Cinnamon Roll Recipe

Ingredients

• 180 ml (3/4 cup)warm milk (43°C/110°F)
• 7 g (2.25 tsp; 1 envelope)active dry yeast
• 50 g (1/4 cup)sugar
• 1egg, plus 1 extra egg yolk, at room temperature
• 57 g (1/4 cup)unsalted butter, melted and cooled
• 360 g (3 cups)bread flour, or 360 g all-purpose flour plus 3.57 g vital wheat gluten
• 3/4 tspsalt
• 57 g (1/4 cup)unsalted butter, at room temperature
• 133 g (2/3 cup)dark brown sugar, lightly packed
• 1.5 tbspground cinnamon
• 113 g (4 oz)cream cheese, at room temperature
• 42 g (3 tbsp)unsalted butter, at room temperature
• 90 g (3/4 cup)powdered sugar
• 2.5 ml (1/2 tsp)vanilla extract (optional)

Instructions

1. 1

   Activate the yeast

   Put the milk in the bowl of an electric mixer and sprinkle the yeast over it. Leave for 1–2 minutes, until it starts to foam. Stir in the sugar, egg, egg yolk and melted butter, then use a wooden spoon to mix in the flour and salt until the dough comes together in a ball.

2. 2

   Knead the dough

   Knead with a dough hook on medium speed for 8 minutes, or by hand on a floured surface for 8–10 minutes. Lightly oil a large bowl and put the dough inside.

3. 3

   Let dough rise

   Cover the bowl with plastic wrap and a kitchen towel. Leave the dough to rise for 1–1½ hours, or until doubled in size.

4. 4

   Fill the dough

   Turn the dough out onto a lightly floured surface and roll it into a long rectangle about 36 x 51 cm (14 x 20 inches). Spread the room-temperature butter evenly over the dough, right to the edges. Whisk the cinnamon and brown sugar together in a small bowl, then spread the mixture evenly over the butter.

5. 5

   Cut the rolls

   Roll the dough up tightly. For an 20 x 20 cm or 23 x 23 cm (8 x 8 or 9 x 9 inch) pan, cut it into 9 even pieces. For a 28 x 18 cm (11 x 7 inch) pan, cut it into 6 pieces for giant rolls or 12 for smaller rolls. Arrange the rolls in the pan.

6. 6

   Proof the rolls

   Cover the pan loosely with plastic wrap and leave the rolls to rise in the fridge overnight. To bake the same day, cover and leave at room temperature for 30 minutes to 1 hour, or until doubled in size.

7. 7

   Bake the rolls

   For refrigerated rolls, take them out and leave them at room temperature while the oven heats, about 30–45 minutes. Heat the oven to 177°C (350°F). Bake for 25–30 minutes, until slightly golden and just cooked through, or until the centre reaches 88°C (190°F).

8. 8

   Ice and serve

   While the rolls bake, beat the cream cheese, butter, powdered sugar and vanilla, if using, until light and fluffy. Let the rolls cool for 5 minutes, then spread the icing over them and serve.

What are cinnamon rolls?

Cinnamon rolls are a sweet American-style yeast bake: enriched dough is rolled around a cinnamon-sugar filling, sliced into spirals and baked until tender. This version pairs the spiced brown sugar centre with a soft cream cheese icing.

The dough’s egg, yolk and butter give it a richer, softer texture, while the overnight option lets you prepare the rolls ahead and bake them fresh.

Nutrition and macros by portion

The nutrition label shows one serving as written: 338 calories, 6g protein, 46g carbs, 15g fat.

The flour and sugar provide most of the carbohydrates, while the butter and cream cheese contribute much of the fat. The egg, milk and cream cheese add some protein; pair a roll with fruit and yoghurt or eggs for a more balanced plate.

Build a soft dough

Yeast: Let it sit in the warm milk until it begins to foam before mixing in the other ingredients. The milk should be warm, not hot.

Flour: Bread flour is the recipe’s first choice; the listed alternative combines all-purpose flour with vital wheat gluten. Knead until the dough is cohesive and elastic.

Spread the filling evenly

Soft butter: Use room-temperature butter so it spreads across the dough without tearing it. Take it right to the edges for an even layer.

Sugar and cinnamon: Whisk them together before scattering them over the butter. A tight roll helps keep the filling nestled between the layers as the dough is sliced.

Choose your rise

Overnight: Cover the shaped rolls loosely and refrigerate them overnight. Before baking, give them 30–45 minutes at room temperature while the oven heats.

Same day: Leave the covered rolls at room temperature for 30 minutes to 1 hour, until doubled. The rise time can vary, so use the dough’s size as the cue.

Check for doneness

Colour: The rolls should be slightly golden when ready, rather than deeply browned.

Centre: They should be just cooked through; the recipe gives 88°C (190°F) as an internal temperature cue. Allow them to cool for 5 minutes before icing.

Finish with cream cheese icing

Beat the cream cheese and butter with the powdered sugar until the mixture is light and fluffy. Room-temperature ingredients help them blend smoothly.

Spread the icing over the rolls after their brief cooling period. Serve them warm, with the icing soft over the spirals.

Serve alongside

These rolls work well as a sweet breakfast or brunch centrepiece. Pair them with fresh fruit or plain yoghurt for a contrast to the rich filling and icing.

For a larger brunch spread, serve them alongside savoury eggs or a simple salad, and let the rolls be the sweet finish.

Recipe notes & tips

• Use room-temperature eggs and yolk so they mix easily into the dough.
• Oil the bowl lightly before the first rise to make the dough easier to remove.
• Roll the dough into an even rectangle so the filling and spirals are consistent.
• For neat slices, use a sharp knife and cut gently through the rolled dough.
• Beat the icing until fluffy before spreading it over the rolls.

Variations

• Add nuts: Scatter chopped pecans over the cinnamon-sugar filling before rolling.
• Use light brown sugar: Swap it for the dark brown sugar for a milder filling.
• Add cardamom: Mix a little ground cardamom into the cinnamon and sugar.
• Skip the vanilla: Leave it out of the icing for a simpler cream cheese finish.

Common mistakes to avoid

• Milk too hot: Let it cool to about 43°C (110°F) so it is warm rather than hot.
• Under-kneading: Continue until the dough is cohesive and elastic, following the stated kneading time.
• Uneven filling: Spread the butter and cinnamon-sugar mixture over the full rectangle.
• Rushed proof: Wait until the dough or shaped rolls have doubled as directed.
• Icing too soon: Let the rolls cool for 5 minutes before spreading on the frosting.

How to store

Store leftover rolls covered in the fridge for up to 3 days. Reheat gently until warm before serving; the icing will soften as the rolls warm.

Frequently asked questions