Homemade Cinnamon Rolls with Condensed Milk Glaze (video)
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
Useful tips and tools
- Use a small mixing bowl or measuring cup to activate the yeast. I prefer to use glass over metal. If the metal is cold, it can lower the temperature of the liquid ingredients.
- I like mixing bread dough by hand. It's quite therapeutic. But, bread dough can be difficult to handle. Not just because it needs more kneading, but also because it's often a soft, sticky mess. So, I highly recommend using a stand mixer such as Kenwood, or kitchen-aid. (recommended read - which stand-mixer is good for home bakers)
- Baking bread is a science. So, measuring ingredients correctly is important. Also, do not wing the measurements. Use a measuring cup for liquid ingredients and measuring spoons for dry ingredients.
- And, a good baking tray is as important to bread baking as it is to other baking. Therefore, buy a good quality baking tray that's not too thin. The thick ones will prevent the bread from burning on the bottom. Sometimes you can even add a second tray on the bottom to prevent it from getting burnt.
- Every oven works differently. So, the baking times are just guidelines. In the case of bread, a hollow sound on the bottom of the bread is a great indication. If the bread bakes too quick or too slow, compared to the time given, it might be a good idea to check if your oven needs calibration.
- Also, an oven thermometer is a great little gadget to help keep the oven temperature in check. All you need to do is adjust the temperature accordingly.
Ingredients and substitutes (save/pin)
- 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 1/4 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.
How to make homemade cinnamon rolls from scratch (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
Description
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.
ADJUST SERVINGS HERE - 16 rolls
Ingredients
Rolls
- 3/4 cup (180 ml) Milk warm (3/4 cup)
- 1/4 cup (60 g) Butter (1/4 stick)
- 2 Egg large
- 2 1/4 tsp Instant dry yeast (1 packet)
- 2 tbsp Sugar
- 1 1/2 tsp Salt
- 3 1/2 cups (440 g) All-purpose flour
- 1/2 cup (60 g) All-purpose flour for kneading
Filling
- 1/4 cup (55 g) Brown sugar
- 1/4 cup (50 g) White sugar
- 1/4 cup (60 g) Butter
- 3 tsp Cinnamon ground
- 1 tsp Vanilla extract
- 1/4 tsp Salt
Icing 1 - condensed milk
- 1/2 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 1/2 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 1/2 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.
Equipment
Nutrition Information
Calories: 338kcalCarbohydrates: 50gProtein: 7gFat: 12gSaturated Fat: 7gCholesterol: 44mgSodium: 381mgPotassium: 108mgFiber: 2gSugar: 21gVitamin A: 445IUCalcium: 87mgIron: 2mg
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? Tag @veenaazmanov on instagram or #hashtag it #veenaazmanov
Frequently asked questions
How long with these cinnamon rolls keeps?
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.
Can I freeze cinnamon rolls?
Absolutely, I like to wrap each cinnamon roll in cling wrap and then place them in the freezer this prevents them from becoming hard.
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 I add spices to these cinnamon rolls?
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.
What else can I add to these cinnamon rolls?
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.
Can I add fruit to the cinnamon mixture?
Yes, you can use 2 cups of small diced apples in the filling.
What other icings can I use for my cinnamon rolls?
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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Rebeca
I love this recipe, it was really easy to make and the final result was wonderful, the condensed milk is a great idea for a glaze. I might try the other one with cream chesse some other day.
Veena Azmanov
Thank you, Rebecca. I am so happy you enjoyed it
Suman
Hi...would like to try the recipe..If we have to mix the dough by hand, how long do we need to knead???
Veena Azmanov
Hey Suman. You can mix the dough by hand for about 5 to 6 minutes kneading.
malou
what does "2 1/4 tsp Instant dry yeast 1 packet" weigh? please let me know so I can make these delicious sounding buns. thank you
Veena Azmanov
That is 7 grams of yeast Malou. Thanks
Amanda
What a fabulous recipe! The texture of these rolls is perfect, and the glaze puts it over the top.Loved it
Veena Azmanov
Thank you, Amanda. Happy you enjoyed it.
Karen
I love that you used condensed milk for the glaze - a great pantry staple that I never thought of using for cinnamon rolls.
Veena Azmanov
Thank you, Karen
Pam Greer
These are the easiest and the best homemade cinnamon rolls! Everyone wants these for breakfast on the weekend again!
Veena Azmanov
Thank you, Pam. So happy your family enjoyed it so much. Thanks for the feedback
Gurdish
I just made a batch and it turned out great!!!! Family is enjoying it with tea right now.
Veena, i realise the roll turned out like soft bread. I am going to make another batch tomorrow, minus the filling, but as a loaf of bread. What do you think?
Veena Azmanov
Yes, Gurdish. The base is the soft bread dough. I do not like my cinnamon rolls hard so this base can be great for many different fillings as well as for plain simple bread.
You can even reduce the sugar if you want..I am so happy your family enjoyed these cinnamon rolls. Thank you for the feedback.
Gurdish
Thanks for your quick reply!! M so excited to try it out tomorrow. Will let you know the turnout. Thanks again!! 👌
Veena Azmanov
Thank you,
Tami Price
My husband and I made this recipe last night. Super tasty and fun to make! Thanks so much for sharing!
