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Homemade Cinnamon Rolls

  • Cook Time: 2 hours 15 minutes

What you need

These homemade cinnamon rolls are pillowy, warmly spiced, and covered with a tangy cream cheese glaze. The dough is forgiving, and the overnight option makes fresh rolls easy for a weekend breakfast.

For the dough:

  • 240ml warm milk
  • 2¼ tsp instant yeast
  • 60g granulated sugar
  • 1 large egg
  • 60g unsalted butter, melted
  • 420g plain / all-purpose flour
  • 1 tsp fine salt

For the filling and glaze:

  • 75g softened butter
  • 150g light brown sugar
  • 2 tbsp ground cinnamon
  • 115g cream cheese, softened
  • 90g icing sugar
  • 1 tsp vanilla extract
  • 1–2 tbsp milk, as needed

Recipe Steps

  1. Stir warm milk, yeast, and a teaspoon of sugar; stand 5 minutes. Mix with remaining sugar, egg, and butter.
  2. Add flour and salt and knead 6–8 minutes until smooth. Cover and rise about 1 hour.
  3. Roll into a rectangle, spread with butter, and sprinkle with brown sugar and cinnamon. Roll up and cut into 12 pieces.
  4. Arrange in a greased tin. Cover and rise 25–30 minutes. Bake at 180°C / 350°F for 22–25 minutes.
  5. Beat cream cheese, icing sugar, vanilla, and milk until smooth. Spread over warm rolls.

Tips & Variations

  • For overnight rolls, cover the shaped tin and refrigerate up to 12 hours; let stand 30 minutes before baking.
  • Do not add too much flour; a slightly soft dough makes tender rolls.
  • Freeze baked, unglazed rolls up to 2 months and glaze after warming.

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