Step 1. In a large bowl, whisk together the milk, eggs, sugar, salt, oil, and baking soda.
Step 2. Add flour gradually and mix until a dough forms. Knead lightly until smooth and soft.
Step 3. Shape dough into a ball and let it rest for 30 minutes (covered).
Step 4. Cut into 10 equal pieces. Shape each one into a round ball.
Step 5. Let the dough balls rest for 10–15 minutes.
Step 6. Roll out each dough ball into a flat round. Brush with melted butter, sprinkle with cinnamon and sugar.
Step 7. Roll each circle into a log, fold it in half, flatten one side slightly, and cut a slit lengthwise at the top to reveal the cinnamon swirl (creating the teardrop shape).
Step 8. Bake at 350°F (175°C) until golden brown (typically 20–25 minutes depending on size).
Step 9. Optional: Glaze or dust with powdered sugar.
This dough is very versatile and can be used for more than just cinnamon rolls. It works beautifully with fruit jams, nut mixtures (like walnut or pecan), sweet cheese fillings, or chocolate spreads. It’s soft, easy to roll, and holds fillings well without tearing.
Each cinnamon roll contains approximately 210 calories, with about 5 grams of protein, 6 grams of fat, and 35 grams of carbohydrates. It includes around 1 gram of fiber, 14 grams of sugar, and approximately 280 milligrams of sodium.
Note: These values may vary depending on how much cinnamon-sugar filling and glaze are used.
