The Tested Recipe (With Suggested Sugar Adjustments)
Yield: 12 rolls
Pan Size: 40cm × 20cm (approx. 16″ × 8″)
Bake Temp: 175°C (350°F) for 22–25 minutes
Ingredients
For the Dough:
500g (~4 cups) All-Purpose Flour or Bread Flour
250ml (1 cup) Warm Milk (or warm water + 2 tbsp evaporated milk)
80g (~1/3 cup) Granulated Sugar (Tip: You can reduce this slightly to 50g–60g if you prefer a less sweet dough)
8g (~2½ tsp / 1 sachet) Instant Yeast
1 Large Egg (~50g)
60g (~4 tbsp / ¼ cup) Butter, melted (or vegetable oil)
½ tsp Salt
For the Cinnamon Filling:
80g (~5 tbsp) Butter, softened to room temperature
120g (~2/3 cup) Brown Sugar or Granulated White Sugar (Baker’s Note: We recommend reducing this to 70g–80g to dial down the sweetness)
2 tbsp Ground Cinnamon
1 Cup Raisins ( Optional )
For the Easy Glaze:
120g (1 cup) Powdered / Icing Sugar (Baker’s Note: Consider reducing to 60g–80g or drizzling lightly)
2–3 tbsp Milk or Evaporated Milk
½ tsp Vanilla Extract
Step-by-Step Instructions
Step 1: Mix the Dough
- In a large mixing bowl, whisk together the warm milk, sugar, and instant yeast. Let it sit for 2 minutes to activate.
- Stir in the egg, melted butter, and salt.
- Add the flour and stir with a wooden spoon or spatula until a cohesive, shaggy dough forms.
Step 2: Knead & First Rise
Turn the dough out onto a lightly floured surface (or keep it in the bowl).
Knead for 5 to 8 minutes until smooth and elastic.
Shape into a ball, cover the bowl with a clean cloth, and set it in a warm spot for 1 hour (until doubled in size).
Step 3: Roll, Fill & Slice
- In a small bowl, mix the sugar and ground cinnamon together.
- Punch down the risen dough and roll it out into a rectangle roughly 40cm × 30cm.
Spread the softened butter evenly over the surface.
Sprinkle the cinnamon-sugar mixture evenly over the butter, pressing down lightly so it stays in place.
Add Raisins on top. This is optional. I usually prefer it.
Roll the dough up tightly starting from the long side to form a log.
Cut the log into 12 equal slices (using unflavored dental floss or a sharp knife).
Step 4: Second Rise & Bake
Grease your 40cm × 20cm pan with a little butter or oil.
Place the 12 rolls inside the pan in a grid (3 rows of 4) with a little space between each.
Cover and let rise for 30 to 35 minutes until puffy and touching each other.
Preheat your oven to 175°C (350°F).
Bake for 22 to 25 minutes until the tops are light golden-brown. (Pull them out as soon as the center is cooked through so they retain their maximum moisture!)
Step 5: Glaze & Serve
Whisk the powdered sugar, milk, and vanilla extract in a small bowl until smooth.
Pour or drizzle the glaze over the rolls while they are still warm so it seeps into every crevice.
How to Keep Them Soft Overnight
Seal it tight: Once completely cooled, cover the baking pan firmly with plastic wrap or aluminum foil to lock in the moisture.
Next-day refresh: To enjoy the next day, pop an individual roll into the microwave for 12–15 seconds. It immediately springs back into that fresh-baked, ultra-soft goodness!
The Verdict: Did It Stay Soft?
Yes, absolutely!
The texture exceeded expectations. The dough came out beautifully soft, tender, and moist right out of the oven. More importantly, when tested the next day, it held up its promise. A quick 12–15 second warm-up in the microwave instantly brought back that fresh-out-of-the-oven, pillow-soft texture.
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