Is there anything better than the smell of freshly baked homemade cinnamon rolls wafting through your home? These soft, fluffy, and perfectly spiced rolls are a crowd-pleaser for any occasion. Whether you're treating your family to a cozy breakfast, impressing guests with your baking skills, or simply indulging in a well-deserved sweet treat, this recipe has you covered.
Cinnamon Snails
An age old classic that everyone simply loves, cinnamon rolls. Some might call them snails or buns. The combination of soft dough with cinnamon always gives a warm and homey feel. Did I mention my recipe creates the most soft and fluffy cinnamon rolls? Oh, it also takes about half an hour to whip these bad boys up from start to finish! Now that's music to my ears especially considering that cinnamon rolls are my weakness (well that's what my close friend says every time I make these, she's obsessed with them so I must be doing something right!)
FAQS
Absolutely! If you don’t have a stand mixer, you can knead the dough by hand. It will take about 8-10 minutes of kneading on a lightly floured surface until the dough becomes smooth and elastic.
The dough should double in size during the rising process. You can also do the "poke test"—gently press your finger into the dough. If the indentation remains and doesn’t bounce back immediately, the dough is ready.
Yes, but note that using whole wheat flour will result in denser rolls. For a lighter texture, try substituting only half the all-purpose flour with whole wheat flour.
While cinnamon-sugar is classic, you can get creative with fillings! Try adding chopped nuts, raisins, or even chocolate chips. You can also experiment with spreads like Nutella or cream cheese for a unique twist.
Yes! A simple powdered sugar glaze or cream cheese frosting takes cinnamon rolls to the next level. Drizzle it on while the rolls are still warm for an extra decadent touch.
Yes! You can prepare the rolls, place them on the baking tray, and refrigerate them overnight before the second rise. In the morning, let them come to room temperature and rise for about 30-45 minutes before baking.
Definitely! You can freeze them before or after baking:
Before baking: After shaping the rolls, place them on a tray, freeze until firm, then transfer to an airtight container. Thaw and let rise before baking.
After baking: Let them cool completely, wrap tightly, and freeze. Reheat in the oven or microwave before serving.
If you don’t have a pizza cutter, a sharp knife or even unflavored dental floss works well for cutting clean slices of the dough without squishing it.
Store leftover rolls in an airtight container at room temperature for up to 2 days or in the fridge for up to a week. To keep them soft, reheat briefly in the microwave with a damp paper towel on top.
Other recipes to try:
If you need a non-dairy option, I’ve shared a vegan cinnamon rolls recipe that uses applesauce instead of eggs. It’s a delicious alternative that’s just as soft, fluffy, and flavorful—perfect for anyone looking for a completely egg-free and dairy-free treat!
Bake these homemade cinnamon rolls today!
With a few basic ingredients and tools like a stand mixer and a rolling pin, you'll create a batch of irresistibly golden cinnamon rolls with a buttery cinnamon-sugar filling. The process is straightforward, and the result is pure comfort food.
So, tie on your apron, and let's get baking—your kitchen is about to smell amazing!
Cinnamon Rolls
Equipment
- Rolling Pin
- Stand mixer
- Pizza Cutter
Ingredients
- 4 cup (500 grams) all purpose flour
- 1 tablespoon dry yeast
- ¼ teaspoon salt
- ⅓ cup sugar
- 2 eggs
- ⅔ cup (160 milliliters) water lukewarm
- ½ cup oil
For the filling:
- ½ cup sugar
- ¼ cup (50 grams) butter melted
- 4 teaspoon cinnamon
Instructions
- Put all the dough ingredients in a mixer bowl and mix with a kneading hook for a few minutes. It is important to clean the sides of the bowl every few minutes to ensure that all the materials have been combined. If the dough is slightly sticky, that is fine too.
- Grease the bowl and make sure all the dough is greased too, cover with plastic and let the dough rest in a warm place for about an hour or until the dough doubles in volume.
- Preheat the oven to 180°C / 350°F degrees with fan and place baking paper on the pan you'll be baking the cinnamon rolls on.
- After the dough has risen, add a bit of flour to the work surface and transfer the dough to it.
- Using a rolling pin, roll the dough into a large rectangular leaf, about 3 to 4 mm thick. You can cut the dough with a pizza roll (or knife) into a rectangle shape.
- Melt the butter and then evenly spread it on the dough. Then spread the sugar and the cinnamon on the dough.
- With the knife or pizza roll, cut lengths 2.5 cm wide and roll into snails. Place the snails on the pan in large intervals.
- Bake for 18-20 minutes or until they are lightly brown.
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