A Simple Guide to Soft, Bakery-Style Rolls
These cinnamon rolls are all about comfort and indulgence made easy. Each roll is filled with a buttery cinnamon sugar layer and a homemade chocolate caramel made from caramelised sugar, cinnamon, melted chocolate, and warm milk. As they bake, everything melts together into soft, gooey spirals. Finished with a smooth cinnamon chocolate glaze, they taste like something straight from a bakery…but are simple enough to make at home.
* Yield: 12 Large Rolls
* Prep Time: 30 minutes (plus 1½–2 hours proofing)
* Bake Time: 22–25 minutes
Ingredients
The Dough
* 500g bread flour
* 60g granulated sugar
* 7g instant yeast
* 1 tsp salt
* 250ml warm whole milk
* 1 large egg
* 60g unsalted butter, softened
* 1 tsp vanilla extract
The Cinnamon & Chocolate Caramel Filling
* 100g unsalted butter, softened
* 120g brown sugar
* 2 tbsp ground cinnamon
* 150g dark or milk chocolate, melted
* 80–120ml warm milk (as needed for caramel)
* Pinch of salt (optional)
The Cinnamon Chocolate Glaze
* 150g icing sugar
* 40g white chocolate, melted
* 2 tbsp milk (plus extra if needed)
* 1 tbsp unsalted butter, melted
* 1 tsp ground cinnamon
* ½ tsp vanilla extract
* Pinch of salt
Method
1. Make the Dough
In a large bowl, mix flour, sugar, yeast, and salt. Add warm milk, egg, vanilla, and softened butter. Mix until a rough dough forms, then knead for 8–10 minutes until smooth and soft.
Cover and let it rise for about 1 hour, or until doubled in size.
2. Make the Chocolate Caramel Filling
In a pan over medium heat, melt the sugar and let it caramelise until golden brown. Carefully add the butter and stir until smooth.
Add the cinnamon and melted chocolate, stirring until combined. Slowly pour in warm milk a little at a time until you get a thick, spreadable caramel sauce. Add a pinch of salt if desired. Set aside to cool slightly.
3. Roll the Dough
Roll the risen dough into a large rectangle (about 14 × 18 inches / 35 × 45 cm).
Spread softened butter evenly over the surface. Pour and spread the chocolate caramel filling evenly over the butter layer. This allows the caramel to melt into the dough as it bakes, creating extra gooey layers.
4. Shape the Rolls
Roll the dough tightly from the long side into a log. Slice into 12 equal pieces.
Place in a greased baking dish, leaving a little space between each roll.
5. Second Rise
Cover and let the rolls rise for 45–60 minutes until puffy and touching slightly.
6. Bake
Preheat oven to 180°C (350°F).
Bake for 22–25 minutes, until golden brown and soft in the centre.
7. Make the Glaze & Finish
Whisk icing sugar, melted chocolate, butter, cinnamon, vanilla, milk, and salt until smooth and pourable. Add a little extra milk if needed.
Let the rolls cool for 5–10 minutes, then drizzle generously with the warm glaze so it melts into every swirl.
Serve warm for the best soft, gooey texture.
Chef’s Secrets
The key to soft cinnamon rolls is a well-kneaded dough and giving it enough time to rise properly. And also pouring the glaze while the rolls are still slightly warm so it seeps into every spiral.
Chef D
Instagram: @dan_ossy +234 8068281830
