85% would make this again

Frosted Cinnamon Roll

Q: How do I stop my cinnamon rolls from being dense?

Use the right flour amount and give the dough enough time to rise. Weigh your flour or spoon and level when using cups, avoid adding extra flour while kneading, and let the dough proof until it has visibly puffed and passes the poke test (it should spring back slowly). Also avoid overworking the dough once the flour is added.

Q: Why do my rolls dry out or get hard after cooling?

Underbaking slightly and storing them covered helps keep rolls soft. Take them out when they are just a touch underdone in the centre, cover with a clean cloth as they cool to trap a little steam, and store in an airtight container at room temperature for a day or two. Rewarm briefly before serving for that fresh-baked feel.

Q: Should I use cream cheese frosting or a simple glaze?

Both are popular and it comes down to taste and texture: cream cheese frosting gives a tangy, richer finish that pairs well with buttery rolls, while a simple icing of icing sugar and milk or cream is lighter and glossier. Many bakers prefer cream cheese for classic cinnamon rolls but keep the icing slightly thin so it drips into the swirls the way people love.

Q: How long should I proof shaped rolls before baking?

Proof until the rolls look noticeably puffed and almost touching one another, timing varies with temperature. In a warm kitchen this may take 45 to 90 minutes; in a cool kitchen or if you refrigerated overnight it will take longer. Use visual cues and the poke test rather than strict times.

Q: Can I make these ahead and freeze them? If so, how long will they keep?

Yes. You can freeze shaped unbaked rolls, par-baked rolls, or fully baked rolls; whichever method you choose, freezing keeps good quality for about three months, though some bakers recommend 3 to 4 weeks for peak freshness with certain methods. Thaw in the fridge overnight, let shaped rolls finish their second rise, then bake or reheat and ice just before serving.

Q: How do I avoid my chocolate or glaze from cracking after chilling or freezing?

If an icing or glaze sets too hard or the temperature changes too quickly it can crack. For sugar icing, keep it at a drizzle consistency so it sits flexible on the rolls; for chocolate or thicker frostings, allow the coating to set at room temperature a bit before chilling and add a small amount of oil or cream to improve flexibility. Avoid large temperature swings from freezer to fridge to room temperature when possible.

Vish G

November 14, 2025

Nothing feels more inviting on a winter morning than a Frosted Cinnamon Roll fresh from the oven. The soft dough and warm cinnamon make each bite taste like pure comfort. Simple to make and always loved, this recipe adds a little sweetness to any day.

PREP TIME

25 MIN

COOK TIME

25 MIN

SERVINGS

Ingredients

For the dough
480g plain flour or 4 cups all purpose flour
60g sugar or ¼ cup
7g instant yeast or 1 packet
1 tsp fine salt
240ml warm whole milk or 1 cup
60g melted butter or ¼ cup
1 large egg
For the filling
85g very soft butter or 6 tbsp
150g light brown sugar or ¾ cup
2 tbsp ground cinnamon
Small pinch of salt
For the frosting
150g icing sugar or 1¼ cups powdered sugar
2 to 3 tbsp milk or cream
½ tsp vanilla extract

Instructions

Warm the milk until it feels warm but not hot. If using active dry yeast, stir it into the milk with a pinch of sugar and let it sit for 5 to 10 minutes until foamy.
Add the flour, sugar, salt, melted butter, egg and the warm milk to a bowl. Mix until a soft dough forms.
Knead by hand or mixer until the dough is smooth and slightly tacky. If it feels dry, add a spoon of milk.
Shape the dough into a ball, place it in a lightly oiled bowl, cover and let it rise until doubled in size.
Mix the softened butter, brown sugar, cinnamon and pinch of salt in a small bowl until evenly blended.
Lightly flour your counter and roll the dough into a neat rectangle about 30 by 40cm or 12 by 16 inches.
Spread the cinnamon mixture evenly over the dough, right to the edges.
Roll the dough into a tight log. Cut the log into 10 to 12 slices using a sharp knife or unflavoured dental floss for neat spirals.
Place the rolls close together in a greased baking dish so the sides almost touch. Cover and let them rise until puffy and nearly doubled.
Heat the oven to 180C or 350F. Bake the rolls for 20 to 25 minutes until lightly golden and cooked through.
Let them cool for about 10 minutes.
Mix the icing sugar with the milk or cream and vanilla until smooth and thick enough to drizzle. Add a spoon more icing sugar if you want it thicker.
Drizzle the icing over the warm rolls and serve while soft and fluffy.