Fluffy Cinnamon Rolls with Creamy Glaze Recipe

Introduction

These fluffy and irresistible cinnamon rolls feature a sweet cinnamon-sugar filling wrapped in soft dough and finished with a creamy double cream glaze. Perfect for breakfast or a comforting treat any time of day.

Ingredients

• 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

Instructions

1. Step 1: In a large bowl, mix together the flour, granulated sugar, salt, and dried yeast until evenly combined.
2. Step 2: Add the melted unsalted butter and stir well to incorporate it into the dry ingredients.
3. Step 3: Pour in the warm whole milk and mix thoroughly until a soft dough begins to form.
4. Step 4: Crack the egg into the mixture and stir until the dough is soft and slightly sticky.
5. Step 5: Knead the dough briefly on a clean surface, then place it back in the bowl. Brush a little oil over the top, cover with a cloth or plastic wrap, and let it rise in a warm place for 2 hours or until doubled in size.
6. Step 6: After the dough has risen, turn it out onto a lightly floured surface and knead gently for a few minutes to remove air bubbles.
7. Step 7: Roll the dough into a large rectangle about 1/4-inch thick, preparing it for the filling.
8. Step 8: In a small bowl, combine the brown sugar and ground cinnamon to make the filling.
9. Step 9: Brush the melted butter evenly over the dough, then sprinkle the cinnamon-sugar filling across the surface.
10. Step 10: Starting from one long edge, roll the dough tightly into a log. Use a sharp knife to slice the log into individual rolls of your desired thickness.
11. Step 11: Arrange the rolls in a prepared baking dish or on a baking sheet, spacing them slightly apart to allow expansion during baking.
12. Step 12: Bake the rolls at 200°C (400°F) for about 20 minutes, or until golden brown and fully cooked through.
13. Step 13: Remove the rolls from the oven and immediately pour a little double cream over each one, letting it soak in for a creamy and moist finish.
14. Step 14: Allow the rolls to cool slightly before serving and enjoy their fresh, sweet warmth.

Tips & Variations

• For extra softness, brush melted butter on the rolls right after baking in addition to the double cream glaze.
• Swap double cream for cream cheese frosting if you prefer a tangy topping.
• Add chopped nuts or raisins to the filling for added texture and flavor.
• Use whole wheat flour for a heartier version, but expect a denser texture.

Storage

Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to 5 days or freeze for up to 2 months. To reheat, warm rolls gently in the oven or microwave until soft and warm, adding a little extra cream or butter if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of dried yeast?

Yes, you can use instant yeast. Use the same quantity and mix it directly with the dry ingredients without activating it in liquid first.

How do I know when the cinnamon rolls are fully baked?

The rolls should be golden brown on top and firm to the touch. A toothpick inserted in the center should come out clean. Baking for about 20 minutes at 200°C usually works well.

Fluffy Cinnamon Rolls with Creamy Glaze Recipe

Print Recipe

★★★★★

4.9 from 137 reviews

These fluffy and irresistible cinnamon rolls feature a sweet cinnamon-sugar filling wrapped inside soft, tender dough and finished with a rich creamy double cream glaze. Perfect for a cozy breakfast or indulgent snack, these cinnamon rolls are baked until golden and melt-in-your-mouth delicious.

• Author: Tara
• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 2 hours 50 minutes
• Yield: 12 cinnamon rolls 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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

Filling

• 1 cup brown sugar
• 3 tablespoons ground cinnamon
• 4 tablespoons melted butter (for brushing on dough)

Topping

• Double cream, for a rich finishing glaze

Instructions

1. Mix Dry Ingredients: In a large bowl, combine the flour, granulated sugar, salt, and dried yeast thoroughly.
2. Add Butter: Stir in the melted unsalted butter into the dry mixture until well incorporated for added richness.
3. Add Liquids: Pour in the warmed whole milk and mix thoroughly to combine all ingredients.
4. Incorporate Egg: Crack the egg into the mixture and stir until a soft dough forms, ensuring a smooth texture.
5. Knead and Proof Dough: Knead the dough briefly to develop gluten, brush lightly with oil, cover with a cloth or plastic wrap, and let it rise in a warm place for about 2 hours or until it doubles in size.
6. Prepare Dough Surface: After rising, place the dough on a lightly floured surface and knead for a few minutes to release air and create an even texture.
7. Roll Out Dough: Roll the dough into a large rectangle approximately 1/4-inch thick to prepare for filling.
8. Make Filling: In a small bowl, combine brown sugar and ground cinnamon evenly to create the cinnamon-sugar filling.
9. Add Filling: Brush melted butter over the dough surface, then sprinkle the cinnamon-sugar mixture evenly across the dough for balanced flavor.
10. Form Rolls: Starting from one long edge, roll the dough tightly into a log and use a sharp knife to cut into individual cinnamon rolls.
11. Arrange Rolls: Place the rolls in a prepared baking dish or on a baking sheet spaced slightly apart allowing room for expansion.
12. Bake: Bake the rolls in a preheated oven at 200°C (400°F) for 20 minutes or until golden brown and fully cooked through.
13. Glaze Rolls: Remove the bakery-hot rolls from the oven and immediately pour a bit of double cream over each to soak in, creating a creamy and moist finish.
14. Serve: Allow the rolls to cool slightly before enjoying them warm for the best flavor and texture.

Notes

• Make sure the milk is warm, not hot, to properly activate the yeast.
• Letting the dough rise for the full 2 hours ensures fluffy rolls with good texture.
• Using double cream as a glaze adds richness; you can substitute with cream cheese icing if preferred.
• For softer rolls, cover them during baking with foil for the first 10 minutes then bake uncovered.
• Store leftover cinnamon rolls in an airtight container and reheat gently before serving.

Keywords: cinnamon rolls, cinnamon sugar, sweet rolls, baked pastries, breakfast pastry, creamy glaze