- Dish type
Cinnamon rolls are easier to make than you might think! Use your bread machine to make the dough then simply roll it out, roll it up and pop it in a baking dish with a sweet sauce. Ideal for a special breakfast or brunch.
8 people made this
IngredientsMakes: 10 cinnamon rolls
- 230ml warm milk
- 1 egg
- 2 tablespoons butter
- 2 tablespoons caster sugar
- 1/2 teaspoon salt
- 455g bread flour
- 1 1/2 teaspoons dried active yeast
- 75g butter
- 70g brown sugar
- 2 tablespoons milk
- 110g chopped walnuts
- 55g butter, melted
- 70g brown sugar
- 2 teaspoons ground cinnamon
- 60g chopped walnuts
- 80g raisins
MethodPrep:30min ›Cook:20min ›Ready in:50min
- Place milk, egg, butter, sugar, salt, flour and yeast in bread machine tin. Make sure you add yeast last. Set bread machine on Dough cycle and begin.
- In a medium sauce pan, melt 75g butter over medium-low heat. Stir in 70g brown sugar, 2 tablespoons milk and 110g walnuts. Stir constantly until well blended. Pour this sauce in a 22x33cm (9x13 in) pan; set aside.
- After the cycle is complete, put the dough on a lightly floured board, and roll the dough into a rectangle about 25x38cm (10x15 in). Brush the dough with the 55g melted butter and sprinkle with 70g brown sugar, cinnamon, 60g walnuts and 80g raisins.
- Roll the dough up tightly like a Swiss roll, starting with the long side. Press the edges to seal. With a knife, cut the roll into one 2.5cm (1 in) pieces. Place the pieces in the prepared pan on top of the caramel sauce.
- Cover with a damp cloth and let rise in a warm place until double in size, about 1 1/2 to 2 hours.
- Preheat oven to 180 C / Gas 4.
- Bake in preheated oven for 15 to 20 minutes, until brown. Remove from oven and immediately turn upside down onto a platter.
Reviews & ratingsAverage global rating:(118)
Reviews in English (95)
Second recipe for Cinnamon rolls I have found and there will be no need to find another. Used melted butter inside and at the bottom of the pan and very moist. Lovely recipe and very easy to make.Used less sugar than specified and was not a problem. Also went well with cream cheese frosting recipe.-24 Feb 2018
by Dianne Reissig-Peabody
excellent! I don't own a bread machine, so I made the dough in my trusty kitchen-aid mixer.It didn't take as long to rise as the recipe called for. I did a normal 1-hour first rising, punched it down and let it rise for another half hour, then shaped it and let it rise in the pan for only about 1/2 hour.Will make this one again.-19 Nov 2005
by Susan Elane Berry
I am actually writing this review hoping to get some tips from others. This recipe had a great dough texture (I like my sticky buns to be realy yeasty and soft not like bread) and the flavor was very good, but I ran into the problem I always do when I make cinnamon pecan sticky bun type stuff. Too Dry! not enough of the sticky stuff. So should I just triple the sauce recipe or something to make it more gooey?Other than that nice recipe, easy but time consuming.Thanks.Update Dec. 5 2006:This is a great dough recipe but I use the caramel recipe on "Cinnamon Rolls I" posted on this site. I double the caramel recipe and use pecans rather than walnuts. Great!-13 Mar 2006
TASTY CINNAMON ROLLS RECIPE!
Growing up I used to take the subway home from school and everytime the train would pass through one particular station, the smell of freshly baked, glazed cinnamon rolls would fill the car. I would have to practically hold myself down to stop me from getting off the train, running up the stairs and spending my allowance on one (soemthing I allowed myself to do on occasion). To this day, cinnamon rolls always remind me of simpler times and so I have begun to make them at home.
To me, the best traits of a tasty cinnamon roll is that it’s super fluffy, with an almost gooey center, has a flavourful cinnamon rich filling and of course, a decadent cream cheese icing. If this sounds good to you, you’re going to love this tasty cinnamon rolls recipe!
