INGREDIENTS
For the Dough
- 4 cups all-purpose flour
- 1 cup warm milk
- 2 ¼ tsp active dry yeast (1 packet)
- ⅓ cup sugar
- 1 egg + 1 egg yolk
- 6 tbsp unsalted butter (softened)
- ½ tsp salt
For the Filling
- ½ cup softened butter
- ¾ cup brown sugar
- 2 tbsp cinnamon
- ½ cup finely ground nuts (walnuts, pecans, or almonds — like in your photo)
- 1 tsp vanilla extract (optional)
For the Glaze (optional but delicious)
- 1 cup powdered sugar
- 2 tbsp milk or cream
- 1 tsp vanilla
STEP-BY-STEP RECIPE
1. Prepare the Dough
Start by activating the yeast. In a bowl, mix warm milk and sugar, then sprinkle the yeast on top. Let it sit for 8–10 minutes until frothy. This step ensures your rolls rise the way the ones in your image did — tall, fluffy, and airy.
Once the yeast is ready, add the egg, egg yolk, softened butter, and salt. Mix well. Gradually add the flour until a soft dough forms. Knead for 8 minutes by hand (or 5 minutes in a mixer). You want a smooth, elastic dough that springs back when touched.
2. First Rise
Shape the dough into a ball, place it in a lightly greased bowl, and cover it with a towel. Let it rise for 1 to 1.5 hours until doubled in size.
Your dough should look soft and pillowy — just like the one being rolled in your photo.
3. Prepare the Filling
Mix softened butter, brown sugar, cinnamon, vanilla, and finely ground nuts. The nuts are important here because the rolls in your picture have a visible textured filling — not just smooth cinnamon sugar.
Spread this filling evenly over the entire rectangle of dough once rolled out.
4. Roll the Dough (Like in Your Photo)
Roll the dough into a large rectangle, about ½ inch thick. Spread the filling evenly, making sure the edges are well-covered.
Then, starting from the long side, roll the dough tightly into a log — just like in the top part of your image, where hands are rolling it carefully to create a tight swirl.
A tight roll = beautiful spirals.
5. Cut the Rolls Thick
Use a sharp knife or dental floss to cut the dough into thick rolls — around 2 to 2.5 inches each. This thickness is what makes them rise tall and bake into big bakery-style rolls.
The rolls in your bottom picture are tall, full, and rounded — this comes from thick slices.
6. Arrange in a Pan
Place the rolls into a greased pan, leaving only a small space between them. This helps them expand upward and not outward, giving you those perfect tall rolls shown in your photo.
Sprinkle a little cinnamon and sugar on top if desired.
7. Second Rise
Let the rolls rise again for 30–45 minutes. They should puff up and fill the pan, looking soft and round.
This second rise is what makes them incredibly tender and airy.
8. Bake to Perfection
Bake at 180°C (350°F) for 20–25 minutes, or until lightly golden on top. Don’t overbake — soft cinnamon rolls should remain pale and tender, like the ones in your image.
Your kitchen will now smell like a bakery.
9. Add the Glaze (Optional)
Mix powdered sugar, milk, and vanilla until smooth. Drizzle over the warm rolls. The glaze melts slightly into the swirl and makes every bite sweeter and richer.
If you prefer rolls without icing (like in your picture), simply leave them plain — they will still be incredibly delicious.
TIPS FOR PERFECT CINNAMON ROLLS
Use warm, not hot milk
Hot milk kills yeast. Warm milk activates it perfectly.
Roll tightly
A tight roll creates clean, defined spirals like in your photo.
Cut thick rolls
This ensures they rise tall and soft.
Don’t overbake
They should stay fluffy and tender.
Add nuts for extra flavor
Your picture shows a nutty filling — it adds texture and richness.