Baking the world a better place, one bread at a time!
“It’s all about a balancing act between time, temperature and ingredients: That’s the art of baking.” (Peter Rein-hart)
These easy cinnamon rolls are perfect for yeast beginners because they only require 1 rise.
2 ¾ cups (345g) all-purpose flour (spoon & leveled)
¼ cup (50g) granulated sugar
1 tsp salt
2 ¼ tsp instant yeast (1 packet)
½ cup (120ml) milk
¼ cup (60ml) water
3 tbsp unsalted butter
1 pc large egg
3 tbsp (45g) unsalted butter, softened to room temperature
1 tbsp ground cinnamon
¼ cup (50g) granulated sugar
1 cup (120g) confectioners’ sugar
½ tsp pure vanilla extract
2–3 tbsp (30-45ml) strong coffee or milk
- Make the dough: Whisk the flour, sugar, salt, and yeast together in a large bowl. Set
- Combine the milk, water, and butter together in a heatproof bowl. Microwave or use the
stove and heat until the butter is melted and the mixture is warm to touch (about 110°F).
Pour into the dry ingredients, add the egg, and stir until it forms a soft dough or use your
- On a lightly floured surface using floured hands, knead the dough for 3 minutes. Place in
a lightly greased bowl (I use non-stick spray), cover loosely, and let rest for about 10
- Fill the rolls: After 10 minutes, roll the dough out in a 14×8 inch rectangle. Spread the
softened butter on top. Mix together the cinnamon and sugar. Sprinkle it all over the
dough. Roll up the dough tightly. Cut into 10-12 even rolls and arrange in a lightly
greased 9-inch round cake pan or pie dish.
- Rise: Loosely cover the rolls with aluminum foil or plastic wrap and allow to rise in a
warm, draft-free environment for 60-90 minutes. See blog post above for my trick to this
- Bake the rolls: After the rolls have doubled in size, preheat the oven to 375°F (190°C).
Bake for 25-28 minutes until lightly browned. If you notice the tops are getting too
brown too quickly, loosely cover the rolls with aluminum foil and continue baking.
- Make the icing: Whisk the confectioners’ sugar, vanilla extract, and coffee/milk
together. Drizzle or spread over warm rolls.
- Cover leftover frosted or unfrosted rolls tightly and store for up to 3 days at room
temperature or up to 5 days in the refrigerator.
- Make Ahead Instructions: This dough can be made the night before through step
- Cover with plastic wrap and let rest in the refrigerator overnight. The next morning,
remove from the refrigerator and allow to rise in a warm environment, about 1 hour.
Continue with step 6.
- Freezing Instructions: Baked rolls can be frozen up to 2-3 months. Thaw overnight in
the refrigerator and warm up before enjoying. You can also freeze the unbaked rolls and here’s how: bake the rolls in step 6 for only about 10 minutes at 375°F (191°C). Cool completely, then cover tightly and freeze. To serve, take the rolls out of the freezer and
put into the refrigerator a few hours before serving. Then, finish baking them.