These Cinnamon rolls are one of the recipes I make over and over again, not only because they are easy to make but also because they are incredibly delicious. I love their soft pillowy texture with the cinnamon filling that will warm your soul, plus the crunchy caramelly top for extra texture. What’s not to love about that?
I’ve made these Cinnamon rolls many times, and I figured it was about time to add them to my collection of recipes. There is something so comforting about them. Is it the cinnamon, the beautiful texture, or the combination of both? Whatever it is, it makes me love them, more and more.
How to make Cinnamon rolls?
Note: For exact measurements, see the recipe card below!
- You will need simple ingredients like flour, butter, milk, honey, yeast, eggs, sugar, and of course cinnamon, the star of the recipe.
- Just like you would start most dough recipes, you need to activate the yeast. Warm up the milk just a bit, make sure it’s not hot or it will kill the yeast.
- Mix lukewarm milk with the honey or sugar and then add the yeast. Let it sit for a few minutes till it foams up. This is a good indication the yeast is fresh and good to use. If it doesn’t foam up this means the yeast is probably old or not of good quality.
- Once you have the yeast mixture ready, you are almost done 😉.
- In a stand mixer with the dough hook attachment mix the yeast liquid with the egg and butter.
- Then add the flour a little at a time. Once the dough starts to form together and doesn’t stick to the wall of the bowl, that means it’s ready. The dough will be a bit sticky to the touch, but still, able to handle it. If it’s too sticky add 2-3 tbsp of flour one at a time.
- Transfer the dough to a bowl that has been greased with a little bit of oil (this prevents the dough from sticking to the bowl). Shape it into a boll. Make sure the dough is also covered with some of the oil from the bowl. Cover it with a towel, and let it rest in a warm place for about an hour, or till it’s two, or three times its size.
***If you don’t have a stand mixer, you can mix the dough by hand. Follow the same directions, just use a whisk when mixing the liquids, and 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.***
- When the dough has risen roll it on a floured surface into a 14″x12″(35x30cm) rectangular. Spread the butter, cinnamon, and sugar over the dough. Roll it. Cut it into about 2″(5cm)each, which will give you 6 rolls. If you want to cut them into smaller pieces you can definitely do that, you will just need a bigger baking pan. Make sure to leave enough space between each one so they have enough space to rise. Cover them with a towel and let them rest for about an hour.
- Once they have rested and risen, brush them with an egg wash. I like to sprinkle them with cinnamon sugar for extra flavor and texture, It’s not necessary but I highly recommend it. Bake and enjoy!
Tips for always successful results!
- Use fresh yeast – Make sure the yeast you are using is fresh. This is important for the rise of the dough and achieving the fluffy texture. If your dough doesn’t rise you will end up with flat and dense Cinnamon Rolls. This is why you want to activate the yeast first. If you just add it to all the ingredients you are running the risk of wasting them if you’ve got a bad batch of yeast. Mixing it with liquid and sweetener first is advised. If it foams up after a few minutes then you can move on to the next step. Better safe than sorry!
- Make sure the milk is not too hot – This applies to the process of activating the yeast. Yeast is a living organism, and if the liquid you use to activate the yeast is too hot, it will kill the yeast. The best way to tell if it’s the right temperature is by dipping your finger into the milk. If it doesn’t feel hot, but comfortable, then it’s safe for the yeast to be added in.
- Sift the flour – I find that many people tend to skip over this step. Sifting the flour is important for achieving a good texture and avoiding any lumps in the dough. It’s an extra step, but very easy and quick to do. You can use a sieve or a flour sifter, anything with a thin mesh will work.
- When adding the egg and butter to the yeast liquid, make sure the egg is at room temperature and the butter is soft.
**Quick tip! If you forget to take the egg out of the fridge earlier, you can simply put it in a cup filled with hot water for a few minutes to warm it up faster.
- Adding the flour a little at a time helps to form the dough gently and gradually. When the dough is smooth and not sticking to the sides of the bowl you can transfer it to a lightly oiled clean bowl. The oil prevents the dough from sticking as it rises.
- The dough will be a bit sticky, but if it’s too sticky and hard to handle, then add 2-3 tbsp more flour; one tablespoon at a time.
**Quick tip! My favorite way to make sure it’s warm enough for the dough to rise is by placing it on top of another bowl filled with hot water. This way, the steam from the water will create the perfect environment for the dough to rise. This is very helpful, especially during the colder months. Or, you can place the bowl in the oven turned on at its lowest setting with the door slightly open.
- There are a couple of ways you can add the filling: Combine the soft butter, sugar, and cinnamon, and then spread it over the dough. Or, melt the butter, brush it over the dough, mix the sugar and cinnamon, and sprinkle it over the dough. Either way works, do it the way you prefer.
