There are few things more soul-satisfying than the aroma of freshly baked cinnamon rolls wafting through the house. The warmth of cinnamon, the soft and buttery dough, and that sweet glaze melting over the top — it’s a nostalgic, comforting experience that never fails to please. Whether it’s for a holiday breakfast, a weekend brunch, or a well-deserved treat just because, homemade cinnamon rolls are a timeless favorite.

This recipe for Sponging and Homemade Cinnamon Rolls is the perfect guide to making bakery-quality rolls at home with everyday ingredients. You’ll create a soft, fluffy dough, swirl it with a rich cinnamon-sugar filling, and top it with a tangy-sweet glaze that’s the perfect final touch.

Let’s roll up our sleeves (pun fully intended) and make magic in the kitchen!

Who This Recipe Is For

This recipe is ideal for:

• Home bakers of all levels – especially those looking to master yeasted doughs.
• Families who love comforting, warm breakfast treats.
• Holiday hosts seeking a show-stopping brunch item.
• Baking enthusiasts who enjoy a recipe that blends tradition with customization.

If you’ve never worked with yeast before, don’t worry — this recipe walks you through it step by step. If you’re a seasoned baker, you’ll appreciate the flexibility and foolproof nature of this dough.

Why These Cinnamon Rolls Are Special

Not all cinnamon rolls are created equal. These ones stand out because:

• The dough is ultra soft and fluffy thanks to the sponging (yeast activation) technique.
• The filling is rich and spiced with a generous amount of cinnamon and muscovado sugar.
• The glaze has a zesty brightness, elevating the entire roll with a subtle lemon tang.
• You can make them in advance and refrigerate or freeze them for future baking.

Ingredients You’ll Need

For the Dough (Mass):

• 2 tablespoons dry yeast 🍞
• 1 cup warm milk (not hot!) 🥛
• ¼ cup white sugar 🍬
• 1 egg 🥚
• 55 g melted and cooled butter 🧈
• 3 cups all-purpose wheat flour 🍚
• 1 pinch salt 🧂

For the Filling:

• 90 g melted and cooled butter 🧈
• 2 tablespoons ground cinnamon 🌿
• 1 cup muscovado sugar 🍯
• Optional: chopped nuts (pecans, walnuts, etc.) 🌰

For the Glaze:

• 1 cup powdered (icing) sugar 🍥
• Lemon juice or milk, to taste 🍋

Kitchen Equipment Required

Here’s what you’ll need for a smooth baking process:

• Large mixing bowls
• Whisk or fork
• Blender or stand mixer (with dough hook, optional)
• Measuring cups and spoons
• Rubber spatula or wooden spoon
• Rolling pin
• Sharp knife or unflavored dental floss (for cutting rolls)
• Baking dish or tray (preferably 9×13 inches)
• Kitchen towel or plastic wrap
• Oven
• Wire rack

Step-by-Step Instructions

Step 1: Activate the Yeast

In a small bowl, combine the warm milk, yeast, and 1 tablespoon of sugar. Stir gently and let it rest for 10 minutes. You should see bubbles or foam forming — this means your yeast is alive and ready!

💡 Tip: The milk should feel warm to the touch, not hot. Too much heat can kill the yeast.

Step 2: Mix the Dough

In a large bowl or a stand mixer, combine the flour, egg, salt, remaining sugar, and melted butter. Add in the yeast mixture and mix until a soft dough forms.

Step 3: Knead and Rest

Knead the dough on a floured surface for 8–10 minutes (or use a dough hook for 5 minutes) until it becomes smooth and elastic. Place it in a greased bowl, cover it with a clean towel, and let it rise for 1 hour, or until it doubles in size.

🕒 Rising time can vary depending on the temperature of your kitchen.

Step 4: Roll Out the Dough

Once risen, punch down the dough and roll it into a rectangle approximately 12×16 inches. Spread the 90 g of melted butter evenly across the surface.

Step 5: Add the Filling

In a small bowl, mix the muscovado sugar and cinnamon. Sprinkle this generously over the buttered dough. If using chopped nuts, scatter them on top.

