These cinnamon rolls are finger-licking delicious. Soft, light and fluffy loaded with cinnamon flavor then topped with a condensed milk glaze. The recipe is simple and easy, so even if you are a beginner you will master these at the very first attempt.
Do you love cinnamon rolls? Who doesn't, right? But, have you tried making them? They can be tricky at first, but once you've made them a few times they can be addictive to make. I love making them as much as I like eating them.
I will admit that when I started baking, more than 10 years ago, these were not the easiest for me to make. My very first batch became toast because I over-baked them. And my next batch had too much cinnamon. But, my stubborn nature never lets me give up. So, here I am after years and years of testing bringing you this batch of my perfect cinnamon rolls.
Table of Content
About this recipe
As you can see, the recipe is very simple and easy. The dough is a classic white enriched dough that needs to rise for an hour and then proofed again for 30 to 45 minutes before baking. I highly recommend you do both the rise and the proof as this helps develop flavor. Why skip on flavor if all you have to do is wait a little longer for the yeast to do its job?
I make a few topping for my cinnamon rolls and I could not decide which I should share with you first. So, today, I have given you two of my favorites. The condensed milk is to die for and, the icing is a classic and my Rhea's favorite. My cinnamon rolls recipe with cream cheese frosting is one you won't be able to stop licking
There are three components to this recipe for cinnamon rolls - the dough, the filling, and the icing. The process could not be any more simple.
- Prepare the dough - 10 minutes
- Rise the dough - 60 mins
- Prepare the filling - 5 mins
- Fill the rolls - 10 mins
- Proof the rolls - 30 mins
- Bake the rolls - 25 mins
- Prepare the icing - 10 mins
Ingredients and substitutes
- Flour – I have always used all-purpose flour for my cinnamon rolls, so that's what I have also used here. I think it works beautifully.
- Instant dry yeast – I like to use instant dry because I’ve always had great success with it. If you have to use active dry yeast you will need 2 ¼ tsp or one packet. And if you use fresh yeast you will need about 21 grams. Also, it’s not necessary to activate the yeast but I like to take the guesswork out and make sure my dough will rise.
- Sugar – While this is a sweet bread, I have added just 2 tbsp to the dough. After all, we do have more sugar in the filling. If you prefer you can substitute sugar in the dough with 2 tbsp of honey. For the filling, I have used a combination of both brown and white which I think works better than all brown. But you can use all brown just as well.
- Butter – This is an enriched dough. I like adding butter not just to feed the yeast but also to add flavor. I highly recommend adding the butter.
- Eggs - Add a lot of flavor to the bread, give a tender crumb and strengthen the texture.
- Milk - Enhances the flavor, tenderizes the dough giving it a soft texture.
- Cinnamon - Use good quality cinnamon from a trusted source that will give you that cinnamon flavor, not just the woody texture.
Step by step instructions (pin)
Prepare dough
- Combine milk, yeast, sugar, and egg.
- Stir and set aside for 3 mins.
- Combine flour and salt in a mixer bowl.
- Add the yeast mixture.
- Knead on medium speed for about a minute scraping the sides of the bowl.
- Once all the flour is incorporated.
- Knead the dough for three minutes until smooth.
- The dough will be soft and slightly sticky. (see video)
- Next, add the soft room temperature butter.
- Knead again for 2 minutes until smooth and elastic.
- Remove the dough from the mixer bowl onto a lightly floured surface.
- Form into a smooth ball. (see video)
- Place in an oiled bowl and cover with plastic wrap.
- Leave to rise in a warm place for about an hour until doubled in volume.
Prepare the filling
- Combine both sugars, butter, cinnamon, and vanilla.
- Set aside.
Fill the rolls
- Transfer the dough to a lightly floured surface.
- Roll into a 14 x 8 rectangle.
- Drop spoonfuls of the cinnamon mixture, then use a spatula to spread evenly making sure to get to all the edges too. (see video)
- Roll up the dough and cut into 1-inch thick slices. I use a sewing thread instead of a knife. (see the video, read more above)
- You should get about 16 slices.
- Lightly grease a 9 x 14-inch sheet pan and place the cinnamon rolls in the pan.
- Cover and let rise for 30 to 45 minutes.
Bake
- Preheat the oven at 190 C / 375 F.
- Once the rolls are doubled in volume, bake for about 25 to 28 minutes until the tops are lightly golden brown.
- If necessary, tent the top with foil to prevent browning too much.
- When done, remove from the oven and cool until just warm.
Icing
- Condensed milk - just drizzle condensed milk over the warm cinnamon rolls.
- For the icing - combine the powdered sugar, vanilla, and milk until it's a smooth pouring consistency. Then drizzle over the warm cinnamon rolls.
