Homemade Cinnamon Rolls!
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Delicious and sweet homemade cinnamon rolls. Easy to bake, and even more delicious to eat.
Sweet bread
So I’ve tried my hand at several different breads over my time of baking more, but most of that was at cookery school. I don’t often post dough related recipes on here as I feel like there not going to have much of a reception, but I feel like I could be wrong there. Is it wrong? You tell me… but I bloody love bread.
This recipe is based quite a lot on my lemon & blueberry sweet rolls recipe, because I just love it so much. I’ve never had an issue when baking them, and I just adore the lemon and blueberry flavours.. but the classic is cinnamon really.
Cinnamon rolls
I often get a cinnamon roll when I go to my local starbucks or other coffee shop to work, and I do question why I haven’t posted a recipe for these sooner.Obviously, if you aren’t a fan of cinnamon, you’re not going to like these. However if you like cinnamon, you’re going to be a BIG fan. I am obsessed.
I adore my baked cinnamon doughnuts recipe, because its warm and cinnamon-y, and these are just as good. A bit heavier admittedly because they are an actual dough, but still so cosy and warm. I realise it is now coming into spring and then summer, but I love cinnamon year round.
Cinnamon goodness
A lot of people say cinnamon is a Christmas thing, and it is very good round that time of year, but my gosh I just adore it all the time. Cinnamon rolls are just the epitome of heaven in a bite. I make sure that my cinnamon rolls are quite thick with cinnamon goodness, but thats entirely your choice.
They are very adaptable, and can easily be made less or more cinnamon like, but that’s something you can work out easily if you make these a couple of times. You work out what is your favourite.
My trusty steed!
I will say I feel like I’m a bit of a cheat when it comes to baking anything like these, or my sticky chocolate sweet rolls, because I use my KitchenAid with a dough hook.
When I was in cookery school, I had to knead all my dough by hand, so I quickly learned the techniques because I simply had to, but now I don’t ~have~ to, I’ have become very lazy in that department. The dough hooks look a little weird when in use, but it works so well, and its so easy.
Literally bung the ingredients in, and let it do its thing. It will be a sticky mess at first, but it soon comes together. It’s sort of magical to watch all the ingredient come together to form the perfect dough.
Kneading by hand?
If you are kneading it by hand, you will probably want to try kneading it in a bowl for the first couple of minutes so that you don’t have to add in too much extra flour to stop it sticking to the work surface. However, you do you. I am lazy, we all know that, so I let my dough hook do its thing.
Topping
For the topping I just do an icing drizzle – but you can make it a cream cheese frosting by following my cream cheese frosting recipe – or even just beating in 50g or so of cream cheese to this one! I hope you enjoy this recipe as much as I do! x
Homemade Cinnamon Rolls!
Ingredients
The Dough
- 600 g strong white bread flour (plus extra for dusting)
- 14 g dried active yeast
- 75 g caster sugar
- 90 g unsalted butter
- 275 ml full fat milk
- 1 tsp vanilla extract
- 1 large egg
The Filling
- 45 g unsalted butter (melted)
- 175 g light brown sugar
- 1-2 tbsps ground cinnamon
The Topping
- 300 g icing sugar
- 1 tsp vanilla extract
- 3-4 tbsp water
Instructions
- Sift the flour into a large bowl, and add the caster sugar and yeast. Mix these together so its all evenly distributed.
- Rub the butter into the mixture so it resembles bread crumbs, like you would when making scones.
- Gently heat the milk until warm - but not piping hot. If heating in a pan, you want it to just about start having steam come out of the pan.
- Add the milk, vanilla, and egg to the dry ingredients.
- Knead the dough together for 7-10 minutes. It will be sticky at first, but it will soon come together. I use my KitchenAid with the dough hook to make this easier.
- Once kneaded, it will be springy to touch, and not sticky.
- Transfer into a lightly oiled bowl, and cover the top of the bowl with cling film. Let it rise for 1-2 hours, or until doubled in size.
- Whilst the bread is proving, whisk together the light brown sugar, and ground cinnamon for the filling. Leave to the side for now.
- Once the dough has risen, transfer to a lightly floured work surface, and roll out to a large rectangle. Mine ends up being about 50cmx30cm.
- You want it to be as even a rectangle as possible so its easier to roll up, and the dough can be thin here.
- Gently brush the surface with the 45g of melted butter, and then sprinkle over the sugar/cinnamon mix.
- Roll the dough from long side to long side, so that a ~long sausage~ is formed. Cut this evenly into 12 pieces.
- I cut the middle, and then the two halves into two more, and then each into three pieces to get my 12.
- Using a large rectangular baking dish, mine was 30cmx24cm roughly, put them in. They won't touch yet, but you want four rows of three basically.
- Cover the dish with clingfilm, and let them rise for another hour or so. By the end, they should all touch.
- Towards the end of the dough rising, preheat the oven to 180C/160CFan so that when its finished rising, you can put it straight in the oven.
- Bake in the oven for 20-25 minutes, until golden brown and cooked through.
- Leave to cool, and then make the icing. Simply whisk together the icing sugar, vanilla and water until a thick icing paste is formed, and then spread over the rolls.
