Warm & Aromatic Cinnamon Rolls
Homemade Cinnamon Rolls Recipe: A Delightful Treat
When a craving for a warm, sweet, and comforting bread strikes, nothing beats a homemade cinnamon roll. These rolls are infused with the delightful aroma of cinnamon and have a lovely yeasted dough that bakes up beautifully. They taste like a delightful sweet pancake with a hint of spice! The absolute best way to enjoy them is fresh from the oven, while they’re still wonderfully warm. This recipe makes it easy to recreate that bakery-quality treat in your own kitchen.
Dough Ingredients
- 300g All-purpose flour
- 30g Granulated sugar
- 4g Salt
- 4g Instant dry yeast
- 100ml Warm milk (about 105°F/40°C)
- 30g Butter, softened and cut into small pieces
- 1 Large egg, at room temperature
Cooking Instructions
Step 1
In a large bowl, whisk together the sifted all-purpose flour, instant dry yeast, granulated sugar, and salt. Ensure they are well combined. (Try to keep the yeast and salt slightly separated initially.)
Step 2
Add the warm milk and the room-temperature egg to the dry ingredients. Mix with a spatula or your hands until a shaggy dough begins to form and comes together into a rough ball.
Step 3
Add the softened butter pieces to the dough. Knead the dough by hand on a lightly floured surface for about 10-15 minutes, until it becomes smooth, elastic, and the butter is fully incorporated. The dough should feel pliable and soft.
Step 4
Shape the dough into a ball, place it in a lightly greased bowl, cover with plastic wrap, and let it rise in a warm place for about 1 hour for the first proof. It should nearly double in size.
Step 5
After the first proof, the dough should have increased in volume by about 1.5 to 2 times. You can test if it’s ready by gently poking it with a floured finger; if the indentation remains, it’s perfectly proofed.
Step 6
Gently punch down the risen dough to release the air. On a lightly floured surface, roll it out into a rectangle approximately 8×12 inches (20×30 cm). Lightly spread softened butter (not listed in main ingredients, use a small amount) over the surface, leaving a small border along the top edge. Sprinkle the cinnamon filling (brown sugar and cinnamon mixture) evenly over the buttered surface. Then, tightly roll up the dough like a jelly roll, starting from the long edge.
Step 7
Pinch the seam closed firmly, almost like folding a dumpling, and place the rolled dough seam-side down.
Step 8
Using a sharp knife or bench scraper, cut the log into 6-8 equal slices, about 1-1.5 inches (2-3 cm) thick. Arrange them neatly.
Step 9
Place each slice into a lined muffin tin. Cover loosely with plastic wrap and let them undergo a second proof for about 20 minutes in a warm spot.
Step 10
Prepare the egg wash by whisking together the egg yolk and 1 tablespoon of milk. Gently brush this mixture over the tops of the proofed cinnamon rolls. Cover again and let them have a short, third proof for 10 minutes.
Step 11
Preheat your oven to 375°F (190°C). Then, reduce the temperature to 350°F (180°C) and bake the cinnamon rolls for about 18-20 minutes, or until they are golden brown and baked through. If the tops start browning too quickly, you can loosely tent them with aluminum foil.
Step 12
Once out of the oven, let them cool slightly before drizzling with your favorite icing or a cream cheese frosting. Enjoy them warm for the best flavor and texture!
