Irresistible Bread Flour Cinnamon Rolls: From My Kitchen to Yours

Estimated reading time: 13 minutes

Introduction

I’ve always felt that a warm pan of cinnamon rolls can fix just about anything. There’s a certain comfort in that soft dough, the swirl of sweet cinnamon sugar, and the creamy icing on top. Over the years, I’ve baked cinnamon rolls using different types of flour, but the moment I tried bread flour cinnamon rolls, my family and I fell head over heels. That simple ingredient change gave us an unbelievably tender bite with just the right bit of chewiness.

When I was a kid, I’d wait impatiently for my mom’s weekend baking spree. The entire house smelled like a dream, and I remember tiptoeing to the kitchen to sneak a taste of the unbaked dough. Now, as a mom myself, I love recreating that same sweet magic for my kids. There’s nothing like hearing, “Mom, are the cinnamon rolls ready yet?” It warms my heart every single time.

enough but not too much is key. With the right balance of kneading and resting, your cinnamon rolls will be airy and soft, while still tall enough to look irresistible. And trust me, the look on everyone’s face when they see those tall, puffy spirals is a baker’s dream come true.

---

Step-by-Step Recipe for Bread Flour Cinnamon Rolls

Now let’s jump right in. I’m sharing the recipe I’ve tested countless times in my own kitchen. These cinnamon rolls come together in a little under three hours, with a mix of hands-on time and rising time. You’ll smell that sweet, yeasty fragrance, and if your family is anything like mine, they’ll be hovering in the kitchen, following their noses.

Ingredients

Below is my tried-and-true lineup of ingredients. They create the perfect balance of sweetness, softness, and that iconic swirl of cinnamon. Feel free to adjust the sugar level in the filling if you prefer things less sweet, or double the cinnamon.

• For the Dough
  • 1 cup (240 ml) whole milk, warmed to about 110°F (43°C)
  • 2¼ teaspoons (1 packet) active dry yeast
  • ⅓ cup (67 g) granulated sugar
  • 4 tablespoons (56 g) unsalted butter, melted and cooled slightly
  • 2 large eggs, room temperature
  • ½ teaspoon salt
  • 3¾ cups (about 468 g) bread flour (plus more for dusting)
• For the Filling
  • ⅓ cup (74 g) unsalted butter, softened
  • ¾ cup (150 g) light brown sugar
  • 1½ tablespoons ground cinnamon
  • 1 pinch of salt (optional, but helps intensify flavor)
• For the Cream Cheese Icing
  • 4 ounces (113 g) cream cheese, softened
  • 3 tablespoons (42 g) unsalted butter, softened
  • 1 cup (120 g) powdered sugar
  • ½ teaspoon vanilla extract (or a dash of vanilla bean paste)
  • Pinch of salt
  • 1-2 tablespoons milk (to thin, as needed)

Substitution Tip

• You can swap in an equal amount of all-purpose flour in a pinch, but the texture may be slightly less chewy.
• For a lighter flavor, replace half the granulated sugar with honey.
• If you’d like a burst of flavor, add some orange zest to the filling.

Equipment

• Mixing bowl (or stand mixer with dough hook)
• Measuring cups and spoons
• Rolling pin
• 9×13-inch baking dish
• Kitchen thermometer (optional, but handy to check milk temperature)

---

Preparation Steps

1. Warm the Milk and Activate the Yeast
   • Pour the warm milk into a large mixing bowl (or the bowl of a stand mixer if you’re using one). Sprinkle the yeast and a teaspoon of sugar over the milk.
   • Let it stand for about 5 minutes, until you see a foamy layer forming on top. This means your yeast is awake and ready for action.
2. Combine Wet Ingredients
   • Stir in the rest of the sugar, melted butter, eggs, and salt. Whisk everything together until it’s well blended.
3. Add the Bread Flour
   • Gradually add the bread flour, about one cup at a time, mixing with a wooden spoon (or on low speed with a stand mixer).
   • Once it becomes difficult to stir with a spoon, transition to kneading by hand or keep mixing on medium speed if using a stand mixer with a dough hook.
4. Knead the Dough
   • If kneading by hand, flour your workspace lightly and knead the dough for about 8-10 minutes. If using a stand mixer, knead on medium speed for around 5-6 minutes. You want a dough that’s slightly tacky but doesn’t stick to your hands. Add a bit more flour if it’s too sticky.
   • The dough should be smooth, elastic, and bounce back when gently poked.
5. First Rise
   • Shape your dough into a smooth ball and place it in a greased bowl. Cover with plastic wrap or a clean towel.
   • Let it rest in a warm spot for about 60-90 minutes, or until it doubles in size.
6. Roll Out the Dough & Add Filling
   • After the first rise, gently punch down the dough to deflate. Dust your work surface lightly with flour.
   • Roll out the dough into a rectangle, approximately 14×18 inches. Spread the softened butter evenly over the surface.
   • In a small bowl, combine the brown sugar, ground cinnamon, and salt (if using). Sprinkle the mixture generously on top of the buttered dough.
7. Shape the Rolls
   • Starting from the long side, roll the dough into a tight log.
   • Use a sharp knife or unflavored dental floss to slice the log into 12 equal pieces. Place each piece into a greased 9×13-inch baking dish, cut-side up.
8. Second Rise
   • Cover the pan with plastic wrap or a clean towel, and let the rolls rise for about 30-45 minutes, until they’ve puffed up.
   • Meanwhile, preheat your oven to 350°F (175°C).
9. Bake
   • Bake the cinnamon rolls for 25-30 minutes, or until they turn a lovely golden brown. If the tops brown too quickly, loosely cover with foil.
   • Remove the rolls from the oven and let them rest in the pan for about 10 minutes.
10. Mix the Icing & Drizzle

