These homemade 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 and can be ready in a little over an hour.
Table of Content
Do you love cinnamon rolls? Who doesn't, right? But, have you tried making 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, now, these become perfect every single time.
Why make these cinnamon rolls?
- Most of the ingredients are simple pantry staples you can make them any time at all
- The recipe is very simple and easy to make just like any other bread.
- The dough can be proofed for as little as 20 minutes or kept in the fridge overnight which is perfect for breakfast over the weekends.
- The rolls are filled with a generous sprinkle of cinnamon sugar but you can also try adding chocolate to your filling.
- Today, I am using condensed milk for glazing my cinnamon buns but cream cheese is of course always a popular alternative.
Timeline and process
- Prepare the dough - 20 minutes
- Rise the dough - 60 mins up to overnight
- Fill and shape the rolls - 10 mins
- Proof the rolls - 30 to 45 mins
- Bake the rolls - 20 mins
- Glaze - 10 mins
Ingredients and substitutes
- Flour – You can use both all-purpose flour or bread flour for these rolls.
- Instant dry yeast – I like to use instant yeast because I’ve always had great success with it.
- 2 ¼ teaspoon or one packet of Active dry yeast
- 21 grams of fresh yeast
- Sugar/Honey - this is a sweet bread and you can use honey or sugar in the dough instead of sugar. You can also use maple syrup to give the cinnamon rolls a maple flavor.
- 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, and tenderizes the dough giving it a soft texture.
- Cinnamon - Use good quality ground cinnamon from a trusted source that will give you that cinnamon flavor, not just the woody texture.
Cinnamon rolls recipe
Dough
- Yeast mixture - In the bowl of a stand mixer with the hook attachment, combine warm milk (110 F), yeast, honey, butter, and eggs.
- Dry ingredients - Measure the flour and salt in a bowl. Add it to the yeast mixture and combine well.
Pro-tip - if you do not like kneading I highly recommend using a stand mixer with the hook attachment. - Knead - once all the flour is well incorporated knead on medium for 18 to 20 minutes
Pro tip - to knead by hand transfer to a lightly dusted work surface and knead for 20 to 25 minutes. - Bowl - When the dough is soft, shiny, but still slightly sticky shape it into a ball. Place the dough in an oiled bowl seam side down. Coat the surface with oil to prevent drying. Cover with a clean kitchen cloth or plastic wrap.
- Rise - Leave in a warm place. Let rise for 60 to 90 minutes until doubles in volume.
Pro-tip - If you place the bowl in a warm oven with the light on, the dough will rise in just about 40 minutes. Alternatively, you can leave the dough in the fridge overnight. Thaw it for an hour before shaping.
Cinnamon sugar filling
- Filling mixture - Combine both sugars, butter, cinnamon, and vanilla extract. Set aside.
- Roll - Transfer the dough to a lightly floured surface. Roll into a 16 x 12 rectangle. (16 inches long and 12 inches wide)
Pro tip - the measurement is a guideline. You want to roll the dough to about ⅛ thickness. Too thin will make the rolls hard and too thick will make bulky cinnamon rolls. - Filling - Drop spoonfuls of the cinnamon mixture then use an offset spatula to spread evenly making sure to get to all the edges too.
- Fold - Working from the long side, roll the dough from one side to the other (similar to a Swiss roll). Pinch the seams together. Then, cut into 16 equal pieces. First, cut in half then half again until you have 16 buns.
Pro tip - You use a sewing thread, dental floss, or serrated knife but a bench scraper works well too.
Bake
- Proof - Lightly spray a 13 x 9 baking pan or a sheet pan. Place the cinnamon rolls equally spaced in the pan leaving enough space for them to rise. Cover and leave to rise until almost double in volume for about 30 to 45 minutes.
Pro tip- if you place them in a warm oven with the light only they will rise in just 20 minutes. - Oven - About 20 minutes before baking preheat the oven at 375°F /190°C / Gas Mark 5
- Bake - Once the rolls are doubled in volume, bake for about 20 to 25 minutes until the tops are lightly golden brown. If necessary, tent the top with foil to prevent browning too much.
- Cool - When done, remove from the oven and cool until just warm.
Pro tip - I like to add the cream cheese glaze on the cinnamon rolls when they are warm so some of the melted glazes get absorbed inside the rolls.
Glaze
- Condensed milk - Drizzle condensed milk right out of the can over the cooled cinnamon buns.
