Cinnamon Rolls are popular on both sides of the Atlantic and it's no surprise why. Soft enriched bread filled with cinnamon sugar and drenched in a cream cheese frosting... I'm drooling just thinking about them! My Cinnamon Rolls are so easy to make and come out of the oven soft, fluffy and golden. Then I've drizzled a cream cheese frosting all over them for extra sweet and sticky yummyness! Sometimes people call them cinnamon buns, so I'm not sure which is the correct term, but I've gone with Cinnamon Rolls!
Ingredient Tips & Equipment Information
- Strong bread flour is the best option for bread as it is high in protein which assists in the forming of gluten - a protein that creates the rise in bread, as well as creating the lovely bread texture that we all know and love. You can also make this recipe with regular plain flour, the bread may just rise a little less.
- You can use either semi-skimmed or whole milk for this recipe.
- Make sure the warmed milk and butter mixture cools to lukewarm or tepid before adding it to the flour mixture, this essentially means room temperature water which is around 18C to 23C. If it is added when it's above 30C this will most likely kill the yeast and your bread will not rise.
- If you are kneading the dough in your stand mixer, pop it into the bowl of your mixer and set it on a low speed with the dough hook attachment. Leave it to knead for 8-10 minutes, until the dough is smooth and supple, and comes away from the side of the bowl.
- For more information on bread making, including a guide on how to knead by hand and lots of tips and tricks, check out my White Bread Loaf recipe.
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
For the full recipe with measurements, head to the recipe card at the end of this post.
How to make Cinnamon Rolls
Start by putting the strong white bread flour, fast action yeast, salt and sugar in a mixing bowl (or the bowl of your stand mixer), then stir them together. In a pan, warm up the milk and butter on a low heat until the butter melts, then add the vanilla extract and stir it in. Let the mixture cool for 5-10 minutes, then whisk the egg into it. Pour the milk mixture into the flour mixture and bring everything together into a sticky dough, if you're using a mixer you can set the mixer running on a low speed and pour the milk mixture in slowly.
To knead the dough, either use an electric stand mixer with the dough hook attachment for 8-10 minutes, or knead by hand. Then place it in an lightly oiled bowl, cover with cling film or a clean tea towel and leave to rise for 1 hour.
When it has risen, tip it out onto a mat or a clean work surface, then roll it out to a size of about 35 x 30cm (14 x 12"). Brush the melted butter over it, then sprinkle the cinnamon sugar all over.
Roll the dough into a sausage shape and use a sharp knife to cut it into equal pieces, you can mark out the pieces before you cut with a ruler if you like, aim for 1" thickness per roll. After removing the end pieces, you should get 12 rolls out of the dough. Arrange them in a lined baking tray, cover them again and leave them to rise for an hour. Bake for 20-25 minutes, until golden brown. When fully cool, mix together the frosting ingredients and drizzle all over the rolls.
How do you know when the dough has risen enough?
Depending on the temperature of your room, it will take slightly different times for the dough to complete it's first prove (rise). Aim for 1 hour in a 21C room, then check the dough by giving it a poke with your finger. If the dough springs back easily, it needs more time. If it doesn't spring back at all, it's over proved. Or if it springs back about halfway, it's just right! If you're not sure, it's always better to have sightly under proved bread, than over proved bread.
What size tin do you need to make the cinnamon rolls?
I used a tin which is 32 x 23 x 2.5cm (12 x 9 x 1 inches). If you have a tin that is slightly bigger or slightly smaller this will be ok, just don't use a tin that is dramatically bigger or smaller. You could also split the rolls between two smaller tins.
How long do the cinnamon rolls last and can they be frozen?
They will keep well for 2-4 days, however they are really best eaten within 1-2 days. Store them in an airtight container in a cool place if they have no frosting on. If you have added the frosting, store in the fridge due to the cream cheese. You can freeze them for up to three months, wrap well in cling film or freeze in a tupperware container.
Can this recipe be made gluten free?
If you are coeliac or are wanting to bake bread for someone who is, I would advise that you look for a specifically gluten free bread recipe. It is much easier to follow an already gluten free bread recipe, than try to adapt one. I am not familiar with gluten free bread baking, and I have no experience with baking gluten free bread. I recommend starting with this Gluten Free Cinnamon Roll recipe from Gluten Free Cuppa Tea.
Can this recipe be made dairy free?
Yes, to make the rolls dairy free replace the butter with a dairy free alternative and the milk with a dairy free option. For the frosting, use dairy free milk and a dairy free cream cheese alternative. Please do check the labels for everything you use to make this recipe if you are serving it to someone with an allergy or intolerance.
What type of yeast should you use to make the cinnamon rolls?
The best type of yeast to use for this recipe is fast action yeast (also know as instant yeast) it is sold in sachets that weigh 7g each. It does not need dissolving in water before use. The great thing about this type of yeast is that you can just add it straight into the flour. It is my personal favourite kind of yeast for homemade bread baking, and the type I recommend for this recipe. However if you want to use fresh yeast, you will need 8g fresh yeast. Or if you want to use active dry yeast, you will need 9g of active dried yeast.
Troubleshooting
If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!
