The Hive: Freshly Baked Homestead Cinnamon Rolls

Warm, gooey, and made with love in the Little Homestead Hive kitchen

Dough

• 240 g warm milk (about 40–43°C)

• 7 g active dry yeast (1 standard packet)

• 100 g granulated sugar

• 75 g unsalted butter, melted

• 100 g large eggs (2 eggs)

• 500 g all-purpose flour

• 5 g salt

Filling

• 100 g brown sugar

• 15 g ground cinnamon

• 75 g unsalted butter, softened

Cream Cheese Icing

• 113 g cream cheese, softened

• 57 g unsalted butter, softened

• 180 g powdered sugar

• 5 ml vanilla extract (1 tsp)

• 15–30 ml milk (1–2 tbsp), as needed for consistency

• Pinch of salt

Instructions (same process, now with gram measurements)

1. Dough: Warm the milk, mix with yeast, and let it foam. Add sugar, melted butter, and eggs. Mix in flour and salt to form a soft dough. Knead 5–7 minutes until smooth. Let rise 1–2 hours until doubled.

2. Filling: Mix brown sugar and cinnamon. Set aside.

3. Shape: Roll dough into a ~30x45 cm rectangle. Spread softened butter, then sprinkle cinnamon-sugar mix. Roll tightly and cut into 12 pieces.

4. Second rise: Place in a greased 23x33 cm (9x13 inch) pan. Let rise 30–45 minutes.

5. Bake: 175°C (350°F) for 20–25 minutes until golden.

6. Icing: Beat cream cheese + butter until smooth. Add powdered sugar, vanilla, and salt. Thin with milk as needed. Spread over warm rolls.

Quick Tips

• Overnight option: Assemble, cover, and refrigerate. Bake straight from the fridge the next morning (add 5 extra minutes if needed).

• For extra gooey rolls: Don’t overbake — pull them when the centers are just set.

• Storage: Airtight container at room temp for 2 days or fridge up to 5 days. Reheat 10–15 seconds in the microwave.

Pair with our Bee & Blossom Candle or our Handmade Potholders for a homey morning!