These cinnamon rolls will wow you. A combination of a very soft and fluffy dough, slightly crisp edges, moist interior, and plenty of butter and cinnamon makes them a popular rich, and sweet treat.
Cinnamon rolls are the ultimate comfort food, a universal language of warmth and sweetness. These soft, spiral-shaped pastries made from a sweet yeast-leavened dough are mostly associated with Scandinavia, Germany, and the United States.
But what exactly makes them so irresistible?
Butter, sugar, and cinnamon are already a winning combo, but there is more. In fact, the magic lies in the yeast dough. A well-made yeast dough is a living thing; it provides a soft, pillowy structure that acts as a cloud-like holder for the intense flavors of cinnamon and sugar.
When the sugars in the dough caramelize against the heat of the oven, you get that perfect contrast between a golden, slightly crispy exterior and a tender, buttery core.
Important tips for perfect cinnamon rolls
Firstly, there is the so-called “cold” method: Your ingredients list specifies cold milk and butter. This suggests a “cold-rise” method. By keeping the butter cold and rubbing it into the flour, you create tiny pockets of fat that result in a more tender flake.
Even though the ingredients started cold, the kneading process will raise the temperature. The dough should be smooth, elastic, and slightly tacky but not sticking to your hands.
Secondly, you should have patience with yeast: Fresh yeast loves a cozy environment. Even if the ingredients start cold, ensure your rising spot is draft-free (for instance, the oven) and warm (25-28°C) once the dough is kneaded.
And thirdly, be careful with flour: It is tempting to add more flour if the dough feels sticky, but try to resist! Too much flour makes the rolls tough. Use just enough to handle the dough when rolling it out.
And, if these superb cinnamon rolls aren’t enough, here are a couple of pairings to serve along with: fruits like apples and berries bring a refreshing contrast to the “heaviness” of buttery rolls. For a tangy contrast, serve them with Greek yogurt or creme fraiche.
Additionally, for more delicious recipes, you may like these: Carrot coconut sweet bread, this soft walnut braided wool roll bread, poppy seed banana bread muffins, or this pumpkin seed sourdough bread.
Ingredients for 10-12 cinnamon rolls:
- 600 g flour (type 405)
- 50 g sugar
- 13 g fresh yeast
- 5 g salt
- 110 g cold butter (cubed)
- 350 g milk (cold)
Ingredients for the cinnamon-butter filling:
- 100 g melted butter
- 100 g sugar
- 50 g brown sugar
- 15 g cinnamon (ground)
- 3 g cardamom (ground)
Prepare the Dough
In a small bowl, crumble the fresh yeast, milk and sugar. Stir until dissolved. Then, in a large bowl, add the flour and the cold butter cubes and rub them into the flour mixture with your fingertips until it looks like coarse breadcrumbs. Pour the yeast milk into the flour and stir until the mixture is roughly combined.
Lastly, add salt and knead the dough (by hand or with a stand mixer) for about 8–10 minutes. Once the dough becomes smooth, elastic, and slightly tacky, put it in a lightly oiled bowl and cover it with foil.
The first rise
Place the bowl with the dough in the refrigerator overnight.
Mix the filling
The next day, before rolling out the dough, prepare the cinnamon filling. In a saucepan, melt the butter and then add it to a bowl with white sugar, brown sugar, cinnamon, and cardamom. Stir it until you have a smooth, spreadable paste.
Shape, roll and cut the rolls
Take the dough out of the refrigerator and flip it onto a lightly floured surface. Slightly flatten it and roll it out into a large rectangle (35 x 45cm). Spread the cinnamon-sugar butter evenly over the entire surface, leaving a tiny margin at the top edge.
Starting from the long edge, roll the dough up tightly. Cut the log into 10-12 equal pieces.
The second rise
Place the rolls (cut side up) in a greased baking dish (leaving 2 cm space between them). Cover and let them rise again for 60 minutes. They should look puffy and be touching each other.
Afterwards, preheat your oven to 180°C. Place the baking tray in the middle and bake the rolls for 25–30 minutes or until they are a deep golden brown.
Finally, remove the cinnamon rolls from the oven and let them cool for at least 10 minutes before eating. I served them with sauteed cinnamon apples and a spoonful of cream cheese frosting.
Enjoy.
