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magazine cinnamon rolls with cream cheese glaze
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(64)
Recipes
Tangzhong is the secret to the super-soft dough that encases a brown butter–cinnamon sugar filling and gets topped with a tart cream cheese frosting.
4.7
(4.69)
Recipes
Cinnamon bun fans, our time has come.
3.6
(3.6)
4.5
(4.54)
Recipes
Imagine if a cinnamon roll and a pound cake had a fluffy little baby, and that baby got drizzled with cream cheese icing. Thanks to Jocelyn Delk Adams and her grandmother, this baby is a reality (and we have the recipe).
4.3
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4.0
(4.2)
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These simple sugar cookies are crisp yet tender, keep their shape when baked, and yes, taste great too.
4.0
(4.19)
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Your two favorite breakfasts (syrupy pancakes and doughnuts) now coexist in the form of a pillowy, maple-glazed doughnut.
4.6
(4.56)
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With a top coat of melted butter and a sprinkling of sea salt, these dinner rolls are trophy-worthy.
4.0
(4.22)
Quick
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This homemade cream cheese frosting can be used to add a pleasantly sweet and tangy note to almost any cupcake, layer cake, or any recipe that calls for buttercream.
4.6
(4.55)
Easy
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Decorate these mini pumpkin cupcakes with a team of costumed kiddos (or all by your spooky self).
4.0
(3.8)
Recipes
A shortbread base made with cheddar cheese provides a salty contrast against a chewy caramel in this playful cookie bar that pays homage to Chicago mix popcorn.
5.0
(5)
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These New England–style gingerbread cookies get a hefty dose of molasses and just the right amount of warming spice.
4.3
(4.25)
Articles
(189)
Cooking
With just a few ingredients, it will dramatically improve any and every cake.
Emma Laperruque
Cooking
Cover your pound cakes, your waffles, your oatmeal, your fruit!
Antara Sinha
Cooking
Here's what you need to know to master it.
Sohla El-Waylly
techniques
We're giving you this recipe from Home Made. Plus, three of you won the cookbook!
Julia Bainbridge
Cooking
If you've ever dreamed of stuffing a Cinnabon with pulled pork (and honestly, who hasn't?), your mind is about to be blown
Danielle Walsh
test-kitchen
When they're this good, it's worth it.
Claire Saffitz
Videos
(143)
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2 weeks of research. A (very) complex spreadsheet. 6 pounds of flour, 20 hours of cooking and so, so many tastings. Join Zaynab Issa in the Bon Appétit Test Kitchen as she takes you through the journey of creating her extra-fluffy cinnamon rolls with cream cheese frosting - a recipe that took 72 rolls to achieve perfection.
Get the recipe: Extra-Fluffy Cinnamon Rolls With Cream Cheese Frosting
Get the recipe: Extra-Fluffy Cinnamon Rolls With Cream Cheese Frosting
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We teach you how to make Matcha Glazed Cinnamon Rolls!
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Join Rick Martinez in the Bon Appétit Test Kitchen as he makes tie-dye swirl holiday cookies. The butter cookie that acts as your canvas is extremely simple to make (like, six ingredients simple), so you can spend most of your time on the fun part: unleashing your inner artiste. When you’re decorating, no need to panic if your first attempts don’t work out. Simply wipe off the failed glaze, let the cookie dry for about five minutes, and try again.
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Bon Appétit joins Chef Miro Uskokovic, owner of NYC’s Hani’s Bakery to make their best-selling malted cinnamon bun. Hani’s is a modern American-style bakery that has become very popular with locals, often with queues down the block. Light, fluffy, and airy with a gooey cream cheese glaze, it’s no surprise these cinnamon buns sell out fast daily.
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Join Molly Baz in her home Test Kitchen as she makes sour cream and onion biscuits. If you've ever had trouble making biscuits in the past, consider this recipe your saving grace. While many other methods count on pockets of butter and an angel’s touch for pull-apart flakiness, we weren't willing to leave it to chance. Our simple folding technique manually multiplies the number of layers for guaranteed, no-risk success. And the sour cream isn’t just a gimmick.
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World-famous pastry chef Dominique Ansel (creator of the Cronut) joins Bon Appétit to demonstrate how to make the perfect croissant at his NYC bakery. Learn every step, from mixing and fermenting the dough to laminating with French butter, shaping, proofing, and baking for that signature flaky, golden crust and moist honeycomb interior.