Delicious Homemade Cinnamon Rolls
Delicious Homemade Cinnamon Rolls
Sweet Cinnamon Rolls
I recently had an abundance of cinnamon powder, which inspired me to bake again after a short break. Today, I’m sharing my recipe for wonderfully fragrant cinnamon rolls, perfect for treating your family and kids. There’s nothing quite like the aroma and taste of freshly baked bread!
Dough Ingredients- 300g Bread Flour (sifted)
- 40g Unsalted Butter, melted
- 5g Active Dry Yeast
- 180g Warm Milk (about 105°F / 40°C)
- 80g Granulated Sugar
Filling- 15g Unsalted Butter, melted
- 30g Granulated Sugar
- 10g Ground Cinnamon
- Dried Cranberries, as needed (to taste)
- 15g Unsalted Butter, melted
- 30g Granulated Sugar
- 10g Ground Cinnamon
- Dried Cranberries, as needed (to taste)
Cooking Instructions
Step 1
First, sift the 300g of bread flour twice to ensure it’s lump-free and fine. This step helps create a softer dough.
Step 2
In a mixing bowl, add the sifted bread flour (300g) and granulated sugar (80g). Gently mix them together.
Step 3
Next, add the active dry yeast (5g). It’s a good practice to keep the yeast separate from the sugar initially to prevent it from dissolving too quickly.
Step 4
Pour in the warm milk (180g), heated to about 105°F (40°C) – it should feel comfortably warm to the touch, not hot.
Step 5
Using a whisk or spatula, stir everything together until a shaggy dough begins to form. Don’t worry if there are still dry bits; it will come together.
Step 6
Once the dough starts to clump together, add the melted butter (40g). Knead the dough by hand or with a stand mixer until it becomes smooth, elastic, and well-developed. This usually takes about 10-15 minutes. The dough should be soft and slightly sticky but manageable.
Step 7
Place the kneaded dough into a clean bowl and cover it tightly with plastic wrap. This prevents the dough surface from drying out.
Step 8
Prepare for the first proof. Place the covered bowl over another bowl filled with warm water. This creates a warm environment for the yeast to work.
Step 9
Let the dough rise in a warm place for about 1 hour, or until it has doubled in size. A well-proofed dough will have a slightly yeasty aroma and spring back slowly when gently poked.
Step 10
Look at that beautiful rise! The dough is fluffy and has doubled perfectly. The aroma is absolutely wonderful!
Step 11
Lightly flour your work surface with some bread flour. Turn the risen dough out onto the floured surface.
Step 12
Using a rolling pin, gently deflate the dough and roll it out into an even rectangle, about 1 cm (or roughly half an inch) thick. Try to maintain a consistent thickness across the rectangle.
Step 13
Brush the surface of the rolled-out dough evenly with the melted butter (15g). Make sure to spread it all the way to the edges for maximum flavor distribution.
Step 14
Sprinkle the granulated sugar (30g) evenly over the buttered surface.
Step 15
Next, generously sprinkle the ground cinnamon (10g) over the sugar. This is where that classic cinnamon roll flavor comes from!
Step 16
Finally, scatter the dried cranberries evenly over the cinnamon and sugar mixture. These add a delightful chewy texture and a hint of tartness.
Step 17
Starting from one long edge, carefully roll up the dough tightly, like a Swiss roll or sushi. Pinch the seam closed at the end to seal it.
Step 18
Now, it’s time to slice the roll. Use a thin knife or a chopstick to press down firmly and cut the log into evenly sized pieces, about 2-3 cm (1 inch) thick. Using dental floss or a sharp knife will give you the cleanest cuts.
Step 19
Place the cut cinnamon roll pieces into a baking pan or muffin tin, leaving a little space between them. Gently pinch the sides if needed to help them hold their shape and prevent them from spreading too much while baking.
Step 20
For the second proof, place the pan with the cut rolls over a bowl of warm water, just like you did for the first proof.
Step 21
Allow the rolls to proof in a warm place for about 1 hour, or until they’ve puffed up by about 1.5 times their original size. They should look soft and pillowy.
Step 22
Once proofed, brush the tops of the cinnamon rolls with an egg wash (an egg beaten with a little water or milk). This will give them a beautiful golden-brown color and a lovely sheen after baking. (This step is optional.)
Step 23
Bake in a preheated oven at 350°F (180°C) for about 12-15 minutes, or until golden brown and cooked through. Baking times can vary depending on your oven, so keep an eye on them.
Step 24
Enjoy your freshly baked, warm, and incredibly fragrant cinnamon rolls! The sweet aroma will fill your home. Happy baking!
