Quick Yeast Cinnamon Rolls with Cream Cheese Frosting

By Callie  

The barrier to homemade yeast cinnamon rolls for most people is time – the traditional overnight-proof recipe that requires planning a day ahead, or the all-morning weekend project that asks for multiple rest periods of several hours each. These quick yeast cinnamon rolls solve that problem without compromising on what makes a cinnamon roll worth making from scratch. The instant yeast cuts the proof time dramatically; the 10-to-20-minute initial rest and the 30-to-45-minute second rise together give you soft, pillowy rolls in about 90 minutes from when you first open the flour bag. The smell that fills the kitchen during the bake – brown sugar and cinnamon caramelizing, butter browning, yeast-leavened bread becoming golden – is one of the best smells available from a home kitchen and is specifically worth the 90 minutes.

The technique decisions in this recipe are all designed around softness. The warm milk activated with sugar melts the butter before it contacts the flour, producing an enriched dough that is richer than a lean bread dough and more tender from the fat’s gluten-limiting effect. The 5 minutes of kneading develops enough gluten for structure (so the rolls hold their shape during baking and aren’t gummy) without developing so much that the rolls become tough and chewy. The brief proof at room temperature produces enough rise for lightness without overdeveloping the yeast’s byproducts. And the cream cheese frosting applied to slightly warm (not hot) rolls melts into the top layer of each roll rather than sitting purely on the surface – producing the specific gooey, frosting-incorporated top that is the visual and textural signature of a great cinnamon roll.

Emily’s reaction when she came downstairs to the smell of these baking the first time was specifically the one that the kitchen smell produces from everyone who encounters it: she stopped on the stairs, sniffed deliberately, and said “are those cinnamon rolls?” with a tone that was simultaneously a question and an announcement. She ate two immediately after they came out of the oven and asked if we could make them every weekend. We don’t (the occasional nature is part of what makes them special), but we make them more often than I initially expected. For the no-yeast, no-rise cinnamon roll companion that takes the same flavor profile in a completely different dough direction for truly immediate results, the Cinnamon Roll Pancakes applies the cinnamon-sugar swirl and cream cheese frosting concept to a griddle pancake format that’s on the table in 20 minutes.

Why You Will Love These Quick Yeast Cinnamon Rolls

• Instant yeast eliminates the bloom step and cuts the total proof time, making 90-minute cinnamon rolls genuinely achievable. Active dry yeast (the traditional variety) requires “blooming” – dissolving in warm liquid with sugar and waiting 5-10 minutes for the yeast to activate and become visibly foamy before adding to the dough. Instant yeast (also called rapid-rise or bread machine yeast) has been processed differently and can be added directly to the dry ingredients without blooming. It also contains more live yeast per teaspoon and produces faster fermentation, meaning the 30-to-45-minute rise produces the same amount of rise that active dry yeast would need 60-90 minutes to produce. The specific time savings from instant yeast is the difference between a 2.5-hour project and a 90-minute one.
• The enriched dough (milk, butter, egg, sugar) produces soft, pillowy rolls rather than bready ones. A lean dough (flour, water, yeast, salt only) produces bread with chew and crust – the structure comes from strong gluten development and crust formation. An enriched dough (with fat, dairy, egg, and sugar) produces something fundamentally different: the fat coats the developing gluten strands and limits their cross-linking, producing a softer, more tender crumb; the sugar provides food for the yeast but also contributes to the golden browning and the sweetness of the dough itself; the egg adds richness and protein structure; the milk provides lactose (for browning) and fat. These enrichment ingredients together produce the specific soft, pull-apart, pillowy texture that distinguishes a cinnamon roll from a plain bread roll.
• Very soft butter – not melted, not cold, specifically soft – is the correct filling fat and produces the gooey filling rather than a separated one. Cold butter pressed onto dough slides off or creates a thick, uneven layer that tears the dough during rolling. Melted butter spreads too thinly and runs off the dough’s edge during rolling, producing an insufficiently filled roll. Very soft butter (thoroughly room-temperature, almost spreadable, but still holding its shape) adheres to the dough and spreads evenly and completely to all edges without sliding. When the brown sugar and cinnamon mixture is pressed into the softened butter layer, the butter acts as an adhesive that keeps the filling in place during the rolling and slicing steps.
• Rolling tightly from the long edge produces the most spiral layers per roll and the most filling in each slice. Rolling from the short edge (12-inch side) of a 12×18-inch rectangle produces fewer, thicker spirals. Rolling from the long edge (18-inch side) produces more, thinner spirals – more layers of cinnamon-butter-sugar per bite, more visual swirl, and the more specifically classic cinnamon roll appearance. The tight roll keeps the filling from falling out during slicing and baking and maintains the close spiral structure that produces a specific pull-apart quality in the finished roll.
• The dental floss cutting technique produces rolls that don’t deform, squish, or lose their filling during slicing. A knife pressed through a soft yeast dough roll compresses the dough before cutting through it – the compression deforms the circular cross-section into an oval and squishes filling out the sides. Dental floss slid under the roll, crossed over the top, and pulled tight in opposite directions cuts through the dough by tension rather than compression, producing perfectly round cross-sections and intact filling. The technique sounds unusual but produces visibly better results in about the same amount of time as using a knife.
• The cream cheese frosting applied to slightly warm rolls melts into the roll’s top layer and produces a gooey, incorporated finish rather than a thick surface layer. Frosting applied to fully cooled rolls sits on the surface as a separate, dense layer – it doesn’t integrate with the roll. Frosting applied to very hot rolls runs off and pools in the pan. The 5-minute cooling window after baking produces rolls that are warm enough for the frosting to melt slightly into the surface but cool enough that it doesn’t run off. This produces the specific gooey, inseparable-from-the-roll frosting layer that is the signature of a great cinnamon roll versus an adequately frosted one.

