Traditional Cinnamon Rolls
Rated 5.0 stars by 2 users
Author
Founders
Prep Time
30 minutes
Cook Time
25 minutes
Rise Time
2 hours
Soft & Fluffy Traditional Cinnamon Rolls
These classic cinnamon rolls are soft, fluffy, and filled with a rich cinnamon-brown sugar swirl, then finished with a luscious cream cheese glaze. Perfect for weekend mornings or a special brunch.
Ingredients
Dough
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1 cup (240ml) whole milk, warmed to 110°F (43°C)
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2¼ tsp (7g) active dry yeast (1 packet)
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½ cup (100g) granulated sugar, divided
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⅓ cup (75g) unsalted butter, melted
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2 large eggs, room temperature
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1 tsp fine sea salt
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4 cups (480g) all-purpose flour, plus more for dusting
Cinnamon Filling
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½ cup (115g) unsalted butter, softened
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1 cup (200g) packed brown sugar
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2½ tbsp ground cinnamon
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¼ tsp fine sea salt
Cream Cheese Glaze
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4 oz (115g) cream cheese, softened
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1½ cups (180g) powdered sugar, sifted
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3–4 tbsp whole milk
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1 tsp pure vanilla extract
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Pinch of fine sea salt
Directions
Make the Dough
Combine warm milk, yeast, and 1 tbsp of the sugar in the bowl of a stand mixer. Let sit 5–10 minutes until foamy and bubbly (this means the yeast is active).
Add remaining sugar, melted butter, eggs, and salt. Mix briefly to combine.
Add flour and mix with the dough hook on medium speed for 6–8 minutes until the dough is smooth, soft, and slightly tacky. It should pull away from the sides of the bowl. If the dough is too sticky, add flour 1 tablespoon at a time; it should be soft but not overly sticky.
Transfer to a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for 1–1.5 hours until doubled in size.
Make the Filling
Beat softened butter, brown sugar, cinnamon, and salt together until a smooth paste forms. Set aside.
Assemble the Rolls
Punch down the dough and turn out onto a lightly floured surface. Roll into a 16×12-inch rectangle.
Spread the cinnamon filling evenly over the dough, leaving a ½-inch border along one long edge.
Starting from the filled long edge, roll the dough tightly into a log — roll tightly to avoid gaps between layers. Pinch the seam to seal.
Using unflavored dental floss or a sharp knife, cut into 12 equal rolls.
Arrange in a greased 9×13-inch baking dish. Optional: Pour ¼ cup warm cream over the rolls just before baking for extra soft, bakery-style results. Cover and let rise for 45–60 minutes until puffy.
Bake
Preheat oven to 350°F (175°C).
Bake for 22–26 minutes until golden on top and the centres are just set. The centres should be cooked through but still soft (not doughy). Do not overbake.
Make the Glaze & Finish
Beat cream cheese until smooth. Add powdered sugar, vanilla, salt, and milk, mixing until pourable.
Let rolls cool for 5–10 minutes before glazing so it melts slightly without disappearing completely. Pour glaze over warm rolls and serve.