Cinnamon Rolls

Prep 2 hours Bake 15 mins

The only recipe you will ever need for making sweet and fluffy cinnamon rolls from scratch! The perfect delicious treat for a cold autumn day ~


Pain au Lait Dough:

    • 250g all-purpose flour

    • 20g sugar

    • 1 large egg

  • 8g yeast (dry)

  • 50g butter (melted & cooled)

  • 85mL milk (df works too)

  • Pinch of salt


  • 14g butter

  • 100g brown sugar

  • 14g flour

  • 2-3 tsp cinnamon

  • Pinch of salt


  1. Prep the pain au lait dough: weight out the yeast and sugar into a mixing bowl and add warm milk. Gently whisk and allow the sit for about 3 minutes to ensure the yeast is alive. Then to this mixture add the butter and egg and whisk. Combine the salt with the flour and add the dry mix to the wet mix slowly, then knead the dough (either by hand or by machine) for about 7 minutes. It should be a soft dough that isn't too sticky. Please the dough in a lightly greased bowl and allow to proof for about 1 hour in a warm & humid space (I like to leave mine in the microwave uncovered with 2 cups of boiling water).

  1. Prep the filling: melt the butter and add the dry ingredients, mix until combined.

  1. Roll out the dough into a rectangle of about 1/2 inch (~ 1 cm) thick, then spread the filling onto it, covering all but 1/2 inch strip along one long side. Then starting with the filling-covered long side, roll the dough into a log and seal the log shut by pinching the un-covered end onto it. Cut the rolls to about 1 inch thick and place them into a lightly greased pan. Repeat the proofing step for about 30 minutes.

  1. Preheat the oven to 375°F.

  1. Bake the cinnamon rolls in the center of the oven for about 10-15 minutes or until the rolls are a lovely golden color.

  1. Remove the rolls from the oven and allow it to cool for 5-10 minutes.

  1. Bom apetite