- Cream cheese frosting - shared the full recipe here - cinnamon rolls recipe with cream cheese frosting
Frequently asked questions
These cinnamon rolls will keep at room temperature for 2 days. You can keep them in the fridge for a week if properly wrapped. Personally, I prefer to freeze them.
A couple of things could happen - the dough is too soft and sticky, which causes it to dry out when baking. Alternatively, over-baking can also cause the cinnamon rolls to become hard.
Once they are out of the oven, wrap them with a clean kitchen cloth so the steam stays in the rolls keeping them soft.
If you want, yes. However, there is lots of cinnamon powder, so any other spice will be lost in there. During winter I like to substitute half the cinnamon powder with pumpkin spice.
You can add soaked raisins or cranberries. I like to use a rum-soaked raisins. These can be added to the dough when just after kneading.
The topping for these cinnamon rolls are endless. I have shared with you my condensed milk as well as cream cheese frosting. I have also given you a classic sugar icing.
Maple icing is wonderful over cinnamon rolls - all you need is 2 cups powdered sugar and 4 tbsp maple syrup. Or try
Orange icing - is 2 cup powdered sugar with 4 tbsp orange juice and 1 tsp orange zest.
15 Tips for making the perfect cinnamon rolls
- Measure all ingredients ahead of time, so you don't forget anything at the last minute.
- For accuracy, use a weight measure for the ingredients because every cup of flour can weigh differently depending on how you fill it.
- The liquid (milk or water) must be warm (not hot) - about 110F. If the liquid is too hot, it will kill the yeast. Similarly, if the liquid is too cold, it will not activate the yeast.
- Though instant dry yeast has a long shelf life, it can get ruined. Always check the expiry date on the yeast. When unsure, combine the yeast with water/milk, sugar/honey, and oil/butter from the recipe and let stand 5 minutes. If it gets foamy the yeast is good to go. and, if not, it's best to buy fresh yeast or check the temperature of the milk.
- Keep salt away from yeast as it can kill the yeast. I like to combine salt with the flour then add the yeast mixture.
- Kneading is key to making good bread. While kneading by hand can be therapeutic, using a stand mixer is easier and quicker.
- Leave the dough at room temperature to rise until double in volume. While not recommended, when in haste, you can place it in a warm (30 C / 75 F- not hotter) oven this will expedite the rise.
- Bread does not have to be time-consuming. You can leave the dough in the fridge to rise for a few hours (even overnight) while you go about your chores. A slow rise will give more flavor to the bread.
- Use soften butter for the filling, a lumpy butter will not spread evenly but will also melt easily in the dough.
- Make sure to spread the filling right up to the edges or those will have no filling.
- Slice using a sewing thread or floss to cut the cinnamon slices. A knife tends to squish the slices closed.
- Make sure to leave space between the rolls to allow for rising.
- Always preheat the oven for at least 10 minutes before you place bread in or the low temperature will spread the dough too much.
- Do not over bake the cinnamon rolls. It will make them hard.
- Let the rolls cool to almost room temperature barely warm otherwise the icing will melt and you will end up adding too much making them too sweet.
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Recipe
Description
Video
Ingredients
Rolls
- ¾ cup (180 ml) Milk warm (¾ cup)
- ¼ cup (60 g) Butter (¼ stick)
- 2 Egg large
- 2 ¼ tsp Instant dry yeast (1 packet)
- 2 tbsp Sugar
- 1 ½ tsp Salt
- 3 ½ cups (440 g) All-purpose flour
- ½ cup (60 g) All-purpose flour for kneading
Filling
- ¼ cup (55 g) Brown sugar
- ¼ cup (50 g) White sugar
- ¼ cup (60 g) Butter
- 3 tsp Cinnamon ground
- 1 tsp Vanilla extract
- ¼ tsp Salt
Icing 1 - condensed milk
- ½ cup Condensed milk
Icing 2 - icing sugar
- 2 cups (240 g) powdered sugar
- 4 tbsp Milk
- 1 tbsp Vanilla
Instructions
Prepare dough
- Combine milk, yeast, sugar, and egg.
- Stir and set aside for 3 mins.
- Combine flour and salt in a mixer bowl.
- Add the yeast mixture.
- Knead on medium speed for about a minute scraping the sides of the bowl.
- Once all the flour is incorporated.
- Knead the dough for three minutes until smooth.
- The dough will be soft and slightly sticky (see video).
- Next, add the soft room temperature butter.
- Knead again for 2 minutes until smooth and elastic.
- Remove the dough from the mixer bowl onto a lightly floured surface.
- Form into a smooth ball. (see video)
- Place in an oiled bowl and cover with plastic wrap.
- Leave to rise in a warm place for about an hour until doubled in volume.