Quick Yeast Cinnamon Rolls Ingredients

Enriched Yeast Dough

• 3.5 cups (448g) all-purpose flour, plus extra for kneading (measured by spoon-and-level, not scooped)
• 2.25 teaspoons (1 standard packet) instant dry yeast
• 1 teaspoon fine salt
• 1 cup (240ml) whole milk
• 1/2 cup (100g) granulated sugar
• 1/4 cup (57g) unsalted butter, room temperature
• 1 large egg, room temperature

Cinnamon Sugar Filling

• 4 tablespoons (57g) unsalted butter, very soft – leave out for at least 1 hour
• 1/2 cup (100g) packed light brown sugar
• 1 tablespoon ground cinnamon
• 1/2 teaspoon fine salt

The Cream Cheese Frosting

• 1/4 cup (57g) full-fat cream cheese, room temperature
• 1/4 cup (57g) unsalted butter, room temperature
• 2 teaspoons pure vanilla extract
• 1/4 teaspoon fine salt
• 1.5 cups (180g) powdered sugar, sifted
• 2 tablespoons heavy cream

Ingredient Notes And Substitutions

Milk temperature is the most critical yeast-related variable: The milk used to melt the butter and dissolve the sugar should be warm – approximately 110 degrees F (43 degrees C). At this temperature, instant yeast activates optimally and the butter melts completely into the liquid. Below 95 degrees F (35 degrees C): the yeast activates slowly and the rise takes much longer. Above 130 degrees F (54 degrees C): the yeast organisms begin dying, producing little or no rise regardless of proof time. The microwave method in the recipe (1 minute on standard power) typically produces milk at around 100-115 degrees F, which is correct. If uncertain: use an instant-read thermometer and verify before adding to the dry ingredients.

Room temperature butter and egg – why they matter for this dough: Cold butter doesn’t incorporate into the warm milk mixture smoothly – it stays in cold chunks rather than distributing evenly into the liquid. Cold egg added to warm liquid can cause the egg proteins to partially cook in spots. Both room-temperature ingredients incorporate smoothly and uniformly into the warm liquid, producing a homogeneous dough that develops evenly throughout. Leave butter and egg on the counter for at least 30-45 minutes before starting.

The filling butter specifically must be very soft, almost spreadable: Not melted, not cold, not merely “softened.” Very soft butter (left at room temperature for at least 1 hour in a warm kitchen, or 2+ hours in a cool one) can be spread with a spatula in a thin, even layer across the entire dough surface, including all the way to the edges. This complete edge coverage is what prevents filling from leaking out the ends of the roll during baking. If the butter tears the dough during spreading: it isn’t soft enough. Microwave very briefly (5 seconds maximum) to soften if needed.

