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When you want your kitchen to smell like a cozy café but want precise, reliable results, even on your first try, I will help you to make it happen. This cinnamon roll recipe is your new weekend project. Unlike overcomplicated versions, this recipe is kitchen-tested for beginners and intermediates, with stepwise, time-stamped instructions that help you spot success (or troubleshoot mistakes) without a single photo. The unique twist? You don’t need a stand mixer, just a big bowl, a whisk, and your hands. With digital scale accuracy and optional dairy-free swaps, this recipe delivers buttery-soft, springy rolls with a sticky-sweet cinnamon filling and glossy cream cheese glaze. Pro tip: Time your second rise with the oven’s preheat, this prevents overproofing and ensures oven spring.

Why This Recipe Works

Baking science is baked in. Flour provides structure; butter and milk (or plant milk) add tenderness and moisture. Activated yeast feeds on sugar, creating gas for lift, while brown sugar in the filling caramelizes, creating sticky pockets. Adding eggs at room temp emulsifies the batter for a smoother, more elastic dough. The pinch of salt balances sweetness and strengthens gluten, while the dough’s final rest in the fridge—no knead required—develops complex flavors and makes it easier to handle. Do you know? Over-kneading leads to tough rolls, while under-kneading yields a flat, dense crumb. The sweet spot is a dough that springs back slowly when poked.

Ingredients (Metric First, US in Parentheses)

• Strong white bread flour – 500 g (3¾ cups) – Structure and chew
• Whole milk (or almond/soy milk for dairy-free) – 240 ml (1 cup) – Softness and rise
• Unsalted butter, room temp (or vegan butter) – 57 g (¼ cup) – Richness, soft crumb
• Large eggs, room temp – 2 (or 6 tbsp aquafaba for egg-free) – Binding, rise, color
• Granulated sugar – 60 g (¼ cup) – Feeds yeast, sweetness
• Fine sea salt – 8 g (1½ tsp) – Flavor, gluten control
• Instant yeast – 7 g (2¼ tsp) – Leavening
• Light brown sugar – 100 g (½ cup, packed) – Filling caramelization
• Ground cinnamon – 15 g (2 tbsp) – Spice, aroma
• Freshly grated orange zest (optional) – 2 g (1 tsp) – Brightness
• Vanilla extract – 5 ml (1 tsp) – Flavor depth
• Cream cheese, room temp (or vegan cream cheese) – 100 g (3.5 oz) – Glaze tang
• Icing sugar (powdered sugar) – 120 g (1 cup) – Glaze sweetness
• Orange juice or milk – 15–30 ml (1–2 tbsp) – Glaze consistency

Equipment

• Digital scale (required) – For reliable results.
• Large mixing bowl – For dough development.
• Rubber spatula and wooden spoon – Mixing without a stand mixer.
• Rolling pin – For even dough thickness.
• Ruler or measuring tape – For uniform rolls.
• 23x33cm (9×13 inch) baking pan – Classic cinnamon roll size.
• Parchment paper – Prevents sticking.
• Wire rack – Cooling.
• Oven/OTG – Bake at 190°C (375°F), rack in the center.
• Pastry brush (optional) – For butter glaze.

Step-by-Step Instructions

Step 1: Warm the Milk and Proof the Yeast

Heat milk to 43°C (110°F)—warm to the touch, not hot. Stir in 1 tbsp sugar and yeast. Let sit 5–10 min until foamy. If no foam, your yeast is inactive—start over.
Visual cue: Mixture should look creamy with bubbles on top.

Step 2: Mix the Dough

In a large bowl, mix flour, salt, and remaining sugar. Add milk-yeast mixture, softened butter, eggs, and vanilla. Stir with a wooden spoon until shaggy, then finish by hand.
Checkpoint: Dough should pull away from the sides and feel tacky but not sticky. Add 1–2 tbsp flour if too wet.

Step 3: First Rise

Cover bowl with a damp towel. Let rise at room temp, 1–1.5 hours, until doubled. Optional: For deeper flavor, refrigerate overnight after 30 min at room temp (up to 24 hrs).
Visual cue: Dough springs back slowly when poked.

Step 4: Roll Out and Fill

On a lightly floured surface, roll dough into a 40x30cm (16×12 inch) rectangle. Brush with 2 tbsp melted butter. Mix brown sugar, cinnamon, and orange zest; sprinkle evenly.
Pro tip: Leave a 2 cm (¾ inch) border clean—this seals the roll.

Step 5: Shape and Second Rise

Roll the dough tightly from the long edge. Cut into 12 even rolls (about 3 cm/1¼ inch each). Arrange in a buttered parchment-lined pan, spaced 2 cm apart. Cover, let rise 30–45 min until puffy (not doubled).
Visual cue: Rolls should feel pillowy and hold a fingerprint when gently pressed.

