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+ servings
Baking dish with cinnamon rolls. Cinnamon sticks next to the dish.

The only Cinnamon Rolls Recipe you need.

Soft pillowy texture with a cinnamon filling that will warm up your soul, plus a crunchy caramely toping for an extra flavore.
Course Dessert
Cuisine International
Keyword cinnamon, cinnamon rolls, rolls
Prep Time 10 minutes
Cook Time 15 minutes
Rest time 2 hours
Servings 6 Cinnamon Rolls
Author Milena M


  • Stand Mixer
  • Round Baking Dish
  • Rolling Pin


  • 120 g Milk Warm or room temp.
  • 40 g Honey or sugar(white or brown)
  • 2 t Instant Yeast
  • 30 g Butter Soft
  • 1 Egg
  • 1/4 t Salt
  • 290 g AP Flour


  • 80 g Butter Soft
  • 2 t Cinnamon Powder
  • 50 g Raw Cane Sugar or Brown Sugar 1/4 cup

Egg wash

  • 1 Egg
  • 1 tbsp Water


  • 1 t Cinnamon Powder
  • 1 tbsp Raw Cane Sugar or Brown Sugar


  • In a small bowl add warm milk, honey or sugar, and yeast. Make sure the milk is not too hot by dipping your finger in it. If it feels comfortable then it's safe to add the yeast. Let the mixture sit for a few minutes till it foams up ( a sign that you have fresh yeast.)
  • Meanwhile sift the flour.
  • Once the yeast mixture is ready add it to a bowl of a stand mixer with the egg and soft butter. Using the dough hook attachment start mixing on low speed. Add the salt and gradually start adding the flour.
  • Mix till it becomes a smooth consistency and it doesn't stick to the sides of the bowl (see photos).
  • Oil a clean bowl. Transfer the dough to the bowl and flip it a few times till it's covered with oil. This will prevent the dough from drying as it rests.
  • Cover the bowl with a kitchen towel. Let it rest and double the size for about an hour. If the environment is not warm enough, the dough will take longer to rise. In this case, I like to place the bowl over another bowl filled with hot water. This way the steam from the water will keep the dough warm and let it rise faster. You can also put the bowl of dough in the oven turned on at its lowest setting with the door slightly open.
  • While the dough is resting make the filling. Mix the soft butter, sugar, and cinnamon. Set aside. Also, pre-butter the baking dish.
  • When the dough has risen transfer it to a floured surface and roll it into a 14"x12" (35x30cm) rectangular.
  • Spread the filling into the dough. From the wider side start rolling the dough into a log.
  • Using a thread or dental floss mark the top of the roll to determine where to cut the rolls.
  • Wiggle the thread under the roll and cross each end to the opposite side. Pull each end away from the roll and cut through. Repeat the same with each piece.
  • Arrange each roll on the pre-buttered 8"(20cm) round baking dish by leaving about 1.5"(4cm) space between each piece.
  • Cover with a kitchen towel and let it rest for about an hour. Preheat the oven to 350F (180C) 30min before the end of resting time.
  • Right before the end or resting time make the egg wash. Whisk one egg with one table spoon of water.
  • Make the cinnamon sugar by combining the cinnamon and sugar.
  • Once the rolls have rested and doubled the size brush the egg wash over each roll and sprinkle with the cinnamon sugar.
  • Bake for about 15-17min, depending on your oven. When the top is golden brown, they are ready.
  • Pull out of the oven and let them rest for few minutes before enjoying.


***If you don't have a stand mixer, you can mix the dough by hand. Follow the same directions, just use a whisk when mixing the liquids, then I find it easier to use a silicone spatula to mix in the dry ingredients. The dough will be a bit sticky, but that's ok.