Soft, fluffy, cinnamony, dreamy…some words to describe this amazing cinnamon roll recipe. These easy cinnamon rolls can compete with the most diligent of Cinnabon recipes. It is versatile enough be left overnight to raise, saved to bake later or frozen.
As with any of our recipes, this cinnamon roll recipe contains no refined sugars and is sweetened with honey or coconut sugar (or both). The coconut sugar adds a distinct caramel flavour to the rolls. If you’re up for a caramel flavoured topping, head on over to our Caramel Topped Cinnamon Rolls.
WHAT YOU’LL LOVE ABOUT THESE EASY CINNAMON ROLLS
Cinnabon: These cinnamon rolls are as close as you can get to a cinnabon cinnamon roll without having to indulge in a guilty refined sugar treat. If you really want to make them as close to the cinnabon recipe as possible, then source cassia cinnamon powder. It’s pungent and has a sweet flavour that gives it the signature taste.
The Texture: It’s oozing with that gooey goodness that your tastebuds have come to associate with the best cinnamon rolls you’ve ever tasted. They’re sooo fluffy. You’ll get lost in the puff of cinnamon clouds and before you know it the entire batch of cinnamon rolls will be gone!
Easy Prep: These easy cinnamon rolls are as simple as mixing together a few ingredients, popping them into the fridge and coming back to them after a nice, long nap (preferably overnight). You can use easy bake yeast, which needs no proofing and can be mixed directly into the dough, even with salt!
Have a look at my guide to baking with yeast to perfect your yeast methods like a skilled baker.
Optional Add-Ins: What’s a cinnamon roll without some crunch or extra sweetness? Throw in some walnuts, pecans or some raisins (if you don’t think your cinnamon-sugary-gooey filling is sweet enough).
EASY CINNAMON ROLLS INGREDIENTS
Flour: I’d say the best flour to use is bread flour. It contains the most protein and thus would interact well with the gluten in the dough which in tastebud terms means that the cinnamon rolls will be fluffy.
Milk: There’s no rule of thumb saying that you’d need dairy milk, so feel free to sub for whatever milk you feel most comfortable with.
Yeast: The rising of the cinnamon rolls is a work of art that you leave to happen on its own, preferably overnight. It takes minimal to no knead. To be honest, I do not knead my cinnamon rolls as the dough is too sticky. I mix the ingredients together and give them an extra mix to be sure that it all comes together.
Butter: For the dough, I prefer to use unsalted butter, but this is not the case for the cinnamon roll filling. I use salted butter for the filling as I love the taste of it when I add some nuts to the mix. You can use unsalted if that’s what you prefer.
Cream: Some cream is added to the cinnamon filling to make the gooey-ness complete.
Coconut Sugar: For the filling, I use coconut sugar. See notes if you’d like to use honey instead. Coconut sugar gives the buns a hint of caramel and pairs nicely with the cream cheese frosting.
Egg: The protein in the egg helps the texture of the dough. Like a rich brioche bread, cinnamon rolls do well with an egg in the mix.
Vanilla Extract: A hint of vanilla works wonders in the frosting.
Cream Cheese: Last but def not least, the frosting is made into a divine creation by adding cream cheese. It makes what could be a cinnamon swirled bread into a proper cinnamon roll.
Optional Filling Add-ins: Walnuts/Pecans and raisins.
HOW TO MAKE THE CINNAMON ROLLS
Make the dough: Add all your wet ingredients to a big bowl then pour in the dry ones. Knead with a hook attachment, fork or by hand (note it will be sticky).
Set aside: Place dough in a well greased bowl and set aside. Ideally, you’d want to place it in the fridge overnight.
Prepare the filling: Mix the butter and cream. In a separate bowl, mix the cinnamon powder with your coconut nectar to prepare your cinnamon sugar. (Note that if you’re using honey as the sweetener for the filling, then mix it with the butter and cream, not the cinnamon.)
