Cicis Cinnamon Roll Recipe

I have always had a soft spot for the bite-sized, gooey sweetness of Cicis Cinnamon Roll Recipe, so I knew I had to recreate them at home.

There is something incredibly comforting about the smell of cinnamon baking in the oven, and these rolls capture that nostalgic flavor perfectly.

Making them myself was surprisingly fun, and seeing the dough rise into fluffy pillows of goodness was so rewarding.

I love how they turned out—soft, buttery, and covered in just the right amount of glaze. If you are craving a sweet treat that feels like a hug, you are going to love making these.

Ingredients

This recipe uses simple pantry staples, but using the right temperatures and quality makes a huge difference in the final texture.

• 2 ¼ tsp Active Dry Yeast (or Instant Yeast) – This is one standard packet. Make sure it’s fresh so your dough rises properly.
• 1 ¼ cups Warm Milk (300ml) – The milk should be warm to the touch (about 110°F) to activate the yeast without killing it. Whole milk adds richness.
• ¼ cup Sugar (50g) – Helps feed the yeast and adds a little sweetness to the dough itself.
• 3 ½ cups All-Purpose Flour (420g) – Standard flour works best here for a soft but structured roll. Measure by spooning and leveling to avoid dense rolls.
• 1 tsp Salt – Essential for balancing the sweetness and enhancing the dough’s flavor.
• 1 Large Egg – Helps bind the dough and adds richness and color. Room temperature eggs incorporate better.
• ¼ cup Melted Butter (57g) – Use unsalted butter so you can control the saltiness. Melt it and let it cool slightly before adding.
• ½ cup Heavy Cream (120ml) – This is the secret ingredient poured over the rolls before baking to make them incredibly gooey and soft.
• For the Filling: ¼ cup Soft Butter, ⅔ cup Brown Sugar, 1 tsp Cinnamon – Ensure the butter is very soft so it spreads easily without tearing the dough.
• For the Glaze: 1 ⅓ cups Powdered Sugar, 1 tsp Vanilla Extract, 2-3 tbsp Milk – Adjust the milk amount to get your preferred drizzling consistency.

Note: This recipe yields approximately 20 bite-sized cinnamon rolls.

Variations

These rolls are fantastic as is, but it is easy to tweak them to fit dietary needs or flavor cravings.

• Dairy-Free: You can swap the milk and heavy cream for full-fat oat milk or coconut milk (canned). Use a high-quality plant-based butter for the dough and filling.
• Nutty Crunch: Add ½ cup of chopped pecans or walnuts to the cinnamon-sugar filling for added texture and a nutty flavor profile.
• Citrus Twist: Add a teaspoon of orange zest to the filling and use orange juice instead of milk in the glaze for a bright, citrusy morning bun flavor.
• Maple Glaze: Substitute the vanilla extract in the glaze with maple extract or replace half the milk with pure maple syrup for a fall-inspired twist.

Cooking Time

Be prepared for a bit of waiting time to let the yeast do its magic, but the actual work is quite manageable.

• Prep Time: 30 minutes
• Cooking Time: 25 minutes
• Total Time: 2 hours 55 minutes (includes rising time)

Equipment You Need

You don’t need a professional bakery setup, just a few key tools to make the process smooth.

• Stand Mixer with Dough Hook: Makes kneading the sticky dough much easier and faster than doing it by hand.
• Two 9×13 Baking Pans: You will need space for the rolls to expand without overcrowding; glass or metal works fine.
• Rolling Pin: Essential for getting the dough into an even, thin rectangle for tight spirals.
• Sharp Knife or Dental Floss: Used to cut the rolls cleanly without squishing the beautiful layers you just rolled.
• Mixing Bowls: For preparing the filling and the glaze separately.

How to Make Cicis Cinnamon Roll Recipe?

Making these rolls involves a standard enriched dough process: mixing, rising, shaping, rising again, and baking. The key to that signature Cicis softness is the double rise and the addition of heavy cream right before they hit the oven. Don’t rush the rising steps; patience is the secret ingredient here.

