Classic Cinnamon Rolls
Few things are more comforting than the smell of freshly baked cinnamon rolls wafting through the house in the morning with aroma of a cup of freshly brewed coffee. We'll show you how to make homemade cinnamon rolls that are warm, gooey, and utterly delicious. We'll guide you through the steps to make the dough, prepare the filling, roll and shape the cinnamon rolls, and bake them to golden perfection. Whether you're a seasoned baker or a novice in the kitchen, roll into the weekend with these cinnamon rolls.
A cinnamon roll is a sweet pastry that is made with a yeast dough and a cinnamon-sugar filling. The cinnamon-sugar filling is usually made with a combination of cinnamon, sugar, and sometimes butter. The dough is rolled out, spread with the filling, and then rolled into a spiral shape. After being baked, the cinnamon roll is usually topped with a glaze or frosting.
The flavor profile of a cinnamon roll is sweet, warm, and comforting. The dominant flavor is the cinnamon-sugar filling, which has a warm and spicy taste. The sugar adds a sweet note that balances out the spice of the cinnamon. The buttery flavor of the filling and the dough adds a richness and depth to the overall flavor profile. When topped with a glaze or frosting, the cinnamon bun can have additional sweet and creamy flavors that will surely be a satisfying breakfast.
RECIPE BY VANIECE
YIELD: 8 ROLLS
ACTIVE TIME: 20 MINUTES
PROOFING TIME: 2 HOURS
BAKING TIME: 15-20 MINUTES
TOTAL TIME: 2H 40 MINUTES
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250g strong bread flour
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1/2 egg
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30g sugar
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4g salt
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10g active dry yeast
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135ml water
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25g unsalted butter
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1 table spoon ground cinnamon
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10g softened butter
For the cinnamon sugar spread:
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50g light brown sugar
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15g ground cinnamon
- 25g softened unsalted butter
For the cream cheese frosting
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80g icing sugar
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2 tablespoon cream cheese
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1/4 teaspoon vanilla extract
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Combine the cinnamon, butter and light brown sugar and set aside.
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Add flour, sugar,salt, yeast, egg and water in a large mixing bowl. Mix on medium speed for 4 minutes until combined.
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Add 25g softened unsalted butter and mix on high speed for another 4 minutes.
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Check that the dough does not stick. Cover with cling wrap and leave to rise until doubled.
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Mix 10g butter, light brown sugar, cinnamon, pecan paste and maple.
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Knock the dough back down and roll out the dough into a rectangle with a 0.7cm thickness.
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Spread cinnamon paste from above. Roll the dough and pinch the ends.
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Cut into 8 equal pieces using a sharp knife or unwaxed floss.
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Leave to rise until double in size.
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Preheat oven to 190C. Bake for 15 minutes.
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Mix icing sugar, vanilla and cream cheese until smooth.
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Spread a generous amount of the frosting on the rolls while they're still slightly warm and serve immediately for best results!
