The Classics
Soft, spiraled, and soul-satisfying — cinnamon rolls are the heart of indulgent baking. This recipe delivers tender dough swirls filled with buttery brown sugar cinnamon and topped with a silky cream cheese glaze that melts into every crevice.
Cinnamon rolls trace their roots to Sweden where they’re known as kanelbullar, celebrated on Kanelbullens dag (Cinnamon Roll Day). The American version leans richer, sweeter, and gooier — a bakery-style comfort classic perfected here.
What you will need:
For Dough
| Ingredient | In Biga | In Final Dough (Autolyse & Mix) | Total Amount |
|---|---|---|---|
| Bread Flour | 200 g | 300 g | 500 g |
| Water | 100 g | 150 g | 250 g |
| Yeast (Fresh) | 8 g | – | 8 g |
| Caster Sugar | – | 50 g | 50 g |
| Salt | – | 12 g | 12 g |
| Olive Oil | – | 60 g | 60 g |
For Filling
| Ingredient | Amount |
|---|---|
| Unsalted Butter (softened) | 85g |
| Brown Sugar | 110g |
| Ground Cinnamon | 8g |
For Frosting
| Ingredient | Amount |
|---|---|
| Cream Cheese | 113 g |
| Powdered Sugar | 240 g |
| Milk | 13–27 g |
| Butter (softened) | 25 g |
| Salt | A pinch |
| Vanilla Extract | 1 tsp |
Equipments:
- Flour sifter
- Stand mixer with dough hook (or large mixing bowl + hands)
- Digital kitchen scale
- Rolling pin
- Offset spatula or spoon for spreading filling
- Sharp knife or unflavored dental floss (for cutting rolls cleanly)
- 9×13″ baking pan or round cake pans
- Parchment paper
- Silicone spatula
- Wire rack
Time:
| Task | Time |
|---|---|
| Biga | Overnight |
| Dough Prep + Rise | 1 hr 30 min |
| Assembly + Second Rise | 50 min |
| Baking | 25 min |
| Cooling + Frosting | 15 min |
Instructions:
Prepare the Dough:
- In a stand mixer, combine the final dough ingredients along with the fully fermented biga.
- Mix on low speed until hydrated, then increase to medium and knead until the dough is smooth, elastic, and slightly tacky.
- Transfer dough to a lightly oiled bowl.
- Cover and let ferment for 90 minutes.
Prepare the Filling:
- In a bowl, mix softened butter, brown sugar, and cinnamon until it forms a smooth paste.
Roll and Fill:
- Roll out proofed dough into a 40 × 30 cm rectangle.
- Spread filling evenly using an offset spatula.
- Roll up tightly from the long side to form a log.
- Cut into ~6-7 even rolls (2.5–3 cm thick).
Second Proofing:
- Place rolls in a greased or parchment-lined baking pan, spaced slightly apart.
- Cover loosely and let rise until puffy, about 30–45 min in a warm place.
Bake:
- Preheat oven to 160°C (convection) or 180°C (static).
- Bake for 25 minutes or until light golden brown and center feels set.
Prepare the Frosting:
- Beat cream cheese and softened butter until smooth.
- Gradually add powdered sugar, mixing well.
- Add milk a little at a time until desired consistency.
- Stir in vanilla and a pinch of salt.
Frost and Serve:
- Cool rolls for 10–15 minutes.
- Spread or drizzle frosting generously over warm rolls.
- Serve warm for maximum gooeyness.
Variations
Cardamom Rolls: Swap half the cinnamon with cardamom.
Maple Cream Cheese Frosting: Replace milk with maple syrup.
Nutty Delight: Add chopped toasted pecans to the filling.
Apple Cinnamon: Add thinly sliced apple with filling.
Serving Suggestions
Breakfast treat with café au lait or chai.
Garnish with light orange zest or toasted pecan pieces.
Serve with poached pears or spiced apples for a winter brunch.
Nutrition Profile / 100g
| Nutrient | Amount |
|---|---|
| Energy | 348 kcal |
| Protein | 5.3 g |
| Fat | 13.7 g |
| – Saturated | 7.5 g |
| Carbohydrates | 50.2 g |
| – Sugars | 23.6 g |
| Fiber | 1.2 g |
| Salt | 0.61 g |
Note: These values are approximate and can vary based on the specific brands and types of ingredients used, as well as portion sizes.
Tips for Best Results:
- Prepare the filling and frosting while the dough rises.
- Use a warm (not hot) proofing spot to speed up rising.
- Use soft butter, not melted. Keeps filling from leaking.
- Use floss for clean spirals from the dough.
- Don’t overproof — look for slight jiggle and pillowy texture.
- Avoid overbaking — interior should stay tender, not dry.
- Adjust milk in the frosting depending on whether you want a thick spread or pourable glaze.
Troubleshooting Guide:
| Problem | Likely Cause & Solution |
|---|---|
| Rolls too dense | Underproofed or not enough kneading |
| Filling leaks out during baking | Butter was melted or rolled too loosely |
| Dry rolls | Overbaked or dough too dry |
| Frosting too runny | Too much milk – add more sugar or chill it |
| Rolls collapse after baking | Over-proofed or insufficient gluten development |
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