Recommended equipment & ingredients*
- Stand mixer with dough hook
- Fast action yeast
- Rolling pin
- Silicone mat
- Silicone Pastry Brush
- Traybake tin
- Kitchen scales
- Mixing bowls
- Metal dough scraper
- Measuring spoons
*I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!
More breakfast and brunch recipes...
Cinnamon Rolls
Ingredients
For the dough
- 550 g Strong white bread flour or you can use plain flour, the bread may rise less
- 1 Sachet Fast Action yeast (7g)
- 285 ml Semi skimmed milk or whole milk
- 4 tbsp Caster sugar
- 1 Egg large
- 75 g Butter unsalted
- ¼ tsp Salt
- 1 tsp Vanilla extract optional
For the cinnamon sugar filling
- 30 g Butter unsalted, melted
- 150 g Light brown soft sugar
- 3 tsp Cinnamon
For the cream cheese frosting
- 75 g Full fat cream cheese
- 150 g Icing sugar
- 2 tbsp Semi skimmed milk
Instructions
- Put the flour, fast action yeast, salt and sugar in a large bowl. Make sure that the salt and the yeast do not directly touch each other. Stir together so everything is well combined
- In a pan on a low heat, warm up the milk and butter until the butter melts, then add the vanilla extract. Let the mixture cool for 5-10 minutes or until lukewarm, then whisk the egg into it
- Pour the milk mixture into the flour mixture and bring everything together into a sticky dough. You can do this using a stand mixer, with it running on a low speed
- Knead the dough for 8-10 minutes either by hand on a very lightly floured surface or in an electric mixer with the dough hook attachment
- Place the kneaded dough in a large bowl that is lightly brushed with vegetable or olive oil, then cover with cling film or a clean tea towel, and leave in a warm place to rise for 1 hour or until doubled in size
- Make the cinnamon sugar filling by mixing the light brown sugar with the cinnamon
- Roll out the risen dough into a rectangle measuring roughly 35 x 30cm (14 x 12").
- Brush the melted butter all over it, then sprinkle the cinnamon sugar all over the top
- Roll the dough into a sausage shape, starting from the longest side, use a sharp knife to trim the ends then cut it into equal pieces. You can mark out the pieces before you cut with a ruler, you want them about 1 inch thick
- Place the cut rolls into a lined traybake tin (I used a 12" x 9" one), cover them loosely with cling film or a clean tea towel and leave them to rise for 1 hour
- Pre-heat your oven to 180C Fan/350F/Gas Mark 4
- Bake the rolls for 20-25 minutes, until golden brown
- After they have cooled, mix together the cream cheese, icing sugar and milk, and drizzle it over the buns
- Serve immediately, store leftovers in an airtight container in a cool place, or in the fridge if they have the frosting on, for 2-4 days. The buns can be frozen for up to 3 months
Video
Notes
- Strong bread flour is the best option for bread as it is high in protein which assists in the forming of gluten - a protein that creates the rise in bread, as well as creating the lovely bread texture that we all know and love. You can also make this recipe with regular plain flour, the bread may just rise a little less.
- You can use either semi-skimmed or whole milk for this recipe.
- Make sure the warmed milk and butter mixture cools to lukewarm or tepid before adding it to the flour mixture, this essentially means room temperature water which is around 18C to 23C. If it is added when it's above 30C this will most likely kill the yeast and your bread will not rise.
- If you are kneading the dough in your stand mixer, pop it into the bowl of your mixer and set it on a low speed with the dough hook attachment. Leave it to knead for 8-10 minutes, until the dough is smooth and supple, and comes away from the side of the bowl.
- For more information on bread making, including a guide on how to knead by hand and lots of tips and tricks, check out my White Bread Loaf recipe.
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
Miss C Flash
I love sweet dough, i hope making this has made you more inspired by sweet dough. Your should also try iced fingers - nothing quite beats it! x
Laura
Had never made anything involving yeast before so I was worried but the recipe was so easy to follow and the rolls worked a treat!
Everyone who tasted them loved them. Will definitely be making them again soon.
Laura Jones
Had seen a few different recipes for cinnamon buns but this was by far the easiest to follow and I’ve made a few things from this blog that have been great so was an easy choice! Fab recipe and turned out perfectly 😊
Sabrina
In the instructions, it says to make sure that the salt and yeast don't touch each other but then right after it says mix together? what am I missing?
thebakingexplorer
You don't want them to be poured on top of each other directly as it can cause the yeast not to rise as much. Once they are all mixed into the flour they are well dispersed enough not to cause that issue. I hope that helps!
sabrina
Yes, thank you! The rolls came out really good. Will be making them again!
Bakes
Hi!
This is a lovely recipe! Can I make the pastry and bake it the next day?
If I can, how can I store the pastry overnight?
thebakingexplorer
Hi, there is no pastry in this recipe, do you mean the bread dough? You can prove bread dough overnight in the fridge, but I haven't tried it myself with this recipe.
Bakes
Sorry yes I mean the bread dough! Do you recommend to prove it with the cinnamon mix in? Or before ?
Paige
A no fail recipe every time! As are the lemon rolls!!
thebakingexplorer
Thank you so much Paige!