Step 6: Roll and Cut

Starting from the long edge, roll the dough into a tight log. Use a sharp knife or unflavored dental floss to cut the log into 1 to 1.5-inch slices. You should get about 12–15 rolls.

Step 7: Second Rise

Place the rolls in a greased baking dish, leaving a bit of space between each. Cover and let them rise again for about 30–45 minutes, until doubled in size.

Step 8: Bake

Preheat your oven to 350°F (180°C). Bake the rolls for 30–40 minutes, or until golden brown and the centers are cooked through.

Step 9: Glaze and Serve

While the rolls are still warm, whisk together the powdered sugar and enough lemon juice or milk to form a pourable glaze. Drizzle over the rolls and serve warm.

🍋 Pro tip: Lemon juice gives the glaze a fresh zing that contrasts beautifully with the sweet filling.

Tips for Perfect Cinnamon Rolls

• Flour Matters: Add flour gradually — too much can make the rolls dense.
• Temperature Check: Make sure liquids are warm, not hot, especially when activating yeast.
• Roll Tight: A snug roll keeps the spirals from unraveling while baking.
• Even Baking: Rotate your pan halfway through baking for even browning.

Optional Add-Ins and Variations

Want to make these rolls your own? Here are some ways to customize:

• Raisin Swirl: Add ½ cup of raisins to the filling.
• Apple Cinnamon: Sprinkle finely chopped apples with the cinnamon-sugar mixture.
• Chocolate Lovers: Add a layer of mini chocolate chips before rolling.
• Maple Glaze: Use maple syrup instead of lemon juice for a richer finish.
• Cream Cheese Frosting: Swap the glaze for a cream cheese frosting for extra indulgence.

Make-Ahead and Storage Tips

Can You Make Cinnamon Rolls Ahead of Time?

Absolutely! These rolls are perfect for prepping in advance.

• Overnight Method: After cutting the rolls and placing them in the pan, cover tightly and refrigerate overnight. Let them come to room temperature (about 30–60 minutes) before baking.
• Freeze Before Baking: Place shaped rolls in the freezer on a tray. Once frozen, transfer to a zip-top bag. When ready to bake, thaw overnight and allow to rise before baking.
• Freeze After Baking: Freeze fully baked (but unfrosted) rolls. Warm in the oven and glaze fresh.

Storage

• Room Temperature: Store in an airtight container for 2–3 days.
• Refrigerator: Keeps for up to 5 days. Reheat before serving.
• Freezer: Freeze for up to 2 months. Reheat in the oven or microwave.

Perfect Pairings for Cinnamon Rolls

Enjoy your cinnamon rolls with:

• Freshly brewed coffee or espresso
• Chai or spiced black tea
• Hot chocolate with a touch of cinnamon
• Orange juice for a bright breakfast pairing
• Vanilla ice cream if you’re serving these as dessert

Frequently Asked Questions (FAQ)

Can I use instant yeast instead of dry active yeast?

Yes! Instant yeast doesn’t need to be activated in warm milk. Just mix it directly with the dry ingredients.

What is muscovado sugar?

Muscovado is an unrefined cane sugar that retains its natural molasses. It has a deeper flavor than brown sugar, perfect for cinnamon rolls.

Can I make these rolls vegan?

Yes! Use plant-based milk, vegan butter, and a flax egg (1 tbsp flaxseed + 2.5 tbsp water) in place of the egg.

What’s the best way to reheat cinnamon rolls?

Wrap a roll in a damp paper towel and microwave for 20–30 seconds. Or, reheat in a 300°F (150°C) oven for 10 minutes.

Can I skip the second rise?

It’s not recommended. The second rise gives the rolls their fluffy, light texture. Skipping it can result in dense rolls.

A Sweet Ending

There’s something undeniably joyful about pulling a pan of warm, gooey cinnamon rolls out of the oven. With this recipe, you’ll not only master the art of baking with yeast, but also create a delicious treat that brings people together — whether around the breakfast table, at a holiday gathering, or just on a cozy weekend morning.

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Happy baking — and even happier eating! 🍥