Classic Homemade Cinnamon Rolls

Name: Classic Homemade Cinnamon Rolls
Total time: 2 min
Yield: 12 people
Ingredients: 4.5 cups All Purpose Flour; 1 cup Whole Milk; 2.25 tsp Yeast; 0.5 cup White Sugar; 0.5 cup Salted Butter; 2 count Large Egg; 1 cup Brown Sugar; 2 tbsp Cinnamon; 1 tsp Sea Salt; 0.33 cup Heavy Cream

VegetarianBakingDessert • Breakfast • BrunchComfort Food • Kid-Friendly

Medium

2h30min

340kcal

12people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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Ultra-soft, gooey cinnamon rolls with a buttery spiced filling and a simple cream glaze.

Nothing beats the aroma of Classic Homemade Cinnamon Rolls wafting through the house on a lazy morning. This recipe for Cinnamon Rolls yields an incredibly soft, brioche-like dough that stays tender for days, paired with a gooey, spiced center that caramelizes beautifully in the oven. The secret to the perfect Cinnamon Rolls lies in the balance of the enriched dough—using your whole milk, salted butter, and large eggs—and the generous swirl of cinnamon and brown sugar. We start by blooming the yeast in warm whole milk to ensure a powerful rise, then incorporate the all purpose flour to create a structure that is sturdy yet pillowy. Adding a touch of heavy cream over the rolls just before they hit the oven creates a steam effect that makes them extra gooey, a professional bakery trick you can easily do at home. These rolls are the ultimate comfort food, perfect for brunch or a decadent dessert. Because we are using salted butter, it perfectly balances the sweetness of the brown sugar and white sugar, enhancing the deep, woody notes of the cinnamon. Whether you enjoy them warm out of the oven or save them for a midnight snack, these rolls are guaranteed to satisfy your sweet tooth and provide that refreshing, soft texture you're looking for.

Ingredients

560 g All Purpose Flour
240 ml Whole Milk
7 g Yeast
100 g White Sugar
115 g Salted Butter
2 count Large Egg
200 g Brown Sugar
2 tbsp Cinnamon
1 tsp Sea Salt
80 ml Heavy Cream

Instructions

1
Warm the whole milk until it is lukewarm (about 40°C). Stir in 1 tbsp of the white sugar and the yeast. Let it sit for 5-10 minutes until foamy.
2
In a large bowl, whisk together the melted salted butter (cooled slightly), the remaining white sugar, sea salt, and large eggs.
3
Add the yeast mixture to the bowl. Gradually stir in the all purpose flour until a soft dough forms.
4
Knead the dough on a floured surface for 5-7 minutes until smooth and elastic. Place in a greed bowl, cover, and let rise in a warm spot for 60-90 minutes until doubled in size.
5
Punch the dough down and roll it out on a floured surface into a large rectangle (approx 30x45cm).
6
Spread softened salted butter (extra) over the dough. Mix the brown sugar and cinnamon together, then sprinkle evenly over the buttered dough.
7
Roll the dough tightly into a log starting from the long edge. Cut into 12 even rolls using a sharp knife or dental floss.
8
Place the rolls into a greased baking dish. Cover and let rise for another 30-45 minutes.
9
Preheat your oven to 175°C (350°F). Just before baking, pour the heavy cream over the top of the rolls so it seeps between them.
10
Bake for 25-30 minutes until the cinnamon rolls are golden brown. Let cool slightly before serving.

Chef's Tips

•To make a quick glaze without powdered sugar, simmer 100g of white sugar with 60ml of heavy cream and a pinch of sea salt until thickened, then pour over the warm rolls.
•Ensure your milk isn't too hot (above 45°C) or it will kill the yeast.
•For the softest rolls, don't over-bake them; they should be just lightly golden on top.

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