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.
In the bowl of a stand mixer with the hook attachment combine warm milk (110 F), yeast, honey, butter, and eggs.
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 - 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
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.
Leave in a warm place. Let rise for 30 to 40 minutes until double 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.
Cinnamon sugar filling
Combine both sugars, butter, cinnamon, and vanilla extract. Set aside.
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.
Drop spoonfuls of the cinnamon mixture then use an offset spatula to spread evenly making sure to get to all the edges too.
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 or knife but a bench scraper works well too.
Proof and Bake
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 20 to 30 minutes. Pro tip- if you place them in a warm oven with the light only they will rise in just 20 minutes.
About 10 minutes before baking, preheat the oven at 375°F /190°C / Gas Mark 5
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.Pro tip - if you are not going to glaze them with cream cheese you may want to brush them with an egg wash before baking (egg what is one beaten egg with 2 tbsp of water).
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.
Condensed milk glaze
Drizzle condensed milk right out of the can over the warm cinnamon rolls.
Sugar icing glaze
Combine the powdered sugar, vanilla, and milk until it's a smooth pouring consistency. Then, drizzle over the warm cinnamon rolls.Pro tip - you can also serve some cinnamon rolls without glaze because these are delicious on their own too.
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)
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