Crispy Cinnamon Rolls Recipe

Amazing home-baked crispy cinnamon rolls recipe with a crispy crust and a fluffy interior. Nothing smells quite as delicious as the aroma of cinnamon rolls fresh out of the oven at home.

Enjoy the aromatic rolls with a lovely cup of tea in the afternoon. In fact, enjoy them at any time of the day with or without tea. They are so delicious that I can almost guarantee you that you will be going back for more every time you get a whiff of the cinnamon smell.

Please watch the video for the technique used for folding, cutting, and creating the rolls.

Crispy crust cinnamon rolls

A recipe for home-baked cinnamon rolls with a crispy crust and soft fluffy interior.
Crispy crust cinnamon rolls recipe
Prep Time5 minutes
Cook Time20 minutes
Resting and rising2 hours 40 minutes
Total Time3 hours 5 minutes
Course: Dessert
Keyword: cinnamon rolls


  • 1 Dough mixer



  • 550 gr Flour
  • 2 tsp Instant Yeast
  • ½ tsp Salt
  • 80 gr Sugar
  • 1 tsp Vanilla Extract
  • 1 cup Milk
  • ½ lrg Egg (use the other half for glazing)
  • 75 gr Soft Butter

Sugar and cinnamon filling

  • 80 gr Soft butter
  • 2 tsp Cinnamon powder
  • 100 gr Sugar
  • ½ tsp Cardamom (optional)

Instruction Video (please like and subscribe)



  • Add the flour, instant yeast, and salt to your mixer bowl
  • Mix milk, vanilla essence, and the ½ egg together and add to the flour mixture
  • Add the soft butter
  • Mix and knead until the dough is smooth.
  • Remove the dough and cover. Allow to rest for 1 hour. It should double in size.
  • Knead the dough, cover again and leave for a further 40 minutes for proofing.
  • While proofing prepare the sugar filling below.

Sugar and cinnamon filling

  • Mix all the ingredients together into a smooth paste.

Rolling the dough

  • Roll the dough into a rectangle of approx 30cm in width, with a thickness of approx 1cm. Please view the video.
  • Smear the rectangle of dough with the cinnamon butter paste
  • Fold ⅓ of the rectangle over, and then fold the remaining ⅓ over so that the cinnamon-coated surfaces are now enclosed. See video.
  • Gently roll the folded rectangle to flatten it slightly and increase the width of the rectangle.
  • Cut into strips of approx 3 cm wide and the rectangle width in length.
  • Stretch the strips gently and then twirl them before folding them into a bun shape. Refer to video.
  • Brush with the remaining egg to glaze the top of the bun
  • Loosely cover the rolls so that they have ample space for rising
  • Allow proofing for 40 minutes. The rolls should double in size
  • Bake in a preheated at 200℃ for 20 minutes
  • Allow to cool before enjoying with a cup of tea. Bon Appetit.

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