Cinnamon rolls

Ingredients

• 250 ml, warm (40–46°C)milk
• 7 ggranulated yeast
• 100 gsugar
• 2eggs
• 30 gmelted butter
• 1 tspsalt
• 630 gplain flour
• 30 gsoft butter
• 200 gbrown sugar
• 3 tbspground cinnamon
• about 110 gcream cheese
• 45 gsoft butter
• 130 gicing sugar
• 1 tbspvanilla extract

Instructions

1. 1

   Activate the yeast

   In a small bowl, stir the yeast into the warm milk and leave it to stand for 10 minutes.

2. 2

   Mix wet ingredients

   Meanwhile, combine the eggs, melted butter, sugar and salt in a mixer or large bowl. Stir in the yeast mixture.

3. 3

   Add the flour

   Add the flour gradually, one cup at a time.

4. 4

   Combine the dough

   Mix until all the ingredients are incorporated.

5. 5

   Knead the dough

   Knead for at least 5 minutes. Add a little flour if needed.

6. 6

   Let the dough rise

   Shape the dough into a ball and place it in an oiled bowl. Cover and leave it to rise for 1 hour, or until doubled in volume.

7. 7

   Mix the filling

   Combine the brown sugar and cinnamon in a bowl.

8. 8

   Roll out the dough

   When the dough is ready, roll it into a rectangle about 40 × 30 cm.

9. 9

   Add the filling

   Brush the dough with the soft butter, then scatter the brown sugar and cinnamon mixture over it.

10. 10

    Shape the rolls

    Carefully roll up the dough, then cut it into 12 portions.

11. 11

    Arrange on a tray

    Place the rolls on a baking tray lined with baking paper.

12. 12

    Proof the rolls

    Leave the rolls to rise for about 30 minutes.

13. 13

    Preheat the oven

    Heat the oven to 180°C.

14. 14

    Bake the rolls

    Bake for about 20–25 minutes.

15. 15

    Make the icing

    Beat the cream cheese, soft butter, icing sugar and vanilla extract together.

16. 16

    Ice the rolls

    Once the rolls are ready, spread a little icing over each one.

What are cinnamon rolls?

Cinnamon rolls are sweet, rolled yeast buns associated with American baking. A soft dough is wrapped around a spiced sugar filling, then baked and often topped with icing.

This version uses brown sugar and a generous amount of cinnamon for the centre, with cream cheese icing for a tangy-sweet finish. The dough’s first rise helps make the rolls soft rather than dense.

Nutrition and macros by portion

The nutrition label shows one serving as written: 450 calories, 8g protein, 72g carbs, 14g fat.

The flour, sugar and icing sugar provide most of the carbohydrates, while the butter and cream cheese contribute much of the fat. Eggs, milk, flour and cream cheese provide some protein. Pair one roll with fruit and a protein-rich food such as plain yoghurt or eggs for a more balanced plate.

Building a soft dough

Warm milk: keep it warm rather than hot when you mix it with the yeast. Let the mixture stand for 10 minutes as directed.

Flour: add it gradually, then knead for at least 5 minutes so the dough comes together evenly. Use only a little extra flour if the dough is difficult to handle.

Getting an even filling

Butter layer: brush the rolled-out dough so the filling has a surface to cling to. Spread it over the rectangle before scattering on the sugar and cinnamon.

Rolling: roll the dough carefully and cut it into 12 portions. Keeping the roll reasonably even helps the pieces bake at a similar rate.

Rising and timing

First rise: leave the covered dough for 1 hour, or until it has doubled in volume. The visual cue is more useful than the clock if your kitchen is cool or warm.

Second rise: allow the shaped rolls to rest for about 30 minutes before baking. The listed rises, baking time and preparation steps may take longer than the stated 85-minute total.

Checking when they are baked

Bake the rolls at 180°C for 20–25 minutes. They should look set and lightly coloured on top; check towards the shorter end of the range, as ovens can differ.

Let them cool slightly before adding the icing so it softens over the surface without immediately running off.

Serving the rolls

Serve the rolls warm, when the centre is tender and the icing is soft. They work well with coffee, tea or a simple serving of fresh fruit.

For a brunch spread, pair them with savoury eggs or plain yoghurt to add a contrasting flavour and texture.

Recipe notes & tips

• Measure the warm milk with a thermometer if you are unsure of its temperature.
• Oil the bowl lightly so the dough is easier to lift out after its first rise.
• Roll the dough to roughly 40 × 30 cm for an even layer of filling.
• Use a sharp knife to cut the rolled dough into 12 portions without squashing them.
• Start checking the rolls at 20 minutes, then bake for longer if they need more colour.
• Beat the icing until smooth before spreading it over the rolls.

Variations

• Add pecans: scatter chopped pecans over the cinnamon and sugar before rolling.
• Use orange zest: add a little finely grated zest to the icing for a citrus note.
• Make a lighter topping: use a thinner layer of icing on each roll.
• Add raisins: scatter them over the filling before rolling up the dough.
• Make the cinnamon stronger: adjust the cinnamon in the filling to suit your taste.

Common mistakes to avoid

• Milk too hot: it can affect the yeast, so use warm milk at 40–46°C.
• Rushing the first rise: wait until the dough has doubled in volume before shaping.
• Adding too much flour: excess flour can make the rolls dense, so add only a little if needed.
• Uneven rolling: aim for a 40 × 30 cm rectangle and roll it up carefully for more even portions.
• Crowding the tray: leave space between the rolls so they have room to rise and bake.
• Icing hot rolls: let them cool slightly first so the topping does not run straight off.

How to store

Keep cooled rolls in an airtight container in the fridge for up to 3 days, especially because of the cream cheese icing. Reheat briefly in the microwave or in a low oven until warm.

Frequently asked questions