There’s a unique kind of magic that happens when you bake with yeast. It’s the slow, patient transformation of simple flour, milk, and sugar into something truly special. For me, nothing captures that magic quite like the aroma of a warm, gooey cinnamon roll wafting from the oven. It’s the scent of lazy Sunday mornings, of special occasions, and of pure, unadulterated comfort. This isn’t just another sweet roll; it’s an experience built on a pillowy soft, enriched dough that tears away in tender layers, revealing a sweet, buttery cinnamon spiral within.

This cinnamon rolls recipe is one I’ve tweaked and perfected over many weekends. The first time I made this exact version, my husband, who’s usually quite reserved about his desserts, came back for a second one before the first was even finished. That’s when I knew I’d landed on something brilliant. The dough is delightfully soft and forgiving, and the tangy cream cheese icing cuts through the sweetness with a lovely, bright finish. It’s the kind of breakfast recipe that makes the whole house feel warm and inviting, long before anyone has taken their first bite. If you’re looking for other weekend baking inspiration, my classic Banana Bread Recipe is another family favourite.

Recipe Overview

This recipe will guide you through creating twelve gorgeously soft and fluffy sweet rolls. The process involves making an enriched yeast dough, which gives the rolls their signature tender texture. The filling is a simple but decadent mix of butter, brown sugar, and a generous amount of cinnamon, creating that classic gooey swirl. I’ve found that letting the rolls have a proper second proof in the pan is crucial for achieving that light, airy structure, so don’t be tempted to rush it.

• Prep Time: 30 minutes (plus 90-120 minutes proofing)
• Cook Time: 20-25 minutes
• Total Time: Approximately 2 hours 30 minutes
• Servings: 12 rolls
• Difficulty: Medium

Why You’ll Love This Cinnamon Rolls Recipe

• Sublime Texture and Flavour: The dough is enriched with milk, egg, and butter, creating an incredibly soft, brioche-like crumb. This provides the perfect base for the rich, buttery cinnamon-sugar filling, which caramelises slightly at the bottom of the pan.
• A Straightforward Baking Project: While working with yeast takes time, the active, hands-on work is completed in about 30 minutes. It’s a rewarding process that is straightforward to follow, even for less experienced bakers.
• Flexible and Adaptable: You can easily customise the filling. Try adding a handful of chopped pecans for a nutty crunch, or some finely chopped apple for a fruity twist that pairs wonderfully with the cinnamon.
• Ideal for Special Mornings: This recipe works beautifully for a festive breakfast on Christmas morning, a celebratory brunch, or simply when you want to make a weekend feel a bit more special.
• Family Tested and Approved: This recipe always gets compliments. It has a nostalgic, comforting quality that everyone seems to adore, making it a staple for family gatherings in my home.

Cinnamon Rolls Recipe

⏱️ 40 min prep  •  🍳 25 min cook  •  👥 12 servings

📌 Pin This Recipe

Ingredients You’ll Need

For the best results, I recommend using strong white bread flour, as its higher protein content helps develop the gluten needed for that classic chewy, soft texture. I always use full-fat milk and real unsalted butter – the fat content is essential for a rich, tender dough.

• For the Dough:
• 500g strong white bread flour, plus extra for dusting
• 7g sachet of instant yeast
• 75g caster sugar
• 1 tsp salt
• 250ml full-fat milk, lukewarm
• 75g unsalted butter, melted and cooled slightly
• 1 large free-range egg, beaten

• For the Filling:
• 100g unsalted butter, very soft
• 125g soft light brown sugar
• 2 tbsp ground cinnamon

• For the Cream Cheese Icing:
• 100g full-fat cream cheese (block-style, not the spreadable tub kind)
• 200g icing sugar, sifted
• 1 tsp vanilla extract
• 2-3 tbsp milk, to loosen

Adam’s Tip: Ensure your milk is just lukewarm – about the temperature of a warm bath. If it’s too hot, it can kill the yeast, and your dough won’t rise. If it’s too cold, the yeast will be sluggish and the rise will take much longer.

How to Make Cinnamon Rolls

Making these sweet rolls is a process of patience, but each step is simple and rewarding. We’ll start by creating a soft, pliable dough, let it rise, then fill, roll, and bake it to golden perfection.

