Nothing beats the aroma of freshly baked cinnamon rolls wafting through the kitchen. This soft and fluffy cinnamon roll recipe is perfect for any occasion, be it breakfast, a sweet snack, or a dessert to indulge in. These rolls are made with a buttery dough that’s tender and slightly sweet, with a cinnamon-sugar filling that melts in your mouth. The best part is that it’s easy to make at home with simple ingredients like milk, butter, flour, sugar, and yeast.

Full Recipe:

Ingredients:

For the Dough:

• 50 ml milk
• 2 tablespoons sugar
• A pinch of salt
• 1 egg
• 1.5 teaspoons yeast
• 150 grams butter (softened)
• 350 grams all-purpose flour (2.2 cups)

For the Filling:

• 130 grams sugar
• Cinnamon (for sprinkling)

Step-by-Step Directions:

1. Activate the Yeast:

• Warm the milk slightly (it should be lukewarm, not hot) and add the yeast. Stir in 1 tablespoon of sugar to feed the yeast. Allow the mixture to sit for 5-10 minutes until it becomes frothy and bubbly, indicating the yeast is activated.

2. Make the Dough:

• In a large mixing bowl, combine the flour, remaining sugar, and a pinch of salt.
• Beat the egg and add it to the flour mixture.
• Pour in the activated yeast mixture and begin mixing the ingredients together.
• Gradually add the softened butter in small chunks, continuing to mix until a soft dough forms.
• Knead the dough on a lightly floured surface for about 5-7 minutes until it becomes smooth and elastic.
• Place the dough in a lightly greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1-1.5 hours or until it has doubled in size.

3. Prepare the Filling:

• In a small bowl, mix the sugar with cinnamon to taste.
• Set aside until the dough is ready to be rolled out.

4. Roll Out the Dough:

• Once the dough has risen, punch it down to release any air bubbles.
• Roll the dough out on a floured surface into a large rectangle, about 1/4 inch thick.
• Brush the surface of the dough with melted butter.

5. Add the Filling:

• Evenly sprinkle the cinnamon-sugar mixture over the buttered dough.
• Gently press the sugar into the dough with your hands to ensure it sticks.

6. Roll and Cut:

• Starting from one long edge, tightly roll the dough into a log.
• Cut the log into equal-sized rolls (about 2 inches thick) using a sharp knife or dental floss.

7. Let the Rolls Rise:

• Place the cinnamon rolls into a greased baking dish, leaving a little space between each roll for them to expand.
• Cover the dish with a towel and let the rolls rise for another 30 minutes until they puff up.

8. Bake the Cinnamon Rolls:

• Preheat your oven to 180°C (350°F).
• Bake the rolls for 20-25 minutes, or until they turn golden brown and firm to the touch.

9. Cool and Serve:

• Allow the rolls to cool for a few minutes before serving.
• Optionally, you can drizzle a simple glaze made from powdered sugar and milk over the top for extra sweetness.

Cooking Tips:

1. Butter Temperature: Ensure your butter is softened but not melted. This helps to create a tender dough that’s easy to work with.
2. Cutting the Rolls: Use dental floss or a sharp knife to cut the rolls cleanly without squashing the dough.
3. Proofing Tip: For faster proofing, place your dough in a slightly warm oven with the door cracked open. This can speed up the rising process.

Storage:

• Refrigeration: Store any leftover cinnamon rolls in an airtight container at room temperature for up to 2 days. If you live in a hot climate, store them in the fridge to prevent spoilage.
• Freezing: You can freeze unbaked cinnamon rolls. Place them in a freezer-safe container and freeze for up to 3 months. Thaw them in the refrigerator overnight before baking. You can also freeze baked cinnamon rolls; just make sure to wrap them tightly in plastic wrap before freezing.

Nutritional Facts (per roll):

• Calories: 300-320
• Total Fat: 12g
• Saturated Fat: 7g
• Cholesterol: 55mg
• Sodium: 180mg
• Total Carbohydrates: 44g
• Dietary Fiber: 1g
• Sugars: 20g
• Protein: 5g

(Note: Nutritional values may vary based on portion sizes and specific ingredients used.)

FAQs:

1. Can I use instant yeast instead of active dry yeast?

Yes, you can use instant yeast. The process is quicker since instant yeast doesn’t need to be activated in liquid. Simply add it directly to the dry ingredients.

2. Can I make the dough ahead of time?

Absolutely! You can prepare the dough the night before and let it rise slowly in the refrigerator. The next day, let it come to room temperature before rolling and baking.

3. Can I add raisins or nuts to the filling?

Yes! Feel free to customize the filling with raisins, chopped nuts, or even chocolate chips for added flavor and texture.

4. What if I don’t have enough time for the second rise?

While the second rise is important for fluffiness, you can skip it in a pinch. The rolls will still bake, but they may be a bit denser.

5. How can I make a glaze for the cinnamon rolls?

A simple glaze can be made by mixing powdered sugar with a little milk or cream and vanilla extract. Drizzle it over the warm rolls for a sweeter touch.