Goldilocks Kitchen Cinnamon Rolls

 I’ve combined the best from several recipes to create the perfect homemade Goldilocks Kitchen Cinnamon Rolls!

A close up of a Goldilocks Kitchen Cinnamon Roll - The Goldilocks Kitchen

I’ll be honest, cinnamon rolls have never been a ‘go to’ dessert for me, but I wanted to come up with a great Goldilocks Kitchen Cinnamon Rolls recipe that would be irresistible and fast. (I have patience issues when it comes to my sweets.) I made several batches with different recipes, and took the elements I liked best and combined them with a rapid-rise yeast dough to create these ah-maze cinnamon rolls that fly out of the pan in seconds they are so good!

A view looking down on a baking dish full of Goldilocks Kitchen Cinnamon Rolls - The Goldilocks Kitchen

How to use Rapid-Rise Yeast

  • Rapid-Rise yeast is made to work in HOT liquid (125-130 degrees F) that kicks the yeast into high gear. It’s imperative to own a food thermometer and check for the correct temperature. 130 degree liquid would scald and kill regular yeast, so be sure you have the correct yeast when making this recipe.
  • You can skip the ‘proofing’ step too. Rapid Rise yeast is simply mixed into your dry ingredients (AKA flour) and added in to the liquid to make the dough.
  • A quick ten minute rest, tightly covered with plastic wrap, replaces the first rise (which will save you anywhere from 45 minutes to 1 and 1/2 hours).
  • Once the dough has rested for 10 minutes, proceed with the recipe and second rise, which also is considerably fast. The key is to keep rapid-rise dough in a warm place! (I always raise my dough in a warmed oven.)
  • All of these directions are printed right on the rapid-rise yeast package for easy reference!

Dough rises in a bowl for Goldilocks Kitchen Cinnamon Rolls - The Goldilocks Kitchen

I’ve written the Goldilocks Kitchen Cinnamon Rolls recipe to specifically use rapid-rise yeast and a stand mixer. The dough pictured above has just finished it’s 10 minute rest and is very soft and easily shaped into the 12-ish by 18-ish rectangle you’ll need to make these rolls. I just sprinkle a little flour on my work surface before dumping it out. I like to sprinkle a little more on the top of the dough to make it easier to handle, then stretch and push it with my hands into a rectangular shape. I don’t even bother with a rolling pin! There’s no need for perfection here, just keep the thickness of the dough somewhat even as you spread it out.

Dough is rolled into a rectangle and sprinkled with cinnamon and sugar for Goldilocks Kitchen Cinnamon Rolls - The Goldilocks Kitchen

The key to really great cinnamon rolls is LOTS of melty butter and delicious gooey cinnamon filling, so I spread LOTS of melted butter over the dough with a pastry brush and sprinkle it generously with sugar and spices. Leave about 1/2 inch of dough clean on the long sides, but you can take the butter and filling all the way to the short ends. Roll one long side toward the other long side tightly and pinch the seam together. If it doesn’t stick, run a finger dipped in water over the inside seam to get it wet and help it stick.

Now comes the really fun part! You get to cut out cinnamon rolls with floss! Wiggle the floss under the dough about an inch from the end. Bring the floss up around the dough, crossing the floss over itself, and pull the ends! You instantly have a perfectly cut cinnamon roll. Continue down the dough, placing each cut roll into a buttered 9 by 13 inch baking dish. I like to have three across and for down, or 12 rolls per pan. My recipe won’t quite give you 24, but enough that you’ll need a second pan to hold them all. Remember, they may look small, but they’ll be double the size by the time you are ready to eat them.

A close up of raw cinnamon rolls that have risen and are ready to be baked into Goldilocks Kitchen Cinnamon Rolls - The Goldilocks Kitchen

Above is a close up of the raw rolls in the pan after they’ve risen. I’ve found that with rapid rise yeast it only takes about 15 to 20 minutes for them to be ready to bake!

Goldilocks Kitchen Cinnamon Rolls in a pan fresh out of the oven - The Goldilocks Kitchen

And here they are baked! Over-baked rolls will kill the whole recipe, so bake them just until they start to lightly brown on top; that means they are done.

Icing is spread over freshly baked Goldilocks Kitchen Cinnamon Rolls - The Goldilocks Kitchen

The Best Icing

I tried three different icing recipes, none of which I was too happy with. Then out of a fluke, I mixed two together just to save space in the fridge. I happened to take a taste and it was REALLY GOOD! I’ve never liked icing that tasted primarily of powdered sugar, but this blend of icings had cream cheese, butter and vanilla which gave the icing some substantial flavor. The icing for Goldilocks Kitchen Cinnamon Rolls was born.