Callie’s Kitchen Note: Emily’s “are those cinnamon rolls?” from the staircase is specifically about the kitchen smell rather than a visual – she couldn’t see the kitchen from the stairs. The smell of yeast-leavened enriched dough baking with caramelized brown sugar and cinnamon is one of the most specifically compelling food smells available from a home kitchen, and it works in all directions – she smelled them from a floor away with two closed doors between us. I’ve started planning cinnamon roll mornings specifically for occasions when I want the whole house to know something good is happening in the kitchen before anyone gets there. It’s a specific kind of hospitality that requires no announcement.

How To Make Quick Yeast Cinnamon Rolls

1- Make The Dough

If planning to use the oven-warmth rising method (recommended for faster proofing): preheat your oven to 200 degrees F (95 degrees C), then turn it off once it reaches temperature. The residual warmth creates an ideal, draft-free environment for the dough to rise.

In a large bowl or the bowl of a stand mixer, whisk together the flour, instant yeast, and salt. Whisking the dry ingredients first distributes the yeast evenly through the flour before any liquid is added – important because yeast concentrated in one area of the dough produces uneven rising.

In a separate microwave-safe bowl or measuring cup, combine the milk, sugar, and room-temperature butter. Microwave for 1 minute, then stir. The butter should be melted or nearly melted; the mixture should feel warm (not hot) to the touch. If it feels hot: allow to cool for 3-5 minutes before proceeding – liquid that’s too hot will kill the yeast.

Why Milk Temperature Specifically Matters For Yeast

Yeast are living organisms – single-celled fungi that metabolize sugars and produce carbon dioxide gas as a byproduct of fermentation. This CO2 is what makes bread dough rise. Yeast’s optimal metabolic temperature is approximately 95-110 degrees F (35-43 degrees C); at this range they’re active and productive. Below 70 degrees F (21 degrees C) they become dormant and slow dramatically. Above 130 degrees F (54 degrees C) the proteins in the yeast cells begin denaturing – the yeast dies and the metabolic process stops permanently. Dead yeast produces no CO2, no rise, and no amount of waiting or additional rising time will correct this. The temperature range between “too cold to rise” and “too hot to live” is specifically narrow; a thermometer is the reliable tool.

2- Knead, Rest, And Roll

Pour the warm milk mixture into the dry ingredients and mix until a shaggy dough begins to form. Add the room-temperature egg and mix until incorporated. The dough will look rough and feel sticky at this stage – this is correct. Knead for 5 minutes by hand (folding, pressing, turning) or with a stand mixer using the dough hook at medium speed until the dough becomes smooth, elastic, and slightly tacky but not sticky. It should spring back when poked and feel soft but not wet. If the dough sticks to your hands and the bowl in long strings: add flour one tablespoon at a time, kneading after each, until it becomes manageable. Do not add more than 2-3 extra tablespoons total – over-flouring produces a dense, dry roll.

Cover the bowl with plastic wrap or a clean kitchen towel. Rest for 10-20 minutes. This rest (called the “bench rest” in bread baking) allows the gluten that developed during kneading to relax – the dough becomes noticeably easier to roll out without springing back after this brief rest. It also gives the yeast time to begin producing CO2, which makes the dough slightly more extensible.

Turn the rested dough onto a lightly floured surface. Using a rolling pin, roll out to a 12×18-inch rectangle – 12 inches wide, 18 inches long. Work from the center outward, applying even pressure. If the dough springs back repeatedly and resists rolling: give it another 5 minutes of rest and try again. Springing back indicates the gluten is still tight; resting allows it to relax and accept the rolling.

3- Fill And Roll

Spread the very soft butter evenly over the entire surface of the dough rectangle, all the way to the edges on all four sides – especially the long edges, which will become the exterior of the roll. Missing the edges leaves sections of unfilled roll.

In a small bowl, mix the brown sugar, cinnamon, and salt until combined. Sprinkle this mixture evenly over the buttered surface, pressing gently to adhere to the butter. The butter acts as an adhesive; the brown sugar mixture should cover the entire buttered surface without gaps.

Starting from one of the 18-inch (long) edges: roll the dough toward the opposite long edge, pulling gently toward you as you roll to keep the roll tight. The tighter the roll, the more layers per slice and the more filling per bite. A loose roll produces rolls that unravel during baking and have fewer, wider spiral layers. Pinch the seam where the roll closes to seal it.

