Cinnamon Rolls Recipe

Ingredients

• 240 ml (1 cup)whole milk
• 2¼ teaspoonsactive dry yeast
• 100 g (½ cup)granulated sugar
• 2 largeeggs
• 85 g (6 tablespoons)salted butter, melted
• 2 teaspoonsvanilla extract
• 540 g (4½ cups), plus extra for rollingplain flour
• 1 teaspoonsalt
• 1 teaspoonground cinnamon
• 220 g (1 cup packed)dark brown sugar, or light brown sugar
• 2 tablespoonsground cinnamon
• 85 g (6 tablespoons)salted butter, softened
• 113 g (4 ounces)plain cream cheese, softened
• 113 g (½ cup)salted butter, softened
• 240 g (2 cups)icing sugar
• ½ teaspoonvanilla extract
• as neededcooking spray

Instructions

1. 1

   Prepare the tin

   Spray a 33 × 23 cm (13 × 9-inch) baking dish or cake tin with cooking spray. Line the base and sides with baking parchment and set aside.

2. 2

   Warm the milk

   Microwave the milk on high for 1 minute. It should feel warm, not boiling hot.

3. 3

   Activate the yeast

   Pour the warm milk into the large bowl of a stand mixer and sprinkle the yeast over it. Leave for 5–8 minutes, until the yeast has dissolved and the surface is foamy.

4. 4

   Mix the wet ingredients

   Add the granulated sugar, eggs, melted butter and vanilla to the yeast mixture. Fit the dough hook and mix on low for 1 minute.

5. 5

   Knead the dough

   With the mixer on low, gradually add 480 g (4 cups) of the flour along with the salt and cinnamon. When the dry ingredients are incorporated, increase the speed to medium, then medium-high. Knead for 5–7 minutes, until the dough is soft and not too sticky. If it clings to the sides of the bowl, add the remaining 60 g (½ cup) flour a tablespoon at a time until it forms a soft ball.

6. 6

   Let the dough rise

   Spray a large mixing bowl with cooking spray and transfer the dough to it. Cover with a clean, damp kitchen towel and leave in a warm, draught-free place for 60–90 minutes, until doubled in size.

7. 7

   Make the filling

   In a small bowl, mash the softened butter, brown sugar and cinnamon together with a fork to make a thick paste.

8. 8

   Roll the dough

   Once risen, gently press the dough to release the air. Transfer it to a lightly floured surface and roll it out with a floured rolling pin into a rectangle about 61 × 46 cm (24 × 18 inches).

9. 9

   Spread the filling

   Use an icing spatula to spread the cinnamon-sugar mixture evenly over the dough, leaving a 1 cm (½-inch) border.

10. 10

    Shape the log

    Starting at the widest side, roll the dough up as tightly as possible, shaping it as you go. Pinch the seam closed.

11. 11

    Cut the rolls

    Use a 30 cm (12-inch) piece of unflavoured dental floss to cut the log into 12 equal pieces, about 5 cm (2 inches) wide. If you do not have floss, use a very sharp knife to slice through the dough cleanly.

12. 12

    Rise in the tin

    Arrange the rolls cut-side up in the prepared dish, leaving about 2.5 cm (1 inch) between them. Cover with a clean tea towel and leave to rise for another 30 minutes.

13. 13

    Bake the rolls

    Preheat the oven to 180°C (350°F). Bake for 20–25 minutes, until the rolls are puffed and golden brown.

14. 14

    Make the icing

    In a medium bowl, beat the butter, cream cheese, icing sugar and vanilla with an electric mixer until smooth.

15. 15

    Ice the rolls

    Take the rolls out of the oven and leave them to cool for 5–7 minutes. Spread the cream cheese icing over the top.

16. 16

    Serve warm

    Remove the rolls from the tin and serve warm.

What are cinnamon rolls?

Cinnamon rolls are a sweet American bake made by rolling enriched yeasted dough around a spiced sugar filling, then baking the pieces close together. This version finishes them with a smooth cream cheese icing.

