Cinnamon Rolls Recipe: Soft, Fluffy and Homemade
Soft, fluffy homemade cinnamon rolls with a buttery cinnamon-sugar swirl and a simple glaze. Step-by-step yeast dough for beginners.
Published
- Prep
- 120 min
- Cook
- 25 min
- Total
- 145 min
- Servings
- 12
Cinnamon rolls take time, but most of it is the dough rising on its own. The hands-on work is about 30 minutes, and the smell alone is worth it.
Make them the night before: after shaping, cover the dish and leave it in the fridge overnight, then bake in the morning.
Ingredients
- Dough: 500 g (4 cups) all-purpose flour, 7 g (1 packet) instant yeast, 60 g (⅓ cup) sugar, ½ tsp salt
- 250 ml (1 cup) warm milk
- 1 egg
- 60 g (¼ cup) soft butter
- Filling: 80 g (⅓ cup) very soft butter
- 100 g (½ cup) brown sugar
- 2 tbsp ground cinnamon
- Glaze: 100 g (¾ cup) powdered sugar + 2 tbsp milk
Instructions
- Mix the flour, yeast, sugar and salt. Add the warm milk, egg and soft butter and knead for 8–10 minutes until smooth and elastic.
- Cover and leave in a warm place for about 1 hour, until doubled in size.
- Roll the dough into a 40 × 30 cm (16 × 12 inch) rectangle. Spread with the soft butter and sprinkle evenly with the brown sugar and cinnamon.
- Roll up tightly from the long side and cut into 12 slices. Place in a greased baking dish, cover and leave to rise for 30–40 minutes.
- Bake at 180 °C (350 °F) for 22–25 minutes until golden.
- Whisk the powdered sugar and milk into a glaze and drizzle over the warm rolls.
Nutrition per serving
- kcal
- 340
- Protein
- 5 g
- Carbs
- 54 g
- Fat
- 11 g
Tips
- The milk should feel warm, not hot (about 37 °C / 98 °F), or it will kill the yeast.
- Use dental floss or a sharp knife to cut clean slices.
- Prep time includes about 1½ hours of rising.