Callie’s Kitchen Note: The dental floss cutting technique was specifically the suggestion from my husband – he saw it on a cooking video and insisted I try it. I was skeptical because the image of using dental floss as a kitchen tool seemed too novelty-focused. After the first batch where I used it: I was converted. The floss slides under the roll without any downward pressure on the dough, and when you pull the two ends tight in opposite directions, it cuts through the roll instantly with zero compression or deformation. The cross-section is perfectly round. I’ve used it for every batch since. Use unflavored dental floss – the mint-flavored kind, as my husband once demonstrated, produces mint-flavored cinnamon rolls that are specifically not what anyone ordered. He found this funny. I did not, at first.

4- Slice, Rise, And Bake

Using unflavored dental floss or a sharp serrated knife: cut the log into 9-12 even rolls (approximately 1.5-2 inches thick each). To use dental floss: slide a length of floss under the log at the cutting point, cross the two ends over the top of the roll, and pull the ends in opposite directions. The floss cuts through the dough cleanly by tension.

Place the rolls cut-side-up in a greased or parchment-lined 8×8-inch or 9×9-inch baking pan. The rolls should be close together but not touching – they’ll expand during the rise to fill the gaps. Cover with plastic wrap and allow to rise for 30-45 minutes until visibly puffed. For a faster rise: place the covered pan in the oven that was preheated and turned off (see Step One). For an overnight option: cover tightly and refrigerate; in the morning, allow 30-45 minutes at room temperature to take the chill off before baking.

Preheat the oven to 350 degrees F (175 degrees C). Bake for 25-28 minutes until the tops are golden brown and the internal temperature of the dough (away from the filling) reaches 190-195 degrees F. The rolls should look set and the top surface should be evenly golden – not pale in the center and brown at the edges, which would indicate uneven oven heat distribution (rotate the pan at the halfway mark if your oven is known to run unevenly).

5- Frosting And The Five-Minute Window

While the rolls bake: beat the cream cheese and butter together in a medium bowl until completely smooth and no lumps remain. Add the vanilla extract and salt. Add the sifted powdered sugar and mix on low initially to prevent a powdered sugar cloud, then increase to medium and beat until smooth. Add the heavy cream and beat until the frosting is light, creamy, and slightly fluffy. The frosting should be spreadable but not runny.

When the rolls come out of the oven: allow them to cool in the pan for exactly 5 minutes. Then spread the cream cheese frosting generously over the warm rolls. The residual heat melts the frosting slightly into the roll’s top surface, producing the gooey, incorporated finish rather than a thick layer sitting on top. Serve immediately – warm cinnamon rolls with slightly melted cream cheese frosting are the specific best version of this recipe, and the window between “just right” and “cooled to room temperature” is specifically the 10-20 minutes after frosting.

Callie’s Kitchen Note: The overnight fridge method is specifically how I make these for a Sunday morning when I want fresh cinnamon rolls without any early-morning work beyond preheating the oven. Saturday evening: make the dough, fill and roll, slice, place in the pan, cover tightly, refrigerate. Sunday morning: pull from the fridge 30-45 minutes before baking to take the chill off (the rolls will puff slightly during this time). Bake. Make the frosting while they bake. The Sunday morning active work is approximately 5 minutes of setup plus watching the oven. The kitchen smell arrives right when you need it – approximately 8am on a Sunday, when everyone is still deciding whether to get up. Two people appeared from their bedrooms within minutes of the cinnamon smell reaching the second floor. The smell did the work of summoning the family so I didn’t have to.

Common Mistakes To Avoid

Milk That Is Too Hot

Already addressed but specifically worth the Common Mistakes entry because it’s the most unrecoverable mistake in this recipe: milk above 130 degrees F kills the yeast, and no amount of additional proofing time fixes dead yeast. The rolls won’t rise regardless of how long you wait. If you suspect your milk was too hot: before kneading, add a tiny pinch of fresh instant yeast to the liquid and let sit 5 minutes. If you see bubbling and foam, the yeast is still viable. If nothing happens: start with new warm milk and yeast.

Using Cold Filling Butter

Cold or insufficiently soft filling butter tears the dough surface during spreading, produces uneven filling coverage, and leaves thick butter spots that produce pooled, separated filling rather than an evenly distributed caramel swirl. Leave the filling butter at room temperature for at least 1 hour, or longer in a cool kitchen. It should be completely pliable and spread as easily as room-temperature cream cheese.

