Last updated on December 25th, 2024.
These bakery-style Cinnamon Rolls are fluffy, tender, and the kind of pastry that makes you smack your tongue and mouth without even noticing. And yes, the sticky brown sugar cinnamon filling will absolutely fill your home with a warm comforting aroma.
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Ingredients
- Milk, use full fat, not reduced fat.
- Unsalted butter (for both the dough and filling)
- Sugar
- Egg
- Egg yolk
- Dried yeast
- AP Flour
- Salt
- Light brown sugar (for the filling)
- Ground cinnamon (for the filling)
Step By Step Instructions
Even though this recipe has 3 steps and two rest time it super simple steps:
Make The Dough
- Warm-up together the milk, butter, and sugar then allow it to cool.
- Mix the milk mixture with 2 cups of flour, yeast, salt, and beaten egg and egg yolk.
- Sprinkle in the remaining of the flour then knead until smooth about 5 minutes using a standing mixer, 8-10 minutes by hand.
- Let rest and rise.
Shaping The Cinnamon Rolls
- Roll the rested dough into 13″-18″ rectangle and spread the filling.
- Roll the dough much like a sweet sweet roll.
- Cut the rolled dough into 12 even pieces, place each piece spiral facing up on a greased baking pan.
- Let rest and rise.
Bake
- Bake the rolls until golden brown.
- Remove from oven and drizzle/frost with toppings.
Storing the rolls
Much like bread and pastry, the rolls are best eating the same day they are baked and do not stay fresh for much longer after that.
Yields
This recipe makes 12 regular size cinnamon rolls.
However, I enjoyed them for up to 3 days with a 30 seconds help from my microwave. Make this French Toast Casserole recipe with leftovers.
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Here are some more sweet bread recipes you might enjoy:
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Cinnamon Rolls
Fluffy, comfirting anf delicous bakery style cinnamon rolls.
Ingredients
Cinnamon rolls dough
- 1 1/2 Cups Milk (360 ml / 12 oz)
- 6 TBS Unsalted butter (90 g / 3 oz)
- 1/3 Cup Sugar (70 g / 2.5 oz)
- 2 1/4 teasponns Instant yeast
- 1 Large Egg, beaten
- 1 Large Egg yolk, beaten
- 5 1/4 Cups AP Flour (630 g / 22.5 oz)
- 3/4 tsp Salt
Cinnamon Filling
- 1.5 Cups Light brown sugar (300 g / 11 oz)
- 2-3 tsp Ground cinnamon
- 3/4 Cup Unsalted butter, softened (175 g / 6 oz)
Frosting
- 1 Cup Powdered sugar (125 g / 4 oz)
- 1-3 TBS Water
Instructions
-
Line a half-sized baking sheet with parchment paper and set aside.
-
In a large saucepan, heat the milk, butter, and sugar until the butter has melted and the sugar has dissolved.
-
Remove from the stove and allow it to cool.
-
Pour milk mixture into a bowl of a standing mixer and add 2 cups of flour, egg, egg yolk, yeast, and salt.
-
With the dough hook attachment on and on low speed sprinkle the rest of the flour. Knead for 5 minutes then leave to rest until double in size. About 1-2 hours.
-
Mix the filling ingredients together until smooth. Set aside.
-
Place dough on a clean surface sprinkled with some flour and roll into 13"18" sized rectangle.
-
Spread the filling and tightly roll up the dough starting with the end close to you.
-
Cut the log into 12 even slices and place each slice on the prepared baking pan, spiral design facing up (while it's bottom side is facing down).
-
Allow resting for an additional 2 hours then bake for 30 minutes in a 350F preheated oven.
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While the rolls are baking make the frosting by mixing the ingredients in a medium-sized bowl.
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Once out of the oven drizzle with the frosting and serve.
Hi, I’ve read quite a few of Jenny Colgan’s books. I enjoyed the Little Beach Street series and the ones about a cupcake shop I’ve never tried any of the recipes.
There’s a few more that I’ve read too. One is about a librarian who starts a book truck in the countryside and one is about a young woman in northern Scotland who eventually opens a cafe.
They’re sweet book candy.
I’ll try the cinnamon rolls.
Cheers, Ruth.
Thank you for the notes, Ruth; I’ll be sure to check these books.
Hi, the recipe calls for 5 cups but the instructions call for 2. Please clarify
you start with 2 cups then as you mix (step 3) you add the rest of the flour.
This recipe states you should add 5 cups of flour on and it shows 2 cups of water on the video and that threw me off because I have made cinnamon rolls many times. I added 2 cups of flour and it turned out to be very watery and ended up adding 5 cups. Anyways it was a mess. I understand mistakes happen but kindly make clear instructions.
The recipe calls to start with two cups of water then adding the rest as you mix. It is all in the recipe.
Can I freeze these before baking? My small family would only be able to eat a few.
Thank you!
It should be fine, but I recommend to freeze it baked.
Hi,
Are you able to make these ahead, refrigerate the dough and bake in the morning?
Yes, that should be fine.