Cinnamon Roll Recipe

This cinnamon roll recipe creates soft, fluffy rolls filled with buttery cinnamon sugar and topped with a smooth vanilla cream cheese icing. Every bite is warm, rich, and perfectly sweet, with delicate swirls that stay soft for days. Although homemade cinnamon rolls may seem intimidating, this recipe is surprisingly beginner-friendly and easy to follow. From start to finish, the total time is around 2 hours, including rising and baking.

Ingredients

For the Dough

• 500g strong white bread flour
• 75g caster sugar
• 7g fast-action dried yeast
• 1 teaspoon salt
• 240ml warm whole milk
• 75g unsalted butter, melted
• 2 large eggs
• 1 teaspoon vanilla extract

For the Cinnamon Filling

• 120g soft light brown sugar
• 2 tablespoons ground cinnamon
• 75g unsalted butter, softened

For the Cream Cheese Icing

• 120g cream cheese, softened
• 60g unsalted butter, softened
• 150g icing sugar
• 1 teaspoon vanilla extract
• 1 to 2 tablespoons milk, if needed

How to Make cinnamon roll recipe

• Prepare the dough ingredients: Place the flour, caster sugar, yeast, and salt into a large mixing bowl. Stir gently to combine, making sure the salt and yeast are not sitting directly together.
• Mix the wet ingredients: In a separate bowl, whisk together the warm milk, melted butter, eggs, and vanilla extract until smooth.
• Form the dough: Pour the wet mixture into the dry ingredients and mix until a soft dough forms. Knead by hand for 8 to 10 minutes, or use a stand mixer with a dough hook for 5 minutes, until the dough becomes smooth and elastic.
• Leave the dough to rise: Transfer the dough to a lightly greased bowl and cover with cling film or a clean tea towel. Leave in a warm place for about 1 hour, or until doubled in size.
• Prepare the filling: In a small bowl, mix together the brown sugar and ground cinnamon until evenly combined.
• Roll out the dough: Lightly flour a work surface and roll the dough into a large rectangle roughly 35 x 25cm.
• Add the filling: Spread the softened butter evenly over the dough, leaving a small border around the edges. Sprinkle the cinnamon sugar mixture evenly across the surface.
• Shape the rolls: Starting from the long edge, tightly roll the dough into a log. Slice into 12 equal rolls using a sharp knife or unflavoured dental floss.
• Prepare the baking dish: Grease a large baking dish or roasting tin. Arrange the rolls evenly inside, leaving a little space between each one.
• Allow the second rise: Cover the rolls loosely and leave them to rise for 30 to 40 minutes until puffed and touching.
• Preheat the oven: Preheat the oven to 180°C or 160°C fan. Place a shelf in the centre of the oven for even baking.
• Bake the cinnamon rolls: Bake for 22 to 25 minutes until golden brown on top and fully cooked through in the centre.
• Prepare the icing: Beat together the cream cheese, butter, icing sugar, and vanilla extract until smooth and creamy. Add a splash of milk if the icing needs loosening.
• Finish and serve: Let the cinnamon rolls cool for 10 minutes before spreading over the cream cheese icing. Serve warm for the best texture and flavour.

Tips for the Best cinnamon roll recipe

Why is my dough not rising properly?

Make sure your milk is warm rather than hot. Milk that is too hot can kill the yeast, while cold milk slows down activation. A warm kitchen also helps the dough rise faster.

How do I keep cinnamon rolls soft?

Avoid overbaking the rolls. Remove them from the oven as soon as the tops are lightly golden and the centre is fully cooked. Covering them while cooling also helps trap moisture.

Can I prepare cinnamon rolls ahead of time?

Yes. After shaping the rolls, cover the tray and refrigerate overnight. Let them sit at room temperature for 30 minutes before baking the next day.

What is the best way to cut cinnamon rolls neatly?

Use unflavoured dental floss or a very sharp knife to cut the dough cleanly without squashing the swirls.

Why did my filling leak out during baking?

This usually happens if the dough is rolled too loosely or too much butter is used. Roll the dough tightly and spread the filling evenly for the best results.

Serving Suggestions

• Serve warm with fresh coffee or tea
• Add chopped pecans or walnuts for crunch
• Pair with fresh berries for brunch
• Enjoy with hot chocolate on cold mornings
• Serve with extra cream cheese icing on the side

Storage

Room Temperature

Store cinnamon rolls in an airtight container for up to 2 days. Warm slightly before serving for the best texture.

Refrigerator

Keep refrigerated for up to 5 days in a sealed container. Reheat individual rolls in the microwave for 20 to 30 seconds.

Freezing

Freeze baked cinnamon rolls without icing for up to 3 months. Defrost overnight in the refrigerator and warm before adding fresh icing.

Nutrition

• Calories: 420 kcal
• Carbohydrates: 56g
• Protein: 7g
• Fat: 18g
• Saturated Fat: 10g
• Sodium: 260mg

Nutrition values are approximate and may vary depending on ingredients used.

FAQs

cinnamon roll recipe

Recipe by Milli RoseCourse: BreakfastCuisine: AmericanDifficulty: Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Soft and fluffy homemade cinnamon rolls filled with buttery cinnamon sugar and topped with rich cream cheese icing.

Ingredients

• 500g strong white bread flour

• 75g caster sugar

• 7g fast-action dried yeast

• 1 tsp salt

• 240ml warm whole milk

• 75g unsalted butter, melted

• 2 large eggs

• 1 tsp vanilla extract

• 120g soft light brown sugar

• 2 tbsp ground cinnamon

• 75g unsalted butter, softened

• 120g cream cheese, softened

• 150g icing sugar

• 1 tsp vanilla extract

Directions

• Combine the flour, sugar, yeast, and salt in a large bowl.
• Whisk together warm milk, melted butter, eggs, and vanilla extract.
• Mix wet and dry ingredients together to form a soft dough.
• Knead until smooth and elastic, then leave to rise until doubled in size.
• Roll the dough into a rectangle and spread with softened butter.
• Sprinkle with cinnamon sugar filling evenly across the dough.
• Roll tightly into a log and cut into 12 rolls.
• Place into a greased baking dish and leave to rise again.
• Bake at 180°C for 22 to 25 minutes until golden brown.
• Beat icing ingredients together until smooth and spread over warm rolls before serving.

Notes

• Use room temperature ingredients for a softer dough.
• Do not overbake or the rolls may dry out.
• The rolls can be prepared the night before and baked fresh in the morning.