There is something about freshly baked cinnamon rolls, that is filled with cinnamon butter and baked soft and pillow like which finished with a powdered sugar glaze. Cold winter day morning deserves a pan of soft baked cinnamon rolls to preserve all the comfort needs. Warm buttery cinnamon rolls with a glass of milk or coffee are a favourite for good reason.
Cinnamon Rolls Recipe
Who could resist a plate of warm cinnamon rolls along with a cup of coffee. I bet no one. If you love and enjoy cinnamon flavoured desserts, then this will be your favorite.
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This cinnamon rolls hits all the spots for sure. They were so soft with a buttery, sugary cinnamon interior and a little crusty sugar exterior. Perfect for this time of the year, check my cinnamon roll cake.
About Cinnamon Rolls Recipe
First of all, do you care to know a bit about cinnamon rolls and their origin. Then read further. Cinnamon rolls are originated in sweden, where a version known as kanelbulle originated.
The main difference between Swedish cinnamon rolls and American rolls are very drastic. Swedish cinnamon rolls are called as Kanelbullar which are less sweeter, lighter, has cardamom added along with cinnamon. It is traditionally enjoyed during fika, Swedish coffee break.
While American cinnamon rolls are more richer, sweeter with a thick sugar glaze ,or cream cheese frosting on top. Nowadays variations of cinnamon rolls flavoured with apples, chocolate, nuts, caramel is served all over America as a popular Breakfast or Brunch dish.
Also check my cinnamon banana muffins, cinnamon streusal loaf cake and pecan cinnamon sticky buns.
Similar Recipes
Now lets talk about this version of cinnamon rolls, this is a simple and easy recipe to follow. You make the dough, proof it, shape it, proof it again and bake. You don’t need to keep the dough in fridge, wait for a whole day to bake.
I used my basic enriched dough made with plain flour, butter, milk and eggs. Also I use regular white sugar instead of brown sugar which results in moist rolls. This cinnamon rolls are moderately sweet, with a simple sugar glaze on top instead of a thick cream cheese icing.
One main issue most of the cinnamon roll bakers face is Why are my cinnamon rolls not fluffy? It is because you have made the dough denser and not enough proofing time. Sometimes this happens if your dough is not proofed enough because of the yeast issues.
The dough may not have risen enough, or too much flour may have been added. Yeast activity, proofing time, and dough hydration all affect the final texture.
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Few of my tips to make a soft cinnamon rolls begins with the dough. Make sure the dough is soft and kneaded well. The dough is made with milk, eggs and butter which makes the crumbs of the dough tender and moist.
Don’t use too much sugar in the filling, else it may melt too much when baking and make the dough too sticky instead of fluffy. Just the right amount of kneading, technique will make this dish successful.
Now that I used raisins in the filling, you can do so many variations like chocolate chips, orange zest, chopped apples, nuts when rolling the dough. Make a batch of cinnamon rolls for breakfast and enjoy with coffee.
Ingredients
- Plain flour – I used plain all purpose flour for making the dough. Using wheat flour will make the rolls slightly dense, so use plain flour.
- Milk – use full fat milk for making the dough. it enriches the dough and makes soft moist cinnamon rolls.
- Sugar – a small amount of sugar is added in the milk so the yeast activates.
- Butter – butter helps enrich the dough and make the rolls more buttery in texture.
- Egg – one egg is added in the dough for soft texture. But you can skip the egg entirely to make it vegetarian.
- Yeast – I used dry yeast, so I activate it first before making the dough. Always add yeast to warm milk, so it doesn’t die and activate.
- For Cinnamon Sugar Topping – butter, ground cinnamon, sugar is used in the topping. I also added few black raisins for taste.
- For Icing – you need powdered sugar and milk to make the simple icing.
Step by Step Pictures
Dry Ingredients
1)Start by mixing plain flour and salt in a bowl.
2)Mix until salt is evenly mixed into the flour. This is your dry ingredients. Set this aside.
Wet Ingredients
3)Now lets mix wet ingredients. Take a large mixing bowl. Add in melted butter into the bowl.
3) Pour in warm milk. The milk has to be warm because we are going to activate yeast in this mixture.
4)Add in sugar into the warm milk and mix well. Sugar helps the yeast activate faster.
5)Mix this really well. Now you check the temperature of this before adding the yeast. Insert your finger into the milk. It should feel like a warm bath. It shouldn’t be too hot or too cold. That is the right temperature.
6)Sprinkle the yeast into the milk mixture .
7)Mix it well and add in one egg.
