Here’s a classic Cinnamon Roll recipe—soft, fluffy, and filled with a sweet cinnamon-sugar swirl, topped with a creamy glaze. Perfect for breakfast or dessert.
Ingredients (Makes 9–12 rolls)
For the Dough
- 3 cups (375 g) all-purpose flour
- 1/4 cup (50 g) sugar
- 1 packet (2 ¼ tsp) active dry yeast
- 1/2 cup (120 ml) warm milk
- 1/4 cup (60 g) butter, melted
- 1 egg
- 1/2 tsp salt
For the Filling
- 1/2 cup (100 g) brown sugar
- 2 tbsp ground cinnamon
- 1/4 cup (60 g) softened butter
For the Glaze
- 1 cup (120 g) powdered sugar
- 1–2 tbsp milk
- 1/2 tsp vanilla extract
Instructions
1. Make the dough
- In a bowl, mix warm milk, yeast, and a pinch of sugar. Let sit 5–10 minutes until foamy.
- Add sugar, melted butter, egg, and salt. Mix well.
- Gradually add flour until a soft dough forms.
- Knead for 8–10 minutes until smooth.
- Cover and let rise in a warm place for 1 hour, or until doubled in size.
2. Prepare the filling
- Mix brown sugar and cinnamon in a small bowl.
3. Roll and shape
- Roll dough into a rectangle (about 12×16 inches).
- Spread softened butter evenly over the dough.
- Sprinkle cinnamon-sugar mixture on top.
- Roll tightly from the long side into a log.
- Cut into 9–12 rolls and place in a greased baking dish.
4. Second rise
- Cover and let rolls rise for 30–40 minutes until puffy.
5. Bake
- Preheat oven to 180°C (350°F).
- Bake 20–25 minutes until golden brown.
6. Glaze and serve
- Mix powdered sugar, milk, and vanilla.
- Drizzle over warm rolls and serve.
Tips for perfect cinnamon rolls
- Use warm (not hot) milk so the yeast activates properly.
- Don’t overbake—soft rolls are key.
- For extra richness, add cream cheese to the glaze.
- You can prepare rolls the night before and refrigerate, then bake in the morning.
If you want, I can give you a quick no-yeast cinnamon roll recipe that’s ready in under 30 minutes—no rising needed.
