Skip to main content

Chef Megan Mitchell

Online Cookbook

Sheet Pan Cinnamon Rolls

  • Complexity: medium
  • Print
Sheet Pan Cinnamon Rolls


  • 1 package active dry yeast (about 2 1/4 tsp.)
  • 3/4 cup whole milk, warmed (110°F)
  • 1/4 cup granulated sugar
  • 4 large eggs
  • 4 1/2 to 5 cups AP flour, plus more if needed
  • 1 1/2 tsp. fine sea salt
  • 6 tbsp. unsalted butter, softened
  • 6 tbsp. unsalted butter, softened
  • 1 cup light brown sugar, packed
  • 3 tsp. cinnamon
  • 2 tsp. cornstarch
  • 2 cups powdered sugar, sifted
  • 4 tbsp. unsalted butter, softened
  • 2 tbsp. whole milk
  • 2 tsp. vanilla extract


  1. Begin by making the dough. To a stand mixer fitted with a dough hook combine the yeast, warmed milk and sugar. Let sit for 10 minutes until foamy.

  2. Add in the eggs, 4 ½ cups of flour and salt. Starting the mixer on low, gently knead together then raise the speed to medium. Once it comes together add the softened butter in chunks a few at a time. Once the first batch incorporates into the dough add more. If the dough looks too sticky add more flour 1 tbsp. at a time.

    Knead the mixture on medium for about 10 minutes or until it begins to make a slapping sound in the bowl and looks smooth.

  3. Remove from bowl and gently knead on a lightly floured surface, about 10 times. Roll into a ball and place in a well oiled bowl. Cover with plastic wrap and a clean kitchen towel and place in a warm area for about 1 ½ to 2 hours or until it doubles in size.

    Grease a 9x13 baking sheet or cookie sheet. Set aside. In a small bowl combine the brown sugar, cinnamon and cornstarch.

  4. Remove the risen dough from the bowl and divide in half. Gently roll out the dough on a floured surface with a rolling pin. Roll into a rectangle roughly the same size as the sheet pan. Spread half of the softened butter over the dough and sprinkle with half of the filling mixture.

    Roll the dough on top of itself starting at the long end and rolling up. Cut the roll into 8 even sized rolls. Place the cut rolls on the greased sheet pan, cut side up. Repeat with the other half of the dough.

  5. Cover the sheet tray with plastic wrap and place in a warm area until puffy and slightly risen, about 30 minutes. OR cover with plastic wrap and refrigerate overnight. The next morning let the rolls come to room temperature, about 45 minutes, before baking.

  6. Preheat oven to 375° F and place an oven rack in the middle.

    Bake the rolls for 20-25 minutes or until golden brown and cooked through. A toothpick inserted into the middle of the rolls should come out clean.

  7. Remove from oven and let cool slightly. While the rolls cool make the frosting. In a stand mixer or with a hand mixer combine the powdered sugar, butter, milk and vanilla. Beat until smooth and fluffy.

  8. Once the rolls have cooled, liberally spread the frosting over the tops. Will keep covered, at room temperature for 3-4 days.

    Recipe Courtesy of Megan Mitchell

Leave a comment

Please login to leave a comment.

Newsletter Signup

Please enter your first name.
Please enter your last name.
Please enter a valid email address.
Invalid Input