- Sugar glaze- In a small bowl, combine the powdered sugar, vanilla, and milk. Stir until it's a smooth pouring consistency. Then, drizzle over the cooled cinnamon buns.
Pro tip - you can also serve some cinnamon rolls without glaze because these are delicious on their own too.
Tips for Success
- The timeline is a guide to use and can be adjusted to your own convenience.
- Use a kitchen scale when baking with bread because that will give you an accurate measure.
- The dough has 63% hydration. This means the dough is not very loose. However, the high-fat content in the dough means the dough is very soft to work with. Chilling the dough makes it easier to work. Similarly, the bench scraper is your best working tool.
- Ideally, it would take about 45 to 6 minutes for the dough to rise and about 30 to 45 minutes for the dough to proof at room temperature. Of course, putting them in a warm oven will make the rise/proof faster, and placing them in the fridge will slow the rise/proof.
- I like to slow-proof the buns in the fridge overnight when I am making them for breakfast the next morning
- I love to make a spread by stirring the butter, sugar, and cinnamon powder together in a bowl but you could also brush the butter on the dough, then sprinkle the sugar and cinnamon powder if you prefer.
- For the best rise, make sure to preheat your home oven for no less than 10 minutes before baking.
- Cool the buns until barely warm otherwise, the frosting will melt and soak into the buns.
- I like to frost only half the tray at a time and serve some without frosting. This gives people the option to choose other toppings.
Variations
The most common glaze used on cinnamon rolls is cream cheese but you can use others too such as condensed milk, caramel, butterscotch, sugar glaze, ganache, or frosting.
- Cream cheese cinnamon rolls - make the traditional cinnamon dough and then top it with cream cheese frosting
- Chocolate cinnamon rolls - add cocoa powder to the
- Sugar glaze - combine 2 cups of powdered sugar with just enough (4 tbsp) milk to make a thick pouring glaze. Then spread it over the cooled cinnamon rolls
- Maple glaze - combine 2 cups of powdered sugar with just enough (4 tbsp) maple syrup to make a thick maple glaze.
- Chocolate glaze - make a ganache with 8 oz dark chocolate and 4 oz heavy cream until smooth. You can also use white chocolate to make a white chocolate glaze.
- Giant cinnamon roll - You can make one large cinnamon roll and bake it in a 9-inch baking pan. Top with your favorite cinnamon topping.
- Orange glaze- is 2 cups of powdered sugar with 4 tablespoon orange juice and 1 teaspoon orange zest.
More sweet bread recipes
How long will these cinnamon rolls keep?
These cinnamon rolls will keep at room temperature for 2 days. You can keep them in the refrigerator for a week properly wrapped. You can even freeze them for a month.
My cinnamon rolls become too hard. Why?
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.
How can I keep my cinnamon rolls soft?
Once they are out of the oven, wrap them with a clean kitchen cloth so the steam stays in the rolls keeping them soft.
Can you freeze 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 - there will be underbaked of course.
Remove them from the oven - let them 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
Printable Recipe
Homemade Cinnamon Rolls
Print Pin Rate Share by Email Share on FB Save Grow Coooking Temperature: 375°F /190°C / Gas Mark 5
Difficulty: Easy
Calories: 338kcal
Adjust Servings Here: 16 rolls
Description
These homemade 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 and can be ready in a little over an hour.
Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
Dough
- 240 g (1 cup) Whole Milk (warm (110 F) )
- 60 g (¼ cup) Unsalted butter
- 100 g (2 large) Eggs
- 9 g (2¼ teaspoon) Instant dry yeast ((1 packet))
- 15 g (1 tablespoon) Sugar
- 9 g (1 teaspoon) Salt
- 500 g (4 cups) Bread flour (or 50/50 bread and all-purpose flour)
Cinnamon sugar filling
- 100 g (½ cup) Brown sugar
- 100 g (½ cup) White sugar
- 113 g (½ cup) Butter
- 2 tablespoon Ground cinnamon
- 1 teaspoon Vanilla extract
- ¼ teaspoon Salt
Condensed milk glaze
- ½ cup Condensed milk
Sugar Glaze
- 125 g (1 cups) powdered sugar
- 2 - 3 tablespoon Milk
- 1 teaspoon Vanilla extract
Instructions
Dough
- Yeast mixture - In the bowl of a stand mixer with the hook attachment, combine warm milk (110 F), yeast, honey, butter, and eggs.240 g Whole Milk, 60 g Unsalted butter, 100 g Eggs, 9 g Instant dry yeast, 15 g Sugar
- Dry ingredients - Measure the flour and salt in a large bowl. Add it to the yeast mixture and combine well.Pro-tip - if you do not like kneading I highly recommend using a stand mixer with the hook attachment.500 g Bread flour, 9 g Salt
- Knead - once all the flour is well incorporated knead on medium for 18 to 20 minutesPro tip - to knead by hand transfer to a lightly dusted work surface and knead for 20 to 25 minutes.
