Cinnamon Rolls
The full, fool-proof guide for making the softest cinnamon rolls at home with simple ingredients and detailed techniques.
Equipment
- Stand mixer with whisk and dough attachment Alternatively, you can knead the dough with a hand whisk and your hands, but this will take longer and require more effort.
- Silicone spatula
- mixing bowls
- Cling film or a wet cloth
- Baking paper
- Rolling Pin
- Offset spatula
- Dental floss
- 9x11" baking pan
Ingredients
Dough
- 92 grams granulated white sugar
- 78 grams unsalted butter softened
- 7 grams salt
- 1 large egg
- 454 grams all-purpose flour
- 6 grams instant yeast
- 255 grams full-fat milk lukewarm
Filling
- 100 grams packed brown sugar
- 20 grams cinnamon powder
- 30 grams unsalted butter softened
Cream Cheese Glaze
- 120 grams cream cheese
- 55 grams unsalted butter softened
- 120 grams powdered sugar
- 2 tsp vanilla essence
Instructions
- In a large bowl, beat together the softened butter, sugar, and salt until the mixture looks pale and creamy.
- Add the egg and whisk until it blends into the butter mixture, stopping once to scrape down the sides so everything is well combined.
- Pour in the warm milk, sprinkle in the yeast, and add the flour, then mix until the dough starts to come together.
- Knead the dough for about 15–20 minutes, either by hand or with a mixer, until it becomes smooth, soft, and stretchy.
- Transfer the dough to a lightly greased bowl, cover, and let it rise for 1 to 1.5 hours, or until it has doubled in size.
- Once risen, punch down the dough, place it on a floured surface, and roll it into a large rectangle.
- Spread softened butter over the surface, then sprinkle an even layer of cinnamon sugar (or spread a cinnamon-sugar paste) on top, leaving a small border around the edges.
- Starting from the long side, roll the dough into a tight log, then pinch the seam to seal it securely.
- Slice the log into equal pieces using a sharp knife or floss and arrange them in a greased baking dish with some space between each roll.
- Cover the rolls and let them rise again for 45–60 minutes, until they look puffy and are touching each other.
- Bake the rolls in a preheated oven at 170°C (340°F) for 20–25 minutes, until they are lightly golden on top but still soft in the center.
- Make the cream cheese glaze: Whip the softened cream cheese and butter until smooth, then add the icing sugar and vanilla and mix until fully combined.
- Allow the rolls to cool for about 10 minutes, then spread your favorite frosting over the warm rolls before serving.
Notes
Storage:
These cinnamon rolls can be stored in the fridge in an airtight container for up to 4 days. Heat in the microwave for 30 seconds before serving.
Make Ahead:
Follow these instructions to make the cinnamon rolls in advance.
Tips & Tricks:
Follow these tips & tricks for making the best cinnamon rolls