Sheet Pan Cinnamon Rolls

These Sheet Pan Cinnamon Rolls are soft, buttery, and packed with rich cinnamon-sugar flavor. They’re perfect for sharing and ideal for breakfast, brunch, or any special occasion.

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Ingredients

For the Yeast Mixture

• 2 ¼ cups whole milk, warmed to 110°F
• 2 Tbsp active dry yeast (about 3 packets)
• ¼ cup granulated sugar

For the Dough

• 1 cup unsalted butter, melted
• ¾ cup granulated sugar
• 3 large eggs, room temperature, whisked
• 2 large egg yolks, room temperature, whisked
• 8 cups bread flour or all-purpose flour (spooned and leveled), plus up to ½ cup more if needed for dusting
• 1 Tbsp kosher salt

For the Baking Sheet

• ¼ cup unsalted butter, softened
• ½ cup brown sugar, packed

For the Filling

• 1 cup unsalted butter, softened
• 2 cups dark brown sugar, packed
• ¼ cup ground cinnamon
• ½ tsp kosher salt
• 1 cup heavy cream, warmed (optional; use as needed)

For the Frosting

• 12 oz full-fat cream cheese, softened
• ¾ cup unsalted butter, softened
• 3 cups powdered sugar
• 1 Tbsp vanilla bean paste (or vanilla extract)

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Instructions

1. Bloom the Yeast

In a medium bowl, combine the warm milk, yeast, and sugar. Stir gently and let it sit for about 10 minutes, or until the mixture becomes foamy on top.

2. Make the Dough

In the bowl of a stand mixer, combine the melted butter, sugar, eggs, egg yolks, salt, and yeast mixture. Gradually mix in the flour until a shaggy dough forms.

Attach the dough hook and knead on medium speed for 10–15 minutes, or until the dough is smooth, soft, and pulls away from the bowl. If it feels too sticky, add 1 tablespoon of flour at a time.

3. First Rise

Lightly grease a large bowl with baking spray and transfer the dough inside. Cover with plastic wrap and a warm damp towel. Let rise in a warm spot for 1½ to 2 hours, or until doubled in size.

4. Prepare the Baking Sheet

Spread ¼ cup softened butter over the bottom of an 18×13-inch half sheet pan, then sprinkle evenly with ½ cup brown sugar. This will create a gooey caramelized bottom for your rolls. Set aside.

5. Roll Out the Dough

Punch down the risen dough and transfer it to a lightly floured surface. Divide the dough in half for easier handling.

Roll each half into a 12×15-inch rectangle, about ¼ inch thick. If the dough resists rolling, let it rest for 10 minutes, then try again.

6. Add the Filling

Spread the softened butter evenly over the rolled-out dough, leaving a ½-inch border. In a small bowl, mix the brown sugar, cinnamon, and salt, then sprinkle it over the butter. Gently press the mixture into the dough.

7. Cut and Shape

Using a ruler, mark 1¼-inch strips, then slice using a pizza cutter. Roll each strip into a coil and place the rolls onto the prepared sheet pan, leaving some space between them. Repeat with the remaining dough.

8. Second Rise or Overnight Option

• Second Rise: Cover loosely with foil and let rise for 30–60 minutes, or until nearly doubled.
• Overnight Option: Cover with plastic wrap (use toothpicks to prevent sticking) and refrigerate overnight. In the morning, remove the wrap and allow to rise at room temperature for 30–90 minutes before baking.

Preheat the oven to 350°F (175°C).

9. Add Heavy Cream (Optional)

Once the rolls have risen, pour warmed heavy cream evenly over the top just before baking. This step adds extra moisture and richness but is completely optional.

10. Bake

Bake for 25–30 minutes, or until the tops are golden brown and the rolls reach an internal temperature of about 195°F. If the tops brown too quickly, tent with foil. For easier cleanup, line the lower oven rack with foil.

11. Make the Frosting

In a large bowl, beat together the cream cheese and butter until smooth. Add powdered sugar and vanilla, and beat again until light and creamy.

12. Frost and Serve

Spread the frosting over the warm rolls and enjoy immediately. Store any leftovers in an airtight container in the fridge for up to 5 days.

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Why You’ll Love This Recipe

• Soft, fluffy texture: Perfectly tender dough with a gooey cinnamon center.
• Big-batch friendly: Baked on a sheet pan, making it ideal for brunches or gatherings.
• Make-ahead option: Refrigerate overnight and bake fresh in the morning.
• Customizable: Easy to adapt with different fillings or frostings.

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Tips

• Make sure your milk is warm (not hot) so it activates the yeast without killing it.
• Use room temperature eggs for the best texture and rise.
• If the dough feels too sticky, add flour gradually—a little goes a long way.
• For extra gooey rolls, pour the heavy cream right before baking.
• Frost the rolls while they’re still warm so the icing melts slightly into the swirls.

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Variations and Substitutions

• Nut lovers: Add chopped pecans or walnuts to the filling.
• Glaze instead of frosting: Use a simple mix of powdered sugar, milk, and vanilla for a lighter topping.
• Brown butter frosting: Replace regular butter with browned butter for a richer flavor.
• Vegan option: Substitute butter and milk with plant-based alternatives and use dairy-free cream cheese.

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FAQs

Can I make the dough ahead of time?
Yes! You can refrigerate the shaped rolls overnight and bake them the next morning.

Why didn’t my dough rise?
Your yeast might be expired, or the milk was too hot or too cold. It should be around 110°F.

Can I freeze these rolls?
Absolutely. Freeze unbaked rolls after shaping, then thaw and rise before baking. Baked rolls can also be frozen for up to 2 months.

Do I need a stand mixer?
No, you can knead the dough by hand—it just takes a bit longer (about 15–20 minutes).

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Serving Suggestions

Serve warm with:

• A hot cup of coffee or chai latte.
• Fresh fruit or berries for balance.
• A drizzle of caramel sauce or maple syrup for extra indulgence.
• As part of a brunch spread with eggs, yogurt, and fresh juice.