Sticky Cinnamon Rolls with True Cinnamon

There is a few things that smells as inviting and comforting as freshly baked cinnamon rolls. These soft, slightly sticky delights are packed with the classic combination of butter, brown sugar, and cinnamon that melts on the tongue. Top them with a thick glaze, and each bite becomes a little moment of indulgence - perfect for a quiet morning, afternoon coffee, or whenever you feel like treating yourself (and the family) to something truly delicious.

Warm, soft, and slightly sticky - these cinnamon rolls are packed with buttery, cinnamon-spiced filling that melts in your mouth. Topped with a glossy drizzle of sweet glaze, each bite is pure comfort.

Dough:
100 g butter
250 ml whole milk
50 g fresh yeast
2 eggs
90 g sugar
½ tsp salt
600 g plain flour

Filling:
150 g softened butter
180 g brown sugar
4 tsp ground cinnamon

Glaze:
150 g icing sugar
2–3 tbsp water or milk

Egg wash:
1 egg
Optional: extra ground cinnamon for topping

Prepare the dough:
Melt the butter and stir in the milk. Let it cool slightly so it’s just warm to the touch. Dissolve the yeast in the mixture, then add sugar, salt, and eggs, mixing well. Gradually add the flour and knead into a soft, smooth dough. The dough can be slightly sticky - this helps keep the rolls moist and tender. Cover with a damp tea towel and let it rise in a warm place until doubled in size, about 1 hour.

Make the filling:
Mix the softened butter, brown sugar, and cinnamon together until smooth.

Assemble the rolls:
Roll the dough out into a large rectangle. Spread the cinnamon butter evenly over the surface. Roll the dough tightly lengthwise and cut into 16 pieces using a sharp knife or dental floss. Place the rolls on a baking tray lined with parchment paper and allow them to rise again for about 30 minutes.

Bake:
Preheat the oven to 200°C (fan). Brush the rolls with beaten egg and sprinkle with a little extra cinnamon if desired. Bake for 15–20 minutes, until golden brown and cooked through.

Glaze:
Mix the icing sugar with water or milk until thick but pourable. Drizzle the glaze over the cooled rolls and serve immediately.

Enjoy!