Key takeaways
- 240 ml (1 cup) whole milk
- 7 g (2 1/4 teaspoons) instant yeast
- 70 g (1/3 cup) granulated sugar
- 1 large egg, about 50 g without the shell
- 60 g (4 tablespoons) unsalted butter, melted and cooled slightly
- 480 g (4 cups) all-purpose flour, plus up to 30 g extra if needed
- 8 g (1 1/4 teaspoons) fine salt
This homemade cinnamon roll recipe makes 12 soft, gooey rolls with a tender enriched dough, a 2:1 brown-sugar-to-butter filling ratio, and a simple cream cheese icing that spreads without turning runny.
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Homemade Cinnamon Roll Recipe at a Glance
| Detail | Recommended measurement or time |
|---|---|
| Yield | 12 rolls, baked in a 23 x 33 cm (9 x 13 in) pan |
| Total time | About 3 hours, including two rises |
| Dough flour | 480 g (4 cups) all-purpose flour |
| Liquid | 240 ml (1 cup) whole milk, warmed to 38–43°C (100–110°F) |
| First proof | 60–90 minutes, until doubled |
| Second proof | 30–45 minutes, until visibly puffy |
| Baking temperature | 175°C (350°F), conventional oven |
| Baking time | 22–28 minutes |
Ingredients
For the dough
- 240 ml (1 cup) whole milk
- 7 g (2 1/4 teaspoons) instant yeast
- 70 g (1/3 cup) granulated sugar
- 1 large egg, about 50 g without the shell
- 60 g (4 tablespoons) unsalted butter, melted and cooled slightly
- 480 g (4 cups) all-purpose flour, plus up to 30 g extra if needed
- 8 g (1 1/4 teaspoons) fine salt
For the cinnamon filling
- 85 g (6 tablespoons) very soft unsalted butter
- 170 g (3/4 cup, packed) light brown sugar
- 15 g (2 tablespoons) ground cinnamon
- 1/4 teaspoon fine salt
The filling uses 170 g sugar to 85 g butter, a 2:1 ratio by weight. This gives a defined cinnamon layer while keeping enough moisture for gooey centers. For less sweetness, reduce the brown sugar to 140 g, but avoid removing more than that or the filling may taste dry.
For the icing
- 115 g (4 oz) full-fat cream cheese, softened
- 30 g (2 tablespoons) unsalted butter, softened
- 120 g (1 cup) powdered sugar, sifted
- 1 teaspoon vanilla extract
- 15–30 ml (1–2 tablespoons) milk, added gradually
- Pinch of salt
Step-by-Step Method
1. Mix and knead the dough
Warm the milk until it feels comfortably warm, not hot. If using active dry yeast instead of instant yeast, stir it into the milk with a teaspoon of the sugar and wait 5–10 minutes for a light foam. Instant yeast can be mixed directly with the flour.
Combine the flour, sugar, yeast, and salt in a large bowl. Add the warm milk, egg, and melted butter. Stir until no dry flour remains, then knead for 8–10 minutes by hand or 6–8 minutes with a dough hook on low to medium speed.
The finished dough should be smooth, elastic, and slightly tacky. It should pull away from the bowl but may still cling lightly to your fingers. Add extra flour 1 tablespoon at a time only if the dough remains wet and impossible to handle. Too much flour is the most common cause of firm, dry cinnamon rolls.
2. Complete the first proof
Shape the dough into a ball and place it in a lightly greased bowl. Cover it and leave it in a draft-free place at approximately 24–27°C (75–80°F) for 60–90 minutes, or until doubled in size.
Use the dough’s appearance rather than the clock as the main test. Press a floured fingertip gently into the dough. If the indentation slowly springs back but remains slightly visible, it is ready. If it fills immediately, give it more time.
3. Roll and fill
Grease a 23 x 33 cm (9 x 13 in) baking pan. Turn the risen dough onto a lightly floured surface and roll it into a rectangle about 30 x 45 cm (12 x 18 in), with an even thickness of approximately 6 mm (1/4 inch).
Spread the soft butter across the dough, leaving a 1 cm (1/2 inch) border along one long edge. Mix the brown sugar, cinnamon, and salt, then distribute the mixture evenly over the butter. Press it lightly into place so the filling stays inside during rolling.
Roll the dough tightly from one long side to the other. A firm first turn prevents a hollow center, while excessive pressure can squeeze out the filling. Pinch the seam closed, then cut the log into 12 pieces, each about 3.5–4 cm (1 1/2 inches) wide. Unflavored dental floss makes clean cuts without flattening the spirals.