Prepare the filling
- Combine both sugars, butter, cinnamon, and vanilla.
- Set aside.
Fill the rolls
- Transfer the dough to a lightly floured surface.
- Roll into a 14 x 8 rectangle.
- Drop spoonfuls of the cinnamon mixture then use a spatula to spread evenly making sure to get to all the edges too. (see video)
- Roll up the dough and cut into 1 inch thick slices. I use a sewing thread instead of a knife. (see the video, read more above)
- You should get about 16 slices.
- Lightly grease a 9 x 14-inch sheet pan and place the cinnamon rolls in the pan.
- Cover and let rise for 30 to 45 minutes.
Bake
- Preheat the oven at 190 C / 375 F.
- Once the rolls are doubled in volume, bake for about 25 to 28 minutes until the tops are lightly golden brown.
- If necessary, tent the top with foil to prevent browning too much.
- When done, remove from the oven and cool until just warm.
Condensed milk
- Just drizzle condensed milk over the warm cinnamon rolls.
Or Sugar icing
- Combine the powdered sugar, vanilla, and milk until it's a smooth pouring consistency.
- Then, drizzle over the warm cinnamon rolls.
Recipe Notes
Quick cinnamon rolls
- If you don't have time to proof the rolls.
- Before you start the dough turn the oven on 35 C / 100 F
- Prepare the dough and place in an oiled bowl (step 13)
- Turn the oven OFF and place the bowl in the oven.
- The dough will get double in size in about 20 minutes.
- Remove the dough from the oven and warm the oven again to 35 C/ 100 F
- Prepare the cinnamon rolls - fill and slice then place them in the baking pan.
- Turn the oven OFF and proof the rolls in the oven for 10 minutes.
- Remove the rolls from the oven.
- Preheat the oven, then bake the cinnamon rolls as directed above.
Overnight Cinnamon Rolls
Want to keep these overnight. You can, here's how- Once you have prepared and cut the cinnamon rolls - place them in the baking pan. (fill the rolls step 6)
- Cover them with plastic or aluminum foil (to prevent them from drying out)
- Keep them in the fridge for 8 to 12 hours.
- The next morning - remove them from the oven and let thaw for about 1 to 1 ½ hours.
- Preheat the oven at 190 C / 375 F
- Eggwash (optional)
- Bake for 25 to 30 minutes until golden brown
Make-ahead cinnamon rolls dough
- Prepare the dough (step 13) but instead of proving it on the counter for an hour
- Place the bowl in the fridge for 8 to 12 hours.
- Remove from the fridge - thaw, and proof until double in volume. This can take 2 to 2 ½ hours because the dough has to thaw first.
- Once doubled continue with the recipe above - to fill, slice, proof, and bake.
Freezing unbaked cinnamon rolls
- This can be done if you want to make quick cinnamon rolls on holidays and weekends without having to wait hours for the rolls to thaw and proof.
- You follow the recipe above until baking.
- Bake the cinnamon rolls for just 15 minutes - these will be underbaked of course.
- Remove them from the oven - let cool completely.
- Once cooled wrap with cling wrap and aluminum foil (double wrap to prevent freezer burn)
- Freeze for up to a month
- Thaw in the fridge overnight then on the counter for an hour to bring to room temperature.
- Continue baking at 190 C 375 F for 15 to 20 minutes or until golden brown.
Freezing baked cinnamon rolls
- I like to freeze rather than put leftover cinnamon rolls in the fridge. The fridge dries them out.
- Once baked cool them completely. Separate them so you can remove a few at a time.
- Place them in freezer-safe storage bags
- Freeze for up to three months.
- Best to thaw in the fridge overnight then warm them in the oven wrapped in foil.
- My kids just put the frozen cinnamon rolls in the microwave for 30 to 45 seconds. The condensation helps keep them moist.
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Emilee
Delicious!! We love cinnamon rolls and these did not disappoint!
Veena Azmanov
Thank you, Emilee
Golden
A perfect match of condensed milk and caramelised sugar cinnamon..Honestly I never thought cinnamon rolls were this yummm. This is my first time trying this recipe and I must say it was a hit both texture wise and taste...the recipe is simple and easy to make with pictures and video.. Thank you so so much for sharing your recipes with us Veena...I'm gonna make this every week now...
Veena Azmanov
Thank you, Golden. I am so happy you enjoyed it.
Riddhi Jain
I tried your cinnamon rolls recipe with condensed milk glaze on top. The recipe was quite easy and wonderful. It had all detailed instructions with step by step making it easy for beginners to bake as well.. thank you so much veena. Loved the recipe. I particularly loved the balanced flavor of cinnamon and brown sugar. Very innovative.
Veena Azmanov
Thank you, Riddhi. I am so happy you enjoyed it.