* Please Note - Some links in this post may be affiliate links *
Soft and tasty cinnamon rolls recipe - Recipes
I have been searching for the perfect cinnamon rolls for years. Basically, I’ve been aiming for a recipe that was close to the ones we were served when I was in school. While most people think school food is terrible, our school actually had some pretty great menus. The cooks came in super early and made almost everything by hand, from scratch. That included these amazing cinnamon rolls that they would serve whenever chili was on the menu. Fairly recently, I finally found a recipe that was close over at The Stay At Home Chef. I have altered a few things and the results are melt in your mouth delicious. While I think they taste best warm from the oven, the rest of the family likes them cold too.
I’ll admit that I used to be intimidated by home made bread items but I’ve really branched out lately and found it’s really not that hard. So even though these cinnamon rolls take a little time, they are by no means difficult. Just follow the recipe instructions and you’ll be on your way to a mouth-watering cinnamon roll!
In a small cup, pour the yeast and warm milk. Let sit for about 10 minutes, stir if needed to help dissolve the yeast granules.
Using a stand mixer (using a dough hook) or handheld mixer, combine the remaining dough ingredients into a large bowl, and mix well. When the dough forms together into a ball and wraps around the hook it will be ready to stop mixing.
Then, take another large bowl and spray it with cooking spray. Place the dough into the bowl and cover it with a thin towel. Place in a warm place for an hour or until the dough should be doubled in size. I like to preheat my oven to 200 degrees and place the rolls on top of the stove, when it reaches temperature I turn off the oven.
When the dough has doubled in size you will want to lightly flour your work surface and rolling pin and roll out the dough.
You will want to roll it into a rectangle about 12 inches wide by 17 inches long and about 1/4 inch thick.
Take a small bowl and mix together the filling ingredients, until it is creamed well. Spread the mixture evenly on top of the dough. The dough is really sticky so patience is needed to spread the cinnamon-sugar mixture. I found the easiest way to do this was to apply mounds of the mixture throughout the surface of the dough and then, use a spoon to spread the cinnamon-sugar mixture toward the center of the mounds, and then spread outward to spread the mounds out.
Once the top of the dough is thoroughly and evenly covered. Start rolling the dough into itself from the 12-inch side and roll all the way to the opposite side.
Take a sharp knife and cut the dough into 1-1/2 inch slices, being careful to not flatten or squish the roll when cutting. If you want to make sure you have consistent size rolls, you could cut the log in half, and then cut each side into three equal pieces. I found that short quick cuts in one direction did the least damage to the shape of the cinnamon roll.
Grease a 9吉 pan and place the rolls in the pan equal distance apart. Cover with a thin damp towel and place back into a warm place to rise for another 30 minutes, or until they double in size.
Preheat oven to 350 degrees and bake for 20 minutes, or until the rolls are golden brown.
While the rolls are baking you will want to mix the frosting. Combine all frosting ingredients together into a clean bowl and beat well with your mixer until the frosting becomes light and fluffy. At first, the mixture looks really dry, and then it will suddenly all come together into a creamy consistency.
Shortly after you remove the rolls from the oven you will want to add the frosting. I found the easiest way to spread the frosting was to add a large dollop of frosting onto each roll. This allowed the frosting to melt a little bit and spread onto the rolls nicely.
- 1 (.25 ounce) package active dry yeast
- ¾ cup warm water (110 degrees F/45 degrees C)
- ¼ cup white sugar
- ¾ teaspoon salt
- 1 egg, room temperature
- 2 ½ cups bread flour
- ¼ cup butter, softened
- 1 tablespoon ground cinnamon
- ½ cup brown sugar
In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
In a large bowl, combine the yeast mixture with the sugar, salt, egg and 1 cup flour stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well with each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Cover with a damp cloth and let rest for 10 minutes.
Lightly grease an 8x8 inch square baking pan. Roll dough out on a lightly floured surface to 1/4 inch thick rectangle. Smear the dough with butter and sprinkle with cinnamon and brown sugar. Roll up the dough along the long edge until it forms a roll. Slice the roll into 16 equal size pieces and place them in the pan with the cut side up.
