Brown sugar is an integral part of cinnamon rolls. Rich and sweet brown sugar mixed with cinnamon and butter creates the decadent filling in these delicious pastries.

Prep time: 15 min

Cook time: 30 min

Total time: 45 min

Brown Sugar Cinnamon Rolls
Copyright Recipe © 2015 Woodland Foods


Makes 12 rolls

  • 4 Eggs, room temperature

  • 1 Egg Yolk, room temperature

  • 1/4 Cup Granulated Sugar

  • 7 1/2 Tablespoons Unsalted Butter, melted

  • 3/4 Cup Buttermilk, room temperature

  • 4 3/4 Cups All-Purpose Flour, more for dusting

  • 2 1/4 Teaspoons Instant Dry Yeast

  • 1 1/4 Teaspoons Kosher Sea Salt Flakes, divided

  • 1 Tablespoon Ground Korintje Cinnamon, baked

  • 1 Cup Dark Brown Sugar, packed

  • 1/4 Cup Cream Cheese, softened

  • 3 Tablespoons Whole Milk

  • 1 1/2 Cups Powdered Sugar


  1. Whisk eggs, egg yolk, 1/4 cup granulated sugar, 6 tablespoons melted butter, and buttermilk in bowl of stand mixer. Add approximately 2 cups flour along with yeast and 1 teaspoon of salt, and whisk until moistened and combined.

  2. Remove whisk attachment and replace with dough hook. Add all but 3/4 cup of remaining flour and knead on low speed for 5 minutes. Dough should feel soft but not sticky. Continue kneading until dough clears sides of bowl.

  3. Turn dough out onto lightly floured work surface; knead by hand for about 30 seconds. Lightly oil large bowl. Transfer dough to bowl, lightly oil top of dough, cover with plastic wrap and place bowl in warm spot for 3 hours to double in size.

  4. Combine brown sugar, cinnamon and remaining salt in medium bowl and mix thoroughly. Set aside until ready to use.

  5. Butter 9-inch by 13-inch glass baking dish. Turn dough out onto lightly floured work surface. Gently shape dough into rectangle with long side nearest you. Roll into 18-inch by 12-inch rectangle.

  6. Generously brush dough with remaining melted butter, leaving 1/2-inch border along top edge. Sprinkle filling mixture over dough, leaving 3/4-inch border along top edge; gently press filling into dough.

  7. Beginning with long edge nearest you, roll dough into tight cylinder. Firmly pinch seam to seal and roll cylinder seam-side down. Very gently squeeze cylinder to create even thickness. Use serrated knife to cut 12 rolls out of cylinder. Arrange rolls cut-side down in baking dish and cover tightly with plastic wrap. Allow to rest in refrigerator for 12 -16 hours.

  8. Preheat oven to 350°F. Remove pan of rolls from refrigerator and allow to rest for 30-60 minutes until rolls are puffy.

  9. While dough rises, place cream cheese in bowl of stand mixer and whisk until light and fluffy. Add milk and whisk until combined. Sift in powdered sugar, and whisk until smooth.

  10. Place rolls on middle rack and bake until golden brown, approximately 30 minutes. Remove rolls and allow to cool for 5 minutes. Spread cream cheese icing over rolls and serve immediately.