutes.
- While the rolls bake, beat the cream cheese and butter with an electric mixer until smooth, then add the powdered sugar, vanilla, and salt and beat until glossy and spreadable. Cool the rolls in the dish 10 minutes, then spread the glaze over the warm rolls so it melts into the spirals.
Notes
Store cooled, glazed rolls covered at room temperature for 1 day or in the refrigerator for up to 4 days; reheat loosely covered at 350°F (175°C) for 8 to 10 minutes. To freeze, wrap baked unglazed rolls tightly and freeze up to 3 months, thaw overnight in the refrigerator, then reheat covered at 350°F (175°C) for 12 to 15 minutes and glaze. For make-ahead, assemble the rolls through the second rise, cover and refrigerate overnight; let stand at room temperature 30 minutes before baking, adding 5 to 8 minutes to the bake time. The dough can also be frozen after the first rise, thawed overnight in the refrigerator, then shaped and risen.
Nutrition
- Calories: 431
- Sugar: 27g
- Sodium: 201mg
- Saturated Fat: 11g
- Carbohydrates: 61g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 78mg
Keywords: Martha Stewart cinnamon rolls, homemade cinnamon rolls, cinnamon rolls recipe, cream cheese frosting, yeast dough, breakfast baking, brunch recipe, soft cinnamon rolls, brown sugar cinnamon filling, from scratch cinnamon rolls
