How to Make Cinnamon Rolls Like a Pro

Other than the obvious warm, fragrant cinnamon spice, a cinnamon roll needs some key ingredients for that comforting, fluffy feel. Flour is the basic ingredient, and the all-purpose kind provides a soft, tender texture that can still support a cinnamon roll's tight structure. Want it chewier rather than softer? Then bread flour is the way to go. Use healthy yeast for a strong rise, along with milk, sugar, butter, eggs, and salt.

Follow our Ultimate Cinnamon Roll Recipe as a guide. When you're making your dough, know when your kneading has hit the sweet spot. You're looking at 8-10 minutes pummeling your dough by hand, or 5-7 minutes in the mixer. Then you'll need to give it some resting time. Proof it somewhere warm (an oven with a proofing function is ideal here, but you can also just find the warmest spot in the house). Let it sit until it has doubled in size.

When you come to roll the dough out into a sheet, try to get a uniform thickness all over so that it bakes evenly in the oven. We shoot for a 1/4 thickness, but eyeball it - a measuring tape isn't necessary!

The fun part comes when you get to spread that tasty filling over your rolled-out dough. Cinnamon, butter, and brown sugar are the classic combo, although we often throw in a little nutmeg to amp up the flavor. Slather it on with a spoon and spread it with a knife or spatula. Ensure an even taste and texture by mixing the filling thoroughly before you begin. It helps to have the butter at room temperature for this.

Putting on the filling is like making a work of art on your kitchen counter. However, it won't be visible for long. The next stage is to roll the dough into a cylinder. Don't be afraid to do this tightly. You need to keep this tasty cylinder of cinnamon goodness tight so that gaps don't appear inside to make the size irregular.

Now's the time to cut the tube into rolls. Chill it slightly in the fridge before this step to make this tender dough easier to cut. You can try to use a knife if you're gentle, but pros opt for unflavored dental floss to produce a clean cut with no squishing. Slide it under the dough and then cross it over at the top before pulling it tight.

After putting your dough through that ordeal, it needs another rest. Give the rolls another rise to get them fat and happy before baking them in the oven. Space them evenly on the baking tray and don't crowd them, because they're going to puff up.

It's not really a cinnamon roll without that all-important icing. The traditional version uses cream cheese, along with sugar and milk. Our Homemade Cinnamon Rolls recipe has all the details, and uses a delicious extra ingredient: vanilla. However, this isn't the only option. Replace the cream cheese with maple syrup for a maple glaze.

You can't go wrong with these classic cinnamon roll recipes, but that doesn't mean you have to stick with tradition. There are lots of opportunities to get imaginative with fillings. Add a little pumpkin spice in with your cinnamon for an even more autumnal taste or think outside the box with some non-cinnamon alternatives. Chai spice makes a great substitution. Go nuts with some maple syrup and chopped pecans, or opt for a sharp, zesty lemon blueberry mix, tempered with a little brown sugar or honey.

You can even change the form of your cinnamon roll altogether. Check out this make-ahead Cinnamon Roll Casserole for a new take on a classic favorite.

Can't get enough cinnamon? Here are some other cinnamon-forward recipes to try.

• Cinnamon Roll Cake with Lemon Mascarpone Frosting

• Cinnamon Brownies

• Cinnamon Pancakes

• Cinnamon Churro Blondies