1. Make the Dough: In a large bowl, or the bowl of a stand mixer fitted with a dough hook, mix together the flour, yeast, caster sugar, and salt. In a separate jug, whisk together the lukewarm milk, melted butter, and beaten egg. Pour the wet ingredients into the dry ingredients.
2. Knead the Dough: Mix until a shaggy dough forms. Turn it out onto a lightly floured surface and knead by hand for 8-10 minutes until it’s smooth and elastic. If using a stand mixer, knead on a medium speed for 6-8 minutes. The dough should be soft and slightly tacky.
3. First Rise: Place the dough in a lightly oiled bowl, cover with a clean tea towel or cling film, and leave to rise in a warm place for 60-90 minutes, or until it has doubled in size.
4. Prepare the Filling: While the dough rises, prepare your filling. In a small bowl, mix the very soft butter, light brown sugar, and ground cinnamon together until you have a smooth, spreadable paste. Lightly grease a 23x33cm (9×13 inch) baking dish.
5. Roll and Fill: Once risen, gently punch the air out of the dough and turn it out onto a lightly floured surface. Roll it out into a large rectangle, roughly 30cm x 45cm. Spread the cinnamon filling evenly over the surface, leaving a 1cm border along one of the long edges.
6. Shape and Cut the Rolls: Starting from the long edge opposite the clean border, roll the dough up into a tight log. I find that using unwaxed dental floss is the best way to cut the rolls; slide it under the log, cross the ends over the top, and pull to get a clean slice. Cut the log into 12 equal-sized rolls.
7. Second Rise: Arrange the rolls cut-side up in your prepared baking dish. They should be close but not squashed. Cover loosely and leave to rise again in a warm place for 30-45 minutes, until they look puffy and have filled the dish.
8. Bake to Perfection: Preheat your oven to 190°C (170°C fan). Uncover the rolls and bake for 20-25 minutes, until they are a deep golden brown and a skewer inserted into the centre roll comes out clean.
9. Make the Icing and Finish: While the rolls are cooling slightly in the pan, make the icing. Beat the cream cheese until smooth, then gradually beat in the sifted icing sugar. Add the vanilla and enough milk to achieve a thick but pourable consistency. Drizzle generously over the warm rolls and serve immediately.

Tips From My Kitchen

• Temperature Control is Key: Yeast is a living organism and is very sensitive to temperature. Your kitchen needs to be warm and free from draughts for a successful rise. If my kitchen is cold, I create a proofing box by placing a baking tray of boiling water in the bottom of my switched-off oven and putting the dough bowl on the shelf above.
• The Secret to Gooey Rolls: I learned this trick years ago and it makes a huge difference. Just before baking, gently warm 50ml of double cream and pour it over the rolls after their second proof. This soaks into the bottom and creates an incredibly rich, gooey sauce as they bake.

– **Make-Ahead Magic:** You can prepare the rolls up to the end of step 7. Instead of leaving them for their second rise, cover the dish tightly with cling film and refrigerate overnight. The next morning, take them out of the fridge and let them sit at room temperature for 45-60 minutes to complete their second rise before baking as directed.

• Storing for Later: These cinnamon rolls are best on the day they are made. However, you can store leftovers in an airtight container at room temperature for up to 3 days. To revive one, simply pop it in the microwave for 15-20 seconds until warm and soft again.

Equipment You’ll Need

• Stand mixer with dough hook (optional, can be kneaded by hand)
• Large mixing bowl
• Rolling pin
• 23cm x 33cm (9×13 inch) baking dish
• Unwaxed dental floss or a very sharp knife
• Small bowl for the icing

Common Mistakes to Avoid

• Using Hot Liquid: As mentioned in my tip, milk that is too hot will kill the yeast instantly. You should be able to comfortably hold your finger in it. Always err on the side of caution.
• Under-Kneading the Dough: Kneading develops gluten, which gives the rolls their structure and soft texture. The dough is ready when it is smooth, elastic, and passes the ‘windowpane test’ – you can stretch a small piece so thin you can see light through it without it tearing.
• Not Giving it Enough Time to Rise: Don’t just watch the clock; watch the dough. It needs to visibly double in size during the first rise. Rushing this step will result in dense, heavy rolls.

Delicious Variations to Try

Once you’ve mastered the basic cinnamon rolls recipe, it’s great fun to experiment. The dough is a wonderful canvas for other flavours and fillings.

• Pecan and Maple Rolls: Add 100g of toasted, chopped pecans to the filling. For the icing, replace the milk with pure maple syrup for a delicious autumnal flavour.
• Chocolate Chip Rolls: Sprinkle 100g of mini dark chocolate chips over the cinnamon filling before rolling up the dough. It’s a decadent and delightful twist.
• Orange and Cardamom Rolls: Add 1 tsp of ground cardamom to the cinnamon in the filling and the zest of one large orange to the cream cheese icing. This gives the rolls a wonderful, fragrant warmth. For another weeknight treat, you might enjoy this Parmesan Garlic Beef Bowtie Pasta.

