Easy Cinnamon Rolls

Ingredients

• 7.5 ml (1½ teaspoons)instant dried yeast
• 30 ml (2 tablespoons)granulated sugar
• 30 ml (2 tablespoons)melted butter
• 2.5 ml (½ teaspoon)salt
• 250 ml (1 cup)warm milk
• 280 g (2¼ cups)cake wheat flour
• 67 g (⅓ cup)brown sugar
• 22.5 ml (1½ tablespoons)ground cinnamon
• 57 g (¼ cup)butter, at room temperature
• 120 g (½ cup)cream cheese, at room temperature
• 60 g (½ cup)icing sugar
• 28 g (2 tablespoons)butter, at room temperature
• 2.5 ml (½ teaspoon)vanilla essence

Instructions

1. 1

   Mix the dough

   Put the dry ingredients in a mixing bowl or stand mixer. Combine the milk and melted butter, then pour the mixture in gradually and mix well.

2. 2

   Knead until smooth

   With a stand mixer, knead for 8 minutes: 2 minutes on low speed, then on medium speed. By hand, knead for about 10–12 minutes, until the dough is silky and smooth.

3. 3

   Leave to rise

   Grease a large bowl with more melted butter or vegetable oil and put the dough inside. Cover with a tea towel or cling film and leave in a warm place until doubled in size, about 1–2 hours.

4. 4

   Make the filling

   Mix the soft butter with the cinnamon and brown sugar, then set the filling aside.

5. 5

   Heat the oven

   After an hour, preheat the oven to 180°C.

6. 6

   Roll out the dough

   Press the dough down, then roll it into a rectangle about 30 cm × 30 cm.

7. 7

   Spread the filling

   Use the back of a spoon or a spatula to spread the filling over the dough.

8. 8

   Shape the rolls

   Roll the dough up tightly and pinch the seam to seal it. Trim and discard the ends, then cut the roll into 11 equal pieces; dental floss can make neat cuts.

9. 9

   Prove the rolls

   Arrange the pieces in a lightly greased or lined baking dish, leaving space between them. Cover with a damp tea towel and leave for a further 30 minutes, until doubled in size.

10. 10

    Bake until golden

    Uncover the rolls and bake for 20–25 minutes, until golden brown.

11. 11

    Beat the frosting

    Using a hand mixer, beat the butter and icing sugar until light and creamy. Add the cream cheese and vanilla essence, then beat until smooth and free of lumps.

12. 12

    Frost and serve

    Let the rolls cool slightly, but not completely. Spread the cream cheese frosting over the tops and serve warm.

What are cinnamon rolls?

Cinnamon rolls are enriched yeast dough rolled around a sweet, spiced filling and baked in individual spirals. They are found in many baking traditions, with versions across Northern Europe and North America.

This version pairs a cinnamon and brown sugar centre with cream cheese frosting. The soft dough and warm topping make them especially good served soon after baking.

Nutrition and macros by portion

The nutrition label shows one serving as written: 334 calories, 7g protein, 53g carbs, 11g fat.

Flour and the sugars provide most of the carbohydrates, while butter and cream cheese contribute much of the fat. Milk, flour and cream cheese supply some protein. Pair a roll with fresh fruit and plain yoghurt if you want to balance the sweet bake with fruit and additional protein.

Building a soft dough

Warm milk: It helps bring the dough together, while the melted butter adds richness. Keep the milk warm rather than hot when mixing it in.

Kneading: Work the dough until it feels silky and smooth. The recipe gives separate timings for a stand mixer and hand kneading, so use the texture as well as the clock to judge it.

Getting the rise right

First rise: Cover the dough and leave it in a warm place until it has doubled, which the method estimates will take about 1–2 hours. The exact time depends on the warmth of the room.

Second rise: Leave space between the cut rolls in the dish, then cover them for the further 30-minute rise. They should look puffed before they go into the oven.

Rolling and cutting neatly

Even filling: Spread the butter, cinnamon and brown sugar across the rolled-out dough so each slice gets some of the mixture. Rolling the dough tightly helps form defined spirals.

Clean cuts: Dental floss can slice through the roll without compressing it as much as a knife might. Cut 11 pieces, as the recipe specifies, and trim away the ends.

Checking texture and doneness

Golden tops: Bake at 180°C for 20–25 minutes, checking towards the end of the stated range. The rolls should be golden brown when ready.

Slightly warm: Let the rolls cool briefly before frosting, rather than waiting until they are completely cold. This gives the frosting a chance to soften over the tops without being added straight from the oven.

Serving the rolls

These rolls are best served warm, when the dough is soft and the cinnamon filling is fragrant. The cream cheese frosting provides a tangy, creamy contrast to the sweet centre.

Serve them on their own for a sweet snack, or alongside fresh fruit and plain yoghurt for a more balanced breakfast plate.

Recipe notes & tips

• Measure the flour carefully, as packing it into a cup can make the dough too dry.
• Use dental floss to cut the rolled dough into tidy spirals.
• Leave space between the rolls so they have room to rise in the baking dish.
• Start checking the rolls at 20 minutes, since ovens can bake at different rates.
• Beat the frosting until smooth before spreading it over the rolls.
• Serve the rolls slightly warm for the softest texture.

Variations

• Extra cinnamon: Increase the cinnamon in the filling for a more pronounced spice flavour.
• Chocolate drizzle: Finish the warm rolls with a drizzle of melted chocolate, as suggested in the description.
• Chopped nuts: Scatter chopped pecans or walnuts over the filling before rolling.
• Citrus frosting: Add a little finely grated orange zest to the cream cheese frosting.
• Smaller rolls: Cut the dough into more pieces for smaller portions, allowing for a different baking time.

Common mistakes to avoid

• Hot milk: Very hot milk can interfere with the yeast; use warm milk for mixing.
• Under-kneading: Dough that is not smooth may bake less evenly; knead for the stated time and check its texture.
• Too little rising: Rolls that have not puffed up may be dense; allow the dough to double as directed.
• Loose spiral: A loose roll can open during baking; roll the dough tightly and pinch the seam closed.
• Crowded dish: Rolls pressed tightly together have less room to rise; leave gaps between the pieces.
• Frosting piping-hot rolls: Very hot rolls can make the frosting run; let them cool slightly first.

How to store

Store leftover rolls covered in the fridge for up to 3 days because of the cream cheese frosting. Reheat briefly in the microwave or in a low oven until warm; the frosting will soften as they heat.

Frequently asked questions