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cinnamon rolls

Cinnamon Rolls

  • Author: Sylvie Taylor
  • Prep Time: 40 minutes
  • Additional Time: 6 hours (rising and chilling time)
  • Cook Time: 18 minutes
  • Total Time: 6 hours 58 minutes
  • Yield: Makes 12
  • Category: Breads
  • Cuisine: American


The best Cinnamon Rolls recipe gives you a slightly warm sweet and sticky bun to bite into or unfurl and the best bit is these can be made to rise in the fridge overnight meaning you can have these on a lazy morning.


7 grams / 2 1/4 teaspoons instant dry yeast
200 milliliters / 3/4 cup + 2 tablespoons whole milk, lukewarm
560 grams / 4 cups bread flour
60 grams / 1/3 cup superfine/caster sugar
2 large eggs, room temperature
80 grams butter, cubed and room temperature
200 grams / 1 cup light brown sugar
70 grams butter, very soft
5 grams / 1 1/2 tablespoons ground cinnamon
Cream cheese frosting
100 grams / 3.5 ounces cream cheese, room temperature
15 grams / 1 tablespoon butter, room temperature
170 grams / 1 1/2 cups confectioner’s/icing sugar
1 teaspoon vanilla extract



  1. Place the yeast and milk in a bowl and allow to dissolve for 3 minutes.
  2. Once bubbling, add the flour and sugar and beat on low until the mixture resembles a shaggy mixture.
  3. Add one egg in and combine on low until fully combined, repeat with each egg until you have a dough formed.
  4. On a low setting with your mixer, add in 1 cube of butter or 2 (if your cubes are small, no more than 5 grams or 1/3 tablespoon of butter at a time) and incorporate until you cannot see any butter remnants in your dough.
  5. Continue by adding another piece of butter and mixing until it is fully incorporated into your dough.
  6. Beat for a further 5 minutes until the dough it looks slightly glossy and is pulling away at the sides of your bowl.
  7. Lightly butter a bowl and place the dough therein.
  8. Cover the bowl and refrigerate for several hours until doubled in size or even overnight.
  9. The next morning, lightly grease your baking tin and set aside.


  1. For the filling, combine the softened butter, sugar and ground cinnamon until your mixture is a rough wet sand texture and set aside.


  1. Remove the dough from the refrigerator and upturn onto a lightly floured surface.
  2. Roll your dough out to an equal rectangle and 1/4 inch thickness.
  3. Smear the cinnamon butter over your dough, leaving 1/2 inch edge.
  4. Slowly and carefully roll your dough from the base of your wide rectangle into a tight scroll.
  5. Cut into 12 even pieces and place in your baking tin with 1 1/2-2 inches gap between each.
  6. Allow to proof at room temperature for 1 hour.
  7. Preheat the oven to 190ºC/375F.
  8. Bake in the oven for 10 minutes and then increase the temperature to 200C/400F and bake, until golden on top, approximately 7-8 further minutes.
  9. Remove and allow to cool.

Cream cheese frosting

  1. For the frosting, beat the cream cheese and butter in a bowl until smooth.
  2. Add in 1 cup of the sugar and vanilla extract and combine until smooth and looking slightly glossy.
  3. Add the remaining sugar and combine until the mixture is thick but slowly drizzles from your whisk.
  4. Spoon evenly on top of your rolls and smear over until every one is well coated.
  5. Dig in!


Recipe by Roamingtaste


  • Calories: 460 calories per serve

Keywords: breads, breakfast, brunch