Extra-Cinnamon Bakery Rolls

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Extra-Cinnamon Bakery Rolls

Yield 8-12

Author Sweet Temptations

Prep time

25 Min

Rise Time

1 H & 30 M

Roll/Shape

20 Min

Second Rise

30 Min

Bake Time

22 Min

Cool

10 Min

Total time

3 H & 17 M

These Extra-Cinnamon Bakery Rolls are soft, fluffy, and packed with bold cinnamon flavor in every swirl. The dough bakes up tender and pillowy, then gets rolled with a rich, spreadable filling made with butter, brown sugar, pumpkin puree, and a generous hit of cinnamon plus a cozy touch of nutmeg or cloves. Finish them with a simple drizzle glaze (store-bought or homemade) for warm, bakery-style rolls that feel extra special.

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Ingredients

Dough

• 1/2 cup (120 ml) warm milk (about 105–110°F / 40–43°C)
• 2 1/4 tsp (1 packet) active dry yeast
• 1/4 cup (50 g) sugar
• 1 large egg
• 1/4 cup (56 g) unsalted butter, melted (plus a little for greasing)
• 3 cups (360 g) whole meal flour (can be replaced with any flour)
• 1/2 tsp salt

Filling

• 1/2 cup (115 g) unsalted butter, softened
• 1/2 cup (100 g) brown sugar (or mix brown + white)
• 1/2 cup pumpkin puree
• 3 tbsp ground cinnamon (very generous)
• 1/2 tsp nutmeg or cloves

Instructions

Make the Dough

1. In a bowl, add warm milk and yeast. Stir in sugar.
2. Let sit 5–8 minutes until foamy.
3. Add egg and melted butter, mix well.
4. Add flour and salt. Mix until a dough forms (it may look shaggy at first).
5. Knead 6–10 minutes until smooth and elastic. Dough should be soft and slightly tacky, not dry. Add flour only 1 tbsp at a time if needed.
6. Place dough in a lightly greased bowl, cover, and let rise 1–1 1/2 hours until doubled.

Make the Filling

1. In a bowl, mix softened butter, brown sugar, pumpkin puree, cinnamon, and nutmeg/cloves until spreadable.

Shape the Rolls

1. Lightly flour your surface. Punch down the dough.
2. Roll dough into a rectangle about 12 x 18 inches.
3. Spread filling evenly over the dough (leave a small border if needed so it doesn’t ooze).
4. Roll tightly from the long edge into a log.
5. Slice into 8–12 rolls.
6. Place rolls in a greased baking pan (smaller pan = closer, thicker rolls).

Second Rise

1. Cover and let rise 20–30 minutes until puffy and touching/near-touching.

Bake

1. Bake at 350°F / 175°C for 18–22 minutes.
2. Bake until golden on top and the centers look set (not doughy). If browning too fast, loosely cover with foil for the last few minutes.

Glaze + Cool Slightly

1. Cool rolls for 5–10 minutes.
2. Drizzle generously with glaze.
3. Serve warm.

Notes

1. Use warm milk (not hot): Aim for about 105–110°F so the yeast activates properly.
2. Wait for foamy yeast: Let the yeast mixture sit until foamy (about 5–8 minutes). If it doesn’t foam, start over with fresh yeast.
3. Don’t over-flour the dough: The dough should be soft and slightly tacky—add flour only 1 tbsp at a time if needed.
4. Keep the filling spreadable: If the filling feels runny, chill 10 minutes so it doesn’t ooze out while rolling.
5. Slice cleanly for pretty spirals: Use unflavored dental floss (or a sharp serrated knife) to avoid squishing the rolls.
6. Glaze at the right time: Cool rolls 5–10 minutes, then drizzle so the glaze melts into the warm layers without disappearing.

Nutrition Facts

Calories

500

Fat

39 g

Sat. Fat

13 g

Carbs

33 g

Fiber

7 g

Net carbs

27 g

Sugar

22 g

Protein

11 g

Sodium

168 mg

Cholesterol

71 mg

Nutrition & Allergen: Information is provided for general guidance only and may not be accurate. Actual values can vary based on ingredients, preparation methods, and sources. Always check product labels and consult your health professional if you have dietary concerns.

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Step Into the Kitchen: Visual Guide to the Extra-Cinnamon Bakery Rolls Recipe