Cinnamon rolls are one of those irresistible sweet treats that never go out of style. Their fluffy dough, sweet cinnamon aroma, and creamy frosting make them a perfect dessert or breakfast for any occasion. Making them at home may seem complicated, but with the right recipe and a few helpful tips, you can enjoy delicious homemade cinnamon rolls.
Ingredients
For the dough:
500 g of wheat flour (approximately 4 cups)
2 large eggs
200 ml of warm milk
7 g dry yeast (one sachet)
100 g sugar (about ½ cup)
75 g melted butter (about 5 tablespoons)
1 teaspoon salt
1 teaspoon vanilla extract
For the filling:
100 g brown sugar (approximately ½ cup)
2-3 tablespoons of cinnamon powder
75 g butter at room temperature (5 tablespoons)
For the frosting:
100 g icing sugar (1 cup)
2-3 tablespoons of milk
1 teaspoon vanilla extract
(Optional) Cream cheese: You can add 50 g of cream cheese for a creamier touch in the frosting.
Step 1: Prepare the dough
Yeast activation
The key to fluffy cinnamon rolls is a well-risen dough, and the first step is to activate the yeast. Heat the milk slightly – it should be warm, but not hot, about 37-40°C is enough. If it's too warm, it can kill the yeast, and if it's cold, it won't activate properly.
In a small bowl, mix the dry yeast with a teaspoon of sugar and the warm milk. Let it sit for about 5-10 minutes until a foam forms on the surface. This is a sign that the yeast is alive and active.
Mixing the dry ingredients
While the yeast is activating, mix the flour, sugar and salt in a large bowl. These dry ingredients will be the base of your dough.
Integration of liquid ingredients
Once the yeast is ready, add it to the bowl of dry ingredients. Also add the eggs, melted butter, and vanilla extract. Mix everything together until it forms a dough.
Kneading
When the ingredients are well combined, transfer the dough to a lightly floured surface and knead for about 8-10 minutes. The dough should be smooth and elastic. If it is too sticky, you can add a little more flour, but be careful not to add too much as it can make the dough tough.
Once kneaded, form the dough into a ball and place it in a greased bowl. Cover with a clean cloth or cling film and let it rest in a warm place for 1-1.5 hours, or until it has doubled in size.
Step 2: Prepare the cinnamon filling
While the dough is rising, you can prepare the delicious cinnamon filling that will give all the flavor to the rolls.
In a small bowl, mix together the brown sugar and cinnamon powder. Make sure the ingredients are well combined. On the other hand, leave the butter at room temperature so that it is easy to spread later.
Step 3: Form the rolls
Stretch the dough
Once the dough has risen, transfer it to a lightly floured surface and roll it out into a rectangle. The dough should be about ½ centimetre thick. The rectangle should be large enough to roll out and cut out several pieces.
Spread the butter
Using a spatula or knife, spread room temperature butter evenly over the entire surface of the rolled out dough. The butter will help the cinnamon filling adhere well.
Add the cinnamon filling
Once the butter is spread out, sprinkle the sugar and cinnamon mixture over the top, making sure it covers the entire surface.
Roll the dough
Now, start rolling the dough from the longest side of the rectangle, forming a roll as tight as possible. Make sure the roll is even and compact so that the rolls stay well formed and don't fall apart.
Cut the rolls
Use a sharp knife or dental floss to cut the roll into pieces about 3-4 cm wide. With these quantities, you should get between 12 and 15 rolls, depending on the size you prefer.
Step 4: Second fermentation
Place the cut rolls on a baking tray previously greased or lined with baking paper, leaving a little space between them so they can rise. Cover again with a clean cloth and let rest for 30-45 minutes for the rolls to expand.
Step 5: Bake the rolls
Preheat the oven to 180°C (350°F) for about 15 minutes before baking. Once the rolls have risen for the second time, bake them in the preheated oven for 20-25 minutes or until golden brown on top.
The aroma of cinnamon will fill your kitchen as the rolls bake, making it hard to wait.
Step 6: Prepare the frosting
While the rolls are baking, it's the perfect time to prepare the frosting. In a bowl, mix together the powdered sugar, milk and vanilla extract. If you prefer a thicker frosting, use less milk, and if you prefer a thinner frosting, add more. If you decide to use cream cheese, add it at this stage and mix well with the other ingredients until you get a smooth, creamy texture.
Step 7: Glaze and serve
Once the rolls are done and golden, remove them from the oven and allow them to cool for about 5-10 minutes. You don't want to glaze them while they are very hot, as the glaze will melt too quickly.
Using a spoon or spatula, pour the glaze over the rolls. Make sure to coat them well so that each bite has that delicious cinnamon-sweet mix.
Additional Tips:
Proper rising: Make sure the place where you let the dough rise is warm and free from drafts. If the dough doesn't rise enough, the rolls may become dense.
Add nuts or raisins: If you like additional flavors, you can add chopped nuts or raisins to the cinnamon filling before rolling the dough.
Larger or smaller rolls: You can adjust the size of the rolls to suit your preferences. If you cut them smaller, keep in mind that the baking time may be reduced.
Storage: Cinnamon rolls will keep well for 2-3 days if stored in an airtight container at room temperature. You can also freeze them without the frosting and reheat them when you're ready to eat them.
Making cinnamon rolls at home is a rewarding activity that not only fills your home with a delicious aroma, but also allows you to enjoy a freshly baked treat that far surpasses store-bought ones. Although it may seem laborious, each step is simple to follow, and the end result is worth it. Feel free to customize the recipe with your favorite ingredients or make variations on the frosting to make it even more special.
Get ready to enjoy soft, fluffy and flavorful cinnamon rolls!