Food Processor Cinnamon Rolls

Food Processor Cinnamon Rolls

Food Processor Cinnamon Rolls

Big, soft, fluffy, and covered in icing — nothing beats a fresh, homemade cinnamon roll. Cinnamon rolls are by far one of life’s greatest indulgences, with their subtly perfumed spice, diving tangy cream cheese glaze, and fluffy dough that puts most bread varieties to shame. So, do you think making homemade cinnamon rolls from scratch is something that is too difficult a feat for you to conquer? Well, think again. In today’s recipe, we’ve simplified the king of sweet rolls into an easy recipe that you can make with the help of your trusty food processor.

Food Processor Cinnamon Rolls



  • 60 ml full cream Milk
  • 40g Caster Sugar
  • 2 1/4 teaspoons Active Yeast
  • 300g Plain Flour
  • 1/2 teaspoon fine Sea Salt
  • 90g softened Unsalted Butter
  • 2 large eggs, beaten


  • 90g Unsalted Butter
  • 50g Dark Brown Sugar
  • 30g Caster Sugar
  • 2 tbsp Ground Cinnamon

Cream Cheese Glaze:

  • 20 g softened Unsalted Butter
  • 60g softened Cream Cheese
  • 30g Icing Sugar
  • ½ tsp Vanilla Extract


  1. Add all ingredients sugar, yeast, flour, and salt into your food processor. Pulse two to three times until blended.
  2. Cut the butter into 6 evenly sized pieces, and then scatter them on top of the flour mixture. Pulse until the butter is cut into the flour. The mixture will look like very fine crumbs.
  3. Add the yeast and milk mixture, then pulse two more times. Finally, add the eggs and process until most of the dough gathers into a rough ball that goes up the sides of the bowl. The dough will be sticky.
  4. Transfer the rough dough to a floured work surface. Use a spatula to scrape any dough that may be stuck to your food processor bowl. Gently knead the dough for 4-5 minutes or until smooth, adding flour as needed if the mixture is too sticky.
  5. Form the dough into a ball, and then place into a large, lightly oiled bowl. Cover with a clean dishtowel or plastic wrap and allow to rise in a warm area for 1-2 hours, or until doubled in size.
  6. To prepare the filling, warm the butter (in the microwave or on the stove) until it is almost melted. Stir in the sugars and cinnamon then aside at room temperature until needed. The butter will firm up slightly.
  7. To assemble rolls, you will need an 8-inch round cake pan. Turn the risen dough out onto a lightly floured work surface and roll it into a 12-inch by 12-inch square.
  8. Brush the dough of excess flour, and then spread the cinnamon-sugar mixture all over. Starting at the edge closest to you, roll the dough into a tight spiral. Slice the roll into 6 equal pieces with a serrated knife or with dental floss.
  9. Arrange the rolls inside your cake pan and then cover with a tea towel and allow to rise for a further 30 minutes. Meanwhile, preheat your oven to 175C. Bake rolls for 25 minutes.
  10. Once baked, remove from the oven and proceed to make cream cheese glaze.
  11. Cream butter, cream cheese, icing sugar, and vanilla in a bowl with a hand mixer until light and fluffy. Immediately slather on warm rolls and allow to melt.
  12. Serve warm and enjoy!


These rolls are best enjoyed the day they are baked. You may store leftovers for up to 2 days in an airtight box in the fridge. To reheat, warm in a microwave until soft and gooey.

  • If you want to allow your rolls to rise overnight so that you can enjoy fresh cinnamon rolls in the morning, follow these instructions:

Once you have rolled up your dough and cut it into pieces, place in the prepared cake tin and wrap it tightly with plastic wrap. Transfer tin to the fridge and allow it to rise overnight. Before baking, remove the rolls from the fridge and allow them to come to room temperature, anywhere between 1-2 hours. Bake as per instructions.


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