- Enjoy by breaking apart and eating all the gooey cinnamon goodness.
Notes
- These are best on the day of eating, but will last covered for a couple of days.
- You can easily reduce or increase the amount of cinnamon that you use in the recipe, but I typically use two tablespoons for mine. I like it really cinnamon-y.
- You could also use cinnamon in the dough, but I like the touch of the vanilla instead.
- The icing on top is optional, but I often find when you buy cinnamon rolls, there is icing on top.
- I use dried active yeast - but you can use quick yeast (same amount) or fresh yeast (use 28g). Some yeasts need activating before use so check package instructions!
ENJOY!
Find my other Bread & Cinnamon Recipes on my Recipes Page!
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J x
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Hi
I hVent made these yet but going to today.. are you sure it’s 28g of fresh yeast?? That seems a lot!
The recipe is 14g.. x
Hi
At the bottom of the recipe you have put 28. Is that incorrect then? You put fresh yeast use 28 right at the very bottom. That’s what i have gone by so i hope they turn out OK
Oh for fresh yeast, yes it is. It’s much weaker so the general rule is double!
Hi Jane!
Absolutely love this recipe, however I have a question.
If I were to make these 2 days ahead, would I freeze after the 1st prove and then defrost in the fridge for the 2nd proof?
Making some for friends for Christmas, they would prefer to bake on Christmas morning but I don’t want them to overproof.
Thank you!
Total success
I used oat milk and vegan ( stork baking block, ) to make these vegan
They turned out fantastic
Thank you
Did you just not put the egg in or did you put a little more oat milk/spread to compensate?
I like you Jane love cinnamon rolls & always get one with a coffee. When I saw your recipe I had to give them a go. I did cheap by making the dough in my bread machine. They were amazing and I personally think they are better than the coffee shops. All my family agree. Thank you so much for the recipe.
If I do the second prove overnight in the fridge, do I need to cover the dough with cling film whilst it’s in the fridge?
Thanks
Hiya! I would personally x
Can these be done gluten free?
They came out very nice. Only 4* because they were way too sweet for us. I will make again but probably use half the amount of sugar.
Hi Jane!
Sorry if this question has been asked before, but if i were to prove the dough the day before, and then the 2nd prove in the fridge overnight, how long should i leave them out of the fridge before cooking please?
Thank you for always making incredible recipes, i have recently done a few courses at Ashburton Cookery School, youre an inspiration!
I made these today and they were absolutely divine! I’ve tried a few recipes but I will definitely be using this one from now on!!
Hi Jane, thanks for another great recipe.
I’ve just made these for the first time and not sure where I went wrong but they seem uncooked with raw dough in the centre. I did the first prove for just over an hour and it had risen well, I did the second prove overnight in the fridge, leaving them out for 1 hour before baking. I baked for just short of 25 minutes and they looked nice and golden. Gutted as the edges that were cooked tasted lovely!
Hiya! It’s likely they did just need slightly longer – it may be worth checking your oven temp with an oven thermometer! Hope this helps! x
We absolutely love these buns and make pretty much weekly thanks to OH requests. I usually use Tesco fast action yeast but this week bought allinsons easy bake yeast and my buns are awful texture it’s tight and crumbly so is off they didn’t prove much as normal in 1st prove then started to deflate so rolled out. I didn’t change anything else. Is it the yeast or have I possibly done something wrong? Thanks
Hiya! The yeast may have needed activating differently to the one you usually use so it was likely due to the yeast! Hope this helps! x
I can’t wait to try these for Christmas but don’t want to be having to make them from scratch on the day can they be frozen after the final prove or at any point in the recipe?
Hiya! You can freeze them once shaped, then brought back to room temp on the day and then baked, or you can freeze them after baking, then re heat before eating! Hope this helps! x
Hi Jane. This was a really easy recipe to follow, however, after taking the cinnamon buns out of the oven I noticed that the cinnamon and sugar filling had spilled out at the bottom and that there was barely any inside the buns. Do you know where I went wrong? Thank you.
Hiya! Try rolling them tighter, and using a smaller dish! Hope this helps! x
I’ve made these so many times and they never fail me!
Thank you for sharing this recipe. It’s super easy and everyone who tries them, loves them! 😊
I’ve added raisins to the cinnamon/sugar mix a few times and it’s doesn’t change the outcome of the bun but they taste so good.
I’m also not a fan of icing sugar/water combo so I prefer to make a cream cheese frosting for the topping. Adding either lemon or orange rind for a twist.
Perfect! Gong to be a regular breakfast from now on.
Totally in the wrong season but I’ll forget if I wait until Christmas. Would these work with ginger to make gingerbread rolls?
Fabulous recipe! Thank you. Like others, I had a craving for cinnamon buns and decided to give your recipe a try. Did second prove overnight in fridge, then left for an hour at room temp before baking. Really successful, and family and friends have been clamouring for more!
I am wanting to make mini cinnamon rolls using this recipe (say, 24 rather than 12), How long should I bake them for (I found 20 minutes to be enough for the full-size buns in my oven)? Thanks.
Holy moly, I made these today and they are soooo goooood! I will definitely be making these again!!!
Every recipe I’ve made of Jane’s so far, has been a huge success 🙂