- Use a thread or dental floss to cut each piece. By using a thread you will have perfectly round-shaped cinnamon rolls. You can also use a knife, but that can deform the rolls a bit. And if you do use a knife make sure it’s sharp. Before I cut each piece I like to mark each area by slightly pressing first at the center of the roll and then into equal parts. This way you’ll have the same size rolls. If you want to be super precise, you can use a measuring tape and divide the total length by the number of rolls you want.
- When placing each roll into the baking dish make sure to leave about 1.5″(4cm) space between each roll, so they have room to rise. After they have rested brush them with an egg wash, which is done by whisking one egg with a tablespoon of water. The egg wash will add a beautiful shine when the rolls are baked.
- At last, I sprinkle the rolls with cinnamon sugar, which creates caramelized crunchy top and adds extra flavor and texture. You don’t have to do this step if you are planning to cover the rolls with frosting.
How to store Cinnamon rolls?
Store the Cinnamon rolls in an airtight container, or cover them with a plastic bag. They will start to dry out after 2-3 days, so eating them fresh within a day or two is best. You can also warm them up in the oven for 2–3 minutes; this will also help to soften them up. Don’t leave them in the oven for too long or they will become dry.
Don’t they look amazing!?
I really hope you give them a try. If you follow the directions and tips, I have no doubt they will turn out perfect! if you have any questions, as always, don’t hesitate to reach out, I am more than happy to help. Share your creations with me by tagging me on Instagram or Facebook. Leave a comment below if you would like to chat, or just email me.
More delicious recipes!
SAVORY ROLLS WITH SUN-DRIED TOMATOES, SPINACH, AND CHEESE – These savory rolls are a great alternative to the sweet version. I am obsessed with this recipe! Honestly, it’s so good and flavorful. The sun-dried tomatoes are the star, with the addition of spinach and cheesy layers. OMG!!! A must-try!
THE BEST EASY CHOCOLATE BANANA BREAD RECIPE – This is another favorite of mine. Very easy to make and so delicious! If you want something quick with no fuzz and no equipment, made in one bowl, this is a recipe to try. As long as you have some ripe bananas lying around, the rest is most likely in your pantry.
THE BEST RICOTTA PANCAKES RECIPE – And if you are a pancake lover these Ricotta pancakes are delish! Also very easy to make, they are super fluffy, light, and loved by everyone. A perfect way to start the weekend!
So, this is it from me, for now. Thank you for being here and, hopefully, trying and loving my recipes. Happy baking!
CINNAMON ROLLS RECIPE
- Stand Mixer
- Round Baking Dish
- Rolling Pin
- 120 g Milk Warm or room temp.
- 40 g Honey or sugar(white or brown)
- 2 t Instant Yeast
- 30 g Butter Soft
- 1 Egg
- 1/4 t Salt
- 290 g AP Flour
- 80 g Butter Soft
- 2 t Cinnamon Powder
- 50 g Raw Cane Sugar or Brown Sugar 1/4 cup
- 1 Egg
- 1 tbsp Water
- 1 t Cinnamon Powder
- 1 tbsp Raw Cane Sugar or Brown Sugar
- In a small bowl add warm milk, honey or sugar, and yeast. Make sure the milk is not too hot by dipping your finger in it. If it feels comfortable then it's safe to add the yeast. Let the mixture sit for a few minutes till it foams up ( a sign that you have fresh yeast.)
- Meanwhile sift the flour.
- Once the yeast mixture is ready add it to a bowl of a stand mixer with the egg and soft butter. Using the dough hook attachment start mixing on low speed. Add the salt and gradually start adding the flour.
- Mix till it becomes a smooth consistency and it 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.
- Oil a clean bowl. Transfer the dough to the bowl and shape it into a boll. Flip it a few times till it's covered with oil. This will prevent the dough from drying as it rests.
- 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.
- While the dough is resting make the filling. Mix the soft butter, sugar, and cinnamon. Set aside. Also, pre-butter the baking dish.
- When the dough has risen transfer it to a floured surface and roll it into a 14"x12" (35x30cm) rectangular.
- Spread the filling into the dough. From the wider side start rolling the dough into a log.
- Using a thread or dental floss mark the top of the roll to determine where to cut the rolls.
- 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.
- Arrange each roll on the pre-buttered 8"(20cm) round baking dish by leaving about 1.5"(4cm) space between each piece.
- 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.
- Right before the end or resting time make the egg wash. Whisk one egg with one table spoon of water.
- Make the cinnamon sugar by combining the cinnamon and sugar.
- 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.
- Bake for about 15-17min, depending on your oven. When the top is golden brown, they are ready.
- Pull out of the oven and let them rest for few minutes before enjoying.
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