Making cinnamon rolls at home is not difficult at all, but it is time-consuming. This makes it a great activity for cold and rainy days. Let my daughter explain how it is done.
I love this cinnamon roll recipe as it is very hard to go wrong with it. It is the most foolproof recipe.
I have made them on multiple occasions and they are always fluffy, sweet and delicious, even on the first time. Last year I made them for our family’s breakfast on Christmas Day. My three brother scoffed lots of them.
Since I have been exposed to a lot of free time because of this pandemic, I have been in the kitchen a lot more, experimenting with new recipes and of course making some of my all-time favourites one of which are cinnamon rolls.
Are they healthy? Not so much but what sweet pastry is? They take a lot of effort and patience for the end result but trust me they are worth it.
The secret to the fluffy dense roll is the rising! You rise the rolls twice which makes the dough fill with air and basically inflate.
The reason they are so foolproof is because the steps are very easy to follow and are quite simple.
First I will show you the photos of each step and below that comes the full recipe which you can follow here, or print out.
Some people pour icing over the top of the rolls but we never do this, they are fine as they are and certainly sweet enough.
Easy Cinnamon Rolls Recipe
- 120g (½ cup) melted butter
- 250ml (2 cups) milk, lukewarm
- 100g (½ cup) caster sugar
- 7g (2 ¼ tsp) active dry yeast
- 625 g (5 cups) plain flour
- 1 tsp baking powder
- 2 tsp salt
- 170g (¾ cup) butter, softened
- 165g (¾ cup) light brown sugar
- 2 tbs ground cinnamon
- Butter a very large baking tin, or two foil cake dishes.
- Whisk the warm milk, melted butter and sugar together in a very large bowl. This should not be warmer than 37°C ie your body's temperature.
- Sprinkle in the yeast and leave for 1 minute.
- Add in 500g (4 cups) of the flour and mix firmly until just combined.
- Cover the bowl and leave the dough to rise in a warm place for 1 hour. It should double in size.
- Mix in another 95g (3/4 cup) of flour along with the baking powder and salt. Mix well and then turn the dough out onto a floured board.
- Knead the dough lightly, add in more flour if needed. The dough should not stick to the board.
- Roll the dough into a rectangle, about 1cm thick. Make sure the rectangle has proper corners.
- Spread the softened butter over the dough and then sprinkle the cinnamon and sugar over the top.
- Press the butter, sugar and cinnamon gently into the dough.
- Roll the dough to form a log and pinch the seam closed, then roll the seam to sit underneath the log.
- Cut the log into rounds, about 8cm wide each and place them in your buttered baking pan.
- Cover and leave to rise for 30 minutes.
- Heat the oven to 180°C (350°F).
- When risen, bake the cinnamon rolls for about 25-30 minutes. Keep a close eye on them. They should be golden brown when ready.
- Eat when warm!
I hope that you have enjoyed this recipe and seeing the photos.
When you have a bit of time, do give this a go. The cinnamon rolls are really sweet and delicious.