Cinnamon Rolls Recipe

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Servings: 10–12 rolls
Prep Time: 25 minutes
Rising Time: 1 hour 30 minutes
Bake Time: 20–25 minutes
Total Time: About 2 hours 30 minutes

Ingredients

For the Dough:

  • 3 cups all-purpose flour (plus more for dusting)
  • 1 teaspoon salt
  • ¾ cup granulated sugar
  • 2 tablespoons instant dry yeast
  • 1 large egg
  • 1 cup warm milk (not hot, about 110°F or 43°C)
  • ⅓ stick of butter (about 3 tablespoons), softened

For the Filling:

  • ¼ cup melted butter (unsalted)
  • 3 tablespoons brown sugar
  • 3 tablespoons ground cinnamon

Optional Icing:

  • 1 cup powdered sugar
  • 1–2 tablespoons milk
  • ½ teaspoon vanilla extract

Instructions

Step 1: Prepare the Dough

  1. Activate the Yeast
    In a large mixing bowl, combine the warm milk and sugar. Stir until the sugar dissolves. Sprinkle the instant yeast over the top and let it sit for 5–7 minutes until foamy.
  2. Add Egg and Butter
    Beat the egg slightly in a separate bowl, then add it to the yeast mixture. Add the softened butter and stir well to combine.
  3. Mix in Dry Ingredients
    Add the flour and salt gradually to the wet ingredients, stirring until a sticky dough forms.
  4. Knead the Dough
    Turn the dough out onto a floured surface. Knead by hand for 7–10 minutes (or use a dough hook in a stand mixer for 5–6 minutes) until the dough is smooth and elastic.
  5. First Rise
    Place the dough in a greased bowl. Cover with a damp cloth or plastic wrap and let it rise in a warm place for about 1 hour or until doubled in size.

Step 2: Prepare the Cinnamon Filling

  1. Mix the Filling
    In a small bowl, stir together the brown sugar and ground cinnamon. Keep the melted butter separate.

Step 3: Assemble the Rolls

  1. Roll Out the Dough
    Once the dough has doubled, punch it down to release air. Transfer it to a lightly floured surface and roll it out into a large rectangle, about 12×16 inches and ¼ inch thick.
  2. Spread Butter and Sugar Mixture
    Brush the entire surface of the dough with the melted butter, leaving about a half-inch border around the edges. Sprinkle the cinnamon and brown sugar mixture evenly over the buttered surface.
  3. Roll the Dough
    Starting from the longer edge, roll the dough tightly into a log. Use a sharp knife or unflavoured dental floss to slice the log into 10 to 12 equal rolls.
  4. Place in Baking Dish
    Arrange the rolls in a greased 9×13 inch baking dish or round cake pan, leaving some space between them for rising.
  5. Second Rise
    Cover the pan with a towel or plastic wrap and let the rolls rise again in a warm place for 30–45 minutes, or until they have puffed up and are touching each other.

Step 4: Bake the Cinnamon Rolls

  1. Preheat the Oven
    Preheat your oven to 350°F (175°C) while the rolls are finishing their second rise.
  2. Bake
    Bake the rolls in the preheated oven for 20–25 minutes or until the tops are golden brown and the centres are cooked through. Check by inserting a toothpick into the centre roll; it should come out clean.

Step 5: Make Optional Icing

  1. Mix the Icing
    In a bowl, whisk together powdered sugar, milk, and vanilla extract until smooth. Adjust the consistency by adding more milk if too thick, or more sugar if too thin.
  2. Drizzle the Icing
    Once the cinnamon rolls have cooled slightly (about 10 minutes after baking), drizzle the icing over the top for a sweet finishing touch.

Serving Suggestions

  • Serve warm for the best flavour and texture.
  • Enjoy with a cup of coffee, tea, or warm milk.
  • These rolls are ideal for breakfast, brunch, or dessert.

Storage Tips

  • Room Temperature: Store in an airtight container for up to 2 days.
  • Refrigeration: Keep in the fridge for up to 5 days. Warm in the microwave for 15–20 seconds before serving.
  • Freezing: You can freeze the unbaked rolls after shaping them. Place on a tray, freeze until solid, then transfer to a freezer bag. Thaw overnight in the refrigerator, allow to rise, and then bake as instructed.

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