Cinnamon rolls
Ingredients
Dough
- 2,5 dl warm milk whole milk
- 7 gram yeast dry yeast
- 50 gram sugar
- 1 piece egg at room temperature
- 1 piece egg yolk
- 220 gram butter melted (I prefer salted, but unsalted works, too)
- 350 gram bread flour plus more for dusting
- 0,75 teaspoon salt
Filling:
- 40 gram dark brown sugar light brown sugar also works
- 1,25 tablespoons ground cinnamon
- 75 gram butter softened
Cream cheese frosting:
- 100 gram cream cheese softened
- 3 tablespoons butter softened
- 75 gram powdered sugar
- 0,5 teaspoon vanilla extract
Instructions
Dough
- Warm milk to around 40°C. Transfer warm milk to the bowl of an electric mixer and sprinkle yeast on top. Add in sugar, egg, egg yolk and melted butter. Mix until well combined. Next stir in flour and salt with a wooden spoon until a dough begins to form.
- Place dough hook on stand mixer and knead dough on medium speed for 8 minutes. Dough should form into a nice ball and be slightly sticky. If it's TOO sticky (meaning it's sticking to the bottom of the mixer, add in 2 tablespoons more bread flour.) If you don’t want to use an electric mixer, you can use your hands to knead the dough for 8-10 minutes on a well-floured surface.
- Transfer dough ball to a well-oiled bowl, cover with plastic wrap and a warm towel. Allow dough to rise for 1 hour to 1 ½ hours, or until doubled in size. This may more or less time depending the humidity and temperature in your home.
- After dough has doubled in size, transfer dough to a well-floured surface and roll out into a 30x25 cm rectangle. Spread softened butter over dough, leaving a 0,5 cm margin at the far side of the dough.
Filling
- In a small bowl, mix together brown sugar and cinnamon. Use your hands to sprinkle mixture over the buttered dough, then rub the brown sugar mixture into the butter.
- Tightly roll dough up, starting from the 25-cm side and place seam side down making sure to seal the edges of the dough as best you can. You will probably need to cut off about 1 cm off the ends of the dough as the ends won’t be as full of cinnamon sugar as you’d want it to be
- Cut into 2,5 cm sections with a serrated knife or floss. You should get 9 large pieces.
- Place cinnamon rolls in a greased 25x25 cm baking pan or round 25 cm cake pan. Line the pan with parchment paper as well, in case any of the filling ends up leaking out. Cover with plastic wrap and a warm towel and let rise again for 30-45 minutes.
- Preheat oven to 180° C. Remove plastic wrap and towel and bake cinnamon rolls for 20-25 minutes or until just slightly golden brown on the edges. You want to underbake them a little so they stay soft in the middle, that’s why we want them just slightly golden brown. Allow them to cool for 5-10 minutes before frosting.
Frosting
- In the bowl of an electric mixer, combine cream cheese, butter, powdered sugar and vanilla extract. Beat until smooth and fluffy. Spread over cinnamon rolls and serve immediately.
Notes
To make overnight cinnamon rolls:
After placing rolls into the greased pan (after the first rise), simply cover, place overnight in the fridge and then bake them in the morning as directed. I like to bring my cinnamon rolls to room temperature first by leaving them on the counter for 30-45 minutes before baking (this is known as the second rise).
After placing rolls into the greased pan (after the first rise), simply cover, place overnight in the fridge and then bake them in the morning as directed. I like to bring my cinnamon rolls to room temperature first by leaving them on the counter for 30-45 minutes before baking (this is known as the second rise).
Tried this recipe?Let us know how it was!
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