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Cinnamon rolls served on a plate
Warm, spiral buns filled with cinnamon sugar and drizzled with glaze

Homemade Cinnamon Rolls

Author: Flavelo
Recipes Cakes and Desserts
The soul of a true Cinnamon Roll is the patient proving of the yeast dough and the butter-rich filling. When yeast fungi start working, they produce carbon dioxide which inflates the gluten network – making the dough fluffy like a cloud. This isn't a meal for rushed mornings, but the smell filling the kitchen makes every minute of waiting worth it.
🕒 Prep Time 40 mins
🍳 Cook Time 25 mins
⌛ Total Time 2 hrs 25 mins
🍽️ Servings 12 servings
🔥 Calories 380 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Large proving bowl: For the dough.
  • Rolling pin: For shaping.
  • High-sided baking tray: For baking (so the rolls touch and grow upwards).
  • Tea towel: For covering.

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs

Instructions

1 ✓

Stir a tablespoon of sugar into the lukewarm milk, crumble in the yeast, and leave it alone for 10 minutes until a thick foam layer forms on top.

Tip: Milk temperature is key: if you dip your finger in, it should feel pleasantly warm, not hot. [Enzyme activity]
2 ✓

Mix the flour with the salt and remaining sugar in a large bowl. Pour in the activated yeast, the egg, and the melted butter.

Tip: Don't let salt touch the yeasty milk directly at the start, as it can inhibit rising.
3 ✓

Knead the dough by hand or machine for 8-10 minutes until it has a shiny, smooth surface and pulls away from the side of the bowl.

Tip: Long kneading develops the gluten network which will hold the gas bubbles. If the dough tears, it needs more kneading.
4 ✓

Cover the bowl with a clean tea towel and place in a warm, draught-free place for 1 hour until the dough doubles in size.

Tip: In a draughty place the dough can 'catch a cold' and rising slows down.
5 ✓

Turn the risen dough out onto a floured surface and roll into a large rectangle (approx. half a cm thick).

Tip: Don't roll too thin or it might dry out during baking.
6 ✓

Mix the brown sugar with the cinnamon. Brush the dough with melted butter (worth counting an extra 30g for this on top of the recipe start), then sprinkle generously with the cinnamon sugar.

Tip: Brown sugar gives a more caramel taste and melts better than white.
7 ✓

Roll up the dough tightly from the long side, then cut into 12 equal slices. Place them in the baking tray, leaving a small gap between them.

Tip: Leave them room to grow, but if they touch during baking, it just makes the edges softer.
8 ✓

Cover them again and prove for another 20 minutes. Meanwhile, preheat the oven to 180°C.

Tip: This second prove gives the rolls their final, airy structure.
9 ✓

Bake for 20-25 minutes until the tops are golden brown. You can serve drizzled with icing sugar glaze.

Tip: Don't overbake or they will dry out. They are ready when the centre is just springy.

Recipe FAQ

Why didn't the dough rise?
The yeast might have been old, or the milk too hot (killed the fungi) or too cold (didn't activate them). Ideal milk is body temperature.
How do I slice it without squashing it?
Use a very sharp knife, or even better: loop a piece of thread or dental floss around the roll and pull tight – you get a perfect circle instead of a squash.

Ingredients

  • 500 g Plain flour
  • 250 ml Lukewarm milk
  • 100 g Granulated sugar
  • 25 g Fresh yeast
  • 50 g Butter (melted)
  • 1 pc Egg
  • 1 pinch Salt
  • 50 g Brown sugar (filling)
  • 2 tsp Ground cinnamon (filling)