Prepare the Dough

Start by blooming your yeast. In your stand mixer bowl, combine the warm milk, half the sugar, and the yeast. Let it sit for about 5 minutes until it looks foamy and bubbly—this tells you the yeast is alive. Once active, add the remaining sugar, flour, salt, egg, and melted butter. Using the dough hook attachment, knead on medium-low speed for about 10 minutes. The dough should be soft and tacky but pulling away cleanly from the sides of the bowl.

First Rise

Once kneaded, transfer the dough to a lightly oiled bowl, turning it once to coat the top. Cover the bowl with plastic wrap or a warm, damp towel. Place it in a draft-free, warm spot in your kitchen. Let it rise for about 1 hour, or until it has doubled in size. This step develops the gluten and flavor, ensuring the rolls are fluffy rather than dense.

Fill and Shape

After the dough has risen, punch it down gently to release air bubbles. Turn it out onto a lightly floured surface and use your rolling pin to shape it into a rectangle, roughly 18×6 inches. In a small bowl, mix your soft butter, brown sugar, and cinnamon to create a paste. Spread this mixture evenly over the dough, leaving a tiny border at the edges. Roll the dough up tightly starting from the long edge to create a long log.

Second Rise and Bake

Cut the log into 20 even slices using a sharp knife. Arrange them in your greased baking pans, leaving a little space between each for expansion. Cover and let them rise again for another hour until puffy. Preheat your oven to 350°F (175°C). Just before baking, pour the slightly warmed heavy cream over the rolls, getting in between the gaps. Bake for 25 minutes until golden brown. Whisk together your glaze ingredients and drizzle over the rolls after they have cooled for about 10 minutes.

Additional Tips for Making this Recipe Better

I learned a few things while testing this that really helped take these rolls to the next level.

• I found that if my kitchen was too cold, the dough struggled to rise. I started preheating my oven to the lowest setting for 2 minutes, turning it off, and then placing the covered dough inside—it worked like a charm as a proofing box.
• When cutting the rolls, I stopped using a knife and switched to unflavored dental floss. You slide it under the log, cross it over the top, and pull quickly. It cuts perfectly round spirals without squishing the dough layers together.
• I highly recommend using room temperature ingredients, especially the egg and butter. If you add cold eggs to warm milk, it can drop the temperature too fast and shock the yeast, slowing down the rise.
• For the glaze, I prefer adding the milk slowly, one tablespoon at a time. It’s much easier to thin out a thick glaze than to fix a runny one that just slides right off the hot rolls.

How to Serve Cicis Cinnamon Roll Recipe?

These mini rolls are best served warm, right out of the pan, when the glaze is still slightly melty. For a fun presentation, stack them in a pyramid on a platter for a brunch centerpiece. They pair beautifully with a hot cup of black coffee or a cold glass of milk to cut through the sweetness. If you want to get fancy, grate a little fresh nutmeg over the top or serve them alongside a bowl of fresh berries to balance the rich, sugary flavor.

Nutritional Information

Here is a quick look at the estimated nutrition per roll to help you plan your treats.

• Calories: ~180 per roll
• Protein: 3g
• Carbohydrates: 26g
• Fat: 7g

Make Ahead and Storage

If you have leftovers (which is rare!), you can keep them fresh easily.

Store the baked rolls in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to a week. To restore that fresh-baked softness, microwave a single roll for about 10–15 seconds before eating.

You can also freeze the baked, unglazed rolls. Wrap them tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw them at room temperature, warm them in the oven for a few minutes, and glaze them fresh for the best taste.

Why You’ll Love This Recipe?

Here is why this copycat recipe is going to become a new favorite in your baking rotation.

• Perfect Portion Size: Unlike massive bakery-style buns, these are smaller, bite-sized treats. This means you can enjoy a sweet indulgence without feeling overly stuffed, or easily have two without guilt.
• Incredible Texture: Thanks to the heavy cream pour-over method, these rolls stay incredibly moist and gooey. They don’t dry out like standard homemade rolls often do.
• Simple Ingredients: You likely have everything you need in your pantry already. There are no obscure spices or hard-to-find flours required to make something delicious.
• Fun for Beginners: This is a very forgiving yeast dough. It is easy to handle and shape, making it a great introductory recipe for anyone intimidated by working with yeast.
• Nostalgic Flavor: They taste just like the ones from the pizza buffet. It brings back fun memories of family pizza nights with that specific, comforting cinnamon-sugar taste.