Cover pan with plastic wrap and refrigerate overnight or cover and let rise at room temperature until doubled in volume, about 45 minutes.
Preheat oven to 400 degrees F (200 degrees C). Bake rolls until golden brown, about 20 minutes.
Easy Super Soft Cinnamon Rolls
Bake a batch of these super soft, gooey cinnamon rolls to make your weekend wonderful. Is there anything better than a warm cinnamon roll with a cup of coffee after all? It’s my best (and easiest) recipe, and now it’s yours.
The sun outside may still be scorching away, but inside I’ve created a cozy fall oasis! I’ve got my chunky knit sweaters, pumpkin candles burning, and the oven churning out delicious, warm goodies. And all it takes is a thermostat set to keep my house feeling like the inside of a freezer! Just don’t tell my hubby the dial sits at 60° F in here all day…
Ah, I wish! Of course, with a little munchkin to think of, I can’t keep the house quite as cool as I like. But, we’ll get to throw open the windows and feel a cool breeze soon enough. In the meantime, I’ll keep pretending it’s fall, pawing at my comfy sweaters and baking batches of fluffy cinnamon rolls.
As an avid fan of fall and all things cinnamon, I’ve made mountains of homemade cinnamon rolls since I started experimenting. And these, my friends, have to be the BEST I’ve ever eaten. They’re also one of the easiest recipes from scratch I’ve come across.
Though the canned variety will do in a pinch, there is truly nothing like the taste of a warm, gooey cinnamon roll made with love. And slathered in icing, of course. Fresh from the oven and served with a cup of coffee or tea, these babies are heaven on Earth. Every layer is full of flaky, buttery goodness and warm cinnamon-sugar flavor.
Bake these for a special breakfast or brunch treat one chilly morning, especially if you’re feeding lots of holiday guests. I know you (and whomever’s lucky enough to enjoy them with you) will agree these cinnamon rolls are second to none!
Soft Cinnamon Rolls
The chief attribute setting these rolls apart from their peers is their texture. While all cinnamon rolls are delicious straight from the oven, they often harden up and become dry as they cool. Thanks to tangzhong, an Asian method used to produce light, fluffy, moist yeast bread, these rolls will stay soft for several days after baking.
- 5 tablespoons (71g) water
- 5 tablespoons (71g) whole milk
- 3 tablespoons + 1 teaspoon (28g) King Arthur Unbleached Bread Flour
- all of the tangzhong (above)
- 4 cups + 2 tablespoons (496g) King Arthur Unbleached Bread Flour
- 3 tablespoons (21g) Baker's Special Dry Milk or nonfat dry milk
- 1 3/4 teaspoons (11g) salt
- 1 tablespoon instant yeast
- 3/4 cup (170g) lukewarm whole milk
- 2 large eggs
- 6 tablespoons (85g) unsalted butter, melted
- 2 cups (227g) confectioners' sugar
- pinch of salt
- 2 tablespoons (28g) butter, melted
- 1/2 teaspoon vanilla extract
- 2 to 3 tablespoons (28g to 43g) whole milk or cream, enough to make a thick but spreadable frosting
To make the tangzhong: Combine all of the starter ingredients in a small saucepan, and whisk until no lumps remain.
Place the saucepan over medium heat, and cook the mixture, whisking constantly, until thick and the whisk leaves lines on the bottom of the pan. This will probably take only a minute or so. Remove from the heat, and set it aside for several minutes.
To make the dough: Weigh your flour or measure it by gently spooning it into a cup, then sweeping off any excess. Mix the tangzhong with the remaining dough ingredients until everything comes together. Let the dough rest, covered, for 20 minutes this will give the flour a chance to absorb the liquid, making it easier to knead.
After 20 minutes, knead the dough — by hand, mixer, or bread machine — to make a smooth, elastic, somewhat sticky dough.
Perfect your technique
Shape the dough into a ball, and let it rest in a lightly greased covered bowl for 60 to 90 minutes, until puffy but not necessarily doubled in bulk.
To make the filling: Combine the brown sugar and cinnamon, mixing until the cinnamon is thoroughly distributed.
