Cinnamon Rolls from Scratch with Condensed Milk Glaze

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.

About these cinnamon rolls

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 (save/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

15 Tips for making the perfect cinnamon rolls

1. Measure all ingredients ahead of time, so you don't forget anything at the last minute.
2. For accuracy, use a weight measure for the ingredients because every cup of flour can weigh differently depending on how you fill it.
3. 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.
4. 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.
5. Keep salt away from yeast as it can kill the yeast. I like to combine salt with the flour then add the yeast mixture.
6. Kneading is key to making good bread. While kneading by hand can be therapeutic, using a stand mixer is easier and quicker.
7. 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.
8. 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.
9. Use soften butter for the filling, a lumpy butter will not spread evenly but will also melt easily in the dough.
10. Make sure to spread the filling right up to the edges or those will have no filling.
11. Slice using a sewing thread or floss to cut the cinnamon slices. A knife tends to squish the slices closed.
12. Make sure to leave space between the rolls to allow for rising.
13. Always preheat the oven for at least 10 minutes before you place bread in or the low temperature will spread the dough too much.
14. Do not over bake the cinnamon rolls. It will make them hard.
15. 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.

SAVE THIS RECIPE ON PINTEREST FOR LATER. TRIED MY RECIPE? SHARE IT WITH ME, PLEASE.
Share a picture of your work with me by uploading an image here below my image on this board. You can also find a collection of my tutorials and recipes here on Pinterest.