The method works by giving the dough time to rise twice: first as a whole, then again after shaping. That helps produce soft rolls with defined spirals of buttery cinnamon filling.

Nutrition and macros by portion

The nutrition label shows one serving as written: 494 calories, 8g protein, 85g carbs, 23g fat.

The flour and sugars provide most of the carbohydrates, while butter and cream cheese contribute much of the fat. Eggs, milk and cream cheese add some protein. Serve a roll with fruit or plain yoghurt for a simple way to balance the plate.

Building a soft dough

Warm milk: it should be warm rather than hot, so the yeast can dissolve and become foamy without being exposed to boiling liquid.

Flour: begin with 4 cups, then add the remaining flour a tablespoon at a time only if the dough sticks to the bowl. The aim is a soft dough that can be handled, not a stiff one.

Butter and eggs: these enrich the dough and give it a tender texture. Make sure the melted butter is not hot when it goes into the mixture.

Making the cinnamon filling

Brown sugar: dark brown sugar gives the filling a deeper flavour, while light brown sugar is offered as an alternative. Mashing it with softened butter and cinnamon makes a spreadable paste.

Even layer: spread the filling across the rolled dough, leaving the small border clear. That keeps filling from being pushed out as you roll and seal the log.

Rolling and cutting neatly

Tight log: roll from the widest side and keep the dough snug as you go, without squeezing the filling out. Pinch the seam closed to help the rolls hold their shape.

Clean cuts: unflavoured dental floss slices through the soft log without compressing it as much as a blunt knife might. A very sharp knife is the alternative given in the method.

Rise and bake cues

First rise: leave the covered dough in a warm, draught-free place for 60–90 minutes, looking for it to double in size rather than relying only on the clock.

Second rise: allow the shaped rolls 30 minutes in the dish. They should have room between them before baking, and will expand as they rise and bake.

Doneness: bake at 180°C for 20–25 minutes, until puffed and golden brown. The recipe gives colour and shape as the visual cues.

Cream cheese icing

Beat the softened cream cheese and butter with the icing sugar and vanilla until the mixture is smooth. Softened ingredients are easier to combine evenly.

Wait 5–7 minutes after baking before icing. The rolls will still be warm, so the topping can spread over them without going onto the oven-hot surface immediately.

Serving the rolls

Serve these rolls warm, when the dough is soft and the icing is freshly spread. They work well as a breakfast or brunch bake, or as a sweet treat to share.

For a more balanced plate, pair a roll with plain yoghurt or fresh fruit. The rolls are rich and sweet, so a simple, unsweetened accompaniment complements them.

Recipe notes & tips

• Check that the milk is warm, not boiling hot, before adding the yeast.
• Use a warm, draught-free place for the first rise and check that the dough has doubled.
• Add the last portion of flour gradually so the dough does not become too stiff.
• Leave the border clear when spreading the filling to make the log easier to seal.
• Use unflavoured floss for neat slices, or a very sharp knife if needed.
• Let the rolls cool for 5–7 minutes before spreading on the icing.

Variations

• Use light brown sugar: swap it for the dark brown sugar in the filling.
• Adjust the icing: spread on a thinner layer if you prefer less topping.
• Serve with fruit: add fresh fruit alongside the warm rolls.
• Add a yoghurt side: serve plain yoghurt alongside for a cool, unsweetened contrast.

Common mistakes to avoid

• Milk too hot: very hot milk can prevent the yeast from activating; warm it only until it is comfortably warm.
• Adding too much flour: a stiff dough will be less tender; add the final flour a tablespoon at a time only if needed.
• Skipping the first rise: wait until the dough has doubled before rolling it out.
• Rolling loosely: roll the dough snugly and pinch the seam closed so the spirals hold together.
• Crowding the rolls: leave about 2.5 cm (1 inch) between them in the dish before the second rise.
• Icing too soon: allow the baked rolls to cool for 5–7 minutes before spreading on the topping.

How to store

Once cool, store the rolls in an airtight container in the fridge and eat within 3 days. Reheat individual rolls briefly in the microwave until warm.

Frequently asked questions