Fluffy Cinnamon Rolls with Cinnamon-Sugar Filling and Creamy Glaze Recipe

Introduction

These fluffy and irresistible cinnamon rolls are perfect for a cozy breakfast or a sweet treat anytime. Filled with a rich cinnamon-sugar mixture and topped with a creamy double cream glaze, they melt in your mouth with every bite.

Ingredients

• 4 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 1/2 teaspoons salt
• 2 1/2 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 Topping:
  • Double cream, for a rich finishing glaze

Instructions

1. Step 1: In a large bowl, mix together the flour, sugar, salt, and dried yeast.
2. Step 2: Add the melted butter and stir until well incorporated.
3. Step 3: Pour in the warm milk and mix thoroughly.
4. Step 4: Crack the egg into the mixture and stir until a soft dough forms.
5. Step 5: Knead the dough briefly, brush a little oil over the top, then cover with a cloth or plastic wrap. Let it rise in a warm place for 2 hours or until it doubles in size.
6. Step 6: After rising, place the dough on a lightly floured surface and knead for a few minutes.
7. Step 7: Roll the dough into a large rectangle about 1/4-inch thick.
8. Step 8: In a small bowl, combine the brown sugar and cinnamon.
9. Step 9: Brush melted butter over the dough’s surface, then sprinkle the cinnamon-sugar filling evenly across.
10. Step 10: Roll the dough tightly from one long edge to the other to form a log. Use a sharp knife to slice the log into individual rolls.
11. Step 11: Arrange the rolls in a prepared baking dish or on a baking sheet, spaced slightly apart.
12. Step 12: Bake at 200°C (400°F) for 20 minutes, or until the rolls are golden and fully baked.
13. Step 13: Remove from the oven and pour a bit of double cream over each roll, allowing it to soak in for a creamy, moist finish.
14. Step 14: Enjoy!

Tips & Variations

• Use warm milk, not hot, to activate the yeast properly without killing it.
• For a stronger cinnamon flavor, add an extra tablespoon of cinnamon to the filling.
• Try swapping double cream with cream cheese glaze for a tangy topping.
• Let the rolls rise longer if you want an airier texture before baking.

Storage

Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 2 months. Reheat gently in the microwave or oven before serving to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of dried yeast?

Yes, you can substitute instant yeast for dried yeast. Use the same amount but mix it directly with the dry ingredients without proofing it in warm milk.

What if I don’t have double cream for the glaze?

If you don’t have double cream, you can use heavy cream or make a simple icing with powdered sugar and milk as an alternative glaze.

Fluffy Cinnamon Rolls with Cinnamon-Sugar Filling and Creamy Glaze Recipe

Print Recipe

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4.5 from 139 reviews

These fluffy and irresistible cinnamon rolls feature a sweet cinnamon-sugar filling nestled within a soft, tender dough, finished with a creamy double cream glaze. Perfect for breakfast or dessert, this recipe yields classic homemade cinnamon rolls that are rich, warm, and delightfully aromatic.

• Author: Marco
• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 2 hours 50 minutes
• Yield: 12 cinnamon rolls 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dough Ingredients

• 4 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 1/2 teaspoons salt
• 2 1/2 teaspoons dried yeast
• 4 tablespoons melted unsalted butter
• 1 cup whole milk, warmed
• 1 large egg

Filling Ingredients

• 1 cup brown sugar
• 3 tablespoons ground cinnamon
• 4 tablespoons melted butter (for brushing on dough)

Topping

• Double cream, for a rich finishing glaze

Instructions

1. Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, granulated sugar, salt, and dried yeast thoroughly to create the base for your dough.
2. Add Melted Butter: Pour in the melted unsalted butter and stir well until all dry ingredients are evenly coated and incorporated.
3. Incorporate Milk: Gradually add the warm whole milk to the mixture, stirring to combine and activate the yeast.
4. Add Egg and Form Dough: Crack the large egg into the mixture and stir until a soft, cohesive dough begins to form.
5. Knead and First Rise: Knead the dough briefly on a clean surface, then lightly brush oil over the dough’s surface. Cover it with a cloth or plastic wrap and let it rise in a warm place for about 2 hours or until it doubles in size.
6. Knead Again: After the dough has risen, place it on a lightly floured surface and knead gently for a few minutes to release excess air and redistribute yeast.
7. Roll out Dough: Roll the dough into a large rectangle approximately 1/4-inch thick, ready to be filled.
8. Prepare Filling: In a small bowl, mix together brown sugar and ground cinnamon to form the sweet cinnamon-sugar filling.
9. Apply Filling: Brush the melted butter evenly over the surface of the rolled dough, then sprinkle the cinnamon-sugar mixture across the entire dough surface for even flavor.
10. Shape Rolls: Carefully roll the dough tightly from one long edge to the other, forming a log shape. Using a sharp knife, slice the log into individual cinnamon rolls of desired thickness.
11. Arrange for Baking: Place the sliced rolls in a prepared baking dish or onto a baking sheet, spacing them slightly apart to allow expansion while baking.
12. Bake Rolls: Bake in a preheated oven at 200°C (400°F) for 20 minutes or until the rolls turn golden brown and are fully cooked.
13. Add Final Glaze: Remove the rolls from the oven and pour a small amount of double cream over each one, letting the cream soak into the rolls for a rich, creamy finish.
14. Serve and Enjoy: Allow the rolls to cool slightly before serving warm, fresh, and irresistibly delicious cinnamon rolls.

Notes

• Make sure the milk is warm but not hot to avoid killing the yeast.
• For softer rolls, cover the dough properly during rising to retain moisture.
• You may substitute double cream with cream cheese glaze for a tangier finish.
• Let the rolls cool for 5-10 minutes before adding the cream glaze for better absorption.
• Store any leftovers tightly covered to maintain freshness for up to 2 days.

Keywords: cinnamon rolls,cinnamon sugar rolls,homemade cinnamon rolls,Baked cinnamon rolls,sweet rolls,breakfast pastries,dessert cinnamon rolls