Cinnamon Roll Recipe

5 from 6 votes

The BEST Cinnamon Roll Recipe you will ever bake, easy, buttery, soft, delicious and simply addictive. Follow the steps and the result will speak for itself.

Servings Rolls

Prep Time 20

Cook Time 25

Proofing Time 1

Total Time 1 45

Ingredients

Yeast Dough

675 Grams All Purpose Flour 00
100 Grams Crystal Sugar
11 Grams Dry Yeast Instant or Active
240 Grams Milk Luke Warm
2 Large Egg Room Temperature
75 Grams Unsalted Butter Melted
1 Tsp Salt

Cinnamon Filling

225 Grams Dark Brown Sugar
2 Tbsp Ground Cinnamon
75 Grams Unsalted Butter Melted

Cream Cheese Icing

300 Grams Cream Cheese I use Philadelphia but anything works
30 Grams Powder Sugar
1 Tsp Vanilla Sugar Or Vanilla Extract
1 Pinch Salt

Instructions

Yeast Dough

Combine the yeast with the Milk, Salt and Sugar and let it bloom for 10-15 minutes or until bubbles form on the surface of the milk. If you are using instant yeast you don't need to wait just go to the next step.
Add the eggs, melted butter and salt and give it a good whisk. Now add in the remaining ingredients and set your stand mixer to kneading using a dough hook. If you want to knead by hand then keep folding in the bowl until it comes together. When the dough is not too sticky, you can continue kneading on a working surface.
Keep kneading until the dough is smooth all around.
Line your bowl with a table spoon of vegetable oil, form the dough in to a ball and place it in the bowl. Cover with cling film and let it proof in a warm place for 45 Minutes. It should double in size within those 45 minutes.
Lightly press out the air and place the dough on your working surface. You might need to flour your working surface to avoid sticking to the counter.
Using a floured rolling pin, roll the dough in to a rectangle approximately 50 cm x 40 cm and around 1/2 a cm in thickness.

Filling

Brush the melted butter on the upside of your dough rectangle. In a small bowl, combine the brown sugar with the cinnamon and whisk together. This is also a good point to preheat your oven to 170C or 340F.
Using a large spoon, try to sprinkle the sugar/cinnamon mixture evenly on the dough rectangle. Then using a pallet knife, lightly spread the mixture evenly and press into the dough.

Roll Shaping Method 1

If you want the cinnamon rolls to tower like mine, then use this method. Cut the dough with the filling in to strips. You need 12 equal strips so around 3.5 cm thick strips. Then pinch the edge of each strip and start rolling length wise until you have a perfect cinnamon roll. Pinch the end together and place in your baking tray.

Roll Shaping Method 2

If you want perfectly flat rolls then follow this method. Roll the whole rectangle length wise so you have a 50 cm long sausage. Now cut the sausage using a sharp knife into 3.5 cm thick strips. Now place in your baking tray and bake for approximately 25 minutes or until golden brown.

Video

Calories: 525kcal

Course: Dessert

Cuisine: American

Keyword: Cinnamon, Traditional

Nutrition