There is something wonderful about the smell of cinnamon rolls baking at home. These are my classic, soft, buttery cinnamon rolls, made with a simple yeast dough and a generous swirl of cinnamon sugar. They are lovely for a slow weekend breakfast, a holiday morning, or an afternoon coffee.
I always wake up the yeast in warm milk with a little sugar for 10–15 minutes before mixing my dough, even when using instant yeast. It is a small habit from my own kitchen that helps me see the yeast is active before I begin. The other secret is to keep the dough soft: I usually use about 550 g of flour, but the amount can vary from 500 to 600 g depending on the flour and humidity. Resist the temptation to add too much; a little softness is what makes the rolls airy.
How to Make Soft Homemade Cinnamon Rolls
After kneading, let the dough rise in a warm place away from drafts. Give it a gentle punch down and a short second rest before rolling it into a rectangle. Spread the buttery cinnamon sugar filling evenly, roll it into a log and cut it into individual spirals. Arrange them in a well-buttered baking dish and allow a final 40-minute rise before baking at 350°F (180°C) until lightly golden.
My original rolls are served without frosting, just as you see in the video. If you prefer bakery-style cinnamon rolls, I have included an optional cream cheese glaze below; spread it over the rolls while they are still slightly warm.
Olga Kindel
Classic Cinnamon Rolls
Soft homemade cinnamon rolls with a buttery cinnamon-sugar swirl, made from fluffy yeast dough. Optional cream cheese frosting.
550gall-purpose flourabout 4⅓ cups; adjust within 500–600 g
1tbspneutral vegetable oilfor greasing bowl
30gunsalted butter, softened2 tbsp
Filling
2tbspgranulated sugar25 g
2tbspground cinnamon
20gunsalted butter, softenedabout 1½ tbsp
Method
Activate the yeast: Stir the sugar and yeast into warm milk. Let stand 10–15 minutes until bubbly. This step helps confirm that the yeast is active, even if using instant yeast.
Mix the dough: In a stand mixer, combine the yeast mixture with eggs, salt and about 550 g (4 ⅓ cups) flour. Mix until a soft dough forms, adding flour only as needed.
Add the butter: Work in 30 g (2 tablespoons) softened butter after the dough has formed. Knead for another 3–5 minutes until smooth and elastic; the dough should be soft but not excessively sticky.
First rise: Lightly grease a bowl with 1 tablespoon vegetable oil. Transfer the dough to the bowl, cover with a lid or plastic wrap and leave in a warm, draft-free place for at least 1 hour, until risen.
Punch down the dough gently and let it rise again for another 15–20 minutes.
Make the filling: Mix 20 g (about 1½ tablespoons) softened butter with 2 tablespoons sugar and 2 tablespoons ground cinnamon.
Roll and fill: Roll the dough into a large rectangle, spread the cinnamon butter evenly over the surface and roll it up tightly into a log.
Cut the log into approximately 12 even rolls. Place them cut-side up in a baking dish generously greased with butter.
Final rise: Cover the dish and leave the rolls to proof for approximately 40 minutes, until visibly puffy.
Bake: Preheat the oven to 350°F (180°C). Brush the tops with egg yolk, or a mixture of egg yolk and a splash of milk. Bake for 20–25 minutes until golden and cooked through.
Serve warm: Enjoy the rolls plain, as in my original video, or spread them with optional cream cheese frosting while slightly warm.
Before You Begin
Yield: approximately 12 rolls (depending on how thickly you slice them). Total time: about 3 hours, including rising. Oven: 350°F / 180°C.
Tips for Fluffy Cinnamon Rolls
Use warm milk, not hot milk, so the yeast remains active. Add butter only after the dough starts coming together, then knead another 3–5 minutes. If the dough feels too sticky, add flour by the tablespoon; too much flour will make the rolls dense. Allow the sliced rolls to become visibly puffy before baking, and check them after 20 minutes because ovens and baking dishes vary.
Optional Cream Cheese Frosting
This topping is optional; the rolls in my original video are unfrosted. Beat 4 oz (115 g) softened cream cheese with 2 tablespoons (30 g) softened butter. Mix in ½ cup (60 g) powdered sugar and ½ teaspoon vanilla, then loosen with 1–2 tablespoons (15–30 mL) milk until spreadable. Spoon over slightly warm rolls.
From my kitchen · original recipe notes
Classic Cinnamon Rolls
Almost zero effort in making this video. iPhone instead of the professional camera, no special lighting, didn’t care about props, background or any cool movements and a quick edit. Let’s see if it brings more or less engagement.
And the recipe of course:
Dough
– 300ml of warm milk
– 100g of sugar
– 2/3tsp salt
– 2 eggs
– 2tsp dry yeast
– 500-600g of flour
– 1tbsp oil
– 30g of butter
Filling
– 2tbsp of sugar
– 2 tbsp of cinnamon
– 20g of butter
Watch the Recipe Video
See how I shape and bake these classic cinnamon rolls in my kitchen.
