How to make cinnamon rolls? These are classic breakfast food that are great for bringing people together. You can make them at home with a few ingredients and simple instructions. All it takes is some dough and cinnamon!
Table of Content
While I love making bread at home, I also love all kinds of sweet rolls. Brioche is one of my favorite bread for dinner, and cinnamon buns are my favorite sweet bread for any time treat. Cream cheese, of course, is classic, but condensed milk, sugar, honey, maple, orange, or chocolate glaze instead.
Why make these cinnamon rolls?
- These are probably the best cinnamon rolls you will ever make. Rich, butter, yet light and airy and loaded with cinnamon flavor. The base dough is as simple as making any other bread.
- 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 in a warm oven or kept in the fridge overnight to proof which is perfect for breakfast over the weekends or on special occasions.
- The rolls are filled with delicious cinnamon sugar but you can also try adding chocolate to your filling.
- Today, I am using cream cheese for the glaze but condensed milk and a few other options are below too.
Timeline and progress pictures
- Prepare the dough - 15 minutes
- Rise the dough - 45 to 60 mins up to overnight
- Fill and shape the rolls - 20 mins
- Proof the rolls - 30 to 45 mins
- Bake the rolls - 20 to 25 mins
- Glaze - 10 mins
Ingredients and substitutes
- Flour – Bread flour works best for dough as it creates a lovely soft chewy texture. But half bread and half all-purpose I think it works beautifully too. Of course, you can also use only all-purpose flour.
- Instant dry yeast – I like to use instant yeast because I’ve always had great success with it.
- 2 ¼ or one package 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.
- Butter – This is an enriched dough. I like adding room temperature butter but you can also use melted butter. If you use melted butter the dough consistency may look quite soft so don't be tempted to add more flour.
- 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 cinnamon from a trusted source that will give you that cinnamon flavor, not just the woody texture.
How to make cinnamon rolls
Dough
- Yeast mixture - In the large bowl of a stand mixer with the hook attachment, combine warm milk (110 F), yeast, honey/sugar, butter, and eggs.
- Dry ingredients - Measure the flour and salt in a bowl. Add the yeast mixture and stir to combine well.
Pro-tip - if you do not like kneading I highly recommend using a stand mixer with the hook attachment. - Knead
- - By hand - transfer to a well-dusted worktop and knead for 5 to 6 minutes
- - Stand mixer - once all the flour is well incorporated knead on medium-low speed for 4 to 5 minutes. Scrape the bottom and sides of the bowl.
- Bowl - When the dough is soft, shiny, but still slightly sticky shape 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 the dough rise for 30 to 45 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 20 minutes. Alternatively, you can leave the dough in the fridge overnight. Thaw it for an hour before shaping.
Assemble
- Cinnamon sugar - In a small bowl, combine both sugars, unsalted butter, ground cinnamon, and vanilla extract. Set aside.
- Roll - Transfer the dough to a lightly floured work surface. Roll into a 10 x 20-inch rectangle. (12 inches long and 10 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.
- Cut - 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 a sharp serrated 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.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
- Cream cheese frosting - Combine cream cheese, powdered sugar, and vanilla extract, until smooth. Then slather generously over the barely warm cinnamon rolls.
Pro tip - you can also serve some cinnamon rolls without glaze because these are delicious on their own too.
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 tablespoons of orange juice and 1 teaspoon of orange zest.
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.
More sweet bread recipes
How long will these cinnamon rolls keep?
These cinnamon rolls will keep at room temperature for 2 days without frosting. Once frosted it needs to be in the fridge because cream cheese is a perishable frosting. You can keep them in the refrigerator for a week. You can also freeze it for up to a month.
My 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 recipe to become hard.
Can I freeze these 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.
Printable Recipe
How to Make Cinnamon Rolls
Print Pin Rate Share by Email Share on FB Save GrowCalories: 338kcal
Adjust Servings Here: 12 rolls
Description
Here's how to make cinnamon rolls frosted with cream cheese glaze. The recipe is simple and easy to make light and fluffy buns. The best part is they can be ready in a little over an hour.
Video
Ingredients
Rolls
- 240 g (1 cups) Milk (warm )
- 60 g (4 tablespoon) Butter
- 100 g (2 large) Egg (large)
- 7 g (2¼ g) Instant dry yeast ((1 packet))
- 15 g (1 tablespoon) Sugar (or honey)
- 9 g (1 teaspoon) Salt
- 500 g (4 cups) Bread flour (or half all-purpose flour)
Cinnamon sugar filling
- 75 g (⅓ cups) Brown sugar
- 75 g (⅓ cup) White sugar
- 8 g (6 tablespoon) Butter
- 1 - 1½ tablespoon Ground cinnamon (ground)
- 1 teaspoon Vanilla extract
- ¼ teaspoon Salt
Cream cheese frosting
- 228 g (1 cup) Cream cheese ((8 oz))
- 25 g (¼ cups) Powdered sugar
- 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/sugar, butter, and eggs.240 g Milk, 60 g Butter, 100 g Egg, 7 g Instant dry yeast, 15 g Sugar
- Dry ingredients - Measure the flour and salt in a bowl. Add 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 - By hand - transfer to a well-dusted worktop and knead for 5 to 6 minutes - Stand mixer - once all the flour is well incorporated knead on medium for 4 to 5 minutes
- Bowl - When the dough is soft, shiny, but still slightly sticky shape 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 30 to 45 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 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.75 g Brown sugar, 75 g White sugar, 8 g Butter, 1 - 1½ tablespoon Ground cinnamon, 1 teaspoon Vanilla extract, ¼ teaspoon Salt
- Roll - Transfer the dough to a lightly floured surface. Roll into a 10 x 20 rectangle. (12 inches long and 10 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 a 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.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
- Cream cheese frosting - Combine cream cheese, powdered sugar, and vanilla extract, until smooth. Then slather generously over the barely warm cinnamon rolls. Pro tip - you can also serve some cinnamon rolls without glaze because these are delicious on their own too.228 g Cream cheese, 25 g Powdered sugar, 1 teaspoon Vanilla extract
Recipe Notes & Tips
- 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.
- Quick cinnamon rolls
- If you don't have time to proof the rolls.
- Before you start the dough turn the oven to 35 C / 100 F
- Prepare the dough and place it 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
- 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 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 - there 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.
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- 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.
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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
Shannon
Hi ya! I noticed the written instructions regarding when to incorporate the butter is different from in your video. It looks like the video incorporates the butter with the wet items and then mixed with the flour, but the written instruction says to incorporate the butter while kneading. Which one is correct?
Veena Azmanov
You can do either with this recipe. I realized that when people added the butter in wet ingredients they were also adding more flour. So, adding it later helps not adding excess flour. I hope that makes sense. Thanks