Indulge your senses with the warm, comforting aroma of freshly baked cinnamon rolls wafting through your kitchen. These iconic treats are the epitome of cozy mornings and delightful indulgence. Soft, pillowy dough swirled with a sweet cinnamon-sugar filling and topped with a creamy glaze, cinnamon rolls are the perfect blend of comforting flavors and irresistible sweetness. Whether you're a seasoned baker or just beginning your culinary journey, this homemade cinnamon roll recipe promises to fill your home with warmth and your taste buds with pure bliss. So, roll up your sleeves and get ready to embark on a delicious baking adventure that will leave everyone clamoring for seconds.
Summary:
Sponge
Final dough
Filling
Frosting
Yield: 9 medium rolls weighing approximately 70 g each
Handling time: 40 minutes
Total preparation time: 3 to 4 hours
Ingredients
Sponge
150 g (1 ¼ cup) wheat flour
100 g (½ cup) of water
4 g (½ of a 10g sachet) of dry organic yeast or 12 g of fresh organic yeast (¾ of a 15 g tablet)
Final dough
254 g of sponge
250 g (2 cups) wheat flour
100 g (½ cup) whole milk
5 g (⅓ tablespoon) salt
50 g (¼ cup) sugar
1 egg
40 g (2 ¾ tablespoons) unsalted butter
Filling
40 g (¼ cup) caster sugar
40 g (¼ cup) brown sugar
4 g (½ tablespoon) cinnamon powder
40 g (2 ¾ tablespoons) butter
Frosting (optional)
70 g (½ cup) cream cheese
50 g (½ cup) icing sugar
25 g (1 ¾ tablespoon) unsalted butter
1 teaspoon vanilla extract (or essence)
Whole milk if necessary
Step by Step
In a bowl, put in 150g of flour, the water and the dry organic yeast, mix until fully combined, you probably will need to use your hands or a mixer, then let it rest for 1 hour.
Add the other 250g of flour, the salt and the sugar, mix well.
Add the egg and the milk, don't add the whole milk yet, just around 3/4 of it, save the rest for later
Mix it until if forms a solid dough, then add the butter in room temperature
Mix again until the dough is well mixed and solid, if needed add more milk or flour, the dough cannot be too soft, otherwise you will have a hard time rolling it.
Let the dough rest again for another hour in the fridge, if the weather is too cold, leave it in the fridge for half an hour and in room temperature for the other half
After 1 hour, spread the dough in the counter, grab a cup and add 80g of butter, 80g of brown sugar and 5g of cinnamon, mix and spread it throughout your dough, careful to not spread too much.
Roll the dough and cut it into slices, put it on a greased pan, if you want them to have a golden crust, mix one egg yolk with 2 tablespoons of milk in a cup and put in on the top of each roll (optional) Bake it for 20 to 30 minutes at 180 ºC/356°F
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