Bake the softest homemade cinnamon rolls using premium Ceylon cinnamon powder. This step-by-step recipe delivers fluffy rolls with a rich, aromatic swirl and creamy glaze.
Ingredients
For the Dough
- 3 ½ cups (440g) all-purpose flour (plus more for dusting)
- 2 ¼ tsp (1 packet) instant dry yeast
- ¼ cup (50g) granulated sugar
- 1 tsp salt
- ¾ cup (180ml) whole milk (warm, about 38–40°C)
- ¼ cup (60ml) water (warm)
- ¼ cup (60g) unsalted butter, melted
- 1 large egg
For the Filling
- ⅓ cup (75g) unsalted butter, softened
- ¾ cup (150g) brown sugar (light or dark)
- 1 ½ tbsp Ceylon cinnamon powder (true cinnamon from Sri Lanka)
For the Cream Cheese Glaze
- 113g (4 oz) cream cheese, softened
- 2 tbsp butter, softened
- 1 cup (120g) powdered sugar
- 1 tsp vanilla extract
- 1–2 tbsp milk (adjust for consistency)
Preparation Method
1. Make the Dough
- Activate yeast (if using active dry yeast): In a bowl, mix warm milk, warm water, and a pinch of sugar. Sprinkle in the yeast. Let sit for 5–10 minutes until foamy.
- In a large mixing bowl, combine flour, sugar, and salt.
- Add the melted butter, egg, and activated yeast mixture.
- Mix using a dough hook or your hands until a soft dough forms (about 8–10 minutes kneading).
- Place the dough in a greased bowl. Cover with a towel or plastic wrap.
- Let it rise in a warm place for 1–1.5 hours or until doubled in size.
2. Prepare the Filling
- In a small bowl, mix brown sugar and Ceylon cinnamon powder.
- Keep the softened butter separate.
3. Roll Out and Fill
- Once the dough has doubled, punch it down gently.
- Roll it out on a floured surface into a rectangle (approx. 16 x 12 inches).
- Spread the softened butter evenly across the surface.
- Sprinkle the cinnamon-sugar mixture evenly over the butter.
- Roll up the dough tightly from the long edge into a log.
- Cut into 12 equal pieces using a sharp knife or dental floss.
4. Second Rise & Bake
- Arrange rolls in a greased 9×13-inch baking dish.
- Cover and let them rise for 30–40 minutes until puffy.
- Preheat oven to 180°C (350°F).
- Bake for 22–25 minutes or until lightly golden on top.
- Remove and cool for 10 minutes before frosting.
5. Make the Cream Cheese Glaze
- Beat cream cheese and butter until smooth.
- Add powdered sugar and vanilla; mix well.
- Add milk slowly to reach desired consistency.
- Spread over warm rolls for a melt-in-your-mouth effect.
Why Use Ceylon Cinnamon?
Unlike Cassia cinnamon, Ceylon cinnamon (true cinnamon) has a delicate, sweet flavor with low coumarin levels, making it healthier and perfect for baking. These cinnamon rolls taste more refined and aromatic when made with Sri Lankan-grown Ceylon cinnamon powder.
Storage Tips
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Keeps for 5–6 days.
- Freezer: Freeze unglazed rolls in an airtight bag for up to 3 months.
FAQs
Q: Can I prepare cinnamon rolls the night before?
A: Yes! After cutting the rolls, cover and refrigerate overnight. Let them rise at room temp for 30–60 minutes before baking.
Q: Can I use plant-based milk and vegan butter?
A: Absolutely. Swap dairy ingredients for plant-based alternatives for a vegan version.
