Cinnamon Rolls with Condensed Milk
These fluffy cinnamon rolls with condensed milk are soft and topped with delicious cream cheese icing.
These rolls are ultra-tender, perfectly swirled, and topped with a tangy cream cheese frosting. Condensed milk adds a velvety texture and subtle sweetness that make these rolls practically melt in your mouth.
Condensed milk is regular milk simmered down with sugar until roughly 60% of its water content has evaporated. The result is a thick, syrupy ingredient loaded with:
- Richness: It brings both fats and proteins to the dough.
- Moisture and Tenderness: Condensed milk yields pillowy soft bread without making the dough overly wet.
- Sweet Flavor: The natural sweetness of condensed milk complements the cinnamon filling beautifully.
Ingredients You’ll Need
The exact measurements are in the recipe card, but here’s a quick rundown:
Equipment Notes
- Baking Dish: An 8×8-inch square pan, an 8-inch round cake pan, or a similarly sized rectangular dish.
- Mixing & kneading: A stand mixer fitted with a dough hook is easiest, but you can just as easily knead by hand.
- Cutting the Rolls: Unflavored dental floss or a sharp serrated knife works best for clean, even slices.
- Icing: A hand mixer or stand mixer is handy for whipping the cream cheese until smooth.
How they’re made
- In a large bowl, combine warm milk, yeast and sugar. Stir in condensed milk, flour, and salt to form a shaggy dough.
- Knead in butter until smooth and elastic, about 10 minutes. Shape into a ball, place in a greased bowl, cover, and let rise for about 1 hour or until doubled.
- Roll the dough into a rectangle, spread with softened butter, sprinkle with brown sugar and cinnamon, then roll tightly.
- Slice and arrange in a greased baking dish. Cover and let rise until doubled.
- Bake until golden brown. Top with cream cheese icing while still warm and serve.
Storing & Freezing
- Room Temperature: Store covered at room temp for up to 3 days.
- Refrigerator: Keep leftover rolls in the fridge for up to 5 days. Warm them briefly in the microwave before serving.
- Freezing: Freeze baked (and cooled) rolls in an airtight container for up to 3 months. Thaw and reheat as needed.
Related recipes
For more cinnamon roll recipes, check out these!
- Blackberry sweet rolls
- Red velvet cinnamon rolls
- Coffee cinnamon rolls
- Pumpkin cinnamon rolls
- Biscoff cinnamon rolls
- Almond sweet rolls
Cinnamon Rolls With Condensed Milk
These cinnamon rolls with condensed milk are egg-free, super fluffy, and delicious. It makes a small batch if you cut into 6, or make 12 mini rolls.
Ingredients
Dough
- 160 g milk lukewarm
- 1 ½ teaspoon instant yeast or active dry yeast
- 1 teaspoon granulated sugar
- 275 g all-purpose flour plus more for dusting
- 60 g sweetened condensed milk
- ½ teaspoon salt
- 45 g butter softened to room temperature
Filling
- 45 g butter softened to room temperature
- 70 g soft brown sugar
- 1/2 Tablespoon ground cinnamon
Cream Cheese Frosting
- 45 g block-style cream cheese at room temperature
- 120 g powdered sugar
- 1 tablespoon milk at room temperature
- ½ teaspoon vanilla extract
Instructions
- Add the yeast and sugar to a large mixing bowl. In a small saucepan, warm the milk (not the condensed milk) to around 95-104°F / 35-40°C and pour this over the yeast and sugar. If using active dry yeast, let this sit for around 5-10 minutes until it becomes foamy. If using instant yeast this step can be skipped.
- Add in the flour, salt, and condensed milk. Use a wooden spoon until it forms a shaggy dough ball. Once it forms a dough ball, pull it onto a floured surface and knead in the butter, a few cubes at a time.
- Knead by hand for around 10 minutes until the dough is smooth and strong. If you need a break, take it. The dough responds well to resting time. Alternatively, use a stand mixer to knead the dough.
- Once kneaded, form the dough into a dough ball. Transfer the dough to a lightly greased medium bowl and cover. Let the dough rise in a warm place until doubled in size, around about 1 hour. The exact proofing time will depend on your room temperature.
Shaping
- In a small bowl, mix together the brown sugar and ground cinnamon for the filling. Set aside.
- Punch the risen dough down, then pull it from the bowl onto a lightly floured work surface.
- For 6 large rolls – Roll the dough out into a rectangle that measures around 8×9 inches (15cmx25cm). Spread the surface of the dough with softened butter, then spread over the cinnamon-sugar mixture. Roll the dough up from the long end to make a 9-inch/25cm long log. Cut 6 slices measuring around 1.5 inches each.
- For 9 medium rolls – Roll the dough out into a rectangle that measures 8×9 inches (15cmx25cm) – Spread the surface of the dough with softened butter, then spread over the cinnamon mixture. Roll it up to make a 9-inch/25cm long log. Cut 9 slices measuring around 1 inch each.
- For 12 mini rolls – Roll the dough out into a rectangle that measures around 7×12 inches (17cmx30cm). Spread the surface of the dough with softened butter, then spread over the cinnamon-sugar mixture. Roll the dough up from the long end into a 12-inch log. Cut 12 equal pieces measuring around 1 inch each.
- Grease a baking tray with butter or line with parchment paper and place in the cut cinnamon rolls. Let them rise at room temperature until doubled in size.
- Preheat the oven to 350°F (180°C) regular oven. Bake the cinnamon rolls in the preheated oven for around 22-25 minutes until golden brown on top. If they are browning too fast, you can cover the top of the dough with aluminum foil.
Frosting
- Using a hand-held mixer or some arm muscle, beat the cream cheese until it's smooth. Add in powdered sugar, vanilla, and milk. Beat it together until creamy. Spread the icing over the still-warm cinnamon rolls and serve the warm rolls immediately.
Notes
Both metric and US cup conversions are provided. Use the toggle to switch between the two.
Storing & Freezing
- Room Temperature: Store covered at room temp for up to 3 days.
- Refrigerator: Keep leftover rolls in the fridge for up to 5 days. Warm them briefly in the microwave before serving.
- Freezing: Freeze baked (and cooled) rolls in an airtight container for up to 3 months. Thaw and reheat as needed.
Nutrition
Serving: 1gCalories: 321kcalCarbohydrates: 45gProtein: 13gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 3gCholesterol: 27mgSodium: 292mgFiber: 2gSugar: 9g
Tried this recipe?Let us know how it was!
Best cinnamon rolls ever
I tried about 6 recipes for cinnamon rolls one week, in my search for the best one, and this is it. Look no further!
So happy you loved them! Thank you!
Thank you so much for this recipe! One of my daughters is allergic to egg and it took me a long time to find a recipe that we all could love. Perfect for our Christmas morning!