Rolling Too Loosely

A loose roll produces rolls that unravel during baking and have wide, gapping layers rather than tight, close spirals. Roll firmly and pull slightly toward you as you roll – creating tension in the dough as you go. The finished log should feel dense and compact rather than airy and fragile. Pinch the seam firmly shut.

Over-Proofing

Rolls that have risen for too long (more than 60-70 minutes at room temperature, or more than 1 hour after coming out of the refrigerator) have over-fermented yeast. The over-proofed dough produces rolls that collapse in the oven rather than rising and setting, and can have a yeasty, slightly sour flavor from the excess fermentation. Check at 30 minutes: the rolls should be visibly puffed but not dramatically expanded. If they look doubled in size: bake immediately rather than waiting for the full 45 minutes.

Frosting Very Hot Rolls

Frosting applied to rolls that just came out of the oven (before the 5-minute rest) runs off completely into the pan rather than incorporating with the roll. Wait the 5 minutes. The rolls should be warm enough to melt the frosting slightly but cool enough to hold it.

Callie’s Kitchen Note: The over-proofing failure happened to me once on a batch I got distracted from. The rolls had been in the warm oven for almost an hour when I came back to check – they were enormous, dramatically puffed, pressed against each other and against the pan walls. I baked them hoping for the best. They collapsed partially in the oven, came out dense in the center, and had a distinctly yeasty, almost sour character that the frosting didn’t cover adequately. They still got eaten (cinnamon rolls are cinnamon rolls) but they were noticeably inferior to a properly proofed batch. The lesson: set a timer for 30 minutes, check, and make the bake decision at that point rather than letting the proof run on autopilot.

Storage And Reheating

Room temperature: Store unfrosted rolls at room temperature in an airtight container for 1 day. Store frosted rolls at room temperature for up to 12 hours (the cream cheese frosting is perishable). For longer storage: refrigerate.

Refrigerator: Store frosted rolls in an airtight container for up to 3 days. The rolls firm slightly in the refrigerator. Microwave individual rolls for 15-20 seconds to warm and soften before eating.

Freezer: Freeze baked, unfrosted rolls individually wrapped in plastic wrap, then in a zip-top bag, for up to 2 months. Thaw overnight at room temperature or microwave from frozen for 30-40 seconds. Add fresh frosting after warming – frosting frozen and thawed separately from the rolls is better quality than frosting thawed with the roll.

Microwave reheating (fastest): 15-20 seconds for refrigerator-cold rolls; 30-40 seconds for frozen rolls. The microwave produces soft, warm rolls but may slightly compromise the cream cheese frosting’s texture (it can become slightly grainy). Add a fresh dollop of frosting post-microwave if the original has degraded.

Oven reheating (best texture): 300 degrees F for 10 minutes in the pan (covered with foil to prevent overbrowning). This produces a freshly-baked quality that the microwave doesn’t match. Add a fresh frosting application after the oven warm.

Quick Yeast Cinnamon Roll Variations

Orange Cream Cheese Cinnamon Rolls

Add the zest of one orange to the cinnamon sugar filling along with 1/2 teaspoon of orange extract. Replace 1 tablespoon of the heavy cream in the frosting with 1 tablespoon of fresh orange juice, and add the zest of half an orange to the frosting. The orange-cinnamon combination is specifically one of the most complementary flavor pairings in baking – the citrus brightness lifts and focuses the warm cinnamon spice. The orange cream cheese frosting has a specific freshness that the plain cream cheese version doesn’t. This is the variation I make most often when citrus is available.

Pecan Caramel Cinnamon Rolls

Toast 1/2 cup of chopped pecans and add to the cinnamon sugar filling along with the brown sugar and cinnamon. After baking and removing from the oven (before frosting): drizzle 3 tablespoons of good-quality caramel sauce over the warm rolls, then apply the cream cheese frosting over the caramel. The pecans add crunch and their toasted nuttiness specifically complements the caramel and cinnamon. The caramel layer between the roll and the frosting produces the most indulgent, most specifically gooey result of any variation in this collection.

Cardamom Rose Cinnamon Rolls

Add 1 teaspoon of ground cardamom to the cinnamon sugar filling (reduce cinnamon to 2 teaspoons, add 1 teaspoon cardamom). Add 1 teaspoon of rose water to the cream cheese frosting. The cardamom-rose combination is inspired by Persian baking and produces a fragrant, floral, specifically aromatic cinnamon roll that is unlike any grocery store or coffee chain version. The combination is bold – if you’re unfamiliar with cardamom: reduce to 1/2 teaspoon for the first batch to gauge preference before going full quantity.