Preheat the oven: Heat your oven to around 350F. If using honey, then the temperature needs to be around 25F.
Roll the dough: On a lightly floured surface, roll the dough into a long rectangle (around 1/4 inch thick). Be sure to lift the dough occasionally to prevent it form sticking to the countertop.
Spread the filling: Using a spatula, spread your butter mixture on the dough. Sprinkle your cinnamon mixture evenly across the spread.
Create your rolls: Gently lift the edge of the dough and roll it into a log. Be sure to keep your rolls tight in order to create more swirls in the cinnamon rolls.
Slice the log: Using a sharp knife, cut the log into 1 1/2 inch slices. Carefully place the slices onto a prepared baking tray.
Bake the rolls: Place the cinnamon rolls into the oven and bake for around 20 minutes or until golden brown. (Note that if you’ve used honey the baking time may increase slightly.)
Spread the topping: While the rolls are cooling in the pan, spread half the cream cheese topping to allow it to seep into the buns. When it has completely cooled, spread the other half.
Easy Cinnamon Rolls
Ingredients
For the dough
- 2 1/4 tbsp yeast (fast action or active dry) (if using active dry, see instruction notes)
- 1 cup milk lukewarm
- 1/4 cup honey or coconut nectar
- 1/3 cup unsalted butter
- 1 tsp salt
- 1 egg plus one yolk
- 4 cups bread flour sub all purpose flour if necessary
For the filling
- 1 cup coconut sugar can sub 3/4 cup honey
- 3 tbsp cinnamon powder use cassia cinnamon for extra flavour
- 1/3 cup butter, softened I prefer salted
- 2 tbsp cream
- 1-2 tbsp chopped pecans/walnuts or raisins both if you prefer
For the topping
- 1/4 cup cream cheese room temp
- 1/2 tsp vanilla
- 6 tbsp butter unsalted, at room temp
- 1/8 tbsp salt
- 1 1/2 cups powdered coconut sugar
Instructions
For the dough if using active dry yeast
- Pour yeast into warm milk, cover and set aside till frothy2 1/4 tbsp yeast (fast action or active dry)
- Add remaining wet ingredients then stir to combine
For the dough if using fast action yeast
- Mix all wet ingredients in large bowl.1 cup milk, 1/4 cup honey, 1 egg plus one yolk, 1/3 cup unsalted butter
- Stir to combine then add dry ingredients.2 1/4 tbsp yeast (fast action or active dry), 1 tsp salt, 4 cups bread flour
- MIx until it comes together as one dough ball.
- Using a spatula, scoop out the dough into a greased bowl and cover.
- Refrigerate for at least 6 hours.
For the filling
- Mix butter and cream.1/3 cup butter, softened, 2 tbsp cream
- In a separate small bowl, mix cinnamon and coconut sugar.3 tbsp cinnamon powder, 1 cup coconut sugar
To create rolls
- On a lightly floured surface, roll the dough until 1/4 inch thick.
- Using a spatula, spread the butter/cream mixture across the dough.
- Sprinkle the cinnamon mixture across the dough.
- If adding nuts/ raisins, also sprinkle across dough.1-2 tbsp chopped pecans/walnuts or raisins
- Starting at the longer side of the rectangle, pull and roll the dough into a tight log.
- Use a sharp knife to slice the log into 3/4 inch slices.
- Place the rolls onto a lined, greased pan and let raise for 30 minutes.
Bake
- Preheat the oven to 350F.
- Place rolls into the oven and bake for 20mins or until golden.
- Prepare the topping while the rolls bake.
- Whisk cream and butter then add reaming ingredients. Mix until fluffy and combined.1/4 cup cream cheese, 1/2 tsp vanilla, 6 tbsp butter, 1/8 tbsp salt, 1 1/2 cups powdered coconut sugar
- When rolls are removed from the oven, use a spatula and spread 1/2 the topping mixture onto them.
- Once completely cooled, spread the remains topping onto cinnamon rolls.
Notes
