February 28, 2014

Classic Cinnamon Rolls

A classic, buttery cinnamon rolls recipe from Williams Sonoma! Your house will smell like cinnamon all day long; these are well worth the wait!

Classic Cinnamon Rolls Recipe

Hello there. It’s Friday, time for some dessert.

I have been waiting all week to post these Classic Cinnamon Rolls. I honestly think, it’s the best thing I’ve baked in a while.

And well, as you know, I bake quite a lot.

But there is something about a labour of love. Knowing that, you’ve spent close to 5 hours on something and having the ones around you love it. I am also including myself as a fellowed loved one here. Did I mention that this is Mr. Jessiker Bakes’ favourite dessert? I think I just got 10,000 extra girlfriend points.

Classic Cinnamon Rolls Recipe

Now, our minds have been conditioned into “how quick can I make this” “30 minutes and under” and trust me, I’m right there too. So I tried the shortcut version; a version that claimed to have everything but the yeast but still come out deliciously. Half way through adding another ¼ cup of flour to the dough that was running through my fingers, I stopped to read the comments. Complaints galore. Always read the comments. It’s a rule in my life! And because I was on a pretty side with pretty pictures I skipped it. Agh! We still baked it, and to be honest it wasn’t bad, but it also wasn’t that great. NOTE: That is NOT what is pictured here.

The next day I headed to the supermarket and bought some yeast, well lots of yeast, and all the other ingredients I would need that I didn’t already have. Plus I probably picked up some candy. D-uh. I then went to work.

Classic Cinnamon Rolls Recipe

I worked from 3pm to 7pm, interrupted with other details of life, but I worked. I made the yeast froth, then added it to the dough, then let it rise. Then I worked on the filling. Then I rolled out the dough and out came perfection. A dough that was perfectly proportionate, wasn’t running, and wasn’t dry. I added the filling and the raisins (my dad loves raisins) and I cut the rolls. I heard that dental floss is amazing; I plan to try that next time. I put the rolls in the pan to rise again. They rose beautifully. I was so proud of myself for giving up the shortcut and just going the long route. They baked up beautifully and golden brown, then I flipped them over to reveal the brown sugar cinnamon natural glaze. That’s on the bottom of these pictures; the white glaze was just for you for the pretty pictures.

Okay, and maybe a little bit for me too.Classic Cinnamon Rolls Recipe

All in all, these were fabulous. This recipe did not fail me! I was impressed with the results and I know you will be too. This is one thing I will never skimp on again; and I plan to make many more. I used to make homemade bread all the time and it is such a fun process; the rising of the dough, your entire house smelling fragrant. Don’t think that because it is long, means that it’s hard. Most of the time you’re not even near the dough, you’re playing a math fractions game that your brother invented and trying to remember high school math. High school math is hard. These cinnamon rolls, are soft, buttery, and delicious.

Happy Friday.

Classic Cinnamon Rolls Recipe

Classic Cinnamon Rolls

Preparation 2 hr, 30 Cook Time 30 min Serves 14     adjust servings

A classic, buttery cinnamon rolls recipe from Williams Sonoma! Your house will smell like cinnamon all day long; these are well worth the wait!



  • 1/4 cup (60 ml) warm water (110-115°F / 43-46°C)
  • 1/2 cup (125g) plus 1 tsp granulated sugar
  • 2 1/2 tsp active dry yeast
  • 1 tbsp unsalted butter, at room temperature
  • 3 1/2-4 cups (545-625g) pastry flour
  • 1/2 tsp fine sea salt
  • 2 large egg yolks
  • 1 cup (250 ml) warm whole milk


  • 1 1/2 cups (330g) firmly packed light brown sugar
  • 6 tbsp (90g) unsalted butter, melted
  • 1/2 cup (155g) light corn syrup
  • 2 tsp ground cinnamon

Optional (I added this)

  • 1/2 cup (90 g) raisins, soaked in warm water for 15 mins, drained, and squeezed dry



  1. In a bowl, combine the warm water and 1 tsp granulated sugar. Sprinkle with the yeast and let stand for 2 mins, then swirl and let it stand until foamy, about 5 mins.
  2. Spread the butter over the bottom and halfway up the sides of a large bowl.
  3. In another large bowl, combine 3 1/2 cups of the flour, the 1/2 cup granulated sugar, and the salt.
  4. Make a well in the center and pour in the yeast mixture, egg yolks, and warm milk. Slowly mix together until the dough can be formed into a large ball.
  5. Transfer the dough to a floured work surface. Knead, sprinkling with the remaining flour as needed to keep the dough from sticking, until smooth and elastic, about 10 mins.
  6. Gather the dough into a ball, place in the buttered bowl, and turn to coat all sides with butter. Cover with a kitchen towel.
  7. Set in a warm, draft-free place and let rise until doubled in size, about 1 1/2 hrs.


