In our household, cinnamon rolls are more than just a breakfast treat—they’re a symbol of warmth, comfort, and family togetherness. My kids, Aadi and Rhea, have always had a special fondness for these sweet, gooey pastries. But one particular baking mishap led to the discovery of a new family favorite that would forever change our Saturday mornings. When the cinnamon rolls emerged from the oven, golden and fragrant. I discovered we were out of cream cheese. Panic threatened to set in as I scanned the pantry for alternatives. And then, like a ray of sunshine, I spotted a can of condensed milk tucked away in the corner. I drizzled the condensed milk frosting over them, letting it cascade down in thick, sugary ribbons. Aadi and Rhea’s eyes widened in delight as they beheld the caramel-colored glaze, their mouths watering in anticipation. From that day forward, condensed milk cinnamon rolls became a cherished tradition in our family. Aadi and Rhea would often request them for special occasions, their faces lighting up with joy at the mere mention of their newfound favorite. And as we savored each sticky-sweet bite, I couldn’t help but marvel at how a simple baking mishap had led to such a delicious discovery. In the end, it wasn’t just about the cinnamon rolls themselves, but the memories we created together in the kitchen—the laughter, the mess, and the sheer joy of experimenting with new flavors.
Step-by-step: Cinnamon rolls recipe
Dough
Yeast mixture – In the bowl of a stand mixer with the hook attachment, combine warm milk (110 F), yeast, honey, butter, and eggs. Dry ingredients – Measure the flour and salt in a bowl. Add it to the yeast mixture and combine well.Pro-tip – if you do not like kneading I highly recommend using a stand mixer with the hook attachment. Knead – once all the flour is well incorporated knead on medium for 18 to 20 minutesPro tip – to knead by hand transfer to a lightly dusted work surface and knead for 20 to 25 minutes. Bowl – When the dough is soft, shiny, but still slightly sticky shape it into a ball. Place the dough in an oiled bowl seam side down. Coat the surface with oil to prevent drying. Cover with a clean kitchen cloth or plastic wrap. Rise – Leave in a warm place. Let rise for 60 to 90 minutes until doubles in volume.Pro-tip – If you place the bowl in a warm oven with the light on, the dough will rise in just about 40 minutes. Alternatively, you can leave the dough in the fridge overnight. Thaw it for an hour before shaping.
Cinnamon sugar filling
Filling mixture – Combine both sugars, butter, cinnamon, and vanilla extract. Set aside. Roll – Transfer the dough to a lightly floured surface. Roll into a 16 x 12 rectangle. (16 inches long and 12 inches wide)Pro tip – the measurement is a guideline. You want to roll the dough to about 1/8 thickness. Too thin will make the rolls hard and too thick will make bulky cinnamon rolls. Filling – Drop spoonfuls of the cinnamon mixture then use an offset spatula to spread evenly making sure to get to all the edges too. Fold – Working from the long side, roll the dough from one side to the other (similar to a Swiss roll). Pinch the seams together. Then, cut into 16 equal pieces. First, cut in half then half again until you have 16 buns.Pro tip – You use a sewing thread, dental floss, or serrated knife but a bench scraper works well too.
Bake
Proof – Lightly spray a 13 x 9 baking pan or a sheet pan. Place the cinnamon rolls equally spaced in the pan leaving enough space for them to rise. Cover and leave to rise until almost double in volume for about 30 to 45 minutes.Pro tip- if you place them in a warm oven with the light only they will rise in just 20 minutes. Oven – About 20 minutes before baking preheat the oven at 375°F /190°C / Gas Mark 5 Bake – Once the rolls are doubled in volume, bake for about 20 to 25 minutes until the tops are lightly golden brown. If necessary, tent the top with foil to prevent browning too much. Cool – When done, remove from the oven and cool until just warm.Pro tip – I like to add the cream cheese glaze on the cinnamon rolls when they are warm so some of the melted glazes get absorbed inside the rolls.
Glaze
Condensed milk – Drizzle condensed milk right out of the can over the cooled cinnamon buns. Sugar glaze– In a small bowl, combine the powdered sugar, vanilla, and milk. Stir until it’s a smooth pouring consistency. Then, drizzle over the cooled cinnamon buns.Pro tip – you can also serve some cinnamon rolls without glaze because these are delicious on their own too.
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Frequently asked questions
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