Step 6: Bake

Preheat oven to 190°C (375°F), rack in center. Bake 20–25 min, until golden and internal temp reaches 88–90°C (190–195°F).
Doneness test: Edges pull away slightly; center is springy, not doughy.

Troubleshooting: Common Failures and Fixes

• Problem: Rolls are dense and heavy.
  Cause: Underproofed, cold dough, inactive yeast.
  Fix: Make sure yeast is fresh, give dough enough time to rise in a warm spot, and check dough temperature (should be about 24°C/75°F).
• Problem: Rolls spread sideways and collapse.
  Cause: Overproofed, weak gluten.
  Fix: Shorten second rise; ensure dough was kneaded enough for elasticity.
• Problem: Filling leaks out.
  Cause: Too much filling, dough not sealed.
  Fix: Leave a border, use a sharp knife, and don’t overstuff.
• Problem: Dry, tough rolls.
  Cause: Baked too long, not enough fat/moisture.
  Fix: Bake less time, use real butter, and don’t overmix dough.
• Problem: Bitter, yeasty aftertaste.
  Cause: Too much yeast, overproofed.
  Fix: Reduce yeast by 1–2 g, watch rise times.
• Problem: Rolls stick to pan.
  Cause: Not enough greasing or parchment.
  Fix: Line pan with parchment; butter liberally.
• Problem: Glaze is runny.
  Cause: Too much liquid.
  Fix: Add icing sugar 1 tbsp at a time until thick but pourable.

Substitutions and Variations

• Egg-free: Swap each egg for 3 tbsp aquafaba (chickpea water), whipped lightly.
• Dairy-free: Use plant-based milk and vegan butter; skip cream cheese glaze for a simple sugar glaze.
• Gluten-free: Substitute with a gluten-free 1:1 flour blend and add 1 tsp xanthan gum if not included.
• Flavor swaps: Add 1 tsp cardamom to filling for chai-inspired rolls; swirl in apple butter or pumpkin purée for seasonal twists.
• Citrus zests: Lemon or grapefruit zest brightens the glaze; orange zest in the dough adds depth.
• Nutty crunch: Sprinkle chopped pecans or walnuts before baking.

Scaling

Storage and Make-Ahead

• Counter: Best within 24 hours, loosely covered.
• Fridge: 3 days, covered. Reheat 15 sec in microwave or 5 min at 160°C (320°F).
• Freezer: Un-iced rolls freeze well up to 3 months. Thaw overnight in fridge, warm in oven, then glaze.
• Do not freeze iced rolls—glaze separates and becomes grainy.

Serving Suggestions and Pairing Ideas

Serve warm with cream cheese glaze and a handful of toasted pecans. Pair with freshly brewed coffee or hot chocolate. For brunch, serve alongside fruit salad or crumbly sausage.
Internal links:

• Dutch-process cocoa cinnamon rolls (dark, rich twist)
• Vegan cream cheese frosting recipe
• Technique guide: “How to activate yeast every time”
• Eggless baking masterclass

FAQs

Q: Can I use active dry yeast instead of instant?
A: Yes! Use the same amount, but proof in warm milk with sugar until foamy (5–10 min).

Q: Why did my dough not rise?
A: Likely causes: old yeast, milk too hot, or cold kitchen. Check yeast freshness and keep dough in a warm, draft-free spot.

Q: Can I make these without eggs?
A: Yes, use aquafaba or commercial egg replacer with slight textural change—softer, less chewy.

Q: How do I double or halve the recipe?
A: Use the scaling table above. For halving, cut shaped rolls with dental floss.

Q: Can I bake these in an air fryer?
A: Yes! Use a cake pan that fits your basket, bake at 175°C (350°F) for 12–15 min.

Q: What’s the best sugar for the filling?
A: Brown sugar caramelizes and stays gooey; muscovado adds deeper flavor.

Notes from My Kitchen

Batch 1: Dough was too sticky—added 20 g extra flour during mixing. Next time, weigh flour precisely and knead just until smooth.
Batch 2: Rolls overproofed and collapsed. Set a timer for 45 min max during the second rise.
Batch 3: Filling leaked—left a border and rolled more tightly. Success!
Batch 4: Egg-free with aquafaba—softer, less chewy, still delicious.
Batch 5: Gluten-free with commercial blend—texture was cakey; next time, try adding xanthan gum.
Final method: Classic recipe with overnight fridge rise for flavor and easier morning baking. Rolls were springy, not dense, with gooey centers and crackly tops.

Nutrition and Disclaimer

Per roll (with glaze): ~330 kcal, 12g fat, 49g carbs, 5g protein (estimates vary by brand and swaps).
Note: Nutrition is estimated. For food safety, store properly and consume within the recommended windows.

