Description

This recipe for The Best Cinnamon Rolls is about to become your new weekend tradition. We’re talking about a rich, buttery yeast dough that rises to fluffy perfection, filled with a caramelized brown sugar-cinnamon mixture, and topped with a luscious cream cheese frosting that melts into every swirl. Whether for a holiday breakfast, a special brunch, or just because you deserve a treat, these rolls are guaranteed to impress.

Ingredients

Units Scale

For the Dough:

310ml (1 1/4 cups) Milk, lukewarm
2 tsp Dried Yeast (Instant or active dry)
Pinch + 55g (1/4 cup) Caster Sugar
525g (3 1/2 cups) Plain Flour, plus extra for dusting
1 tsp Salt
60g Butter, melted and cooled slightly
1 Egg, lightly beaten

For the Filling:

75g Butter, chopped, room temperature
110g (1/2 cup) Brown Sugar, firmly packed
3 tsp Ground Cinnamon

For the Frosting:

100g Cream Cheese, room temperature
20g Butter, room temperature
1 tsp Vanilla Extract
150g (1 cup) Icing Sugar Mixture, sifted
2 tbsp Milk (Optional, for glaze consistency)

Cook Mode Prevent your screen from going dark

Instructions

Proof the Yeast: Pour lukewarm milk into a jug. Add yeast and a pinch of caster sugar. Stir gently and set aside for 5 minutes until frothy.
Mix the Dough: In a large bowl, combine flour, remaining 55g sugar, and salt. Make a well in the center. Pour in the milk mixture, melted butter, and beaten egg. Mix with a wooden spoon until a shaggy dough forms, then bring together with your hands.
Knead and First Rise: Turn dough onto a lightly floured surface. Knead for 5 minutes until smooth and elastic (it should spring back when poked). Place in a lightly oiled bowl, cover with plastic wrap, and place in a warm, draught-free spot for 1 hour, or until doubled in size.
Prepare Filling and Pan: Mix the 75g butter, brown sugar, and cinnamon in a small bowl until a spreadable paste forms. Preheat oven to 180°C (160°C fan forced). Grease a 4cm-deep, 21cm x 31cm baking pan and line with baking paper.
Roll and Fill: Punch down the risen dough. Roll out on a floured surface to a rectangle approx. 25cm x 40cm. Spread the cinnamon filling evenly over the dough to the edges.
Roll, Cut, and Second Rise: Roll the dough up tightly from the short end into a log. Cut into 12 even slices using a sharp knife. Arrange cut-side up in the prepared pan, slightly spaced apart. Cover and let stand for 20 minutes until risen.
Bake: Bake for 25 minutes, or until deep golden brown.
Make Frosting: Beat cream cheese, 20g butter, and vanilla until smooth. Add icing sugar and beat until creamy. (Add milk here if you prefer a thinner glaze).
Glaze and Serve: Turn rolls out onto a board, then flip right-side up onto a rack. Cool for 5 minutes. Spread frosting over warm rolls. Serve warm.

Notes

Yeast Check: If the mixture doesn’t froth in step 1, start over with fresh yeast to ensure the rolls rise properly.
Clean Cuts: Use unflavored dental floss to cut the log for perfectly round rolls without squishing them!
Spreading Filling: An offset spatula makes spreading the cinnamon butter filling much easier and more even.
Glaze Consistency: For a thick frosting, omit the milk in the topping. For a glaze that drips down the sides, beat in the 2 tablespoons of milk.

Prep Time: 30 minutes
Cook Time: 25 minutes
Category: Breakfast, Dessert, Baking
Method: Baking, Yeast Dough
Cuisine: American / Australian

Nutrition

Serving Size: 1 roll
Calories: 325 kcal
Sugar: 22 g
Sodium: 200 mg
Fat: 11 g
Saturated Fat: 6.5 g
Unsaturated Fat: 3.5 g
Trans Fat: 0.3 g
Carbohydrates: 52 g
Fiber: 1.5 g
Protein: 6.5 g
Cholesterol: 45 mg