- Bowl - When the dough is soft, shiny, but still slightly sticky shape it into a ball. Place the dough in an oiled bowl seam side down. Coat the surface with oil to prevent drying. Cover with a clean kitchen towel or plastic wrap.
- Rise - Leave in a warm place. Let dough rise for 60 to 90 minutes until it doubles in volume. Pro-tip - If you place the bowl in a warm oven with the light on, the dough will rise in just about 20 minutes. Alternatively, you can leave the dough in the fridge overnight. Thaw it for an hour before shaping.
Assemble
- Cinnamon sugar - Combine both sugars, unsalted butter, ground cinnamon, and vanilla extract. Set aside.100 g Brown sugar, 100 g White sugar, 113 g Butter, 2 tablespoon Ground cinnamon, 1 teaspoon Vanilla extract, ¼ teaspoon Salt
- Roll - Transfer the dough to a lightly floured work surface. Roll into a 16 x 12-inch rectangle. (16 inches long and 12 inches wide) Pro tip - the measurement is a guideline. You want to roll the dough to about ⅛ thickness. Too thin will make the rolls hard and too thick will make bulky cinnamon rolls.
- Spread - Drop spoonfuls of the cinnamon mixture then use an offset spatula to spread evenly making sure to get to all the edges too.
- Fold - Working from the long side, roll the dough from one side to the other (similar to a Swiss roll). Pinch the seams together. Then, cut into 16 equal pieces. First, cut in half then half again until you have 16 buns. Pro tip - You use a sewing thread, dental floss, or sharp knife but a bench scraper works well too.
Proof and Bake
- Proof - Lightly spray a 13 x 9 baking dish or a sheet pan. Place the cinnamon rolls equally spaced in the pan leaving enough space for them to rise. Cover and leave to rise until almost double in volume for about 30 to 45 minutes. Pro tip- if you place them in a warm oven with the light only they will rise in just 20 minutes.
- Oven - About 20 minutes before baking preheat the oven at 375°F /190°C / Gas Mark 5
- Bake - Once the rolls are doubled in volume, bake for about 20 to 25 minutes until the tops are lightly golden brown. If necessary, tent the top with foil to prevent browning too much.
- Cool - When done, remove from the oven and cool until just warm.Pro tip - I like to add the cream cheese glaze on the cinnamon rolls when they are warm so some of the melted glaze gets absorbed inside the rolls.
Glaze
- Condensed milk - Drizzle condensed milk right out of the can over the warm cinnamon rolls.½ cup Condensed milk
- Sugar glaze - In a small bowl, combine the powdered sugar, vanilla, and milk until it's a smooth pouring consistency. Then, drizzle over the cooled cinnamon rolls.Pro tip - you can also serve some cinnamon rolls without glaze because these are delicious on their own too.125 g powdered sugar, 2 - 3 tablespoon Milk, 1 teaspoon Vanilla extract
Recipe Notes & Tips
- 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 it in an oiled bowl
- 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
- Once you have prepared and cut the cinnamon rolls - place them in the baking pan.
- 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 them thaw for about 1 to 1 ½ hours.
- Preheat the oven to 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.
- Bread machine cinnamon rolls - this dough can be easily made in a bread machine.
- Pour all ingredients into the pan and set to dough cycle or manual.
- Start and let the dough run its cycle for about 9 to 10 minutes
- Continue with the recipe as shown above.
Nutrition Information
Calories: 338- kcalCarbohydrates: 50- gProtein: 7- gFat: 12- gSaturated Fat: 7- gCholesterol: 44- mgSodium: 381- mgPotassium: 108- mgFiber: 2- gSugar: 21- gVitamin A: 445- IUCalcium: 87- mgIron: 2- mg
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
Did you make this recipe? Share it with me.Tag @veenaazmanov on instagram or #hashtag it #veenaazmanov
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.