The Best Ever Cinnamon Rolls

So, I know people say things are the best ever all of the time. Bloggers call everything the best ever as clickbait. It works. But it’s old. These really are The Best Ever Cinnamon Rolls. Honestly. I’ve made them using a few different recipes, and I’ve eaten them in lots of different cafes, these are The Best Ever Cinnamon Rolls. Honestly, I would not lie to you.

Side of The Best Ever Cinnamon Rolls in tray

Look at it! So thick and soft. It’s a bit like a big bready cloud. But with sugar and cinnamon. The rise on them is perfect, so the dough is exceptionally soft. And, they’re huge, which is always a positive when it comes to sweet treats.

Cinnamon Roll Dough sprinkled with sugar

Rolled Up Cinnamon Roll Dough

They are also bready. It’s a proper sweet bread dough. So, it’s not a cake. It’s filling, like a substantial meal, so you’re not hungry again 20 minutes after you’ve eaten one. Which means you can have it for breakfast. It’s not a cake. It’s a bread. A really really nice bread.

Ready to bake Cinnamon Rolls

The Best Ever Cinnamon Rolls ready to bake

I used to use a different Cinnamon Roll Recipe when I was a little less experienced with bread. It was much simpler and only took about an hour. They were nice. But, they weren’t The Best Ever Cinnamon Rolls. These are. They were cakey, and nowhere near as soft.

Baked Cinnamon Rolls

These take longer, and the recipe is a little more complicated. But, most of the extra time is for the dough to rise, not active cooking time. I hate making tricky things with lots of steps, and I really enjoy making these (and eating them. Obvs!), they’re nowhere near as difficult as you might think.

The Best Ever Cinnamon Rolls

A lot of Cinnamon Roll recipes recommend using an electric mixer. I do these by hand. It’s not too difficult or time-consuming, and you get a fantastic rise.

Cinnamon Roll and cup of coffee

The only downside of fresh homemade cinnamon rolls is that they don’t stay soft for very long. After probably 2 days they are starting to dry out. You can keep them in the fridge or a sealed container to try and extend this a little, and you can freeze them to get out when you want. But I recommend eating all 12 in 2 days. Enjoy them with breakfast, or an afternoon coffee.

Cinnamon Rolls are the perfect sweet treat. Filling, tasty and super soft and satisfying!

The Best Ever Cinnamon Rolls

The Best Ever Cinnamon Rolls

The perfect sweet breakfast or afternoon treat.
Prep Time40 mins
Cook Time25 mins
Prooving time2 hrs
Total Time1 hr 5 mins
Course: Breakfast
Cuisine: British
Keyword: Breakfast, Cinnamon
Servings: 12 Rolls
Calories: 350kcal
Author: Donna


For the Dough

  • 240 ml Milk
  • 135 g Caster sugar
  • 14 g yeast (2 packets instant)
  • 115 g Butter – At room temperature + extra for greasing
  • 2 Eggs
  • 1/2 tsp Salt
  • 600 g Strong white bread flour

For the filling

  • 3 tbsp Butter – At room temperature
  • 1 tbsp Ground Cinnamon
  • 4 tbsp Caster Sugar

For the drizzle

  • 120 g Icing sugar
  • 1 tsp Vanilla extract
  • 2 tbsp Milk


  • Gently warm the milk in a saucepan over a low heat. It should be warm to touch but not bubbling.
  • Pour this into a bowl and stir in the sugar and yeast.
  • Cover with a clean tea towel and leave for 10 minutes until the mixture has a layer of foam on top and it smells yeasty.
  • Beat in the butter.
  • Add the eggs, beating in one at a time.
  • Add the salt.
  • Add the flour in four lots, folding each in thoroughly before adding the next.
  • Stir until the mixture comes together into a dough.
  • Tip out on to a well-floured surface and knead for 10 minutes.
  • Place in a greased bowl, cover and leave in a warm place for 1-2 hours, until doubled in size.
  • Grease and line a 9inch x 13inch baking tray with greaseproof paper.
  • Dust your surface with flour.
  • Tip the dough out, punch out the air and knead for 2 minutes.
  • Roll the dough out to 12”x18”.
  • Spread it with butter and sprinkle over the sugar and cinnamon.
  • Roll up tightly and cut into 12 equal slices (1.5inches) with a sharp knife.
  • Place these cut side up in your baking tray. Leaving a little room between them.
  • Cover and leave for a further 1-2 hours, until they’ve risen so that they fill the tray.
  • Preheat the oven to 170 degrees or 190 if not fan assisted.
  • Bake for 25 minutes until light golden brown.
  • Remove from the oven but leave in the tray.
  • For the topping, mix together the icing sugar and vanilla, add the milk bit at a time and mix well until it’s a thick but pourable mixture.
  • Use a spoon to drizzle this over your cinnamon rolls.
  • Leave in the tray to cool completely.


  • This is a sticky dough, so when kneading you may need to keep adding more flour to your surface and hands. It will come together as you knead but don’t worry if it’s still a little sticky.
  • You also need greaseproof paper and a 9”x13” baking tray.
  • If your dough doesn’t appear to be rising and your bowl is ovenproof, preheat your oven, turn it off and place your bowl inside for some extra warmth. Near a radiator or on top of the boiler works well too.
  • You can use a ruler to measure your dough, I tend to just roll it and chop off the uneven ends.



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