What to Serve With Cinnamon Rolls

Honestly, a warm cinnamon roll is a magnificent thing all on its own, but here are a few ideas if you’re making a full brunch.

• Freshly Brewed Coffee: The slightly bitter notes of a good, strong coffee provide the perfect contrast to the sweetness of the rolls.
• A Simple Fruit Salad: A bowl of fresh berries, melon, and citrus offers a light and refreshing counterpoint to the rich, baked treat.
• Crispy Streaky Bacon: For those who love a sweet and salty combination, a few rashers of crispy bacon served alongside is an unbeatable pairing.

Frequently Asked Questions

Cinnamon Rolls Recipe

Deliciously soft, homemade cinnamon rolls with a gooey cinnamon-sugar filling and topped with a rich, tangy cream cheese icing. The perfect sweet treat for a special breakfast, brunch, or dessert.

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 25 minutes mins

Total Time 3 hours hrs

Servings: 12 servings

Course: Dessert

Cuisine: American

Calories: 440

Ingredients Method Notes

Ingredients

  

For the Dough

• 500 g strong white bread flour plus extra for dusting
• 7 g sachet of instant yeast
• 75 g caster sugar
• 1 tsp salt
• 250 ml full-fat milk lukewarm
• 75 g unsalted butter melted and cooled slightly
• 1 large free-range egg beaten

For the Filling

• 100 g unsalted butter very soft
• 125 g soft light brown sugar
• 2 tbsp ground cinnamon

For the Cream Cheese Icing

• 100 g full-fat cream cheese block-style, not the spreadable tub kind
• 200 g icing sugar sifted
• 1 tsp vanilla extract
• 2-3 tbsp milk to loosen

Method

 

1. Make the Dough: In a large bowl, or the bowl of a stand mixer fitted with a dough hook, mix together the flour, yeast, caster sugar, and salt. In a separate jug, whisk together the lukewarm milk, melted butter, and beaten egg. Pour the wet ingredients into the dry ingredients.
2. Knead the Dough: Mix until a shaggy dough forms. Turn it out onto a lightly floured surface and knead by hand for 8-10 minutes until it’s smooth and elastic. If using a stand mixer, knead on a medium speed for 6-8 minutes. The dough should be soft and slightly tacky.
3. First Rise: Place the dough in a lightly oiled bowl, cover with a clean tea towel or cling film, and leave to rise in a warm place for 60-90 minutes, or until it has doubled in size.
4. Prepare the Filling: While the dough rises, prepare your filling. In a small bowl, mix the very soft butter, light brown sugar, and ground cinnamon together until you have a smooth, spreadable paste. Lightly grease a 23x33cm (9x13 inch) baking dish.
5. Roll and Fill: Once risen, gently punch the air out of the dough and turn it out onto a lightly floured surface. Roll it out into a large rectangle, roughly 30cm x 45cm. Spread the cinnamon filling evenly over the surface, leaving a 1cm border along one of the long edges.
6. Shape and Cut the Rolls: Starting from the long edge opposite the clean border, roll the dough up into a tight log. I find that using unwaxed dental floss is the best way to cut the rolls; slide it under the log, cross the ends over the top, and pull to get a clean slice. Cut the log into 12 equal-sized rolls.
7. Second Rise: Arrange the rolls cut-side up in your prepared baking dish. They should be close but not squashed. Cover loosely and leave to rise again in a warm place for 30-45 minutes, until they look puffy and have filled the dish.
8. Bake to Perfection: Preheat your oven to 190°C (170°C fan). Uncover the rolls and bake for 20-25 minutes, until they are a deep golden brown and a skewer inserted into the centre roll comes out clean.
9. Make the Icing and Finish: While the rolls are cooling slightly in the pan, make the icing. Beat the cream cheese until smooth, then gradually beat in the sifted icing sugar. Add the vanilla and enough milk to achieve a thick but pourable consistency. Drizzle generously over the warm rolls and serve immediately.

Notes

For the best icing, use full-fat block-style cream cheese, not the spreadable tub kind. These rolls are best served warm from the oven.

There is something so satisfying about pulling a tray of these golden, fragrant cinnamon rolls from the oven. It’s a project that fills your home with the most incredible smells and results in a treat that brings joy to everyone who tastes it. I hope this recipe becomes a beloved staple in your kitchen, just as it has in mine. Let me know how yours turn out in the comments below – I love hearing about your kitchen adventures!

Happy baking,
Adam