Before you start
Proper cinnamon rolls are worth the rise time, and this dough is forgiving. An enriched dough (milk, butter, egg) bakes up soft and pillowy, and rolling it snugly gives you that spiral. Ice them while still warm so the topping melts into every layer.
Everything you need
- 3½ cups (438 g) all-purpose flour
- ¾ cup (180 g) milk, warm
- ¼ cup (57 g) unsalted butter, softened (for the dough)
- ¼ cup (50 g) granulated sugar (for the dough)
- 1 large egg
- 2¼ tsp instant yeast
- 1 tsp fine salt
- ¼ cup (57 g) unsalted butter, softened (for the filling)
- ½ cup (110 g) light brown sugar, packed (for the filling)
- 1½ tbsp ground cinnamon (for the filling)
- ½ cup (116 g) cream cheese, for icing
- 1 cup (120 g) powdered sugar, for icing
Weigh, don't scoop. Measuring flour by cups can overpack it and dry out your bake. Tap any ingredient to open its converter.
Method
-
Stir the warm milk, sugar and yeast in a big bowl and let it sit 5 minutes until foamy. Mix in the softened butter, egg and salt.
For this step
- ¾ cup (180 g) milk
- ¼ cup (57 g) unsalted butter
- ¼ cup (50 g) granulated sugar (for the dough)
- 2¼ tsp instant yeast
- 1 tsp fine salt
- ¼ cup (57 g) unsalted butter
- ½ cup (110 g) light brown sugar
- 1 cup (120 g) powdered sugar
-
Add the flour and mix to a soft dough, then knead 8 to 10 minutes until smooth and springy. Cover and leave to rise about 1 hour, until doubled.
For this step
- 3½ cups (438 g) all-purpose flour
-
Roll the dough out on a floured surface into a large rectangle, roughly 30x40 cm. Spread the soft filling butter over it, then scatter with the brown sugar and cinnamon.
For this step
- 3½ cups (438 g) all-purpose flour
- ¼ cup (57 g) unsalted butter
- ¼ cup (50 g) granulated sugar (for the dough)
- ¼ cup (57 g) unsalted butter
- ½ cup (110 g) light brown sugar
- 1½ tbsp ground cinnamon (for the filling)
- 1 cup (120 g) powdered sugar
-
Roll it up snugly from a long side into a log. Cut into 12 pieces and set them in a lined baking tin, cut side up. Cover and rise 30 minutes.
-
Heat the oven to 180°C / 350°F. Bake the rolls for 20 to 24 minutes, until golden and cooked through in the centre.
-
Beat the cream cheese and powdered sugar into a smooth icing and spread it over the rolls while still warm.
For this step
- ¼ cup (50 g) granulated sugar (for the dough)
- ½ cup (110 g) light brown sugar
- ½ cup (116 g) cream cheese
- 1 cup (120 g) powdered sugar
Baker's tips
- Warm, not hot, milk. Anything above about 43°C can kill the yeast, so it should feel like bath water.
- Use unflavoured dental floss or a sharp serrated knife to cut clean rolls without squashing them.
Make it your own
- Add ½ cup chopped pecans or raisins over the filling before rolling.
- Make them ahead: shape the rolls, then refrigerate overnight and bake in the morning after a short warm-up rise.
Storing & freezing
Best the day they're made. Keep airtight for 2 days and warm briefly before serving, or freeze un-iced.
Frequently asked
Why did my rolls turn out dense?
Usually under-proofed dough or dead yeast. Give both rises enough time in a warm spot, and check the yeast foams at the start.
Can I make them without a stand mixer?
Yes, knead by hand for about 10 minutes. The dough should end up smooth, soft and slightly tacky but not sticky.
Baking in a different unit? Use the cups ↔ grams converter or the recipe scaler to halve or double this recipe.
More to bake
A note on cooking safely. Recipes are provided for informational purposes only and are not medical or nutritional advice. Cooking times, temperatures and quantities are suggestions: use your own judgement, and check that meat, poultry, fish and eggs are properly cooked before serving.
Consult a qualified healthcare professional before making dietary changes, particularly if you have allergies, a medical condition or specific nutritional requirements.