Homemade cinnamon rolls – just so delicious
Perfectly fluffy, super soft homemade cinnamon rolls with vanilla glaze. The PERFECT cinnamon roll recipe!
One of my New Year resolutions was to learn how to prepare homemade cinnamon buns. Because fluffy, pillow-like, soft, with sweet vanilla icing frosted, with cinnamon whipped rolls are delicious. And of course an important lesson for life.
And I mean, frankly, I'll be much more successful in any solution that involves eating or not eating.
After months of working in the kitchen, some very tasty experiments, and some very sticky, cinnamon-covered fingers, I can share this delicious cinnamon bun recipe with you. And show you exactly how to do it. They are ridiculously soft, deliciously buttery, filled with lots of cinnamon, and the perfect home-made cinnamon roll for beginners (that was awkward) if you're not so familiar with yeast cheeks.
So let's start.
Cinnamon rolls against bread rolls
The most important thing first – today we make homemade cinnamon rolls instead of sticky rolls. I used to swap words just like that – but did you know it was a different, delicious breakfast?
Yes, there are obvious similarities. Both are yeast bread doughs (light, fluffy, super soft, amazing texture), have a spiral shape and a cinnamon sugar taste. The classic cinnamon rolls, however, are frosted with vanilla or cream cheese frosting. While sticky rolls are baked in a pan, in which the bottom is filled with a sauce of melted butter and brown sugar. After baking, flip the buns so that the bun tops are soaked in the sticky sugar sauce rather than frosting with icing. Both delicious. But today we make homemade cinnamon rolls.
The more you know.
Homemade cinnamon rolls to prepare
First we make the sweet yeast dough. For this recipe, I wanted to speed up the process – so we use instant yeast. The bread rolls require only one ascent instead of two, reducing errors and leaving more time to relax.
To make the dough, we throw together flour, sugar, salt and yeast. Then we stir in the milk, some melted butter and the egg with a rubber spatula. I've found buttermilk to be the softest and fluffiest texture – so it's clearly a winner. When adding the milk, it is very important that it is heated to the right temperature to activate the yeast. This temperature depends on your brand of yeast and is usually between 115 and 125 degrees Celsius. Therefore check your packaging. It should feel warm, but do not scald.
After a few stirs, the dough starts to separate from the sides of the bowl. Then place the dough on a lightly floured surface and knead for about 4 minutes. You may need to re-flour your hands a few times as the dough is tacky at the beginning. But sticky dough is A-OK. This means that it will be soft. When you have finished kneading the dough, it should look smooth and slightly springy.
Then let it rest for a few minutes while making our cinnamon sugar mixture. Which of course is the delicious namesake of cinnamon rolls. A little cinnamon, white sugar and brown sugar are mixed and we are done.
Then it's time to assemble. First we roll the dough into a large rectangle of 14 x 9 inches. I like to roll my dough on a silicone baking mat, or you can easily dust your countertop with flour. Then spread a layer of very soft butter on the dough sheet – it must be very soft or almost melting so you do not tear the dough – and sprinkle the cinnamon sugar mixture over it.
Then roll the dough on the short edge to get the characteristic spiral shape of the buns. After creating a large roll, pinch the edges together and cut into approximately 2.5 cm thick slices. I like to use dental floss because it makes cutting the easiest, but be careful when using the tasteless variety. No one wants a hint of mint cinnamon buns.
Then it's time to wait for them to rise. Oh my God – seriously, the hardest part of the recipe, if you are me. (I watched MTV … seriously the most trashy TV shows and extremely inappropriate, but also addictive). Ok – distraction over. The bread rolls must rise in a warm, draft-free place. I like to heat the oven to 200F, then turn it off, put the cinnamon buns in and leave the oven door open slightly to allow the snails to open.
After doubling approximately, we say 60 minutes. It's time to bake. Above are the cinnamon buns after they have risen. (See how much they've grown?) Like those strange spongy dinosaurs that you've done as a kid in a cup of water.)
Forget cinnamon candles, your kitchen will smell AMAZING after these homemade cinnamon rolls are ready baked. Then we will drizzle (or drench) with vanilla icing, and it is time for the moment of glory. Fresh, deliciously warm, perfectly fluffy homemade cinnamon rolls for consumption.
Do you have a favorite recipe for bread ??? You are my next kitchen destination!