4. Proof the shaped rolls
Arrange the rolls in the prepared pan with a little space between them. Cover and proof at room temperature for 30–45 minutes. They should look swollen and soft, with the rolls beginning to touch. Do not wait for them to fully double during this second rise.
For an overnight schedule, cover the shaped rolls tightly and refrigerate for up to 16 hours. Let them stand at room temperature for 45–75 minutes before baking, depending on how cold they are and how warm your kitchen is.
5. Bake
Heat the oven to 175°C (350°F). Bake on the center rack for 22–28 minutes, rotating the pan once if your oven browns unevenly. The tops should be light golden, and the center rolls should feel set but soft. If you use an instant-read thermometer, aim for approximately 88–93°C (190–200°F) in the center.
For especially gooey rolls, avoid baking until the entire surface is deep brown. If the tops color quickly, loosely cover the pan with foil for the final 8–10 minutes.
6. Make and apply the icing
Beat the cream cheese and butter until smooth. Add the powdered sugar, vanilla, and salt, then mix until combined. Add milk 1 teaspoon at a time until the icing is thick but spreadable.
Spread the icing over rolls that have cooled for 10–15 minutes. This timing lets some icing melt into the spirals while keeping a visible layer on top.
Troubleshooting Soft, Gooey Rolls
| Problem | Likely cause | Fix next time |
|---|---|---|
| Dough barely rises | Old yeast, cold room, or overheated milk | Check yeast freshness and keep the dough around 24–27°C; milk above about 55°C (130°F) can damage yeast. |
| Rolls spread or collapse | Over-proofing during the second rise | Use the visual test; bake when puffy and just touching. If already over-proofed, gently press down, reshape, and proof again for 20–30 minutes. |
| Dense, dry texture | Too much flour or under-proofing | Weigh flour where possible and allow the dough to double during the first rise. |
| Raw or doughy centers | Rolls packed too tightly, pan too small, or underbaking | Leave room for expansion and bake until the center reaches about 88–93°C. |
| Filling leaks out | Butter was melted or the log was rolled unevenly | Use soft, not liquid, butter and leave a clean seam edge. |
| Icing is runny | Warm cream cheese, excess milk, or unsifted sugar | Chill it for 10–15 minutes, then add powdered sugar 1 tablespoon at a time. |
| Icing is too stiff | Cold ingredients or too much powdered sugar | Add milk 1 teaspoon at a time; stop as soon as it becomes spreadable. |
How Equipment Changes the Result
| Equipment choice | Useful specification | Effect on the recipe |
|---|---|---|
| Metal baking pan | 23 x 33 cm (9 x 13 in) | Promotes even browning and defined edges |
| Glass or ceramic pan | Same internal size | May need 3–5 extra minutes; monitor the center rather than the top |
| Stand mixer | 4.5-liter bowl or larger | Reduces kneading effort; avoid high speed, which can overheat dough |
| Kitchen scale | At least 1 g increments, 5 kg capacity | Improves flour and filling accuracy, especially for repeat batches |
| Instant-read thermometer | Range reaching at least 100°C (212°F) | Helps distinguish a soft center from an underbaked one |
Storage and Reheating
Keep iced rolls covered at room temperature for up to 2 days if your kitchen is cool, or refrigerate them for up to 5 days because of the cream cheese icing. Refrigerated rolls firm up as the butter sets. Reheat one roll in the microwave for 15–25 seconds, or warm several covered rolls in a 150°C (300°F) oven for 10–15 minutes.
For longer storage, freeze uniced baked rolls in an airtight container for up to 2 months. Thaw overnight in the refrigerator, bring them toward room temperature, and warm gently before icing. The rolls are at their softest on the day they are baked, so prepare the icing separately if serving later.
Frequently Asked Questions
Can I use bread flour?
Yes, but the rolls may be slightly chewier. Substitute it one-for-one by weight and hold back about 15 g of the flour until you judge the dough’s texture.
Why did my cinnamon rolls over-proof?
Warm rooms, a long overnight rest, or using more yeast than specified can accelerate fermentation. If the rolls are very puffy and collapse when touched, they have likely gone too far. Gently deflate and reshape them rather than baking them immediately; the final texture may still be good, though less lofty.
Can I make the icing less sweet?
Reduce the powdered sugar to 90 g and add 1–2 teaspoons of milk only if needed. The icing will be tangier and softer, so apply it just before serving.
