🍥 Soft Cinnamon Swirl Rolls
Introduction
Pillowy, milky dough wrapped around a buttery cinnamon–brown sugar filling, baked golden and irresistibly soft. These swirl rolls are perfect for breakfast, tea time, or a sweet snack—no heavy frosting needed.
Ingredients
Dough
- 3 cups (375 g) all-purpose flour
- 2¼ tsp (7 g) instant yeast
- ¼ cup (50 g) sugar
- ¾ tsp fine salt
- 1 large egg, room temp
- 1 cup (240 ml) warm milk (38–40°C)
- 4 tbsp (56 g) unsalted butter, softened
Filling
- 4 tbsp (56 g) unsalted butter, very soft
- ½ cup (100 g) packed brown sugar
- 1½ tbsp ground cinnamon
- Pinch of salt
Optional Glaze
- ½ cup (60 g) powdered sugar
- 1–2 tbsp milk
- ¼ tsp vanilla
Instructions
- Make the dough: In a bowl, whisk flour, yeast, sugar, and salt. Add warm milk, egg, and butter. Mix until shaggy, then knead 8–10 minutes (by hand or mixer) until smooth and elastic.
- First rise: Place in a lightly oiled bowl, cover, and let rise until doubled, ~60–90 minutes depending on room temperature.
- Fill & roll: Punch down. Roll dough to a 12×16 in (30×40 cm) rectangle. Spread soft butter, sprinkle brown sugar + cinnamon + pinch of salt evenly. Roll up tightly from the long side; pinch seam.
- Shape: Slice into 12 pieces. Arrange on a lined tray or in a buttered pan, leaving slight space between rolls.
- Second rise: Cover and let puff 30–45 minutes until nearly doubled.
- Bake: Bake at 350°F / 175°C for 15–18 minutes until lightly golden.
- Finish: Brush with a little melted butter for shine. Glaze if you like: whisk powdered sugar, milk, and vanilla; drizzle over warm rolls.
Methods
- Overnight: After shaping, cover and refrigerate 8–12 hours. Bake straight from the fridge, adding 3–5 extra minutes.
- No-egg dough: Replace egg with 3 tbsp milk; texture stays soft.
- Extra gooey: Pour ¼ cup warm cream over risen rolls just before baking.
History
Cinnamon rolls have Northern European roots (Swedish kanelbullar), later popularized in North America with enriched doughs and sweet glazes. This version leans lighter—more “swirl bun” than frosted roll.
Benefits
- Soft, enriched dough stays tender for days.
- Minimal frosting—less sweet, more buttery spice flavor.
- Freezer-friendly for quick future treats.
Formation (Why so soft?)
Warm milk + butter enrich the dough; kneading develops gluten for structure, while yeast fermentation creates gas for lift. A second rise sets the swirl, yielding fine, fluffy layers.
For Lovers (Serving Ideas)
- Serve warm with coffee or chai for a cozy breakfast date.
- Add a thin cream-cheese drizzle for dessert vibes.
- Spread with salted butter and a touch of honey while still warm.
Conclusion
Simple techniques, pantry ingredients, and a generous cinnamon swirl—these soft rolls deliver café-quality comfort at home. Bake, share, and enjoy!