Sticky Cinnamon Rolls From Scratch

You haven't tried cinnamon rolls until you've tried these sticky 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. Good luck stopping at just one!

Ingredients in Sticky Cinnamon Rolls

For the Dough

• Milk: I use dairy milk. You can use any plant-based alternative, if desired.
• Heavy (pouring) cream: this is the secret to soft and fluffy cinnamon rolls.
  • Substitute: to replace heavy cream, a suitable substitute is equal parts melted butter and milk,
• Egg
• Caster sugar / superfine sugar: this finer form of sugar dissolves easily into the dough and is easier for the yeast to consume.
• Plain / all-purpose flour, plus extra to knead
• Corn starch / cornflour: this keeps the rolls extra light and fluffy by imitating cake flour.
• Dried active yeast: these dry 'grains' of yeast are easy to activate and guarantee a fluffy and well-risen scroll. Make sure your yeast is in-date.
• Salt

For the Cinnamon Filling & Glaze

• Unsalted butter: you can use salted if that's all you have
• Brown sugar: brown sugar gives you a rich flavour in the centre of your scroll. Replace with an equal amount of caster / superfine sugar if necessary but this will change the texture.
• Ground cinnamon
• Icing sugar / powdered sugar: don't substitute with regular sugar. To make your own icing sugar / powdered sugar, blend regular white sugar in a high-speed blender until powdery.
• Milk: or any plant-based alternative.
• Vanilla

How to Make Sticky Cinnamon Rolls

Although the prospect of making these may sound daunting, the recipe is straight forward if you break it down into manageable parts. The key components are:

• Making the dough: add the ingredients to a mixing bowl (electric mixer is easiest) and mix to form a shaggy dough. Knead on a clean and floured surface until smooth.
• Allow the dough to rise: place in a clean, greased bowl (I wash out the mixing bowl) and cover with cling film or a damp tea towel. Leave in a warm place until doubled in size.
• Make the filling: mix all filling ingredients together until you have a smooth paste.
• Cut and shape the dough: punch out the excess air from the dough and roll into a large rectangle. Spread generously with the filling. Roll up and cut into scrolls.
• Bake and top with glaze: place tightly together in a deep baking dish and bake until golden. While they're baking, make the glaze. Spread the glaze on top of the warm cinnamon rolls and serve!

Storage

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.

Tips & Substitutions

My cinnamon roll dough is too dry or too sticky

If your dough is too dry to handle and knead properly, slowly add milk (or water) one tablespoon at a time and knead in well.

If your dough is too sticky, you should first continue kneading the dough as it will get less sticky as the gluten develops. However, if it's still sticky after extensive kneading, sprinkle over a tablespoon of flour and knead well. Repeat until dough is at desired texture.

My cinnamon roll dough isn't 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 - I like putting the bowl of dough in my oven on the minimum temperature (40c / 105f) and keeping the door ajar. On colder days, you may have to leave the dough to rise for as long as 2 hours until it doubles in size.

My cinnamon rolls are dense

This usually signals a problem with either the yeast or the rising process. Make sure your yeast is in-date and you have measured it correctly. Also ensure that the dough is allowed to rise for the appropriate amount of time.

Variations

1. Nutella: Replace the cinnamon filling with Nutella or chocolate spread, and add chopped hazelnuts or other nuts.
2. Apple: Add finely chopped apples and ground cinnamon to the filling, and drizzle with caramel sauce or cream cheese frosting.
3. Spicy: replace the cinnamon in the filling with mixed spice or pumpkin pie spice for a delicious and fragrant twist.

Serving suggestions

Nothing beats these rolls fresh out of the oven. However, they'll still be delicious cold or reheated the next day. You can also serve them with a scoop of ice cream or a dollop of whipped cream for an indulgent dessert.

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