• While the rolls cool slightly, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar, vanilla, and salt. Thin with a little milk if desired.
• Spread or drizzle the icing over the warm rolls.

11. Dig In

• Enjoy these fluffy, warm treats! I recommend a tall glass of cold milk or a steaming cup of coffee alongside.

---

A Friendly Look at the Tangzhong Method

I’m sure many of you have heard the term “Tangzhong” tossed around when bakers talk about extra-soft bread. It’s a method that involves cooking a small portion of flour and liquid (often water or milk) into a paste before mixing it into the main dough. This paste locks in moisture, leading to bread that stays softer for longer. If you’d like to experiment, you can absolutely incorporate Tangzhong into this recipe.

Here’s a quick rundown:

• Whisk together 3 tablespoons (about 24 g) of your bread flour with ½ cup (120 ml) of milk in a small saucepan.
• Place it over medium-low heat, stirring constantly until it thickens into a pudding-like texture.
• Let it cool slightly, then add it to your dough mixture along with the rest of the wet ingredients.

If you’re curious to read more about it, King Arthur Baking has a great explanation that’s easy to follow. For me, on a busy morning, I sometimes skip the Tangzhong step because bread flour already gives a lovely chew. But on days I want an extra pillowy center, the Tangzhong method is worth the minimal extra step.

---

Building Gluten & Dough Elasticity

Let’s talk about that magical substance called gluten. Gluten is what gives our cinnamon roll dough the elasticity we need. When you mix water with flour, strands of gluten form. As you knead, these strands bond and stretch, creating a framework that traps the air bubbles produced by yeast. Bread flour, with its higher protein content, encourages strong gluten formation.

• Dough Hydration: If the dough feels too dry and tears easily, add a bit more warm milk—one tablespoon at a time—during the initial mixing stage. The goal is a dough that’s workable but still slightly sticky.
• Kneading: Over-kneading can make your rolls denser. Keep an eye on the dough. Once it’s smooth and elastic, stop.
• Dough Rising Time: Giving the dough enough time to rise sets you up for success. Let the yeast do its job. Patience here leads to airy rolls later.

When I first started making these at home, I was terrified of either overworking or underworking my dough. I soon learned it’s not as tricky as it sounds. A good test is to gently pull the dough: if it stretches without tearing easily, you’re in good shape.

---

Rolling and Filling the Dough

My kids love it when I roll out the dough. They think it’s magic to see a sticky mass become a smooth rectangle waiting to be turned into sweet spirals. A few tips:

• Shape Matters: Roll the dough evenly so that each swirl ends up with similar thickness.
• Filling: Spread softened butter in a thin, even layer. Then, coat the dough with your cinnamon-sugar mix. Don’t forget to sprinkle a touch of salt—this tiny detail can boost flavor.
• Dental Floss Trick: For clean cuts, slide a piece of unflavored dental floss under the rolled log of dough, cross the ends over the top, and pull. The floss slices through the dough without flattening the spiral, giving you picture-perfect rolls.

Sometimes I add raisins or chopped pecans to my filling. My husband, on the other hand, likes a few chocolate chips in there. It’s your dough, your rules. If you have a craving for something fun, go for it.

---

Baking, Icing, and Serving

Once your rolls have puffed up from their second rise, pop them into a 350°F oven. My nose usually tells me when they’re done—the aroma of cinnamon and sugar wafting through the house is a giant clue. But to be precise, 25-30 minutes should do the job.

Cream Cheese Icing Love

For years, I topped my cinnamon rolls with a simple powdered sugar glaze. Then I met cream cheese icing, and it changed my life. This velvety mixture of softened cream cheese, softened butter, powdered sugar, and a bit of vanilla makes any batch of rolls extra decadent. If you’d like a sweeter finish, add a few extra tablespoons of powdered sugar. If you like a tangier flavor, reduce the powdered sugar slightly and let the cream cheese shine.

Serve them fresh out of the oven. The best part about homemade cinnamon rolls is pulling them apart while they’re still warm. Watch the steam billow out, inhale that sweet smell, and dive in. It’s the kind of treat that makes early mornings feel like a celebration.