Homemade Cinnamon Rolls (Soft, Gooey & Totally Worth It!)

Course: DessertCuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

30

minutes

Cooking time

25

minutes

Calories

330

kcal

Total time

3

hours 

Soft, springy cinnamon rolls with a sticky-sweet brown sugar filling and tangy cream cheese glaze. No mixer needed—just precise weights, hands-on mixing, and a foolproof rise. Includes dairy-free, egg-free, and gluten-free swaps, plus make-ahead tips. Kitchen-tested for reliable first-time results.

Ingredients

• 500 g (3¾ cups) strong white bread flour (plus extra for dusting)

• 240 ml (1 cup) whole milk (or almond/soy milk for dairy-free)

• 57 g (¼ cup) unsalted butter, softened (or vegan butter)

• 2 large eggs, at room temperature (or 6 tbsp aquafaba for egg-free)

• 60 g (¼ cup + 1 tbsp) granulated sugar (divided)

• 8 g (1½ tsp) fine sea salt

• 7 g (2¼ tsp) instant yeast

• 100 g (½ cup packed) light brown sugar

• 15 g (2 tbsp) ground cinnamon

• 2 g (1 tsp) freshly grated orange zest (optional)

• 5 ml (1 tsp) vanilla extract

• 100 g (3.5 oz) cream cheese, softened (or vegan cream cheese)

• 120 g (1 cup) icing (powdered) sugar

• 15–30 ml (1–2 tbsp) orange juice or milk (for glaze consistency)

Directions

• Warm & proof the yeast
  Heat milk to 43°C (110°F)—warm, not hot. Stir in 1 tbsp granulated sugar and yeast. Let sit 5–10 minutes until foamy. If no bubbles, try fresh yeast.
•  Mix the dough
  In a large bowl, whisk together flour, salt, and remaining sugar. Add milk-yeast mixture, softened butter, eggs, and vanilla. Stir with a wooden spoon until shaggy, then finish mixing by hand. Dough should pull away from bowl sides, tacky but not sticky—add 1–2 tbsp flour if needed.
• First rise
  Cover bowl with a damp towel. Let rise at room temperature (about 24°C/75°F) for 1–1.5 hours, until doubled in size. For deeper flavor: After 30 minutes at room temp, transfer covered bowl to fridge overnight (up to 24 hours). Visual cue: Dough slowly springs back when poked.
• Roll out & fill
  On a lightly floured surface, roll dough into a 40×30 cm (16×12 inch) rectangle. Brush with 2 tbsp melted butter. Mix brown sugar, cinnamon, and orange zest; sprinkle evenly over dough, leaving a 2 cm (¾ inch) clean border for sealing. Pro tip: The clean edge helps the roll stay tight.
• Shape & second rise
  Roll up tightly from the long edge. Use a sharp knife or unflavored dental floss to cut into 12 even pieces (each about 3 cm/1¼ inch thick). Arrange in a buttered, parchment-lined 23×33 cm (9×13 inch) pan, leaving about 2 cm (¾ inch) between rolls. Cover loosely, let rise 30–45 minutes until puffy. Visual cue: Rolls feel pillowy and hold a gentle fingerprint when pressed.
• Bake
  Preheat oven to 190°C (375°F), rack in center. Bake 20–25 minutes, until golden and the internal temperature reaches 88–90°C (190–195°F). Doneness test: Edges pull away from pan, center is springy (not doughy), top is crackly and bronzed.
• Make the glaze
  While rolls bake, beat cream cheese, icing sugar, vanilla, and just enough orange juice or milk to reach a drizzle consistency. Spread over warm rolls. Optional: Top with toasted pecans or walnuts.

Notes

• Make-Ahead & Storage
  Counter: Best within 24 hours, loosely covered.
  Fridge: Up to 3 days, covered. Reheat 15 seconds in microwave or 5 minutes at 160°C (320°F) before serving.
  Freezer: Un-iced rolls freeze well up to 3 months—thaw overnight in fridge, reheat in oven, then glaze.
  Do not freeze iced rolls—glaze separates and becomes grainy.
  
• Variations & Substitutions
  Egg-free: Use 3 tbsp aquafaba (chickpea water) per egg—whisk lightly before adding.
  Dairy-free: Use plant-based milk and vegan butter; skip cream cheese glaze or use a simple sugar glaze.
  Gluten-free: Substitute 1:1 gluten-free flour blend, and add 1 tsp xanthan gum if not included.
  Flavor twists: Add 1 tsp cardamom to filling, use lemon zest in glaze, or swirl in apple butter for a seasonal touch.
  Nutty: Sprinkle chopped pecans or walnuts before baking.