Grandma's Cinnamon Rolls

Ingredients

• 60 ml (¼ cup) warm water at 43–46°C (110–115°F), plus 1 teaspoon granulated sugarwarm water and granulated sugar
• 1 packet (2¼ teaspoons)active dry yeast
• 62 g (5 tablespoons)granulated sugar
• 32 g (3 tablespoons)shortening
• 1¼ teaspoonssalt
• 240 ml (1 cup)whole milk, scalded
• 1 large, at room temperatureegg
• 500–625 g (4–5 cups), spooned and levelledplain flour
• 60 g (4 tablespoons), softened to room temperaturebutter
• 150 g (¾ cup), packedbrown sugar
• 1½ tablespoonsground cinnamon
• 85 g (3 ounces), softened to room temperaturebrick-style cream cheese
• 30 g (2 tablespoons), softened to room temperaturebutter
• 60 g (½ cup)icing sugar
• ½ teaspoonvanilla extract
• 15–30 ml (1–2 tablespoons), plus more as neededmilk

Instructions

1. 1

   Activate the yeast

   Whisk the warm water with the teaspoon of sugar until dissolved. Sprinkle the yeast over the water and stir gently. Leave for 5–10 minutes, until foamy.

2. 2

   Cool the milk

   Put the 62 g sugar, shortening and salt in a heatproof mixing bowl or stand-mixer bowl. Pour over the scalded milk and whisk to combine. Leave until warm rather than hot, about 43°C (110°F).

3. 3

   Mix the dough

   Add 250 g (2 cups) of flour to the cooled milk mixture by hand or with a dough hook. Mix in the yeast mixture until combined, then add the egg.

4. 4

   Knead until smooth

   Mix in another 250 g (2 cups) of flour. Add 1–2 tablespoons of flour at a time until the dough is easy to handle. Knead on a lightly floured surface or with a stand mixer on low for 5–10 minutes, until smooth and elastic, adding a little more flour if needed.

5. 5

   Let dough rise

   Shape the dough into a ball and put it in a lightly greased bowl. Cover and leave in a warm place for about 1 hour, or until doubled in size.

6. 6

   Roll out dough

   Punch down the risen dough. On a lightly floured surface, roll it into a rectangle measuring 30 × 46 cm (12 × 18 inches), about 6 mm (¼ inch) thick.

7. 7

   Add the filling

   Spread the softened butter over the dough. Mix the brown sugar and cinnamon together, scatter the mixture over the butter, and press it down gently.

8. 8

   Cut the rolls

   Starting from one of the 46 cm (18-inch) sides, roll the dough up tightly. Cut it into 12 equal pieces and arrange them in a greased 23 × 33 cm (9 × 13-inch) baking pan. Cover and leave in a warm place for about 45 minutes.

9. 9

   Bake until done

   After the rolls have risen for about 30 minutes, preheat the oven to 190°C (375°F). Bake for about 25 minutes, until cooked through in the centre. After 10–15 minutes of baking, loosely cover with foil to prevent excessive browning. Remove from the oven and set aside to cool.

10. 10

    Make the frosting

    Beat the cream cheese and butter in a medium bowl until smooth. Mix in the icing sugar and vanilla until combined, then add the milk, using more if needed to reach your preferred consistency.

11. 11

    Frost and serve

    When the rolls have cooled slightly, spread over the frosting and serve.

What are cinnamon rolls?

Cinnamon rolls are sweet, yeasted dough spirals filled with butter, sugar and cinnamon, then baked together in a pan. This American-style version uses a soft dough and a cream cheese frosting.

The recipe’s two rises help make the rolls tender, while the tightly rolled dough keeps the cinnamon-sugar filling tucked into each spiral.

Nutrition and macros by portion

The nutrition label shows one serving as written: 395 calories, 7g protein, 63g carbs, 13g fat.

The flour and sugars provide most of the carbohydrates, while the butter, shortening and cream cheese contribute much of the fat. Flour, milk, egg and cream cheese supply some protein. Pair a roll with fruit or yoghurt for a more balanced plate.

A dough that needs time

Yeast: Give it 5–10 minutes in the warm, lightly sweetened water. A foamy surface is a useful sign that it has activated.

Flour: Start with the specified 500 g, then add more a little at a time until the dough is manageable. The full amount can vary with how the flour is measured and how the dough feels.

Watch the temperature

Milk: Scalded milk needs to cool until warm, not hot, before it meets the yeast mixture. The method gives about 43°C (110°F) as a guide.

Water: Use warm water in the 43–46°C (110–115°F) range to activate the yeast. A thermometer can help avoid water that feels deceptively hot.

Rolling and shaping

Rectangle: Roll the dough to roughly 30 × 46 cm (12 × 18 inches), keeping the thickness even so the rolls bake at a similar rate.

Cutting: Roll from the long side into a snug log, then divide it into 12 equal pieces. A sharp knife helps keep the spirals from being squashed.

How to judge the rise

First rise: Look for dough that has doubled in size, rather than relying only on the one-hour estimate. A cooler room may slow the process.

Second rise: The shaped rolls should have time to puff in the pan, around 45 minutes. For baking, check the centre is cooked through; foil after 10–15 minutes helps limit excess browning.

Frosting and serving

Consistency: Add the milk to the cream cheese frosting gradually, stopping when it is easy to spread. The amount can be adjusted to suit a thicker or looser finish.

Serving: These rolls are rich and sweet, so they work well with fresh fruit or a simple, unsweetened drink alongside.

Recipe notes & tips

• Measure flour by spooning it into the cup and levelling it, rather than packing it down.
• Let the milk mixture cool before adding the yeast mixture.
• Add the final flour gradually so the dough does not become unnecessarily stiff.
• Use a lightly floured surface when rolling, adding only enough flour to prevent sticking.
• Cover the pan loosely with foil if the rolls are browning too quickly.
• Let the rolls cool slightly before frosting so the icing does not melt away.

Variations

• Vanilla icing: Replace the cream cheese frosting with a simple icing made to your preferred consistency.
• Make ahead: Prepare the rolls ahead and refrigerate them before baking; allow time for them to rise before they go into the oven.
• Extra cinnamon: Increase the cinnamon in the filling slightly for a more pronounced spice flavour.
• Nut topping: Scatter chopped pecans over the frosting for added crunch.
• Plain finish: Leave off the frosting and serve the warm rolls as they are.

Common mistakes to avoid

• Hot milk mixture: It can interfere with the yeast; let it cool to warm before combining.
• Too much flour: A stiff dough can make dense rolls; add flour gradually and stop when the dough is easy to handle.
• Rushing the rise: The dough may need longer than the stated time; wait for it to double before shaping.
• Loose rolling: The filling can separate into gaps; roll the dough snugly from the long side.
• Uneven pieces: Rolls of different sizes can bake unevenly; divide the log into 12 similar pieces.
• Frosting hot rolls: The topping may turn runny; wait until they have cooled slightly.

How to store

Store cooled rolls in an airtight container in the refrigerator for up to 3 days because of the cream cheese frosting. Warm individual rolls gently in the microwave or in a low oven until heated through.

Frequently asked questions