Homemade Kamome Diner Style Cinnamon Rolls
Easy Air Fryer Recipe for Moist and Aromatic Cinnamon Rolls
These cinnamon rolls feature a delightful harmony of sweet sugar and slightly bitter cinnamon, making them a perfect accompaniment to a cup of coffee or tea. They are ideal for enjoying a leisurely afternoon tea time. Experience the happiness of freshly baked bread and the rich aroma of cinnamon filling your senses : D
Cinnamon Roll Dough Ingredients
- 150g bread flour
- 50g all-purpose flour
- 3g active dry yeast
- 30g granulated sugar
- Pinch of salt
- 100g milk, lukewarm
- 1 large egg, at room temperature
- 50g unsalted butter, softened (not melted)
Cooking Instructions
Step 1
Melt 25g of butter in the microwave for about 30 seconds until soft and pourable. Set aside the remaining 25g of butter to soften at room temperature.
Step 2
In a bowl, whisk one egg. Add 100g of lukewarm milk and mix well to create an egg wash mixture. Ensure the milk is not too hot; it should feel comfortably warm to the touch.
Step 3
In a large mixing bowl, sift together 150g of bread flour and 50g of all-purpose flour. Make three wells in the flour. Place 3g of yeast in one well, 30g of sugar in another, and a pinch of salt in the third, ensuring they don’t touch each other. Lightly mix the flour around each ingredient.
Step 4
Pour the egg mixture from step 1 over the dry ingredients. Use a spatula or fork to gently combine everything, cutting through the mixture until it forms a shaggy dough. Transfer the dough to a clean work surface and knead by hand for about 2 minutes until it becomes smoother. The dough will be sticky initially; this is normal, so continue kneading.
Step 5
Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place for the first proofing for 30 minutes. The dough should increase in size by about 1.5 times.
Step 6
Gently punch down the dough to release the gas after the first proof. Place it back in the bowl, cover with plastic wrap, and let it undergo a second proof for another 30 minutes. After the second proof, the dough should feel significantly softer and puffier.
Step 7
While the dough is proofing, prepare the cinnamon filling. In a small bowl, combine the 25g of melted butter (about 2 Tbsp), 40g of brown sugar, and 10g of ground cinnamon. Mix well. If the mixture is too stiff, add about 2 tablespoons of milk to achieve a spreadable, jam-like consistency.
Step 8
Transfer the proofed dough to a lightly floured work surface. Because the dough can be sticky, use a generous amount of flour. Roll out the dough into a thin rectangle, about 0.5 cm thick, using a rolling pin. Aim for an even thickness across the entire surface.
Step 9
Spread the prepared cinnamon filling evenly over the rolled-out dough, like spreading jam. Use a spoon or pastry brush to ensure a consistent layer. Leave a small border along the edges to prevent the filling from oozing out when rolled.
Step 10
Starting from one long edge, tightly roll up the dough while keeping it taut but not overly stretched. Roll it up carefully, similar to making a sushi roll or Swiss roll.
Step 11
Pinch the seam of the rolled dough firmly with your fingers to seal it. This helps maintain the shape of the cinnamon rolls during baking and prevents them from unrolling.
Step 12
Slice the rolled dough into pieces, about 2 to 3 cm thick, cutting them at an angle to create the classic cinnamon roll shape. Be careful to use a sharp knife to make clean cuts without squashing the dough.
Step 13
Gently press the center of each sliced cinnamon roll with your fingertip or a flat tool (like a spatula). This indentation helps the rolls expand beautifully and ensures they cook through evenly.
Step 14
Place the shaped cinnamon rolls in your air fryer basket. Air fry at 180°C (350°F) for about 10 minutes, after preheating the air fryer. Keep an eye on them to prevent burning, and cook until they are golden brown. (Cooking times and temperatures may vary depending on your air fryer model.)
