Baked Cinnamon Rolls

Baked Cinnamon Rolls

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Soft, pillowy rolls swirled with a buttery cinnamon sugar filling, baked together in one tray until golden and gooey, then finished with a simple cream cheese icing. A comforting festive breakfast bake that fills the kitchen with warmth as it bakes. Baked in the Cumin Co. Baking Tray, the rolls rise and bake evenly, staying soft at the centre with golden edges.

The cookware that makes it

Moringa (Green)
Moringa (Green)
5.0
Baking Tray (8x8)
₹2,899 ₹3,699
Save 22%
all
all
4.9
The Pivot: BPA-Free Spatulas - Set of 3 (Set of 3)
₹749 ₹1,099
Save 32%
Sarso (Mustard)
Sarso (Mustard)
5.0
Ceramic Mini Cocottes (Set of 2)
₹2,749 ₹3,999
Save 31%

Time

Prep
30 min
Cook
25 min
Total
55 min

Ingredients

1 serving
  • 3.0

    cups all-purpose flour (maida)
  • 2.25

    tsp instant yeast
  • 0.25

    cup sugar
  • 0.5

    tsp salt
  • 0.75

    cup warm milk
  • 0.25

    cup unsalted butter, melted
  • 1.0

    large egg
  • 0.5

    cup unsalted butter, softened
  • 0.75

    cup brown sugar
  • 2.0

    tbsp cinnamon powder

  • A pinch of salt
  • 0.5

    cup cream cheese, softened
  • 0.25

    cup powdered sugar
  • 2.0

    tbsp milk
  • 0.25

    tsp vanilla extract

Method

  1. In a Mixing Bowl, combine flour, yeast, sugar, and salt. Add warm milk, melted butter, and egg, mixing into a soft, slightly sticky dough.

  2. Knead for 8 – 10 minutes until smooth and elastic, either by hand or in a stand mixer. Cover and let rise in a warm place for 1 hour, or until doubled in size.

  3. Once risen, punch down the dough gently and roll out on a lightly floured surface into a large rectangle, about ¼ inch thick.

  4. For the filling, spread the softened butter evenly across the rolled dough. Combine brown sugar, cinnamon, and salt, then sprinkle evenly over the buttered surface.

  5. Starting from one long edge, roll the dough tightly into a log. Using a sharp knife or thread, slice into equal rounds, about 1½ inches thick.

  6. Grease the Cumin Co. Baking Tray and arrange the rolls cut-side up, leaving a little space between each for rising.

  7. Cover loosely and let the rolls proof for a second time, about 30 – 40 minutes, until visibly puffed and touching at the edges.

  8. Preheat the oven to 180°C (350°F). Bake the rolls for 22 – 25 minutes, until golden brown on top and cooked through, but still soft.

  9. While the rolls bake, whisk together cream cheese, powdered sugar, milk, and vanilla until smooth for the icing.

  10. Remove the rolls from the oven and let them cool for 5 minutes, then drizzle generously with the icing while still warm.

Serving suggestions

Cumin Co. Expert Tip

Let the rolls proof a second time after cutting, don't skip straight to baking as this second rise is what gives them their soft, pillowy texture; skipping it results in dense, tight rolls instead of light and fluffy ones.

Cleaning & care guide

Once cooled, wipe the Cumin Co. Baking Tray with a damp cloth to remove any butter or sugar residue, then wash with warm water and mild soap — sticky sugar residue softens quickly with a brief soak if needed.