Cinnamon rolls

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 Today I'd like to share a recipe for fluffy, aromatic cinnamon rolls.


Cinnamon rolls are the perfect addition to an afternoon coffee. They come out beautifully fluffy, soft and not too sweet, and the aroma they bring will make you want another one straight away.

You'll find the list of ingredients, method and approximate nutritional value below.

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List of ingredients

Dough
  • 4 cups (~600 g) bread flour, plus some extra for dusting
  • 5 tbsp (~75 g) caster sugar
  • 2 packets (14 g) active dry yeast
  • 90 g unsalted butter
  • 275 ml milk
  • 1 tsp vanilla extract
  • 1 egg

Filling

  • 1 cup (~175 g) brown sugar
  • 2 tbsp cinnamon
  • 15 g unsalted butter
Icing
  • 1 cup (150 g) icing sugar
  • 1-2 tbsp water
  • 1 tsp vanilla extract

Method

  1. Sift 4 cups bread flour into a large bowl to remove lumps. Add 75 g of white caster sugar and 14 g of dry yeast. Mix the dry ingredients with a whisk until evenly distributed.
  2. Rub cold cubed butter into the flour.
  3. Add lukewarm milk, 1 tsp vanilla extract and 1 large egg to the bowl. Mix the dough with a wooden spoon at first, until flour absorbs all the moisture. Once this is done, knead the dough with your hand in the bowl for 2-3 minutes.
  4. Once all the ingredients combine turn the dough out onto a lightly dusted work surface and continue kneading for a few minutes, until the dough becomes smooth and elastic.
  5. Shape the dough into a ball and put it into a lightly oiled bowl. Turn the dough a few times to cover its surface in oil. Cover the bowl with a piece of plastic wrap or a kitchen towel. Put the dough into a warm place for 2 hours to rise.
  6. Turn the dough out onto a dusted work surface to shape it into a rectangle. Roll the dough out to about 0.5 cm thickness, to get a rectangle roughly 50 x 30 cm in size. Even out the sides of the dough after rolling.
  7. Mix together brown sugar and 1-2 tbsp cinnamon.
  8. Spread melted, slightly cooled butter on the surface of the dough with a brush. Leave a clean 2 cm strip along one of the long sides of the rectangle.
  9. Scatter cinnamon and sugar mixture on top of the butter layer. Keep the 2 cm butter-free strip clean.
  10. Roll the dough tightly. Close the roulade in the place where you left the clean dough strip, even it out and place on the work surface seam down.
  11. Cut the cinnamon roll into 12 equal pieces with a sharp knife. 
  12. Place the rolls onto a large greased baking tray lined with baking paper - I'm using a tray 37 x 24 cm in size. Make sure the rolls are spaced apart.
  13. Cover the rolls with a piece of plastic wrap and put them aside to rise for an hour, or until they start to touch one another.
  14. Bake the rolls in a conventional oven preheated to 180 deg C for some 20 minutes. Cover them with a piece of aluminum foil if they brown too quickly. 
  15. Take the rolls out of the oven if a skewer inserted sideways into the biggest roll comes out clean. Set them aside on the tray to cool slightly for 5 minutes. Take them off the tray then and cool them completely.
  16. Prepare the icing. Add 2-3 tbsp water and 1 tsp vanilla extract to 150 g icing sugar and mix thoroughly. Put ready icing into a piping bag and decorate cool cinnamon rolls.
  17. Enjoy! 

Approximate nutritional value

100 g
  • 347 kcal
  • Carbs: 57 g 
  • Fat: 9 g
  • Protein: 8 g
  • Fibre: 2 g

1 roll (recipe makes 12 rolls)

  • 353 kcal
  • Carbs: 61 g 
  • Fat: 9 g
  • Protein: 12 g
  • Fibre: 2 g

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