Cinnamon rolls recipe

These yeast rolls have a cinnamon and brown sugar filling. Follow the steps from mixing the dough to shaping, baking and serving.

Ingredients

500 g wheat flour
7 g dried yeast
250 ml lukewarm milk
60 g sugar
1 egg
70 g softened butter
A pinch of salt
50 g softened butter for the filling
70 g brown sugar
2 tablespoons cinnamon

Step-by-step preparation

Mix the flour, yeast, sugar and salt. Add the milk and egg and knead for several minutes.
Add 70 g softened butter and knead until elastic. Cover and leave in a warm place until noticeably risen, usually about an hour.
Mix the filling butter with the brown sugar and cinnamon. Roll the dough into a rectangle and spread the filling evenly over it.
Roll up from a long side and cut into about 12 pieces. Arrange in a greased baking tin with a little space between them.
Cover and leave for 30 minutes. Bake at 180°C using top and bottom heat for 20-25 minutes, until golden. Let cool slightly before serving.

Time and servings

Allow about 2 hours 15 minutes. Makes 12 rolls.

Shaping and rising

Rising time depends on the room temperature. Watch the dough rather than just the clock: it should become noticeably larger and fluffy. Roll the rectangle as evenly as possible so the slices bake at a similar rate. Do not roll too tightly, but keep the filling inside. Leave room in the tin for the second rise. The rolls in the middle may need a little longer to bake than those at the edge.

Practical tips and variations

Use lukewarm milk, not hot milk, as excessive heat can weaken the yeast.
Cut the roll with a sharp knife without pressing too hard, so the spirals keep their shape.
Drizzle the rolls with icing made from icing sugar and a few drops of lemon juice.
If the tops brown too quickly, cover the tin loosely with baking paper.

Working with the dough and filling

After the butter is added, the dough may initially feel slippery and difficult to bring together. Keep kneading until it absorbs the butter and begins to pull away from your hands. It should remain soft. If it is very sticky, let it rest for a few minutes before kneading again instead of adding lots of flour straight away. Too much flour can make the rolls dry. Cover the bowl so the dough surface does not dry out while rising.

The filling is easier to spread when the butter is soft but not liquid. Leave a narrow strip bare along one long edge and finish rolling at that edge. Gently press the seam closed. Mark the cuts before slicing to make rolls of a similar size. Place them cut side up. They may touch as they rise and bake, which helps keep the edges soft.

The second rise helps make the rolls fluffy. They should increase noticeably in size, although this may take longer in a cool kitchen. Preheat the oven towards the end of this stage. The rolls should be golden between the spirals too, and the dough in the middle should not look raw. If the tops darken too quickly, cover them with paper. After a short rest, separate the rolls and serve while still slightly warm.

Make the icing with icing sugar and lemon juice, adding the liquid gradually. Thicker icing will stay on top, while thinner icing will run into the spirals. Apply it once the rolls have cooled slightly. Rolls are also easier to freeze without icing: wrap them tightly once completely cool and warm briefly in the oven after thawing.

FAQ

Can I use fresh yeast?

Yes. Use about 20 g and make a starter with some of the milk, sugar and flour.

How should I store cinnamon rolls?

Once cool, keep them in a closed container. They can be warmed briefly in the oven the next day.