I really don’t know who could resist these homemade cinnamon rolls? Rich and fluffy, with their soft, buttery interior they are totally irresistible. You can hardly stop to only one roll. My daughters love them so much that I have to make them pretty often. One of their favorite snack I could say. I usually make a whole batch and freeze some for later, otherwise we eat them all in one day:)
I’ve been asked for this recipe and I am so glad I finally succeeded to make all the photos. Was pretty hard to resist the smell while taking the photos you know :)? Just so I can share the recipe with you ..hehe 🙂
The recipe is quite easy, all you have to do is to prepare the dough, make the rolls and wait them to rise. The smell while baking is unforgettable. Drizzled with some vanilla icing makes them even more tempting. We usually like to serve them alongside a cold cup of milk.
You can use this dough recipe for other fillings as well, like poppy seeds, walnuts, fruits, but always use the butter inside layers. This is what makes the rolls so fluffy and soft. They will turn wonderful no matter the filling, that’s for sure.
These are the classic cinnamon rolls different from the cinnamon rolls I posted a while ago, which are using whipped egg whites and cinnamon as filling and a butter based dough. Both recipes are incredible good, so I would suggest you to try both recipes and see which one you prefer best.
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Homemade Cinnamon Rolls
- 3 1/2 cups (440g) flour + extra for dusting
- 25 g fresh yeast (2 1/4 tsp active dry yeast)
- 1 cup (240 ml) lukewarm milk
- 2 tbsp + 1 tsp (30g +5g) sugar
- 1 tsp (5g) salt
- 2 eggs
- 4 tbsp (56g) oil or melted butter
- 5 tbsp (70g) butter , at room temperature
- 2 tbsp (13g) ground cinnamon
- 1/2 cup (100g) packed light brown sugar
- 1 cup (120g) powdered sugar
- 1 tsp (5g) vanilla extract
- 2 tbsp (30 ml) milk
- Prepare the dough. Add 1 teaspoon of sugar over the yeast and 1/3 cup of the milk. Stir to dissolve.
- In a large bowl combine flour, 2 tbsp sugar and salt. Add oil or melted butter, dissolved yeast, eggs and the rest of 2/3 cup milk. Stir to combine and knead until the dough is soft, a bit sticky but quite elastic and pulls away from the side of the bowl. If it feels too soft, you can add extra flour up to 1/2 cup (63g). Let it rest for 10 minutes.
- In a small bowl combine butter with cinnamon and sugar.
- On an oiled or floured surface roll the dough in a 12×18 inch (30x45cm) rectangle. Spread butter cinnamon mixture over the top of the rectangle. Roll the dough, seal the seam with water and cut into 12 equal size rolls. Place on a parchment paper lined (9×13 inch – 23x33cm) tray with 1/2 -1 inch (2 cm) distance between them to allow them to rise.
- Cover with plastic wrap and let the rolls rise in a warm place for about one hour, until doubled in size. (if the tray is not too tall you might need to grease the plastic wrap so it doesn't stick).
- Preheat oven to 350F (180 C).
- Bake the rolls for about 15-20 minutes until lightly browned.
- Prepare the glaze. Mix powdered sugar with vanilla and milk and before serving drizzle over the rolls.
- Serve warm alongside a cup of milk.