How to Make Cinnamon Rolls Three Ways

by Barry Lewis

Difficulty
Medium
Ingredients Method

Ingredients

Microwave Cinnamon Roll (Serves 1)
4 tablespoons plain flour
1 tablespoon caster sugar
¼ teaspoon baking powder
2 tablespoons milk
½ tablespoon unsalted butter (plus a little extra for spreading)
¼ teaspoon ground cinnamon
1–2 teaspoons Nutella (optional)
2 tablespoons icing sugar
Splash of milk or water for glaze

20-Minute Puff Pastry Cinnamon Rolls (Makes 4–6 Rolls)
1 sheet ready-rolled all-butter puff pastry
2 tablespoons unsalted butter (melted)
3–4 tablespoons light brown sugar
1 teaspoon ground cinnamon
100g icing sugar
1–2 tablespoons milk or water for glaze
2–3 tablespoons Nutella or a handful of chopped pecans (optional)

Homemade Enriched Dough Cinnamon Rolls (Makes 8–10 Rolls)

For the dough:
400g strong white bread flour
7g sachet fast-action dried yeast
50g caster sugar
180ml whole milk (warmed)
60g unsalted butter (softened or melted)
1 large egg
Pinch of salt

For the filling (used for all versions):
200g light brown sugar
2 tablespoons ground cinnamon
50g unsalted butter (softened)

For the glaze (used for all versions):
200g icing sugar
100g cream cheese
1 teaspoon vanilla extract
2 tablespoons milk (or enough to loosen)

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How to Make Cinnamon Rolls Three Ways

There’s something ridiculously comforting about a freshly baked cinnamon roll. Soft, warm, sweet, and sticky – the kind of thing that fills your kitchen with that unmistakable buttery spice smell. In this recipe, I’m showing you how to make cinnamon rolls three ways – and no matter how much time or energy you’ve got, there’s an option here for you.

I wanted to see how far you could stretch the idea of a cinnamon roll. From a super quick microwave version, to a lazy-but-glorious shortcut using all-butter puff pastry, and finally a proper homemade enriched dough that’s soft, fluffy and totally worth the effort. I tested all three side by side, and each one has something a bit special to offer.

2-Minute Cinnamon Rolls (Microwave)

This one’s for the impatient among us. You knock up a quick dough in a bowl, roll it out, whack on some cinnamon sugar, roll it up and microwave. That’s it. It’s not going to give you the same texture as a proper cinnamon roll, and I found it a little doughy in the centre when done in a big portion – so next time I’d go smaller, or experiment a bit with the timing. But taste-wise? Still satisfying if you need a hit of cinnamon swirl in a hurry.

20-Minute Cinnamon Rolls (All-Butter Puff Pastry)

This one surprised me. It’s probably the laziest of the lot because you’re using store-bought dough – but if you go for an all-butter puff pastry, it actually gives a beautiful, golden, flaky finish that’s closer to what you’d get from a proper laminated dough. You just spread the cinnamon sugar, roll it up, slice, and bake. The filling caramelises slightly and gives a bit of chewy bite, almost like a pastry twist you’d get from a bakery.

2-Hour Cinnamon Rolls (Enriched Yeast Dough)

If you’ve got the time, this one really is the business. The dough is soft and buttery, with just enough chew and a proper delicate rise. Once baked, you get that lovely coiled effect with the cinnamon sugar speckled through each swirl. It’s the sort of thing you bake on a weekend or when you want to impress – proper cinnamon roll territory. And the glaze soaks in beautifully too.

All three versions were finished with the same cinnamon sugar filling and a cream cheese glaze – just to keep things consistent and let the dough do the talking. Whether you’ve got two minutes or two hours, now you know how to make cinnamon rolls three ways – and you might end up loving all of them for different reasons.

Want More Like This?

If you enjoyed this little cinnamon roll showdown, you might like these too:

Both follow a similar theme – comparing methods, ingredients, and what gives you the best result or a homemade pastry fest!

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