Cinnamon Rolls

A dessert — milk and instant yeast carry it. On the table in about 25 minutes.

Serves 20 · 25 min · Dessert

contains glutencontains dairycontains eggs

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Ingredients

Units: US Metric

Scale: ½× – 4× with Plus →

Make it lactose-friendly

1 cup Milk → lactose-free milk, oat milk, or almond milk
1/4 cup softened Butter → plant butter, ghee (mostly lactose-free), or olive oil
1/2 cup softened Butter → plant butter, ghee (mostly lactose-free), or olive oil

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

In a large bowl, mix all dough ingredients except butter.
Kneed in the butter gradually until dough passes the "Windowpane Test": Take a piece of the dough and stretch it gently apart, it should spread out smoothly until light is visible through the dough without tearing. This is a sign of good gluten development.
Let rise for 90 minutes.
In a small bowl, mix all filling ingredients.
Take risen dough and roll it into a rectangle the size of your pan.
Spread your filling inside your dough.
Roll the dough into a log and cut into rolls.
Place inside your pan and let rise for 30 minutes.
Wash melted butter over your rolls and bake at 175°C.
Drizzle frosting as soon as rolls come out of the oven, let cool, tear and serve.

This is a variation — based.cooking edition. Base recipe: Cinnamon Rolls →

Edition Primary based.cooking

Each swap is its own machine-generated variation — tap one to view that exact recipe.

Nutrition (estimated, per serving)