All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
Rise and roll! The Earth is spinning rapidly on its axis, and every moment you spend reading this is a moment lost, for it means your kitchen is not being filled with the aroma of these cinnamon rolls while they bake in your oven. No need to go to the airport to get your fix - you'll be shocked at how easy it is to make your own frosted cinnamon rolls, but you won't be shocked by how delicious they are.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Small Oven-Safe Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Prepare the Butter
Melt butter in microwave for 30 seconds to 1 minute or in a small pan over low heat. Set aside 2 Tbsp. melted butter for making dough in next step.
Form and Knead the Dough
Set aside ¼ cup flour to be used for your work surface. This is called "bench flour", used to prevent dough from sticking. Add remaining flour to large mixing bowl along with reserved 2 Tbsp. butter. Add yogurt, half the powdered sugar, and 1 Tbsp. water. Mix with clean hands to form a rough, shaggy dough. Sprinkle some bench flour on work surface. Turn out dough and knead on work surface until it becomes a smooth and slightly sticky dough ball. Allow dough to rest 5 minutes. In a separate small bowl, stir together remaining butter, cinnamon, brown sugar, and ¼ tsp. salt.
Roll the Dough
Flour work surface once more with bench flour and, using a rolling pin, bottle, or small can, flatten dough out into an oval about 8" by 11". No need for a ruler – that's roughly the same size as this recipe card. Spread cinnamon mixture onto dough, covering the entire surface. Starting on the short side, roll up length of dough to make a cylinder.
Bake the Rolls
Slice dough cylinder into six equal pieces. Spray a small oven-safe pan or 8" pie or cake pan with cooking spray and set rolls inside so they fit snugly against each other. This keeps them from unrolling during baking and makes them puff upwards. Place in oven and bake 30-35 minutes, or until lightly browned on top.
Make the Frosting
While cinnamon rolls are baking, stir together softened cream cheese, remaining powdered sugar, 1 Tbsp. water, and ¼ tsp. salt in a small bowl until smooth. Spread or drizzle over hot cinnamon rolls once removed from oven. If cream cheese is taking a while to soften, try setting it on top of a preheated oven for a few minutes. This trick works for butter, too!
Plate the Dish
Set two cinnamon rolls on each plate and enjoy. The remaining two rolls are extra! Store in your refrigerator for up to a week, or in a freezer for up to two months.
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