These rolls don’t rush—and neither should you.

Some recipes are meant for the slow days—the ones where there’s no alarm, no makeup, and nowhere you have to be. These cinnamon rolls are exactly that. They rise slow, bake golden, and get smothered in cream cheese glaze while the coffee brews and the sun peeks through the kitchen window.

They’re soft in the center, buttery at the edges, and just sweet enough to make the moment feel a little more special. I make these when I want to feel grounded. When I want to press pause. When I want the morning to last a little longer.

If you try out this recipe, I’d love to see it! Tag @anothersouthernhousehold on Instagram and hashtag it #anothersouthernhousehold

Ingredients

For the dough:

¾ cup warm milk (around 110°F)
2 ¼ tsp instant yeast (one packet)
¼ cup sugar
1 egg + 1 egg yolk
¼ cup unsalted butter, melted
3 cups all-purpose flour
½ tsp salt

For the filling:

½ cup brown sugar
1 ½ tbsp cinnamon
¼ cup unsalted butter, softened

For the heavy cream:

½ cup heavy cream (for pouring over rolls before baking)

For the vanilla icing:

1 cup powdered sugar
1 tsp vanilla extract
2 tbsp milk (or more to adjust consistency)
1 tbsp heavy cream (for extra richness in the icing)

Why I Love Them

These cinnamon rolls have a richness that can’t be beat. The heavy cream makes them soft, gooey, and just a little indulgent—while the vanilla icing gives them that perfect sweet finish. I love that these rolls have a little bit of everything: buttery, sweet, rich, and just comforting enough to make any morning feel a little slower.

I make them on the days when time slows down and the kitchen fills with that warm, cinnamon-sugar smell that makes everything better.

Instructions

1. Make the dough:
In a large bowl, whisk together warm milk, yeast, and sugar. Let it sit for 5–10 minutes until foamy. Add in the egg, egg yolk, and melted butter. Stir in flour and salt until a soft dough forms.

2. Knead and rise:
Knead for 8–10 minutes until smooth and elastic. Place the dough in an oiled bowl, cover, and let rise for 1–1.5 hours, or until doubled in size.

3. Roll and fill:
Roll dough into a 14x9-inch rectangle. Spread softened butter over the dough, then sprinkle evenly with cinnamon and brown sugar.

4. Slice and second rise:
Roll up the dough tightly, then slice into 9 rolls. Arrange them in a greased 9x9 baking dish. Cover and let rise for 30–45 minutes.

5. Add heavy cream:
Before baking, pour ½ cup of heavy cream evenly over the rolls. The cream will soak into the dough as it bakes, making them even more gooey and delicious.

6. Bake at 350°F for 22–25 minutes, until golden brown and soft in the center.

7. Make the vanilla icing:
Whisk together powdered sugar, vanilla, milk, and heavy cream until smooth and pourable. Adjust the milk for your desired consistency.

8. Ice while warm:
Once the rolls are done, drizzle the icing over the top while they’re still warm and fresh out of the oven.

Slow Morning Cinnamon Rolls