Cinnamon Yeast Roll
This homemade cinnamon roll is made from soft enriched yeast dough filled with butter and cinnamon sugar. The dough is cut and twisted before baking for an attractive braided finish.
Updated : 12 October, 2026
Easy
More than 1 hour.
Ingredients
Dough
500 grams
Wheat flour
200 milliliters
Water
70 grams
Sugar
70 grams
Butter
6 grams
Dry yeast
2
Eggs
1 teaspoon
Salt
Filling
60 grams
Sugar
20 grams
Butter
1 teaspoon
Ground cinnamon
Brushing
1
Eggs
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare all the ingredients for the yeast dough. Use good-quality all-purpose flour. The butter and eggs should be at room temperature, so take them out of the refrigerator beforehand. You can also use store-bought yeast dough.
Step 2
Stir the yeast and some of the sugar into warm water heated to 98–104°F. Leave for 10–15 minutes, until a foamy layer forms on the surface. If no foam appears, prepare the yeast mixture again with fresh yeast and properly warmed water.
Step 3
Add the room-temperature eggs, remaining sugar and salt to the yeast mixture and whisk until combined. Alternatively, whisk the eggs separately with the sugar and salt, then stir in the yeast mixture.
Step 4
Gradually add the sifted flour and knead into a soft, smooth dough that no longer sticks to your hands. You may need slightly more or less flour, so add it little by little.
Step 5
Gradually knead in the softened butter. Add only as much as needed so the dough remains soft without becoming overly greasy.
Step 6
Shape the dough into a ball, cover with a towel and leave in a warm place for 30–40 minutes, until risen.
Step 7
Prepare the ingredients for the filling and topping. The butter should be melted or softened to room temperature.
Step 8
Mix the cinnamon and sugar in a small bowl.
Step 9
Gently deflate the risen dough. You can divide it into 2 equal portions to make 2 smaller rolls or make 1 large roll. Roll the dough out on a lightly floured surface into a rectangle about ⅛–¼ inch thick and brush with butter.
Step 10
Sprinkle the cinnamon sugar evenly over the dough.
Step 11
Roll the dough up tightly into a log.
Step 12
Cut the roll lengthwise into 2 strips, stopping just before one end so they remain attached. Twist the 2 strips around each other.
Step 13
Place the shaped roll or rolls on a parchment-lined baking sheet, leaving space between them, and leave to proof for 20–25 minutes.
Step 14
Brush the roll with beaten egg. Bake in an oven preheated to 350°F for 30–40 minutes. Adjust the baking time according to your oven and the thickness of the roll.
Step 15
Let the cinnamon yeast roll cool slightly, then slice and serve.
Author note
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