You haven’t tried cinnamon rolls until you’ve tried homemade cinnamon rolls. Specifically, these homemade cinnamon rolls.
These rolls start with the softest, fluffiest, most tender dough, which is loaded up with cinnamon sugar and topped with a super sticky glaze.
These really are as good as they sound. Good luck stopping at just one!
For the Dough
- 1 cup milk
- ⅔ cup heavy (pouring) cream
- 1 egg
- ⅓ cup caster sugar
- 3 ½ cups plain flour, plus extra to knead
- ¼ cup cornstarch / cornflour
- 2 tsp (1 sachet / 7 g) dried active yeast
- 1 tsp salt
For the Cinnamon Filling
- 125 g (4.5 oz / ½ cup) unsalted butter, very soft
- 1 cup brown sugar, lightly packed
- 2 tbsp ground cinnamon
For the Glaze
- 1 ½ cups icing sugar / confectioners sugar
- 2-3 tbsp milk
- 1 tsp vanilla essence
For the Dough
- Add all of the ingredients (in the order listed) to a large mixing bowl. Stir together until a shaggy dough forms. Turn the dough out onto a lightly floured benchtop. Lightly dust the top of the dough with flour.
- Knead the dough for 8-10 minutes by stretching it out with the palm of your hand then folding it back over itself (see notes for using a dough hook). Slowly incorporate more flour as required, but don't add more than an extra ½ cup total. As you knead the dough more, it will become smoother and more elastic.
- Rinse out the mixing bowl and grease well. Shape the dough into a ball and place in the bowl. Lightly grease the top of the dough ball. Cover with clingwrap or a damp teatowel and leave in a warm place (ideally 40-45°C / 105-115°F) for 1 hour or until doubled in size. I put my dough in the oven on the lowest temperature.
Filling and Shaping the Rolls
- Meanwhile, make the cinnamon filling: stir together soft butter, brown sugar and cinnamon in a medium bowl until well combined. It should form a soft paste. If it's too thick to spread easily, microwave for 10 seconds to soften.
- Turn the risen dough out onto a lightly floured benchtop. Punch out the excess air from the dough. Roll into a rectangle approximately 30 x 40 cm (12 x 16 inches). Spread the cinnamon filling evenly over the dough, making sure to spread it right to the edges.
- Roll up tightly from the long edge, finishing with the seam-side down. Trim about 1-2 cm (1/2 inch) from each end of the log. Using a very sharp knife, slice the log into 12 even pieces. You can also use unflavoured dental floss to slice through the dough.
- Grease a large rectangular casserole dish (approx 24 x 30 cm / 9 x 12 inch) and dust lightly with flour, tapping out the excess. Place the cinnamon rolls swirl-side-up in 3 x 4 rows in the casserole dish.
- Cover with clingwrap or a damp teatowel and allow to rise in a warm place (40-45°C / 105-115°F) for another 1 hour or until doubled in size. Once again, I put my rolls in the oven on the lowest temperature.
- Preheat the oven to 180°C / 355°F. Remove the cover from the risen rolls and bake for 20-25 minutes or until golden brown. Please note: if your rolls are rising in the oven, remove the cover and put them back in the oven, then immediately increase the temperature to 180°C / 355°F.
For the Glaze
- While the rolls are cooling, make the glaze: sift the icing sugar into a medium bowl. Add 2 tbsp milk and vanilla essence. Whisk well to combine. Add another tablespoon of milk, if required, to thin out the glaze.
- Pour evenly over all the cooled rolls. Tear apart and enjoy!
- Store the glazed cinnamon rolls un-refrigerated in an airtight container for up to 3 days. If you are making the rolls in advance, only glaze them just before serving.
Substitutions & Tips
- Using a dough hook: place all ingredients into the bowl of an electric mixer. Mix on low speed with a dough hook attachment for about 1 minute or until a shaggy dough forms. Resume mixing on low speed, while slowly adding up to ½ cup of extra flour (no more) or until a smooth and elastic dough ball forms. This should take about 4 minutes.
- Sugar: you can substitute the caster sugar with an equal amount of white sugar.
- Cinnamon filling: for a spicier filling, try substituting 1 tbsp of cinnamon for 1 tbsp of mixed spice. You can also sprinkle 1 cup of finely chopped walnuts or pecans over the cinnamon filling.
- Why isn't my dough rising? If your dough isn't rising, then your house is likely too cold. You can either leave the dough for longer or find a warmer spot to put it. On colder days, you may have to leave the dough to rise for as long as 2 hours until it doubles in size.
Nutrition Information:Serving Size: 1 Glazed Cinnamon Roll
Amount Per Serving: Calories: 424Total Fat: 13.6gSaturated Fat: 8.1gTrans Fat: 0.2gUnsaturated Fat: 3gCholesterol: 37.6mgSodium: 206.5mgCarbohydrates: 70.1gFiber: 2gSugar: 40.6gProtein: 5.4g