Fluffy and Irresistible Cinnamon Rolls with a Sweet Cinnamon-Sugar Filling and Creamy Glaze

Why I Love This Recipe

I love how comforting and satisfying these cinnamon rolls are. The dough is soft and easy to work with, and watching it rise and turn into pillowy rolls is one of the most rewarding baking moments. The warm cinnamon-sugar filling melts into every layer, and pouring cream on top just after baking makes them incredibly moist and rich. They’re cozy, homemade, and make any morning feel special—whether I’m baking for family, friends, or just treating myself.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the dough:
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

Directions

1. I begin by mixing the flour, sugar, salt, and dried yeast in a large bowl.

2. I stir in the melted butter, then add the warm milk and mix until everything starts to come together.

3. I crack in the egg and mix again until a soft dough forms.

4. I knead the dough briefly, then brush it with a little oil. I cover the bowl and let it rise in a warm spot for about 2 hours, or until it has doubled in size.

5. Once risen, I place the dough on a lightly floured surface and knead it for a couple of minutes.

6. I roll the dough into a large rectangle, about 1/4-inch thick.

7. I make the filling by mixing the brown sugar and cinnamon in a small bowl.

8. I brush the dough with melted butter, then sprinkle the cinnamon-sugar mixture evenly over the surface.

9. Starting from one long edge, I roll the dough tightly into a log, then use a sharp knife to cut it into individual rolls.

10. I arrange the rolls in a prepared baking dish or on a lined baking sheet, making sure they have a little space between them to expand.

11. I bake them at 200°C (400°F) for 20 minutes until they’re golden and fully baked.

12. As soon as they come out of the oven, I pour a little double cream over each one. It soaks in and gives the rolls an extra moist, rich finish.

Servings and timing

This recipe makes about 12 rolls and takes 2 hours and 30 minutes total—with 15 minutes of prep, 15 minutes of baking, and about 2 hours of rising time.

Variations

• When I want extra flavor, I add a splash of vanilla or a bit of nutmeg to the filling.

• For a twist, I mix chopped pecans or walnuts into the cinnamon sugar before rolling.

• Sometimes I top the rolls with a classic powdered sugar glaze made with milk and vanilla instead of cream.

• For a holiday version, I sprinkle in a little orange zest for a citrusy kick.

• If I need to make them ahead, I assemble the rolls, refrigerate overnight, and bake them fresh the next morning.

Storage/Reheating

I store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days or in the fridge for up to 5. To reheat, I pop them in the microwave for 15–20 seconds or warm them in a low oven until soft and warm again. A splash of cream or milk before reheating helps keep them moist.

FAQs

Can I make these cinnamon rolls the night before?

Yes! I often prepare the rolls up to the point of baking, cover them, and refrigerate overnight. In the morning, I let them come to room temperature while the oven preheats, then bake as usual.

Why do I pour cream on top after baking?

The cream soaks into the rolls while they’re still warm, giving them a soft, moist texture and adding a subtle richness that I really enjoy.

Can I freeze the dough or baked rolls?

Yes. I freeze the unbaked, cut rolls on a tray, then transfer them to a bag. When I’m ready to bake, I thaw them, let them rise, and bake fresh. Baked rolls can also be frozen and reheated as needed.

How do I know when the rolls are fully baked?

They should be golden brown on top and sound hollow when tapped lightly. I also check that the center rolls are baked through—not doughy.

What type of glaze can I use if I don’t have cream?

A simple vanilla glaze made with powdered sugar, milk, and a little vanilla extract works beautifully. I just drizzle it on once the rolls have cooled slightly.

Conclusion

These cinnamon rolls are my idea of the perfect baked treat—soft, fluffy, and full of warm cinnamon flavor. They look impressive but are surprisingly easy to make, and the aroma while they’re baking fills my kitchen with cozy vibes. Whether I’m baking for a special morning or just because, they’re always a hit and never last long.