Gently deflate the risen dough, divide it in half, and shape each piece into a rough rectangle.
Working with one piece at a time, roll the dough into an 18" x 8" rectangle.
Sprinkle half the filling onto the rolled-out dough.
Starting with a long edge, roll the dough into a log. With the seam underneath, cut the log into 12 slices, 1 1/2" each.
Repeat with the second piece of dough and the remaining filling.
Lightly grease a 9" x 13" pan. Space the rolls in the pan.
Cover the pan and let the rolls rise for 45 to 60 minutes, until they're crowding one another and are quite puffy.
While the rolls are rising, preheat the oven to 350°F with a rack in the bottom third.
Uncover the rolls, and bake them for 22 to 25 minutes, until they feel set. They might be just barely browned that's OK. It's better to under-bake these rolls than bake them too long. Their interior temperature at the center should be about 188°F.
While the rolls are baking, stir together the icing ingredients, adding enough of the milk to make a thick spreadable icing. The icing should be quite stiff, about the consistency of softened cream cheese.
Remove the rolls from the oven, and turn them out of the pan onto a rack. Spread them with the icing it'll partially melt into the rolls.
Serve the rolls warm. Store completely cool rolls for a couple of days at room temperature, or freeze for up to 1 month.
Tips from our Bakers
With origins in Japan's yukone (or yudane), tangzhong is a yeast bread technique popularized across Asia by Taiwanese cookbook author Yvonne Chen. Tangzhong involves cooking some of a bread recipe’s flour in liquid prior to adding it to the remaining dough ingredients. Bringing the temperature of the flour and liquid to 65°C (149°F) pre-gelatinizes the flour’s starches, which makes them more able to retain liquid — thus enhancing the resulting bread's softness and shelf life.
Want to prepare these rolls ahead of time, freeze or refrigerate them (unbaked), then bake fresh? To freeze, see our blog post, Freeze! Time-savers for the holidays. To prepare the night before, place the shaped buns in the pan, cover the pan, and refrigerate overnight. Next morning, let the buns warm at room temperature for about an hour, covered. Uncover and bake as directed.
Enjoy these ooey gooey cinnamon roll dessert recipes. Please click on the link below the image to view a specific recipe.
1. Apple Pie Cinnamon Rolls
Apple Pie Cinnamon Rolls, an easy cinnamon roll recipe loaded with apple pie filling make the perfect fall breakfast treat.Simple to make & incredibly good.
2. Baklava Cinnamon Rolls
With the help of store-bought puff pastry, these Baklava Cinnamon Rolls are a cinch to taste together and taste EXACTLY like their namesake – cinnamon rolls meet baklava.
3. Vegan Pumpkin Spice Cinnamon Roll Muffins
Hello, fall! Part pumpkin pie, part cinnamon roll, part muffin, and 100% delicious. The perfect fall dessert!
4. Overnight Red Velvet Cinnamon Rolls
ender, fluffy, and ooey-gooey buttermilk cinnamon rolls with the classic flavor of red velvet cake, topped off with cream cheese frosting.
This overnight cinnamon roll recipe is prepped entirely the day before, so you can enjoy all the benefits of homemade cinnamon rolls for breakfast without the wait.
This recipe is truly a must for all red velvet lovers!
5. Sticky Apple Pecan Cinnamon Rolls
These Sticky Apple Pecan Cinnamon Rolls have the softest dough, with swirls of buttery, gooey brown sugar and cinnamon apple pecan filling. Then they’re drizzled with a sweet glaze and sprinkled with more crunchy pecans!
6. Cinnamon Roll Cupcakes
Cinnamon Swirl Cupcakes with Cinnamon Cream Cheese Frosting, topped with a glazed mini cinnamon roll.
7. Cinnamon Roll French Toast
This cinnamon roll french toast casserole recipe is so simple to make and is the star of any breakfast or brunch!
There’s nothing better than warm cinnamon rolls, especially around the holidays! This cinnamon roll french toast bake will have your house smelling delicious and will satisfy the whole family.
8. Cinnamon Roll Pancakes
Calling all the breakfast lovers out there! You are in for a treat! I am going to show you how to make the best ever cinnamon roll pancakes!
