Cinammon Rolls

Ingredients

• 300 gbread flour
• 160 gmilk
• 1egg
• 30 gsugar
• 1 tspinstant dried yeast
• ½ tspsalt
• 40 gunsalted butter, at room temperature
• ¼ tsp (optional)ground cinnamon
• 50 gbutter, at room temperature, for the filling
• 80 gbrown sugar
• 1 tbspground cinnamon, for the filling
• A pinchsalt, for the filling
• To tastecream cheese
• To tasteyoghurt or milk
• To tasteicing sugar
• To tastevanilla extract

Instructions

1. 1

   Mix the dry ingredients

   Sift the flour into a mixing bowl and add the sugar. Mix until combined, then add the optional cinnamon and salt and mix again.

2. 2

   Add wet ingredients

   Mix in the egg, then gradually pour in the milk, stopping if the dough already seems very wet. Add the 40 g of room-temperature butter once the dough is not overly sticky.

3. 3

   Knead the dough

   Using a stand mixer fitted with a dough hook, a hand mixer suitable for dough, or your hands, knead for 10–15 minutes, until the dough is elastic.

4. 4

   Leave to rise

   Shape the dough into a ball and place it in a well-oiled bowl. Cover with a towel or cling film and leave to rise for about 45 minutes, or until doubled in size.

5. 5

   Roll and fill

   Move the risen dough to a well-floured surface and roll it into a 30 × 40 cm rectangle. Spread it with the 50 g room-temperature butter, then sprinkle over the brown sugar, cinnamon and pinch of salt, rubbing the mixture into the butter.

6. 6

   Shape the rolls

   Roll the dough up tightly and seal the edge. Cut it into 9 equal pieces using dental floss or a knife, then place the pieces in a lined baking tin.

7. 7

   Proof the rolls

   Leave the rolls to rise for about 45 minutes.

8. 8

   Bake until golden

   Bake at 170°C for 20–25 minutes, until slightly golden; the centres should stay soft. Leave to cool for 5 minutes.

9. 9

   Make the frosting

   Whisk together cream cheese, yoghurt or milk, icing sugar and vanilla extract. Spread the frosting over the rolls and serve while warm.

What are cinnamon rolls?

Cinnamon rolls are yeasted pastries rolled around a sweet, spiced filling and baked until soft. They are associated with baking traditions across Northern Europe and North America, with many regional versions.

This version uses a simple enriched dough and a brown-sugar cinnamon filling. A light cream cheese frosting adds a tangy finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 460 calories, 10g protein, 72g carbs, 15g fat.

Most of the carbohydrates come from the flour and sugars, while the butter and cream cheese contribute much of the fat. The egg, milk and cream cheese provide some protein, though the amounts of frosting ingredients are unspecified. Balance a serving with fruit or another fresh side, and note that the stated four servings divide the nine rolls unevenly.

Building an elastic dough

Flour first: sifting helps break up lumps and makes it easier to combine the dry ingredients evenly.

Milk gradually: adding it in stages gives you a chance to judge the dough's texture. The recipe notes cold milk, so use it cold if following that approach.

Kneading matters: work the dough for 10–15 minutes until it feels elastic, rather than stopping while it is still rough and easily torn.

Getting the filling to stay put

Soft butter: room-temperature butter spreads across the rectangle without tearing the dough.

Even coverage: scatter the brown sugar, cinnamon and pinch of salt across the butter, then rub them in so the filling is distributed through the roll.

A tight roll: roll from one long edge and seal the seam to help the spirals hold their shape when cut.

Two rises, two cues

First rise: cover the dough and give it about 45 minutes, checking for roughly doubled size rather than relying only on the clock.

Second rise: once shaped, the rolls need another 45 minutes to puff. Keep them covered while they rest so their surfaces do not dry out.

Cutting neat spirals

Dental floss: slide unflavoured floss under the rolled dough, cross the ends over the top and pull to slice cleanly without squashing the spiral.

Knife: use a sharp knife and a gentle sawing motion if floss is not available. Divide the roll into 9 pieces as evenly as you can.

Bake for soft centres

At 170°C, the rolls take about 20–25 minutes, but ovens and tins can vary. Look for lightly golden tops rather than waiting for a deep brown colour.

The recipe aims for a soft middle, so avoid extending the bake unnecessarily. Leave the rolls for 5 minutes before frosting.

Serving the rolls

These are best served warm, soon after the frosting goes on. Pair them with coffee or tea, or serve alongside fruit for a fresher contrast.

The method makes 9 rolls, although the stated serving count is 4. For four servings, that works out to just over two rolls per person.

Recipe notes & tips

• Add the milk gradually so you can stop if the dough already feels very wet.
• Use room-temperature butter for the dough and filling so each mixes or spreads more easily.
• Oil the bowl well before the first rise to help the dough release cleanly.
• Use dental floss to slice the roll with less pressure on the spirals.
• Check the rolls near the 20-minute mark and take them out when lightly golden.
• Frost after the 5-minute cooling rest so the topping does not immediately melt away.

Variations

• Skip the dough cinnamon: leave out the optional ¼ tsp for a more distinct cinnamon filling.
• Adjust the frosting: use yoghurt or milk to loosen the cream cheese mixture to your preferred consistency.
• Make a thinner topping: add less icing sugar for a less sweet frosting.
• Use a knife: slice the log with a sharp knife if you do not have dental floss.
• Serve plain: leave off the frosting for a less rich finish.

Common mistakes to avoid

• Adding all the milk at once: pour it in gradually so the dough does not become too wet.
• Under-kneading: continue for 10–15 minutes until the dough feels elastic.
• Rushing the first rise: wait until the dough has roughly doubled before rolling it out.
• Loose shaping: roll tightly and seal the edge so the spirals stay together.
• Squashing the slices: use dental floss or a sharp knife and cut gently.
• Overbaking: remove the rolls when slightly golden so the centres remain soft.

How to store

Keep cooled rolls in an airtight container in the fridge for up to 3 days, especially if frosted. Reheat briefly in the microwave or in a low oven until warm; the rolls may be softer when freshly baked.

Frequently asked questions