It’s always nice to have some freshly baked sweets ready to ease those sweet cravings. Cinnamon-rolls are delicious and quite easy to make, and you can even freeze the dough after you cut them into shape to have some ready-to-go sugary goods on hand. So today I will share this very delicious recipe for cinnamon-rolls.
A few tips before we begin.
☆ When making dough by hand, you will want to kneed it very well. Usually about 10 minutes, this is so that the gluten can start to work out. When the dough is done, it needs to rest (this will happen during the rising process). When the gluten rest it gets the right consistency and will make the dough keep its shape once you start rolling it with you rolling pin.
☆ If you think you won’t be using all of the dough, or you want to double the amount to save it for later. You can easily freeze it right after you cut the dough into shape. When you want to eat them, just take them out of the freezer and pop them in the over.
☆ It is recommended that you use room temperature butter and eggs for this recipe, I also highly recommend not to melt the butter, but leave it as it is. This is a little bit more work, but it makes the cinnamon rolls even butter.
☆ Also make sure you use warm milk, it should feel warm to the touch like a bath (around 40°C) and not hot like a cup of tea. If you use hot milk the yeast will die and the dough won’t rise.
☆ For nice fluffy cinnamon rolls we will let it rise twice, once right after kneading the dough and once after we prepped them and aligned them in a tin.
☆ You can double the recipe, this recipe makes for about 12 rolls, depending on the quantity you can use a bigger tin.
☆ You can use regular flour, but bread flour contains more protein to produce more gluten to make it really fluffy and makes it taste even better!
☆ As for the sugar, you can use regular caster sugar, I just like using the finely granulated sugar because it seems to incorporate better into the dough which makes it just a bit lighter. As for the brown sugar, dark brown sugar, has a slightly tangier taste, whichever you prefer.
☆ I use unsalted butter, but salted works fine too. Just skip the pinch of salt at the end.
☆ In this recipe I use dried instant yeast, but you can use whichever yeast you have at home. Just make sure to use the right preparation for the yeast. When you use active dry yeast the dough takes slightly longer to rise.
☆ In this recipe I use my hands to knead the dough, but you could use a stand mixer if you have one.
For the dough:
- Bread flour 400 gr.
- 1 Egg
- Fine granulated sugar 125 gr.
- Whole milk 120 ml.
- Unsalted butter 115 gr.
- Dry yeast 7 gr.
- Warm water 60 ml.
- Pinch of salt
For the filling:
- Unsalted butter 100 gr.
- (Dark) brown sugar 75 gr.
- Cinnamon 2 tsp.
For the the runny topping:
- Confectioners sugar 35 gr.
- Milk 1 tbsp.
For the thick topping:
- Cream cheese 200 gr.
- Confectioners sugar 100 gr.
- Milk 1 or 2 tsp.
- Turn in the oven at 180 degrees. To the warm milk, pour in the yeast and set aside.
- Put the softened butter together with the sugar in a large bowl and mix with a hand mixer until smooth and light of colour.
- Then add the egg to the butter mixture and mix until combined.
- Grab the milk mixture and put it into the bowl as well, mix until combined.
- Then in another bowl, put in the flour and mix in the salt. Then slowly add the flour mixture to the liquid ingredients. Keep adding flour in small portions until, while also keeping an eye on the consistency of the mixture.
- Use your hand or stand mixer to kneed the dough until it becomes less sticky. When doing this by hand it can take around 5 minutes more or less.
- When the dough is tacky, sprinkle the surface with a little bit of flour and start kneading it some more. Kneed it by hand for about 10 minutes to really work the gluten in the dough.
- After kneading, form a ball, sprinkle a little bit of flour into the bowl and place the dough inside. Cover it with a plastic wrap or a damp cloth and set aside in a warm place for about 30 minutes.
- For the filling, grab a medium bowl and put in the butter. With a hand mixer, start mixing until it becomes just smooth. Then add in the brown sugar and cinnamon. Combine together using a spatula and set aside.
- After 30 minutes the dough should have doubled in size. Sprinkle some flour on top of a clean surface and onto a rolling pin. Place the dough onto the surface and start shaping it into a rectangle using the pin.
- When you have a rectangle grab a silicone spatula and spread the butter-cinnamon mixture all over onto the dough.
- Then starting on the longest side, start rolling the dough into a spiral (like when making a Bûche de Noël). Slice the dough into 12 equal pieces and line them onto a greased baking tin or tray.
- Turn on the oven at 180 degrees.
- Now for the second rise, cover the dough and set aside for yet another 20 minutes.
- For the runny topping, mix together the confectioners sugar and milk in a cup and set aside.
- For the thick topping, mix together the cream cheese, confectioners sugar and milk in a bowl and set aside.
- After 20 minutes, the dough should have doubled in size again. Place the tray in the oven and bake at 180 degrees for about 20-25 minutes, or until golden brown.
- When they are done, let them cool off. When they are cooled, spread the topping onto the buns and enjoy your delicious delight.
If you liked this recipe, you might also like these delicious Dutch cookies.
Or check my yummy poffertjes recipe, they are like little tiny pancakes you eat with loads of confectioners sugar.
What did you think of this recipe? Let me know in the comments!
If you gave this recipe a go, be sure to upload the pictures on Instagram and tagg @seeyouinwanderland into the description. This way I can check out all of your amazing pictures!