---

Flavor Variations

Now, I’m a classic cinnamon roll gal at heart, but sometimes a girl needs variety. A few ideas to liven up your next batch:

1. Orange Zest & Cardamom
   • Add a teaspoon of ground cardamom to the filling, along with grated orange zest for a bright twist.
2. Chocolate Hazelnut Spread
   • Swap out the butter for your favorite chocolate hazelnut spread. Sprinkle chopped hazelnuts on top for a slight crunch.
3. Apple Pie Filling
   • Spread a thin layer of homemade apple pie filling over the dough before rolling it up. You’ll get a dessert that tastes like two classics in one.
4. Cranberry & White Chocolate
   • Use brown sugar and a handful of dried cranberries in the filling. Top your baked rolls with a drizzle of melted white chocolate.

Feel free to let your imagination run wild. If you find a flavor combination that everyone goes out of control for, jot it down and make it a new family tradition.

---

Storage and Reheating Tips

With two kids, my house rarely has leftover cinnamon rolls. But if you end up with extras, it’s handy to know how to store and reheat them:

• Room Temperature: Store rolls without icing in an airtight container for up to 2 days. If they’re already iced, they’ll keep best in the fridge.
• Refrigeration: You can keep them for up to 4 days in the fridge, well-wrapped or in an airtight container.
• Freezing Unbaked Rolls: After shaping the dough and placing them in a baking dish, cover tightly and freeze. When you’re ready to bake, let them thaw in the fridge overnight, then give them some time at room temperature before baking.
• Freezing Baked Rolls: Wrap them individually and freeze for up to a month. Thaw overnight in the fridge and warm them in a preheated oven at 300°F for about 10 minutes, or microwave in short bursts.

For leftover rolls, a quick trip in the microwave or a low-heat oven brings them back to life. Drizzle on a bit of fresh icing if you’re feeling indulgent.

---

Nutrition Table

Below is a rough estimate of the nutritional profile for one cinnamon roll (assuming 12 rolls total). Keep in mind that personal ingredients, portion sizes, and brand differences can alter these values. For a detailed breakdown, you might want to use a nutrition calculator like NutritionData or another reliable site.

Nutrient	Approximate Value
Calories	320 kcal
Total Fat	12 g
Saturated Fat	7 g
Cholesterol	50 mg
Sodium	210 mg
Carbohydrates	45 g
Fiber	2 g
Sugar	20 g
Protein	7 g
Calcium	50 mg
Iron	2 mg

Keep in mind these figures can vary if you add or remove ingredients (like nuts or extra fillings). The higher protein content from bread flour does contribute to a slightly higher protein count per roll, compared to using all-purpose flour.

---

FAQs

What is the difference between bread flour and all-purpose flour in cinnamon rolls?

Bread flour has a higher protein content, which supports gluten formation. This extra gluten helps create taller, puffier rolls. All-purpose flour has a slightly lower protein content, so it can produce a softer texture but might not rise quite as high.

Can I substitute all-purpose flour for bread flour in cinnamon rolls?

Yes, you can. Just be aware that the texture might be a little less chewy. If you only have all-purpose flour on hand, go ahead and give it a try. The rolls will still be delicious, though the final rise might be slightly lower.

Why use bread flour for cinnamon rolls?

Bread flour gives you that delightful combination of lightness and a subtle chew. It’s perfect if you want your cinnamon rolls to have height and structure without feeling dense.

How does bread flour affect the texture of cinnamon rolls?

It helps the dough hold more air during rising, resulting in fluffier rolls. You’ll also notice a slight spring in every bite, which many people love in yeast dough recipes.

Is it better to use bread flour or all-purpose flour for cinnamon rolls?

It depends on personal preference. Bread flour yields a taller, slightly chewier roll, while all-purpose flour leads to a softer, somewhat flatter roll. If you enjoy a bit of chew, go with bread flour. If not, all-purpose flour works just fine.

---

Conclusion

I hope this hearty recipe for bread flour cinnamon rolls warms your kitchen and brings a smile to your family’s faces. These rolls strike a special balance: they’re pillowy and tall from that extra protein in the flour, while the swirl of sweet, buttery cinnamon holds it all together. It’s the kind of breakfast (or dessert) that tempts you right out of bed.

If you want to keep the cinnamon party going, you can check out my Cinnamon Roll French Toast Recipe. It’s a delightful way to use any leftover rolls or just celebrate that same sweet flavor in a different form. And if you’re up for even more cinnamon-inspired fun, my Cinnamon Toast Crunch Cookies are a surefire hit with little ones who adore that iconic breakfast cereal.

I’d love to hear how your batch turns out. Do you prefer a classic swirl, or do you like experimenting with fillings like chocolate hazelnut or apple? Drop a comment below, or share your photos on social media. Let’s keep our kitchens smelling like cinnamon sugar goodness, one roll at a time!