Chain coffee shops have done a lot of damage to the reputation of cinnamon rolls. A cinnamon roll should not be a microwaved stale glutinous mass half the size of a brick and covered in gritty glaze. Make your own cinnamon rolls and eat them still warm from the oven. A warm cinnamon roll you’ve made yourself is a treat not a dietary sin requiring two hours atonement on your Peloton bike.
These cinnamon rolls are perfect for sharing over a lazy breakfast and relatively easy, even for first time bakers. Imperfect cinnamon rolls are just as delicious as ‘instagram perfect’ ones but I’ve included a few of my favourite tricks to help make yours picture perfect.
The recipe makes two dozen nice sized cinnamon rolls, cooked in two 9 inch cake pans and is perfect for sharing. Cut the recipe half to make a dozen and keep them all for yourself
Useful specialised equipment; paper liners for your cake tins, some dental floss or fishing line, a measuring tape and a stand mixer for dough. It’s a very sticky dough – which also gives it richness. You can also use your food processor to knead or ‘stretch and fold’ in the bowl. The dental floss is used to cut the rolls without crushing or compressing them.
Top tips for great looking rolls:
- spread the filling evenly and don’t leave too much empty edge space;
- roll up your dough loosely (link to short video);
- use the dental floss technique or your sharpest knife to avoid compressing your sections (link to short video) ;
- line your cake tin with paper (link to tin liners):
Cinnamon rolls are a multi-step process: so here’s a quick overview:
- Make dough and let it rest for 10 minutes or so,
- Make cinnamon filling
- Roll out the dough and cover it with the filling.
- Roll up the dough and cut into pieces, allow to rise.
- Bake the dough.
- Allow the rolls to cool and then glaze.
It sounds intimidating but step by step instructions are in the recipe. Time to get baking.
Recipe
Ingredients
Dough
- 700 grams plain flour
- 100 grams granulated sugar
- 1 teaspoon salt
- 4 teaspoons active dry (or instant) yeast
- 240 mls whole or semi-skim milk
- 120 mls water
- 100 grams of unsalted butter
- 2 eggs
Filling
- 90 grams unsalted butter
- 2 Tablespoon ground cinnamon
- 100 grams light brown sugar
Icing
- 120 grams powdered (confectioners) sugar
- 1/2 teaspoon vanilla extract
- 30 – 45 mls milk
Instructions
- Combine flour, sugar, salt and yeast in the bowl of your stand mixer.
- Melt butter in the microwave until well softened. Add milk and water to the melted butter. It should be warm but not boiling.
- Start the mixer and add the melted butter mixture to the dry ingredients. Roughly beat eggs and add to the dough.
- Knead for 3 to 5 minutes. The dough will be soft and will not form and tidy ball. Cover the dough and allow to rest for 10 minutes. Make the filling.
- Filling: melt the butter, add the cinnamon and brown sugar, combine well and set to one side.
- Prep your cake tins. Line with paper.
- Generously flour the work top. Turn the dough out on to the work top, divide in half. Put one portion to the side and cover while working with the other half.
- Roll into a rectangle, 14 inches by 8 inches. (36 cm x 20 cm). Don’t be tempted to roll it out thinner.
- Spread one half of the filling on the rectangle. Spread to within 1/2 or a centimetre of the edges. Gently lift the long edge and gently roll up the dough into a cylinder.
- Cut a length of dental floss or fishing line, about 20 cms or 12 inches. Slide the dental floss under the roll about one inch in – cross the ends and cut the first segment off the end of the roll. Repeat and cut the roll into approximately 12 segments. Place the segments carefully into the first cake tin. The segments will expand to fill the tin when they rise. Cover with a shower cap or cling film.
- Repeat with second portion of dough.
- Allow the filled dough to rise until doubled. The length of time this will take is based on how warm your kitchen is. If it’s cold, heat your oven to 100C. Turn off the element, wait 15 minutes and put your covered dough in. It will double in 45 to 60 minutes.
- Remove and preheat oven to 190C (no fan).
- Bake the rolls for 25 to 28 minutes. Rotate the pans half way through if they are on different shelves.
- Remove from the oven and cool. Prepare the icing and drizzle over the rolls.
Share the rolls out equally amongst members of your household or guests. People can be very crabby when they feel shortchanged on their allotment of cinnamon rolls.
Thank you for following the blog, reading and cooking the recipes. Please send requests, comments and share photos if you make the recipe. Tag #mamadolsonbakes