Cinnamon Rolls

Homemade cinnamon rolls are a sweet, indulgent treat perfect for any occasion. Made from a soft and tender dough, these rolls are swirled with a rich mixture of cinnamon, sugar, and butter, creating irresistible layers of flavour.

Course Baking, Breakfast

Cuisine American

Keyword cinnamon rolls, sweet rolls

Prep Time 2

Cook Time 20

Total Time 2 20

Servings Serves

Calories 301kcal

Author Makyla Baines

Ingredients

Cinnamon Roll Dough

2 ½ tablespoons dry active yeast
¼ cup white sugar
1 cup whole fat milk warm
50 grams butter softened
1 large egg
3 cups all purpose flour
1 teaspoon salt

Cinnamon Filling

½ cup butter softened
½ cup brown sugar
2 tablespoons ground cinnamon
1 teaspoon vanilla extract

Instructions

In the bowl of a stand mixer, combine warm milk, sugar, and yeast. Let sit for 5–10 minutes until the mixture becomes frothy. This step ensures the yeast is active and ready to rise.
Add the egg, softened butter, flour, and salt to the bowl. Use the dough hook attachment to knead at medium speed for 2–3 minutes, or knead by hand for about 10 minutes until the dough is smooth and elastic.
Transfer the dough to a lightly oiled bowl, turning it once to coat. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm, draft-free spot for about 30 minutes or until it has doubled in size.
While the dough is rising, prepare the cinnamon filling. Mix the softened butter, brown sugar, cinnamon, and vanilla in a small bowl until smooth and spreadable.
Once the dough has doubled in size, punch it down to release the air. Turn it out onto a lightly floured surface and roll it into a rectangle approximately 40x30cm (16x12 inches).
Spread the cinnamon-sugar mixture evenly over the rolled-out dough, covering the surface right to the edges.
Starting at the longer edge, roll the dough tightly into a log. Use a sharp knife or unflavoured dental floss to slice the log into 12 even pieces.
Arrange the rolls cut-side up in a greased 9x13" baking pan, leaving a little space between them for expansion. Cover loosely and let them rise in a warm spot for 1–1½ hours or until doubled in size.
Preheat the oven to 180°C (350°F). Bake the rolls for 20-25 minutes or until they are golden brown on top.
Allow the cinnamon rolls to cool slightly before adding cream cheese frosting. Enjoy!

Notes

Frosting: Lather with this Cream Cheese Cinnamon Rolls Frosting!
Let It Rise in a Warm Spot: Yeast thrives in warmth. If your kitchen is cool, try placing the dough near a sunny window, on top of a warm oven, or inside an oven with the light on (but no heat).
Roll Evenly: When rolling out the dough, aim for an even thickness to ensure the rolls bake uniformly. A rectangle about 40x30 cm (16x12 inches) works well.
Use Dental Floss to Cut: For clean, even slices, slide unflavored dental floss under the dough log, cross the ends over the top, and pull tight. This prevents squashing the rolls.
Proofing Takes Time: During the second rise, patience is key. The rolls should double in size and feel light and puffy. If they haven’t risen enough, the texture will be dense.
Don’t Overbake: Cinnamon rolls are best when soft and slightly gooey. Check them at 15 minutes, and remove from the oven when they’re just golden on top.

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