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cinnamon-rolls on a plate

Cinnamon Rolls

An age old classic that everyone simply loves, cinnamon rolls. The combination of soft dough with cinnamon always gives a warm and homey feel.
Prep Time 10 mins
Cook Time 18 mins
Resting time 1 hr
Course Dessert
Cuisine American
Servings 14 Rolls


  • Rolling Pin
  • Stand mixer
  • Pizza Cutter


  • 4 cup (500 grams) all purpose flour
  • 1 tablespoon dry yeast
  • ¼ teaspoon salt
  • cup sugar
  • 2 eggs
  • cup (160 milliliters) water lukewarm
  • ½ cup oil

For the filling:

  • ½ cup sugar
  • ¼ cup (50 grams) butter melted
  • 4 teaspoon cinnamon


  • 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.