Chocolate Filled Cinnamon Rolls

Add 1/4 cup of mini chocolate chips and 2 tablespoons of cocoa powder to the cinnamon sugar filling. After spreading the softened butter: dust the cocoa powder over the surface, then add the brown sugar, cinnamon, and chocolate chips. Roll, slice, and bake as directed. The chocolate chips melt during baking and create pockets of chocolate against the cinnamon-brown sugar swirl. Apply the standard cream cheese frosting over the warm rolls. This is specifically the variation that wins over anyone who considers themselves more of a chocolate person than a cinnamon person.

Serving Suggestions

Weekend Morning

Serve warm, directly from the pan, at the table. Pass the extra cream cheese frosting alongside for anyone who wants more. Coffee or espresso drinks are the specific correct beverage for cinnamon rolls – the bitterness of a good coffee specifically balances the sweetness of the brown sugar filling and the cream cheese frosting. Hot chocolate is the alternative for anyone who wants to commit fully to sweetness.

Holiday Breakfast

The overnight preparation method (make Saturday evening, bake Sunday morning) is specifically the right approach for Christmas morning or Easter morning – when the family is gathered, everyone is in good spirits, and the kitchen smell should arrive as a gift rather than as evidence of early-morning work. Set the pan from the refrigerator to the oven while coffee brews. The smell will bring everyone to the kitchen by the time the rolls are done.

Special Brunch

Plate individual rolls on white plates with a small extra drizzle of frosting. Alongside: fresh berries (the acidity and freshness provide exactly the right contrast to the rich rolls), a fruit salad, and coffee or tea. The combination of the warm, sweet, rich rolls alongside bright, fresh fruit is the pairing that prevents the richness from becoming overwhelming across a full brunch.

Quick Yeast Cinnamon Rolls FAQ

Recipes You May Like

If these quick yeast cinnamon rolls have you building a collection of from-scratch sweet baked goods and breakfast pastries, here are three more from the blog in the same spirit.

Cinnamon Roll Pancakes – The no-yeast, immediate companion that takes the cinnamon roll’s signature combination (cinnamon swirl, cream cheese frosting, butter) and applies it to a griddle pancake format. Where the yeast rolls require 90 minutes and produce something specifically worth the wait, the cinnamon roll pancakes are on the table in 20 minutes for the mornings when the cinnamon roll flavor profile is the goal but the 90-minute timeline isn’t available. Both produce the cream cheese frosting finish; the dough and process are completely different.

Classic Monkey Bread – The pull-apart yeast dough companion that applies the same enriched yeast dough principle to the most specifically interactive sweet bread format. Where the cinnamon rolls produce individually sliced, neatly spiraled portions, the monkey bread produces a communal pull-apart loaf coated in cinnamon-butter caramel. Both use enriched yeast dough; both feature cinnamon-and-butter-and-sugar as the flavor foundation; the formats are completely different and produce different experiences at the table.

Bakery-Style Blueberry Muffins – The non-yeast baked breakfast companion for the mornings when a yeast dough project isn’t the direction but a specifically impressive from-scratch baked good still is. Where the cinnamon rolls require yeast activation, kneading, and proofing, the blueberry muffins require only mixing and baking – the active work is 10 minutes and the oven does the rest. Both produce that specific satisfaction of eating something specifically made from scratch rather than opened from a package; the effort level and technique category are completely different.

Conclusion

These quick yeast cinnamon rolls are the recipe that Emily smelled from the staircase a floor away, appeared in the kitchen for, ate two of immediately warm from the oven, and requested every weekend. The 90-minute timeline, the overnight make-ahead option, the dental floss cutting that produces perfectly round rolls, the 5-minute frosting window that makes the cream cheese melt into the top layer rather than sitting on it.

The smell is specifically the first gift. The warm, frosted roll five minutes out of the oven is the second. Both are produced by the same 90 minutes of mostly passive work – yeast doing its job while you do something else.

Tell me in the comments whether you made the standard version or tried the orange cream cheese variation, and whether you used the overnight refrigerator method. Save this to Pinterest for your next Saturday morning baking session, holiday breakfast, or any occasion that deserves the specific smell of something good happening in the kitchen – and happy cooking!

Happy cooking! – Callie

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