Iced Cinnamon Rolls

Soft, fluffy cinnamon rolls swirled with buttery cinnamon sugar and finished with a generous drizzle of thick white icing—these rolls are pure comfort in pastry form. Iced Cinnamon Rolls are perfect for breakfast, brunch, or dessert, they fill the kitchen with the most irresistible aroma while baking. Enjoy them warm from the oven or later with a hot cup of coffee for a sweet treat that never disappoints.

Prep Time 25

Cook Time 25

Rising 2

Servings Cinnamon Rolls

Ingredients

For the dough:

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

For the filling:

For the icing:

150 g icing sugar
2 tbsp milk adjust for thickness
½ tsp vanilla extract

Instructions

In a large mixing bowl, combine flour, sugar, and salt. Add the yeast on one side and salt on the other (to prevent killing the yeast).
500 g strong white bread flour, 7 g instant yeast, 75 g caster sugar, 1 tsp salt
Pour in the warm milk, melted butter, and egg and mix well. add to the dry ingredients and mix into a sticky dough.
250 ml warm milk, 75 g unsalted butter, 1 large egg
Knead the dough on a floured surface for about 8–10 minutes, until smooth and elastic. Place into a lightly oiled bowl, cover with a clean towel, and leave to rise for 1–1½ hours or until doubled in size.
In a small bowl, mix together softened butter, brown sugar and cinnamon to form a paste.
75 g unsalted butter, 100 g light brown sugar, 2 tbsp ground cinnamon
Once the dough has risen, punch it down and roll out to a large rectangle (about 30x40 cm). Spread the cinnamon filling evenly over the dough. Roll it up tightly from the long side, then slice into 12 even pieces.
Arrange the rolls in a greased baking tin, leaving a little space between each one. Cover loosely and let rise for 30–40 minutes until puffy.
Preheat oven to 180°C (160°C fan) / 350°F. Bake for 20–25 minutes, until golden brown.
Allow the rolls to cool slightly, then drizzle with thick icing made from icing sugar, milk, and vanilla. Serve the iced cinnamon rolls warm or at room temperature.
150 g icing sugar, 2 tbsp milk, ½ tsp vanilla extract

Notes

Storage & Reheating Tips for the Iced Cinnamon Rolls:

Storage: Keep the rolls in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. If storing in the fridge, bring them to room temperature before serving for the best texture.

Freezing: Cinnamon rolls (without icing) can be frozen for up to 2 months. Wrap them well in cling film and foil, then defrost overnight at room temperature before icing and serving.

Reheating: To revive that fresh-baked softness, warm the rolls in the microwave for 15–20 seconds or in a low oven (150°C / 300°F) for about 8 minutes. If frozen, reheat straight from frozen in the oven at 160°C / 325°F for 12–15 minutes.

Nutrition