Soft & Moist Cinnamon Rolls with Icing are fluffy, sweet, and full of cinnamon—perfect fresh and warm straight from the oven.
Cinnamon rolls are one of those things that always disappear quickly at home.
I make them in different versions, but always with plenty of cinnamon. There’s something about that warm, sweet aroma that makes it hard to wait until they cool down.
This version is especially soft and fluffy, with a delicate crumb that almost melts in your mouth. The icing on top makes them even better—simple, but exactly what you want.
For me, they’re best served warm, with a glass of milk or just on their own.
How to choose the best ingredients for Moist Cinnamon Rolls
Yeast: You can use dry or fresh yeast. The conversion is simple: 7 g dry = 25 g fresh.
If using fresh yeast, dissolve it in a small amount of warm milk (taken from the recipe), add a little sugar and flour, mix, and let it sit in a warm place until it becomes foamy and doubles in size
Caster sugar: Fine sugar works best—it dissolves quickly and helps the dough come together smoothly
Eggs: Use room temperature eggs. I usually go for size L, but M works too. If using small eggs (S), use two
Milk: Milk should be warm, not hot. Warm milk helps the dough rise faster, but hot milk can stop the yeast from working
Butter: Use unsalted butter for the best flavor. It should be melted or very soft, but not hot
Flour: All-purpose flour works best. You can also mix in some whole wheat flour—for example, 2 parts all-purpose to 1 part whole wheat—for a slightly richer texture
Tip: Watching the dough rise is actually a fun little experiment, especially for kids—it’s a simple way to see how yeast works
Top Tip for Success
- Sift the flour before adding—it makes the dough lighter and more airy
- The dough may stick a little when cutting—this is normal. Gently separate the rolls so the cinnamon layers stay visible
- After placing the rolls in the baking dish, let them rise again for about 10–15 minutes—they’ll turn out even softer and fluffier
- For thicker rolls, cut slices about 2 cm wide. For smaller, more delicate ones, cut about 1 cm
- Roll from the long side for more, slightly larger rolls
- Roll from the short side for fewer but thicker, taller rolls
- Use a sharp knife or even dental floss to cut clean slices without squashing the dough
- Don’t pack the rolls too tightly in the pan—they need space to rise and bake evenly
Moist cinnamon rolls
Ingredients
Method
- Flour, sugar, and dry yeast in a bowl and mix well. Add the egg with warm milk and start kneading the dough.
- You can do it:- Handcrafted a wooden spoon - the longest option preferably- You can knead for about 5-10 minutes with a manual mixer with kneading attachments (these are spirals)- Probably the most convenient stand mixer where you put the products in and wait. Everything is according to the instructions here.
- As the ingredients combine and the dough will be elastic, i.e. it will move away from the bowl, you add warm but not hot melted butter. And you keep kneading until the butter is absorbed into the dough.
- The well-kneaded dough does not stick to the bowl, and when it is kneaded, air bubbles appear on it.
- Cover the dough prepared in this way with a cloth and set aside in a warm place to double the volume. Dough proving time is about 1 hour.
- While the dough is rising, it is good to prepare the cinnamon filling.
- Put butter, sugar, and cinnamon in a small saucepan. We dissolve everything over low heat to combine the ingredients.
- When the dough rises, we put it on a silicone mat as you have or on the top and sprinkle the flour so that it sticks to the top as we fight.
- We roll the dough into a rectangular shape, 1-1.5 cm thick
- Put out the filling and spread it out exactly over the entire surface (leave only about 2-3 cm without the filling on the side where it will end.
- We roll the dough from one end to the other and cut the resulting battle into slices 1.5-2 cm wide (the wider the slices, the higher our buns will be)
- Preheat oven to 180 degrees C/ 360 degrees F/ Gas 5 and bake 20-25 min.
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