A pan full of freshly iced Goldilocks Kitchen Cinnamon Rolls - The Goldilocks Kitchen

Whip up the icing while the rolls are baking, and then spread it on right after they leave the oven. No need to wait for a cool down, you want this stuff to melt all over :0)

A close up of Goldilocks Kitchen Cinnamon Rolls on a plate with a few cinnamon sticks scattered around for garnish - The Goldilocks Kitchen

One taste of these and I think you’ll agree that they are some of the best cinnamon rolls you’ve ever had. Goldilocks Kitchen Cinnamon Rolls are diet busters for sure; an absolute indulgence. Be sure to share with friends and family so you don’t eat them all by yourself- you’ll be tempted for sure :0) Got a baking itch? Try this recipe for Quick Crusty Dinner Bread or The Best Potato Bread, which also use rapid-rise yeast.

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Goldilocks Kitchen Cinnamon Rolls

  • Author: Emily
  • Total Time: 1 hours 5 minutes
  • Yield: 18-20 rolls 1x


My favorite elements from several homemade cinnamon roll recipes are combined into one just-right recipe, creating Goldilocks Kitchen Cinnamon Rolls. Ooey, gooey perfection smothered with the most delicious finger-licking cream cheese vanilla butter frosting!




  • 2 tablespoons shortening or butter for greasing baking dishes
  • 1 cup plus 2 tablespoons warm water
  • 1 stick of butter (1/2 cup)
  • 1/4 cup sugar
  • 3 and 1/2 cups all-purpose flour
  • 1 and 1/2 tablespoons *rapid rise* yeast
  • 1 teaspoon salt
  • 1 egg, lightly beaten


  • 6 tablespoons salted butter, melted
  • 3/4 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 2 tablespoons ground cinnamon
  • 1/8 teaspoon allspice


  • 4 ounces room temperature cream cheese
  • 4 tablespoons salted butter, room temperature
  • 3 tablespoons half and half
  • 1 teaspoon vanilla extract
  • 1 and 1/2 cups powdered sugar


  1. Grease two 9 by 13 baking dishes with butter or Crisco and set aside. Move an oven rack to the middle position. Place the water, butter and sugar in a glass measuring cup or microwave safe container. Microwave in small increments to warm the mixture to 130 degrees F. Pour into the bowl of a stand mixer with the dough hook attached. In a medium sized mixing bowl, whisk together 3 cups flour, yeast and salt.
  2. Turn the stand mixer on to the lowest setting and slowly add the flour mixture (this should take about a minute or two). Stop and scrape the bowl as needed and add the egg. Turn the machine to medium low and knead for about 5 minutes, slowing adding in the last 1/2 cup flour, a couple spoonfuls at a time. When the 5 minutes is up, add in one more spoonful of flour and stop the machine just as the dough pulls away from the bowl. Remove the dough hook and cover the bowl with tightly fitting plastic wrap and let it sit for 10 minutes.
  3. Turn the dough out onto a lightly floured surface, scraping it out of the bowl if it sticks. Sprinkle the top with a little flour. This dough should be very soft and easily pliable. Stretch and push it into a rectangle with your hands, about 12 inches by 18 inches. 
  4. Leaving about 1/2 inch of dough clean on the long sides, spread all the melted butter over the dough with a pastry brush or spatula. Mix the sugars and spices in a bowl, and sprinkle the mixture evenly over the butter. Tightly roll the dough from long side to long side, pinching the seam closed. Cut rolls out with floss, approximately 3/4 to 1 inch thick and place in the greased baking dishes in a single layer.
  5. Cover the baking dishes tightly with plastic wrap and set them in a warm place to rise. Set your oven to 325 degrees F. When the dough has almost doubled, remove the plastic wrap and place the baking dishes side by side in the oven. Bake for about 15 to 20 minutes, or until the slightest golden color appears on the topmost parts of the rolls.
  6. While the rolls are baking, beat the cream cheese, butter, vanilla and half and half together until smooth. Slowly add the powdered sugar until incorporated. Pour icing over fresh-from-the-oven cinnamon rolls. Let cool for about 10 minutes, then serve. 
  • Prep Time: 45 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Cuisine: American


  • Serving Size: 1 cinnamon roll
  • Calories: 227
  • Sugar: 19.4 g
  • Sodium: 213 mg
  • Fat: 14.2 g
  • Saturated Fat: 8.4 g
  • Carbohydrates: 24.5 g
  • Protein: 1.8 g
  • Cholesterol: 43 mg

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