Cinnamon Rolls

Ingredients

• 180 ml (¾ cup)warm whole milk
• 7 g (2¼ tsp)active dry yeast
• 50 g (¼ cup)cane sugar
• 1 egg and 1 egg yolk, at room temperatureegg and egg yolk
• 57 g (¼ cup)salted butter, melted
• 375 g (3 cups), plus up to 2 tbsp (about 16 g) as neededbread flour
• 4 g (¾ tsp)salt
• 133 g (⅔ cup)dark brown sugar
• 1½ tbspground cinnamon
• 57 g (¼ cup)salted butter, softened
• 113 g (4 oz)cream cheese, softened
• 43 g (3 tbsp)salted butter, softened
• 90 g (¾ cup)icing sugar
• 5 ml (1 tsp)vanilla extract

Instructions

1. 1

   Mix the dough

   Put all the dough ingredients in a stand mixer. Mix at medium speed for 8–10 minutes, until a ball of dough forms. Transfer it to a well-greased bowl and leave it to rise until doubled in size.

2. 2

   Add the filling

   Roll the dough into a rectangle about 46 × 23 cm (18 × 9 inches). Spread the softened filling butter over it. Mix the brown sugar and cinnamon in a separate bowl, then press the mixture into the butter.

3. 3

   Roll the dough

   Starting from a long side, roll up the dough without making the roll too tight, leaving room for it to rise.

4. 4

   Cut and rise

   Cut the roll into pieces about 5 cm (2 inches) wide using dental floss; this should make 9 pieces. Arrange them in a well-greased baking tray, cover with cling film and leave to rise for 30 minutes.

5. 5

   Bake the rolls

   Preheat the oven to 180°C (350°F). Remove the cling film and bake the rolls for 20–25 minutes.

6. 6

   Make the frosting

   Use a hand mixer to combine the frosting ingredients. Let the rolls cool for 5–10 minutes, then spread the frosting over them and serve.

What are cinnamon rolls?

Cinnamon rolls are enriched yeasted buns rolled around a sweet, spiced filling and commonly finished with icing. Their exact history is varied, with related cinnamon buns enjoyed across Northern Europe and North America.

This version uses a buttery dough, dark brown sugar and a cream cheese frosting. The soft dough and tangy topping balance the rich, fragrant filling.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1070 calories, 20g protein, 143g carbs, 53g fat.

The flour, sugars and milk provide most of the carbohydrates, while the butter, cream cheese and egg contribute much of the fat and some protein. Serve a roll with fresh fruit and a source of protein, such as plain yoghurt, for a more balanced plate.

Building a soft dough

Room-temperature egg and yolk: these mix more readily into the dough than cold eggs straight from the fridge.

Flour adjustment: start with the stated amount of bread flour and add up to 2 tablespoons if needed. The dough should come together into a ball after mixing for 8–10 minutes, rather than staying very wet or becoming stiff.

Getting the filling to stay put

Softened butter: spread it over the rolled-out dough so the sugar mixture has a base to cling to.

Sugar and cinnamon: combine them separately, then press them gently into the butter. This helps distribute the filling across the rectangle before rolling.

Rolling and cutting evenly

Loose roll: roll from the long side, but avoid tightening it too much. A little space in the spiral gives the dough room to expand during its second rise.

Dental floss: slide it under the roll, cross the ends over the top and pull to cut through without squashing the spirals. Aim for pieces about 5 cm wide.

Rising and baking cues

First rise: let the dough rise until it has doubled in size; the recipe does not specify a fixed time, so use the dough's appearance as your guide.

Second rise: leave the cut rolls covered for 30 minutes. Bake at 180°C for 20–25 minutes, checking that the tops are golden and the centres look set.

Frosting and serving

Cool briefly: wait 5–10 minutes after baking before spreading on the frosting. The rolls will still be warm, but the cream cheese mixture is less likely to melt straight off.

Serve the rolls warm, on their own or with fresh fruit and coffee or tea. The recipe makes 9 rolls, so they can be served at a gathering or saved for later.

Recipe notes & tips

• Grease the bowl and baking tray well so the dough and rolls release easily.
• Use floss to cut the roll cleanly without compressing its spiral.
• Keep the roll fairly loose so the pieces have room to expand.
• Use the doubling of the dough, rather than a fixed clock time, to judge the first rise.
• Let the rolls cool for 5–10 minutes before frosting for a softer, less runny topping.

Variations

• Add nuts: scatter chopped pecans or walnuts over the filling before rolling.
• Use a citrus note: add a little finely grated orange zest to the sugar and cinnamon.
• Make a simple glaze: replace the cream cheese frosting with icing sugar mixed with a little milk.
• Add raisins: scatter them over the buttered dough with the cinnamon sugar.
• Increase the spice: add a pinch of ground cardamom to the cinnamon mixture.

Common mistakes to avoid

• Adding too much flour: the dough can turn dry and firm, so add the extra flour gradually and only as needed.
• Rolling too tightly: the spirals may have little room to expand, so keep the log relaxed.
• Squashing the pieces: cut with floss rather than pressing down with a knife.
• Skipping the second rise: give the cut rolls the full 30 minutes under cling film before baking.
• Frosting straight from the oven: wait 5–10 minutes so the topping does not melt away.

How to store

Keep leftover rolls in an airtight container in the fridge for up to 3 days because of the cream cheese frosting. Reheat briefly in the microwave until warm, or bring them to room temperature before serving.

Frequently asked questions