How to Bake Homemade Cinnamon Rolls
Nothing says 'I woke up early and did this for you' like a tray of warm cinnamon rolls with cream cheese frosting. These are soft, pillowy, and dripping with buttery cinnamon sugar. They're the kind of thing that turns a normal morning into a memory.
Total time: 2h 30 min · Servings: 9 large rolls
Ingredients
- 250ml whole milk (warm, 37°C)
- 7g instant yeast
- 50g granulated sugar
- 1 large egg
- 60g butter (melted and cooled)
- 1/2 tsp salt
- 420g plain flour
- For the filling: 60g butter (very soft)
- For the filling: 100g brown sugar
- For the filling: 2 tbsp ground cinnamon
- For the frosting: 115g cream cheese (softened)
- For the frosting: 30g butter (softened)
- For the frosting: 150g icing sugar
- For the frosting: 1 tsp vanilla extract
Instructions
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Make the dough: Warm the milk to 37°C. Stir in yeast and sugar. Let sit 5 minutes until foamy. Add the egg, melted butter, salt, and flour. Mix and knead for 8 minutes until smooth and elastic.
Tip: The dough should be slightly tacky but not sticky. If it clings to your hands, add flour 1 tablespoon at a time. -
First rise: Place dough in an oiled bowl, cover with a damp towel, and let rise for 60–90 minutes until doubled.
Tip: Press two fingers into the dough — if the indentation stays, it's ready. -
Roll out: On a floured surface, roll the dough into a rectangle about 40×30cm and 5mm thick.
Tip: The thinner you roll it, the more spiral layers you get. But don't go thinner than 5mm or they'll be too tight. -
Add filling: Spread the very soft butter across the entire rectangle, leaving a 1cm border on one long edge. Mix the brown sugar and cinnamon, then sprinkle evenly over the butter. Press gently to adhere.
Tip: The butter must be very soft (not melted) — this keeps the sugar in place while you roll. -
Roll and cut: Starting from the long edge opposite the border, roll the dough tightly into a log. Pinch the seam closed. Cut into 9 equal pieces using a sharp knife or dental floss (slide floss under the roll, cross the ends, and pull to slice cleanly).
Tip: Dental floss gives the cleanest cuts without squishing the layers. -
Second rise: Place rolls cut-side up in a greased 23×23cm (9×9 inch) baking tin, spaced evenly. Cover and let rise 30–45 minutes until puffy and touching each other.
Tip: When they're touching, they steam each other during baking, which keeps them incredibly soft. -
Bake: Preheat oven to 180°C/350°F. Bake for 22–28 minutes until golden brown on top. The centre roll should be cooked through but still soft.
Tip: Don't overbake — they firm up as they cool. Better slightly under than over. -
Make frosting and serve: While rolls bake, beat the cream cheese, butter, icing sugar, and vanilla until smooth and fluffy. Spread generously over the warm rolls (not hot — wait 5 minutes). Serve immediately.
Tip: The warmth of the rolls slightly melts the frosting into the swirls. This is the moment.
Pro Tips
- For morning cinnamon rolls without waking up at dawn: assemble the rolls in the pan the night before, cover tightly with cling film, and refrigerate overnight. In the morning, let them sit at room temperature for 30 minutes, then bake as directed.
- The cream cheese frosting is non-negotiable. It balances the sweetness perfectly. Do not substitute with a sugar glaze.
- These freeze well: bake, cool completely (without frosting), wrap individually, and freeze. Reheat in a 170°C oven for 10 minutes, then frost.
Frequently Asked Questions
Can I make cinnamon rolls the night before?
Yes — this is the best way to make them. Shape the rolls, place in the pan, cover with cling film, and refrigerate overnight. The next morning, let them come to room temperature for 30 minutes and bake as normal. Fresh cinnamon rolls for breakfast without any morning work.
Why are my cinnamon rolls dry?
Usually caused by too much flour or overbaking. Measure flour by spooning into the cup (don't scoop), and pull the rolls from the oven when the top is golden but the centre still feels slightly soft.
How do I keep cinnamon rolls soft?
The key is not overbaking, using enough butter in the dough, and placing the rolls close together in the pan so they steam each other. Adding a tablespoon of sour cream to the dough also helps retain moisture.
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