Cinnamon Rolls

Cinnamon Rolls are a soft, sweet, and indulgent treat filled with buttery cinnamon and topped with a thick swirl of icing. They’re surprisingly simple to make at home and transform any ordinary morning into something special. Whether served fresh from the oven or later in the day, they’re an irresistible classic that everyone loves.

Prep Time 15

Cook Time 20

Rising Time 2

Total Time 2 35

Servings Cinnamon Rols

Ingredients

Dough Ingredients:

500 g strong white bread flour
7 g yeast fast acting
75 g caster sugar
1 tsp salt
250 ml warm milk
75 g unsalted butter melted
1 large egg free range

Filling Ingredients:

Icing Ingredients:

150 g icing sugar
2 tbsp cream cheese optional for richness
2 tbsp milk as needed
½ tsp vanilla extract

Instructions

Making the Dough:

In a large bowl, mix the flour, sugar, yeast, and salt (keeping the salt away from the yeast at first).
500 g strong white bread flour, 7 g yeast, 75 g caster sugar, 1 tsp salt
Add the warm milk, melted butter, and egg.
250 ml warm milk, 75 g unsalted butter, 1 large egg
Mix until the dough comes together, then knead for 8–10 minutes by hand (or 5 minutes using a mixer) until smooth and elastic.
Place the dough in a lightly oiled bowl, cover, and leave to rise for 1–1½ hours, or until doubled in size.

Prepare the Filling:

In a small bowl, combine the soft brown sugar and cinnamon.
125 g soft light brown sugar, 2 tbsp ground cinnamon
Ensure the butter is soft enough to spread easily.

Shape the Rolls:

Once the dough has risen, turn it onto a floured surface.
Roll it out into a rectangle roughly 35 × 45 cm.
Spread the softened butter over the dough, right to the edges.
75 g unsalted butter
Scatter the cinnamon-sugar mixture evenly over the top.
Roll the dough tightly from the long side to form a log.
Cut into 12 equal slices using a sharp knife or dental floss for neat edges.
Arrange the rolls in a greased baking tin, leaving a little space between each.
Cover and let rise again for 30–40 minutes until puffy.

Bake:

Preheat the oven to 180°C (160°C fan) / 350°F.
Bake the rolls for 20–25 minutes until golden and cooked through.
Allow them to cool slightly while you prepare the icing.

Making the Icing:

Mix icing sugar, cream cheese, vanilla, and enough milk to form a thick, smooth icing.
150 g icing sugar, 2 tbsp cream cheese, 2 tbsp milk, ½ tsp vanilla extract
Spread generously over the warm rolls, letting it melt slightly into the swirls.

Serve:

Enjoy the Cinnamon Rolls warm for the softest, gooeyness texture, or allow to cool fully for a firmer icing finish.

Nutrition