Chef Sheila Polingga’s Cinnamon Rolls Recipe

Cinnamon dough made by Executive Chef Shelia Polingga at Inn On The Twenty in Jordan Station

Is there anything better then the smell of freshly baked cinnamon rolls? Fill your house with incredible aromas, laughter and full tummy’s with this Cinnamon Rolls recipe from Inn On The Twenty executive chef, Sheila Polingga.

Easy to make and even better to taste! We hope you enjoy.

Cinnamon Rolls
(12 rolls)

¾ cup buttermilk, warmed to about 100F
2 ¼ tsp dry active yeast
4 large egg yolks
1 large egg
¼ cup sugar
6 tbsp melted unsalted butter
4 cups all-purpose flour (plus ¼ cup for dusting)
1 ¼ tsp salt

1 cup packed, light brown sugar
1 tbsp ground cinnamon
Pinch of salt nutmeg and allspice
2 Tbsp melted unsalted butter

Cream Cheese Frosting:
¾ cup cream cheese, room temperature
¼ cup unsalted butter, room temperature
1 ½ cups powdered sugar
1 tsp vanilla
Zest of an orange (optional)

Bloom yeast in warmed buttermilk with a teaspoon of sugar. Leave for 5 to 10 minutes or until mixture is foamy.

Add the rest of sugar, eggs and butter, stir.

Add flour into 2 additions and mix until it forms into a ball.

Keep kneading for about 5 to 7 minutes.

Transfer dough onto a lightly oiled bowl. Let double in size, about 1 to 2 hours.

In the meantime, except for the melted butter, mix all the filling in a separate bowl, set aside.

Butter a 9”x13” glass baking dish.

Once dough is doubled in size, turn it onto a lightly floured surface and roll it flat into a rectangular shape, about 18×12. Brush dough with melted butter (from Filling ingredients), leaving about half an inch border on top. Sprinkle the dough with cinnamon mixture, once again leaving a half-inch border on top.


Roll the dough into a cylinder starting on the edge closest to you. Pinch the seam and making sure the seam is on the bottom. Cut the cylinder into 12 equal parts, each roll about 1 ½”. Place rolls on baking dish. Cover with saran wrap.



At this point you can leave this in the fridge and bake the next day or leave in room temperature and let it rest for another 30 to 45 minutes.

Preheat your oven 350F.
Place rolls in the middle rack and bake for about 30 minutes.

Make the frosting. Mix cream cheese and butter until creamy, add powdered sugar vanilla and orange zest if using. Whisk until smooth. Or skip this step altogether and get the premade cream cheese frosting from the store (I’ve tried them and they are not bad!).

  Chef Sheila Polingga's Cinnamon Bun Recipe

Once the rolls have cooled down, spread your frosting and enjoy!

Inn On the Twenty Executive Chef Sheila Polingga

About Executive Chef Sheila Polingga

Chef Polingga has been part of Inn On The Twenty’s culinary team since 2011, officially assuming the role of Executive Chef in late 2018.

Follow her on Instagram for more incredible recipes!


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