Rich, fragrant cinnamon-sugar filling in every bite
Creamy glaze made simple with just a splash of double cream
Perfect for breakfast, brunch, or a cozy dessert
They stay soft for days—great for make-ahead baking
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Dough 4 cups all-purpose flour ¼ cup granulated sugar 1½ teaspoons salt 2½ teaspoons dried yeast 4 tablespoons melted unsalted butter 1 cup whole milk, warmed 1 large egg
For the Filling 1 cup brown sugar 3 tablespoons ground cinnamon 4 tablespoons melted butter (for brushing on dough)
For the Topping Double cream (for glazing after baking)
Directions
Step 1 – Mix the Dough In a large bowl, I mix the flour, sugar, salt, and dried yeast. I stir in the melted butter until it’s fully combined.
Step 2 – Add Milk and Egg Next, I pour in the warm milk and crack in the egg. I mix until a soft dough forms—it should be slightly sticky but hold together.
Step 3 – First Rise I knead the dough gently, then brush the top with a bit of oil to keep it from drying out. Covered with a cloth, I let it rise in a warm place for about 2 hours, or until it doubles in size.
Step 4 – Roll and Fill Once risen, I transfer the dough to a lightly floured surface and knead it briefly. Then I roll it out into a large rectangle about ¼-inch thick.
I brush the surface with melted butter and sprinkle the cinnamon-sugar mixture evenly across.
Step 5 – Shape the Rolls Starting at the long edge, I roll the dough tightly into a log and slice it into even pieces using a sharp knife.
Step 6 – Bake I arrange the rolls in a baking dish or on a baking sheet, spaced just slightly apart. Then I bake at 400°F (200°C) for 20 minutes, until golden brown and cooked through.
Step 7 – Glaze While still warm, I pour a small amount of double cream over each roll. It melts into the spirals and creates the most luxurious, soft texture.
Servings and Timing
Yield: 10–12 rolls
Prep Time: 15 minutes
Rise Time: 2 hours
Cook Time: 20 minutes
Total Time: 2 hours 35 minutes
Variations
Cream Cheese Glaze I sometimes mix cream cheese, powdered sugar, and a splash of milk for a thicker, tangy glaze.
Nutty Addition Adding chopped pecans or walnuts to the filling gives the rolls a great crunch.
Orange Zest Twist I add orange zest to the dough or filling for a bright, citrusy flavor that pairs beautifully with cinnamon.
Spiced Sugar Upgrade A pinch of cardamom or nutmeg in the filling gives the rolls a deeper, more aromatic flavor.
Storage/Reheating
To Store I keep the rolls in an airtight container at room temperature for up to 2 days, or in the fridge for up to 4 days.
To Reheat I warm them in the microwave for about 20 seconds or reheat in the oven at 300°F until soft and warm.
To Freeze I freeze the rolls after baking and cooling. When ready to eat, I reheat them gently and add a fresh drizzle of glaze.
FAQs
Can I make the dough ahead of time?
Yes, I make the dough the night before and let it rise in the fridge overnight. I bring it to room temperature before rolling and baking.
What kind of milk should I use?
Whole milk gives the richest texture, but I’ve used 2% with good results too.
Can I use instant yeast instead of dried yeast?
Absolutely. I just mix it directly into the dry ingredients—no need to proof it first.
How do I get evenly sized rolls?
I use dental floss or a serrated knife to slice the rolled log cleanly without squishing the dough.
Can I skip the double cream topping?
Sure, but I love how it makes the rolls extra moist and luxurious. A simple glaze or dusting of powdered sugar works too.
Conclusion
These cinnamon rolls are everything I crave in a homemade pastry—fluffy, sweet, warm, and filled with the cozy flavors of cinnamon and brown sugar. The soft dough, rich filling, and creamy finish come together in a way that feels bakery-worthy but is easy enough for any home kitchen. Whether I’m baking for a special occasion or just treating myself, this recipe always makes the moment feel a little more delicious.
These bakery-style cinnamon rolls are soft, airy, and filled with brown sugar and cinnamon, then topped with a luscious cream glaze — the ultimate cozy treat!
Author:Ella
Prep Time:15 minutes (plus 2 hours rise time)
Cook Time:20 minutes
Total Time:1 hour 35 minutes
Yield:About 12 rolls
Category:Breakfast / Brunch / Dessert
Method:Baking
Cuisine:American / European-Inspired
Diet:Vegetarian
Ingredients
For the Dough:
4 cups all-purpose flour
¼ cup granulated sugar
1½ tsp salt
2½ tsp dried yeast
4 tbsp melted unsalted butter
1 cup whole milk, warmed
1 large egg
For the Filling:
1 cup brown sugar
3 tbsp ground cinnamon
4 tbsp melted butter (for brushing dough)
For the Topping:
Double cream (for glaze after baking)
Instructions
Make the Dough:
In a large bowl, combine flour, sugar, salt, and yeast. Stir in melted butter, warm milk, and egg until a soft dough forms.
Knead and Let Rise:
Lightly knead the dough and brush with oil. Cover with a cloth or plastic wrap and let rise in a warm place for 2 hours, or until doubled in size.
Prepare Filling:
In a small bowl, mix brown sugar and cinnamon. Set aside.
Shape Rolls:
Punch down the dough, knead briefly, then roll into a ¼-inch thick rectangle.
Brush melted butter over the surface, then sprinkle the cinnamon-sugar filling evenly on top.
Form and Cut:
Roll the dough tightly from the long side into a log. Slice into even rolls using a sharp knife.
Arrange and Bake:
Place rolls in a greased baking dish, spaced slightly apart.
Bake at 200°C (400°F) for 20 minutes, until golden brown.
Add Glaze:
While still warm, drizzle double cream over the rolls to create a creamy, rich finish.
Notes
For a sweeter finish, drizzle vanilla glaze or dust with powdered sugar before serving.
Sprinkle chopped pecans or walnuts over the glaze for added texture.
These rolls stay soft for 2–3 days and can be reheated gently for best texture.
