There is nothing quite like the aroma of fresh cinnamon swirling through the house. Whether it’s a lazy Weekend morning or a special holiday treat, these cinnamon rolls are the gold standard. We’re talking pillowy-soft dough, a rich buttery filling, and a velvety cream cheese glaze that melts into every spiral.
In this post, I’ll show you how to get that signature bakery texture at home and how to let your fridge do the hard work for you!
Ingredients You’ll Need
The Dough
- Warm Milk: 3/4 cup (160ml)
- Active Dry Yeast: 1 1/2 tsp
- Sugar: 4 tbsp (50g)
- Unsalted Butter: 2 tbsp (30g), melted
- Egg: 1 large, room temperature
- Vanilla Extract: 1 1/2 tsp
- Salt: 1/2 tsp
- Flour: 360g (Use Bread Flour for a classic chewy pull, or Plain Flour for a delicate, soft bite)
The Signature Filling
- Butter: 6 tbsp (approx. 85g), softened
- Brown Sugar: 1/4 cup (50g)
- Ground Cinnamon: 1 tbsp
Cream Cheese Frosting
- Cream Cheese: 100g, softened
- Butter: 4 tbsp (50g), softened
- Powdered Sugar: 100g
- Vanilla Essence: 1 tsp
For the Finish
- 1 Egg (for egg wash)
Step-by-Step Instructions
1. Activate the Yeast
In a small glass, combine your warm milk, sugar, and yeast. Stir gently and let it rest for about 5 minutes. You’re looking for a foamy, bubbly surface—that means your yeast is alive and ready to work!
2. Mix & Knead
Pour the yeast mixture into a large bowl. Add the melted butter, vanilla, egg, and salt. Mix well, then gradually add your flour.
- The “Poke” Test: Knead the dough until it is smooth and elastic. You’ll know it’s ready when you poke it with your finger and it bounces right back. You can also check for the windowpane test.
- Baker’s Choice: If you’re baking today, knead a little longer. If you’re in no rush, you can keep this dough in the refrigerator for up to 48 hours!
3. The First Rise
Place your dough in a greased bowl. Apply a little bit of butter on top to keep it moist, cover with cling wrap, and let it rest in a warm spot for 1–2 hours (or until doubled/tripled in size).
4. Roll and Fill
Knock the air out of the risen dough and place it on a lightly floured surface. Roll it into a rectangle about 1/4 inch (6mm) thick. Mix your filling ingredients into a thick paste (if it’s runny, chill it for 15 mins). Spread it evenly across the dough, leaving a tiny margin at the edges.
5. The “Tension” Roll
Starting from the short side, roll the dough tightly. As you roll, gently pull the dough toward you—this creates tension and gives you those beautiful, numerous swirls. Once finished, pinch the seam shut firmly.
6. Slicing & Second Rise
Using a piece of thread or unflavoured dental floss, cut the log into 10 large rolls. This ensures you don’t squash the fluffy layers! Place them in a buttered baking tin, cover, and let rise again in a warm place for 30 minutes.
7. Bake & Glaze
Brush the tops with an egg wash and bake at 180°C for 30 minutes until golden brown. Your kitchen should smell heavenly at this point!
8. Prepare & Apply the Frosting
While the rolls are baking, prepare the icing. Beat the softened cream cheese, softened butter, powdered sugar and vanilla essence until silk-smooth. Whip until light and fluffy.
The Pro-Step: Apply the frosting while the rolls are still warm. This allows the glaze to melt slightly and seep down into the heart of the swirls.
Top Tips for Success
- Leftover Love: If you refrigerate these, just microwave a roll for 10–15 seconds. It reactivates the butter and makes it taste fresh-baked again!
- Make it Overnight: Making the dough the night before not only saves time but actually improves the flavor of the bread.