Veena Azmanov
Thank you, Tami. So happy to hear you enjoyed these. Thanks for the feedback.
Jenny S Graves
Wow, these look incredible! Thank you for the detailed method, I am not a skilled baker so your instructions help so much. I am planning to make them this weekend.
Veena Azmanov
You are welcome, Jenny. Let me know how they were.
Tammy
I sure can go for one of these fabulous rolls! 😀 They look absolutely perfect Veena! Love the video too..thank you for this great informative post 🙂
Veena Azmanov
Thank you, Tammy. I hope you try this soon.
Mama Maggie's Kitchen
These cinnamon rolls are perfectly delicious! I don't know why but I really love cinnamon. And that condensed milk glaze made it more divine! My son totally loves this.
Veena Azmanov
Thank you, Maggie. So happy to hear you son loves this. Thank you for coming back to write this feedback
Kelly Anthony
Your step by step directions and video will make making cinnamon rolls from scratch such a breeze for someone who has never made them before. Great work and delicious recipe.
Veena Azmanov
Thank you so much, Kelly. I hope you try this one soon.
Amanda
These cinnamon rolls look so delicious! Love all the process shots too.
Veena Azmanov
Thank you, Amanda.
Melanie
I really don't have a reason not to try to make some! You have explained everything so well, I love to find recipes so thorough! Thank you!
Veena Azmanov
Thank you, Melanie. If you do try, let me know how it was
Andrea Howe
Oh well these need to be made this weekend for sure! And what an awesome tip on using floss or thread to cut the rolls. Genius!
Veena Azmanov
I hope you try these, Andrea. Let me know how they were
Patty at Spoonabilities
What a magnificent topping! I love that you've used condensed milk for the icing. There is nothing like the aroma of cinnamon rolls baking! Can't wait to give this recipe a try!
Veena Azmanov
Thank you, Patty. True, there is nothing like fresh cinnamon rolls baking in the oven
Andrea
These are easier to make than I thought. They look glorious.
Veena Azmanov
They sure are so easy Andrea. Thank you
Anita
Using condensed milk as icing is such a neat idea. I ran out of cream cheese and is currently too lazy to go to the grocery store, but I do have two cans of condensed milk at home. So I guess I'll be baking a batch of cinnamon rolls. 🙂
Veena Azmanov
Thank you, Anita. It is so good with condensed milk. You must try
Denay DeGuzman
What a yummy dessert recipe! Cinnamon rolls are the perfect comfort food for long weeks at home with the family.
Veena Azmanov
Absolutely, Denay. I hope you try these
Noelle
First time making cinnamon rolls from scratch and it was actually just as easy as you said, thank you for the great recipe 🙂
Veena Azmanov
I am so happy to hear that. Thank you for coming back to write this feedback, Noelle
Eva
I love cinnamon rolls, they are such a staple here in Sweden! What I love about the Swedish recipe is the additon of cardamom in the dough. What I don't love is the pearl sugar topping, I don't appreciate the crunch. I love your suggestion to use condensed milk on top of cinnamon rolls! I can't wait to try how this tastes on the Swedish ones!! Thanks for the tip.
Veena Azmanov
Thank you, Eva. Yes, I do like cardamom too. I hope you try this recipe. If you do, please do let me know how it was.
Tami Price
Im not much of a baker but I loved how you showed step by step instructions! Makes it easier for someone like me lol This recipe literally melts in your mouth it's so good! Thanks so much for sharing!
Veena Azmanov
Thank you so much, Tami. I am so happy to hear you enjoyed these cinnamon rolls so much. Thanks for coming back to write this feedback
Chandice Probst
There’s nothing quite like the smell of yeasty cinnamon rolls baking in the oven. Love all these step-by-step photos and helpful tips thanks!
Veena Azmanov
Absolutely, the smell is heavenly. Thank you Chandice
Jessica
My children LOVE cinnamon rolls! This will be perfect for us to make at home all together.
Veena Azmanov
Absolutely, Jessica. Thanks
Danielle Wolter
OMG these cinnamon rolls are life! They were so perfect and your instructions made them easy to make.
Veena Azmanov
Thank you so much, Danielle. I am so happy to hear that. Thanks for coming back to write this feedback.
Annie @ Annie's Noms
These look fantastic! I love cinnamon rolls and I have made them before, but I cheated a bit haha! I love these from scratch ones, I need to try them ASAP as I could just do with a treat right now!
Veena Azmanov
Thanks, Annie. These are so easy to make I never use the prepacked stuff. You must try these.
Emmeline
These cinnamon buns look absolutely perfect! This will be a great way to mix up my Swedish cinnamon buns now that I am on a crazy quarantine baking journey 😉
Veena Azmanov
Thank you, Emmeline.
Adrianne Jamieson
Yum!! These look amazing. Freshly baked and I love that you showed us how to do it. I am hungry for one of these right now. Can't wait to try them. Cheers!
Veena Azmanov
Thank you, Adrianne. Yes, I do have a video and step by step so you will definitely succeed.