Cinnamon Rolls
Indulge in the warm, gooey delight of homemade Cinnamon Rolls that will have your kitchen smelling heavenly! With a tender dough enriched with butter and a swirl of cinnamon sugar, these rolls are topped off with a luscious cream cheese frosting that takes them over the top. Perfect for brunch or a cozy treat, these rolls are sure to become your new favorite!
Prep
15
min
Cook
30
min
Serves
8
people
Level
intermediate
📝 Ingredients
Serves 8🥛Dairy & Eggs(6)
- 130 g of softened butter (9.1 tbsp)
- 150 g of softened butter for spreading (10.5 tbsp)
- some unsweetened condensed milkoptional
- some fresh creamoptional
- 4 eggs
- a little warm milk
🫙Pantry Staples(5)
- 1 kg of flour (8 cup)
- 120 g of sugar (0.6 cup)
- 1 teaspoon of sugar (5 ml)
- 200 g of sugar for the filling (1 cup)
- a little vanilla flavoroptional
🧂Spices & Seasonings(2)
- 3 tablespoons of cinnamon (45 ml)
- 12 g of salt (0.42 oz)
Nutrition (per serving)
Calories
978
Protein
19g
Carbs
142g
Fat
38g
👨🍳 Instructions
- 1
Put 1 kg of flour in a bowl.
- 2
Add 120 g of sugar and 12 g of salt.
- 3
In a cup, mix a little warm milk with 1 teaspoon of sugar and let it sit.
- 4
Add 4 eggs, a little vanilla flavor, and the warm milk mixture with yeast to the bowl.
- 5
Mix everything with your hands and then add 130 g of softened butter.
- 6
Mix again and let the dough rest for 1 hour.
- 7
For the filling, mix 200 g of sugar with 3 tablespoons of cinnamon.
- 8
After 1 hour, roll out the dough.
- 9
Spread 150 g of softened butter over the rolled-out dough.
- 10
Sprinkle the cinnamon and sugar mixture over the butter.
- 11
Cut and roll the dough as shown in the video.
- 12
Repeat the process until all the dough is used.
- 13
Top with some unsweetened condensed milk and fresh cream.
- 14
Bake at 175°C or 180°C until ready.
💡 Pro Tips
- ✓Dissolve yeast in milk at 110°F (43°C), not warmer, because temperatures above 120°F denature yeast enzymes and reduce fermentation by up to 50%, resulting in dense rolls.timing110°F (43°C) maximum
- ✓Add butter after initial mixing at 75-78°F (24-26°C) when the dough reaches medium development, not at the start, because fat interferes with gluten network formation; adding it after 2-3 minutes of kneading reduces mixing time by 30%.technique75-78°F (24-26°C), after 2-3 minutes
- ✓Use a 1:1 ratio of cinnamon to sugar by weight (3 tablespoons cinnamon ≈ 18g to 200g sugar = 9% ratio), not 1.5:1, because excess cinnamon contains tannins that can create a bitter, astringent flavor that overshadows sweetness.ingredient9% cinnamon-to-sugar ratio
- ✓Proof rolled dough at 75-78°F for 45-60 minutes until 1.5x original volume (not until doubled) before baking, because overproofing causes dough to collapse during oven spring and creates a dense crumb instead of open, tender layers.timing45-60 minutes, 1.5x volume
- ✓Bake at 350°F (175°C) for 22-28 minutes, checking at 20 minutes, because cinnamon rolls require moderate heat to set the crumb structure before exterior caramelizes; above 375°F the filling burns while interiors remain underbaked.equipment350°F (175°C), 22-28 minutes
Share this recipe
Prep
15
min
Cook
30
min
Serves
8
people
Level
intermediate
Share this recipe
Cinnamon Rolls
Indulge in the warm, gooey delight of homemade Cinnamon Rolls that will have your kitchen smelling heavenly! With a tender dough enriched with butter and a swirl of cinnamon sugar, these rolls are topped off with a luscious cream cheese frosting that takes them over the top. Perfect for brunch or a cozy treat, these rolls are sure to become your new favorite!
📝 Ingredients
Serves 8🥛Dairy & Eggs(6)
- 130 g of softened butter (9.1 tbsp)
- 150 g of softened butter for spreading (10.5 tbsp)
- some unsweetened condensed milkoptional
- some fresh creamoptional
- 4 eggs
- a little warm milk
🫙Pantry Staples(5)
- 1 kg of flour (8 cup)
- 120 g of sugar (0.6 cup)
- 1 teaspoon of sugar (5 ml)
- 200 g of sugar for the filling (1 cup)
- a little vanilla flavoroptional
🧂Spices & Seasonings(2)
- 3 tablespoons of cinnamon (45 ml)
- 12 g of salt (0.42 oz)
Nutrition (per serving)
Calories
978
Protein
19g
Carbs
142g
Fat
38g
👨🍳 Instructions
- 1
Put 1 kg of flour in a bowl.
- 2
Add 120 g of sugar and 12 g of salt.
- 3
In a cup, mix a little warm milk with 1 teaspoon of sugar and let it sit.
- 4
Add 4 eggs, a little vanilla flavor, and the warm milk mixture with yeast to the bowl.
- 5
Mix everything with your hands and then add 130 g of softened butter.
- 6
Mix again and let the dough rest for 1 hour.
- 7
For the filling, mix 200 g of sugar with 3 tablespoons of cinnamon.
- 8
After 1 hour, roll out the dough.
- 9
Spread 150 g of softened butter over the rolled-out dough.
- 10
Sprinkle the cinnamon and sugar mixture over the butter.
- 11
Cut and roll the dough as shown in the video.
- 12
Repeat the process until all the dough is used.
- 13
Top with some unsweetened condensed milk and fresh cream.
- 14
Bake at 175°C or 180°C until ready.
💡 Pro Tips
- ✓Dissolve yeast in milk at 110°F (43°C), not warmer, because temperatures above 120°F denature yeast enzymes and reduce fermentation by up to 50%, resulting in dense rolls.timing110°F (43°C) maximum
- ✓Add butter after initial mixing at 75-78°F (24-26°C) when the dough reaches medium development, not at the start, because fat interferes with gluten network formation; adding it after 2-3 minutes of kneading reduces mixing time by 30%.technique75-78°F (24-26°C), after 2-3 minutes
- ✓Use a 1:1 ratio of cinnamon to sugar by weight (3 tablespoons cinnamon ≈ 18g to 200g sugar = 9% ratio), not 1.5:1, because excess cinnamon contains tannins that can create a bitter, astringent flavor that overshadows sweetness.ingredient9% cinnamon-to-sugar ratio
- ✓Proof rolled dough at 75-78°F for 45-60 minutes until 1.5x original volume (not until doubled) before baking, because overproofing causes dough to collapse during oven spring and creates a dense crumb instead of open, tender layers.timing45-60 minutes, 1.5x volume
- ✓Bake at 350°F (175°C) for 22-28 minutes, checking at 20 minutes, because cinnamon rolls require moderate heat to set the crumb structure before exterior caramelizes; above 375°F the filling burns while interiors remain underbaked.equipment350°F (175°C), 22-28 minutes