These light and fluffy pancakes are irresistible, and are amazing!
Enjoy them for breakfast during the holidays, or any time that you want delicious homemade golden pancakes loaded with cinnamon flavor, and topped with the most delicious cream cheese icing!
9. One Hour Cinnamon Rolls with Cream Cheese Frosting
We love how simple this recipe is! They seriously make the best cinnamon rolls!!
10. Pumpkin Cinnamon Roll Cake
This would be great for a sweet addition to a holiday brunch spread, but it holds it own as an after-dinner dessert as well.
11. Cinnamon Roll Coffee Cake
Who doesn’t love a good coffee cake? You are going to love this fun twist to a traditional coffee cake recipe.
12. Easy Pumpkin Cinnamon Rolls
kip the yeast, and dough….try Easy Pumpkin Cinnamon Rolls made with crescent roll dough and topped with a homemade cream cheese frosting. The perfect fall breakfast!
13. Cinnamon Roll French Toast Casserole
Cinnamon Roll French Toast Casserole takes cinnamon rolls to the next level in an ooey, gooey, delicious baked French toast recipe that’s perfect for the holidays!
14. Chocolate Cinnamon Rolls
These cinnamon rolls are soft and delicious. They have an intense taste and aroma of chocolate and cinnamon thanks to the addition of dark cocoa powder both in the dough and in the cream cheese frosting.
15. Paleo Pumpkin Pecan Cinnamon Rolls
A fantastically delicious weekend breakfast, after school snack, or even a dessert. Serving warm out of the oven is not necessary, but highly encouraged!
16. Apple Crumb Cinnamon Rolls
Apple Crumb Cinnamon Rolls are soft, delicious cinnamon rolls filled with diced apples and topped with crumb topping. It’s the perfect mash-up of two classic breakfast sweets, crumb cake and cinnamon rolls!
17. Cinnamon Roll Cheesecake Bars
These Cinnamon Roll Cheesecake Bars are such a dreamy, creamy masterpiece! Smooth, vanilla-scented cheesecake is swirled with a rich, gooey brown sugar & cinnamon swirl topped on a cinnamon graham crust. So easy, so delicious!
18. Blueberries & Cream Sweet Rolls
Blueberries and Cream Sweet Rolls have a velvety cream cheese layer and a fruity blueberry layer rolled inside of sweet bread! They couldn’t be prettier and I just know you are going to fall head over heels in love with them!
19. Amish Pumpkin Cinnamon Rolls
Ohhhh, these are goooood. The icing is perfect on top. Love that these have a really simple cinnamon/sugar filling w/ no nuts or raisins…
20. Quick Cinnamon Rolls
These quick cinnamon rolls are amazing! Just 30 minutes from start to finish and packed with caramel and cinnamon inside with an easy vanilla glaze.
21. The Best Paleo Cinnamon Rolls
These Almond Flour Paleo Cinnamon Rolls are a simple, wholesome remake of the classic baked good that is healthy, and gluten/dairy free! SO soft and yummy!
22. Spiced Pumpkin Cinnamon Roll Pancakes
These have everything you’d ever want out of a pumpkin pancake and each bite is heavenly…perfectly sweet and all things fall!
23. Cinnamon Sugar Pull-Apart Muffins
Layers of buttery cinnamon sugar goodness packed into a muffin.
24. Red Velvet Cinnamon Rolls
Red Velvet Cinnamon Rolls are the ultimate breakfast food for saying “I love you”. Roll them into heart shapes and celebrate your sweetie any day of the year.