  1. In a bowl, mix 3/4 cup of the brown sugar, 2 tbsp of the melted butter, and the corn syrup to a smooth paste. Scoop half into each of two 9 inch round cake pans and spread over the bottoms. In a small bowl, mix together the remaining brown sugar and the cinnamon.

Back To Dough

  1. Punch down the dough. Turn the dough out onto a lightly floured work surface and roll into a 10-by-18-inch (25 x 45 cm) rectangle. Brush with 2 tbsp of the melted butter.
  2. Scatter with the raisins, pressing them in lightly.
  3. Sprinkle the dough with the cinnamon-sugar mixture. Starting at one long edge, roll the dough tightly into a cylinder. Cut off and discard the rough ends. Cut the cylinder crosswise into 14 rounds. Place 1 round in the center of each pan. Arrange the remaining rounds around it. Cover and let the dough rounds rise until doubled, 45-60 mins.
  4. Preheat the oven to 350°F (180°C). Brush the rolls with the remaining melted butter. Bake until golden brown, about 28-30 mins. Place a wire rack over each pan and invert the rolls. Let cool and break apart to serve.


Recipe Notes

1. I didn't soak the raisins, which didn't pose a problem except a few on the top were a little dry (maybe like 4 raisins). So if you don't plan to soak, push the raisins deep in.
2. Instead of corn syrup, I used granulated sugar. I would say go with the corn syrup because it will create more of a smoother syrup.
3.The glaze on top was really for the pictures :). Haha. But I used maybe 1/2 cup powdered sugar and 2 -3 tablespoons of milk, mixed, put in a bag and squeezed it over. It's pretty light and didn't add a lot of sugar but tasted great.
4.These probably last two days maximum to stay as soft. The ones in my house were finished by then! To reheat, put in the microwave for about 10-15 seconds.

Cinnamon Rolls

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  1. These cinnamon rolls are absolutely gorgeous! I am in serious amazement!

  2. these look fantastic girrrl! perfect for the weekend 🙂

  3. These look well worth the wait! Nothing like a homemade cinnamon roll!

  4. mmmmm I love homemade bread and THESE CINNAMON ROLLS look so fluffy and buttery and delicious!

  5. Marcie says:

    I’ve wanted to do cinnamon rolls for so long — it’s been ages! Now I really want to after looking at these — they look just delicious, Jessica!

  6. Jessica says:

    Thanks Marcie!!

  7. ela@GrayApron says:

    I have yet to make cinnamon rolls! Yours look perfect! 🙂 ela

  8. WOW! Girl these look amazing!! I am making cinnamon rolls this morning and I am scared they might fail but I hope your good karma flows to me 🙂 Pinned!

  9. Jessica, these look PERFECT! Seriously – tender, flaky, and raisins. YUM. I hear you on not being pleased with cinnamon roll shortcut recipes. I tried to make a shortcut recipe once and it was a total flop. Some quick thinking saved it and made it edible, but geez did I learn my lesson. What a perfect weekend breakfast. 🙂

    • Jessica says:

      Thanks Alyssa!! The shortcuts sometimes ended up being way longer in the end!

  10. ugh these rolls are perfect!! I wish I had a batch of these now

  11. I love a good classic cinnamon roll recipe. These look amazing Jessica!

  12. Kelly says:

    These cinnamon rolls turned out beautifully Jessica! Love homemade cinnamon rolls and yours are perfect and definitely worth the wait 🙂

  13. Yeast-based rolls beat those quick versions everytime! Yours look incredibly fluffy, soft and flawless overall… How I would have loved them for breakfast today ahh. And that glaze? Oh man, I need these in my life.
    Hope you have a lovely day! xxxx

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