Cinnamon Rolls

I used a single proof bread recipe and these were pretty quick to baked. Very aromatic when baking.

Recipe (makes 9 in a 7″ square tin)


  • 1 fragrant milk dough from here, from step 3.


  • 2 to 2.5 tsp cinnamon powder
  • 50g brown sugar
  • Pinch of salt
  • 40g melted butter

Sugar Glaze (optional)

  • 1 tsp fresh milk
  • 30g powder sugar


1. Prepare the above Fragrant milk dough.

2. Mix all filling ingredients in a bowl.

3. Dust flour onto a rolling mat. Roll out dough to the size of the mat. May need to dust as you roll.

4. Spread filling to cover dough.

5. Roll up gently. Use a scraper to help as parts of the dough may stick to the mat.

6. Using serrated bread knife, slice into 9 equal pieces and place in baking tray.

7. Proof in warm place for 50 min.

8. Bake at 180 deg for 20 to 25min.

9. You can add 1 tsp of milk to about 30g powder sugar to make a sugar glaze.


11 Comments Add yours

  1. adelaidebakes says:

    I used your recipe and it is the best cinnamon roll I have tasted. Instead of using the sugar glaze, I used melted salted butter with maple syrup. Thank you so much for your wonderful recipe. Looking forward to more wonderful recipes from you. 🙂


    1. oladybakes says:

      Great! Happy to hear that.


  2. Teo Ai Li says:

    Hi! I dont have a mat for baking so can you tell me what should be the size of the rolled out dough? Thanks!


    1. oladybakes says:

      It’s about 2 A4 paper. It’s not a must to follow the mat size, you can estimate a suitable size.


  3. Teo Ai Li says:

    Hi! I super like your cinnamon rolls. They are soft and remain soft! I would like to double the recipe so may I know do I mix all in into 1 dough or make 2 doughs? Thanks!


    1. oladybakes says:

      Sure you can double the recipe make into 1 big dough.


  4. mixue says:

    Hi, I would like to know what is the meaning by from step 3? Does it mean just proof it to 15 to 20 mins? If we using hand knead do we add the yeast together with the milk before adding into the dry ingredients? Thank you.


    1. Ai Li Teo says:

      Hi! I want to make 12 buns. May I know how to adjust the recipe? Thanks for your help!


      1. oladybakes says:

        Because this dough uses eggs, it’s not convenient to adjust. Either double the recipe and make more or take this recipe, divide into 12 doughs to make smaller rolls.


  5. toffeenutz says:

    May I know what size of baking tray is being used?


    1. oladybakes says:

      7 inch square tim. 8 inch also okay.


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