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Baking dish with cinnamon rolls. Cinnamon sticks next to the dish.

Cinnamon rolls recipe

5
AuthorMilena M
These cinnamon rolls have a soft, pillowy texture with a cinnamon filling that will warm up your soul, plus a crunchy caramelly topping for extra flavor.
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Prep Time10 minutes
Cook Time15 minutes
Rest time 2 hours
Servings6 Cinnamon Rolls

Equipment

  • Stand Mixer
  • Round Baking Dish
  • Rolling Pin

Ingredients
  

  • 120 grams milk, warm or at room temperature (1/2 cup)
  • 30 grams sugar, or honey (2 tablespoons)
  • 7 grams instant yeast , (2 1/4 tsp)
  • 325 grams all-purpose flour, (2 1/2 cups)
  • 1/2 teaspoon salt
  • 1 egg
  • 30 grams butter, soft

Filling

  • 100 grams butter, (7 tbsp), soft
  • 1 tablespoon cinnamon powder
  • 70 grams raw cane sugar or brown sugar, (1/3 cup)

Egg wash

  • 1 egg
  • 1 tablespoon water

Topping

  • 1 teaspoon cinnamon powder
  • 1 tablespoon raw cane sugar or brown sugar

Instructions

  1. In a bowl of a stand mixer, add warm milk, honey or sugar, and yeast. Make sure the milk is not too hot, or it will kill the yeast. If it feels comfortable to the touch, then it's safe to add the yeast in. Let it sit for 10-15 minutes until it foams up.
  2. Meanwhile, sift the flour and salt together. Set aside.
  3. Once the yeast mixture is ready, add the egg and flour. Using the paddle attachment, beat on medium speed until incorporated, about a minute.
  4. Add butter and continue mixing until smooth and the dough doesn't stick to the sides of the bowl (see photos). If it's too sticky to the touch, add 2-3 tbsp more flour, one at a time. It's ok if it's a bit sticky.
  5. Oil a clean bowl. Transfer the dough to the bowl and shape it into a ball. Flip it a few times until it's covered with oil. This will prevent the dough from drying as it rests.
  6. Cover the bowl with a kitchen towel. Let it rest and double the size for about an hour. If the environment is not warm enough, the dough will take longer to rise. In this case, I like to place the bowl over another bowl filled with hot water. This way the steam from the water will keep the dough warm and let it rise faster. You can also put the bowl of dough in the oven turned on at its lowest setting with the door slightly open.
  7. While the dough is resting, make the filling. Mix the soft butter, sugar, and cinnamon. Set aside. Also, grease the baking dish with butter or oil.
  8. When the dough has risen transfer it to a floured surface and roll it into a 14"x12" (35x30cm) rectangular.
  9. Spread the filling into the dough. From the wider side start rolling the dough into a log.
  10. Using a thread or dental floss mark the top of the roll to determine where to cut the rolls.
  11. Wiggle the thread under the roll and cross each end to the opposite side. Pull each end away from the roll and cut through. Repeat the same with each piece.
  12. Arrange each roll on the pre-buttered 8"(20cm) round baking dish by leaving about 1.5"(4cm) space between each piece.
  13. Cover with a kitchen towel and let it rest for about an hour. Preheat the oven to 350F (180C) 30min before the end of resting time.
  14. Right before the end or resting time make the egg wash. Whisk one egg with one table spoon of water.
  15. Make the cinnamon sugar by combining the cinnamon and sugar.
  16. Once the rolls have rested and doubled the size brush the egg wash over each roll and sprinkle with the cinnamon sugar. If you want crunchy top, don't skip this step. Be generous, the more sugar the more crunch.
  17. Bake for about 15-20 minutes or until golden brown.
  18. Pull out of the oven and let them rest for few minutes before enjoying.

Notes

* If you don't have a stand mixer, you can mix the dough by hand. Follow the same directions, except use a whisk when mixing the liquids. Then I find it easier to use a silicone spatula to mix in the dry ingredients. The dough will be a bit sticky, but that's ok. If it's too sticky, add a bit more flour.