Save The smell of cinnamon drifting through the house on a Saturday morning used to mean someone had made a special trip to the bakery. After I perfected this recipe, that scent became a weekend regular in my own kitchen. I still remember the first time I pulled these rolls from the oven, the glaze dripping down the sides, steam rising in little clouds. My roommate wandered in, half-asleep, asking what bakery I had woken up early to visit.
Last Christmas morning, I made a double batch and my sister actually moaned into her coffee. We sat around the table in pajamas, sticky fingers and all, and decided this was our new holiday tradition. Something about warm cinnamon rolls makes people forget to check their phones.
Ingredients
- All-purpose flour (500 g): The foundation of everything soft and pillowy in your life
- Active dry yeast (1 packet): Your ticket to dough that puffs up beautifully
- Warm milk (240 ml): Keep it around 110°F, like bathwater temperature, to wake up the yeast without killing it
- Granulated sugar (70 g): Feeds the yeast and adds just the right sweetness to the dough itself
- Unsalted butter, melted (75 g): Creates tenderness and keeps the dough from becoming tough
- Large eggs (2): Bring richness and help the dough hold its shape
- Salt (1 tsp): Balances sweetness and wakes up all the flavors
- Light brown sugar (130 g): The molasses creates that deep, caramel-like cinnamon swirl flavor
- Ground cinnamon (2.5 tbsp): Do not skimp here, this is the whole point
- Soft butter for filling (60 g): Spread it like you mean it, every inch covered
- Cream cheese (115 g): Room temperature is non-negotiable for smooth glaze
- Powdered sugar (120 g): Sift it first or live with lumpy regret
- Vanilla extract (0.5 tsp): Pure extract makes a difference you can taste
- Milk for glaze (2-3 tbsp): Add drop by drop until you reach pourable perfection
Instructions
- Wake up the yeast:
- Dissolve yeast in warm milk with one tablespoon of sugar, then walk away for 5-7 minutes until you see a foamy layer on top
- Build the dough base:
- Whisk in remaining sugar, melted butter, eggs, and salt until everything is combined
- Bring in the flour:
- Add flour gradually and mix until a soft dough forms, it should be slightly tacky but not sticky
- Knead like you mean it:
- Work the dough on a floured surface for 6-8 minutes until it feels smooth and elastic, springing back when you poke it
- First rise:
- Place dough in a greased bowl, cover, and let it double in size in a warm spot for about an hour
- Roll it out:
- Punch down gently and roll into a 16x12-inch rectangle, keeping the thickness even
- Create the swirl:
- Spread soft butter everywhere, then sprinkle brown sugar and cinnamon mixture like you are dusting for fingerprints
- Roll and slice:
- Tighten from the long edge, pinch the seam shut, and cut into 12 equal pieces
- Second rise:
- Arrange in your baking dish, cover, and let them puff up again for 35-45 minutes
- Bake to golden:
- Bake at 350°F for 22-25 minutes until they are beautifully browned on top
- Make the magic glaze:
- Beat cream cheese and butter until smooth, then add powdered sugar, vanilla, and enough milk for pourable consistency
- The finishing touch:
- Let rolls cool 10 minutes so the glaze does not melt right off, then drizzle generously
Save These rolls have saved my morning more times than I can count, whether I am hosting overnight guests or just need to bribe myself out of bed on a gray Monday. Something about pulling apart that first warm spiral makes everything feel right with the world.
Making Them Ahead
You can absolutely prepare these the night before and let them do their final rise in the refrigerator. Just take them out about an hour before baking to let them come to room temperature and finish rising. This trick has saved me so many stressful mornings when company is coming.
Perfecting Your Glaze
The glaze consistency matters more than most people realize. Too thick and it does not coat evenly, too thin and it slides right off. I always add the milk one tablespoon at a time, whisking thoroughly after each addition. You want it thick enough to hold its shape but loose enough to pour in ribbons.
Customization Ideas
Once you have the basic technique down, these rolls are incredibly forgiving to customization. I have added chopped pecans to the filling, mixed in raisins, even swirled in some orange zest for brightness.
- Try substituting bread flour for an extra fluffy texture
- Add a teaspoon of maple extract to the glaze for autumn vibes
- Experiment with different spices in the filling, nutmeg or cardamom work beautifully
Save There is nothing quite like the first bite of a warm cinnamon roll, still slightly gooey from the glaze, with coffee steaming beside you. Make them for someone you love.
Recipe Questions & Answers
- → Why are my cinnamon rolls not fluffy?
Dense rolls usually result from under-kneading the dough or not letting it rise sufficiently. Ensure you knead for 6-8 minutes until smooth and elastic, and allow proper rising time in a warm, draft-free location until doubled in size.
- → Can I make these cinnamon rolls ahead of time?
Yes, prepare the rolls the night before, cover, and refrigerate after shaping. Let them rise at room temperature for about 1 hour before baking. The cold proofing develops excellent flavor.
- → What's the best way to slice cinnamon rolls evenly?
Use unflavored dental floss or a sharp serrated knife. Slide the floss underneath the log, cross ends over the top, and pull through. This compresses the dough less than cutting.
- → How do I know when the dough has doubled in size?
Press two fingers gently into the dough about 1/2 inch deep. If the indentation remains and doesn't spring back, the dough has properly risen and is ready for the next step.
- → Can I freeze unbaked cinnamon rolls?
Absolutely. After cutting, place rolls on a baking sheet and freeze until solid, then transfer to a freezer bag. Thaw overnight in the refrigerator, let rise until doubled, then bake as directed.
- → Why did my glaze turn out too thick or thin?
Glaze consistency depends on temperature and ingredient measurements. If too thick, add milk one teaspoon at a time. If too thin, gradually incorporate more powdered sugar until reaching desired spreadable texture.