25. Yukon Gold Cinnamon Rolls with Perfect Icing
These Yukon Gold potato cinnamon rolls are fluffy and delicious, and the simple mashed potato mixture is worth the From: melskitchencafe.com Take your cinnamon rolls to the next level by adding peach filling. These sweet rolls make an incredibly delicious breakfast treat that your family is sure to enjoy! From: redstaryeast.com Sift 700 grams (25 oz) of flour into a mixing bowl. Add 10 grams of salt, 70 grams (2.5 oz) of sugar and 10 grams (2 teaspoons) of yeast. Mixing on low speed, add 2 eggs, 250 ml (8.5 fl oz) of room temperature milk and 70 grams (2.5 oz) of soft butter. Mix for 8 minutes, until the dough is smooth and elastic. Shape into a round, cover with plastic wrap and let rise for an hour- an hour and a half. The dough should double in size. Make the cinnamon filling: Mix together 150 grams (5.5 oz) of soft butter and 150 grams (5.5 oz) of brown sugar (or white sugar), 15 grams (1 tablespoon) of ground cinnamon and 1 egg. Mix on medium speed with the paddle attachment until smooth, scraping down the bowl once or twice. Add 20 grams(2/3 oz) of flour and mix until smooth. Spread the dough onto a lightly floured working surface, and roll into a 30吮 cm (12吐 inch) rectangle. Spread the cinnamon filling over the dough. Starting from the long side, roll the dough into a roulade. Cut into 12 equal pieces. Place them on a sheet tray lined with parchment paper close together, cut side up. Let rise until doubled in size, an hour to an hour and a half. Bake at 180°C (350°F) until golden brown, about 25 minutes. Make the icing. Mix together 150 grams (5.5 oz) of powdered sugar with 30 ml (1 fl oz) of water until a smooth glaze forms. Drizzle the warm cinnamon rolls with the icing, cool to room temperature and serve. You might like Danish pastry rolls, baklava and other delicious pastry recipes. We use two different recipes, depending on how much time we have. When we're short on time, we make Jiffy Cinnamon Rolls. The dough is more of a biscuit - therefore no yeast and no rising time. My favorite though, is this perfect cinnamon roll from my Grandma's recipe box, smothered in a cream cheese icing. Grandma always added raisins to the filling, which I absolutely love. My kids, however, don't so I usually make half with raisins and half without.
26. Peach Pie Cinnamon Rolls
Soft and Chewy Cinnamon Rolls
Take your cinnamon rolls to the next level by adding peach filling. These sweet rolls make an incredibly delicious breakfast treat that your family is sure to enjoy!
Sift 700 grams (25 oz) of flour into a mixing bowl. Add 10 grams of salt, 70 grams (2.5 oz) of sugar and 10 grams (2 teaspoons) of yeast. Mixing on low speed, add 2 eggs, 250 ml (8.5 fl oz) of room temperature milk and 70 grams (2.5 oz) of soft butter. Mix for 8 minutes, until the dough is smooth and elastic.
Shape into a round, cover with plastic wrap and let rise for an hour- an hour and a half. The dough should double in size.
Make the cinnamon filling: Mix together 150 grams (5.5 oz) of soft butter and 150 grams (5.5 oz) of brown sugar (or white sugar), 15 grams (1 tablespoon) of ground cinnamon and 1 egg. Mix on medium speed with the paddle attachment until smooth, scraping down the bowl once or twice. Add 20 grams(2/3 oz) of flour and mix until smooth.
Spread the dough onto a lightly floured working surface, and roll into a 30吮 cm (12吐 inch) rectangle. Spread the cinnamon filling over the dough. Starting from the long side, roll the dough into a roulade.
Cut into 12 equal pieces. Place them on a sheet tray lined with parchment paper close together, cut side up. Let rise until doubled in size, an hour to an hour and a half. Bake at 180°C (350°F) until golden brown, about 25 minutes.
Make the icing. Mix together 150 grams (5.5 oz) of powdered sugar with 30 ml (1 fl oz) of water until a smooth glaze forms.
Drizzle the warm cinnamon rolls with the icing, cool to room temperature and serve.
You might like Danish pastry rolls, baklava and other delicious pastry recipes.
We use two different recipes, depending on how much time we have. When we're short on time, we make Jiffy Cinnamon Rolls. The dough is more of a biscuit - therefore no yeast and no rising time.
My favorite though, is this perfect cinnamon roll from my Grandma's recipe box, smothered in a cream cheese icing. Grandma always added raisins to the filling, which I absolutely love. My kids, however, don't so I usually make half with raisins and half without.