8)Mix well and Set aside for 5 minutes until it gets slightly foamy. You can see the mixture looks foamy, that means the yeast is activated. This is your wet ingredients.
Make Dough and First Rise
9)Now add in the flour and salt which we mixed earlier.
10)Knead this to a soft dough. Knead for 3 to 4 minutes until it is smooth and soft.
11)Now cover the dough with plastic wrap and let it rise on a warm spot for 1 hour or till it is doubled in size.
12)Look the dough has doubled in size.
Cinnamon Sugar
13)Now make the cinnamon sugar. Mix sugar and cinnamon till it is mixed.
14)This is your cinnamon sugar. Meanwhile Grease a 19 cm round baking pan generously with butter and set aside.
Shaping Cinnamon Rolls
15)Once the dough is risen. Take the dough on a floured sprinkle work surface.
16)Roll it out into a long rectangle.
17)Now take the softened butter and spread over the rolled dough.
18)I used a spatula to spread it.
19)Sprinkle it with cinnamon sugar and raisins in an even layer.
20)Start rolling from one end. Roll it into a thick log.
21)As you roll, ensure the sugar is not spilled outside.
22)Seal the edges.
Slicing rolls
23)Now use a sharp knife or thread to cut them into 12 equal slices.
24)You can see how the inside looks like. There is a layer of butter, sugar and cinnamon along with raisins.
Second and Final Rise
25)Arrange it in a buttered tray. Leave some space because they will expand as they rest for the second rise.
26)Cover again and let it rise for 45 minutes to 1 hour till it is doubled in size. While the rolls is rising, preheat oven to 180 degree C (360 degree F) during the last 15 minutes of the proofing time.
27)Now after the rolls are risen, Place the pan into the preheated oven and Bake for 25 to 30 minutes until the rolls are golden brown on top.
28)Once baked, remove from oven and set aside for a moment while you make the icing.
Make Icing for the rolls
29)For making icing. Take icing sugar in a bowl.
30)Add small amount of milk.
31)mix well so it forms into a thick yet smooth icing.
32)Now Drizzle the icing all over the warm cinnamon rolls. The icing will slightly melt into the rolls.
33)Once the rolls are cooled slightly, remove from pan and serve with a cup of coffee or tea.
Expert Tips
Measurements – for any baking recipes, measurements are key. So don’t add too much of flour, butter, sugar which will affect the cinnamon rolls texture.
Rising time – you have to give the dough enough proofing time to rise, so it rises perfectly for soft fluffy texture. If the dough is proofed enough it may get dense.
Filling – use softened butter in the filling, so it is easy to spread. Melted butter will make the rolling process harder.
Over baking – most of the hard and dry cinnamon rolls are results of over baking. So bake to the mentioned time.
Frost when hot – if you are using icing, make sure to drizzle them when the cinnamon rolls are still warm. So the icing melts into the roll makes it moist.
Pre prep (ahead of time) – if you prefer to make cinnamon rolls ahead of time. You can make the dough a day in advance and store in fridge. Bring it back to room temperature before rolling and assembling.
Storage – this cinnamon rolls can be stored in an air tight container at room temperature for upto 2 days. You can warm up in microwave for few seconds before serving. Store in fridge upto a week.
FAQ
Q : Why are my cinnamon rolls dense?
It is because you have made the dough denser and not enough proofing time. Sometimes this happens if your dough is not proofed enough because of the yeast issues.
Q: Why are my cinnamon rolls not fluffy?
The dough may not have risen enough, or too much flour may have been added. Yeast activity, proofing time, and dough hydration all affect the final texture.
Q: Why Did My Cinnamon Roll Filling Leak Out?
If you use melted butter instead of softened butter, then the filing may leak everywhere.
Q: Can cinnamon rolls be made the night before?
Yes. Assemble the rolls and refrigerate them overnight. Allow them enough time to rise before baking the next day.
Q: Can I freeze cinnamon rolls?
Yes. Cinnamon rolls can be frozen either baked or, depending on the recipe, after shaping. Wrap them thoroughly and thaw properly before baking or reheating.
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Best Ever Cinnamon Rolls Recipe (Soft, Gooey, Buttery Rolls)
There is something about freshly baked cinnamon rolls, that is filled with cinnamon butter and baked soft and pillow like which finished with a powdered sugar glaze. Cold winter day morning deserve a pan of soft baked cinnamon rolls to preserve all the comfort needs. Warm buttery cinnamon rolls with a glass of milk or coffee are a favourite for good reason.
Nutrition
Nutrition Facts
Best Ever Cinnamon Rolls Recipe (Soft, Gooey, Buttery Rolls)
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
