How to make cinnamon rolls

September 19, 2020

What is cinnamon roll

Cinnamon roll (also cinnamon bun, cinnamon swirl, cinnamon Danish and cinnamon snail) is a sweet roll served commonly in Northern Europe (mainly in Scandinavia) and North America. A cinnamon roll consists of a rolled sheet of yeast-leavened dough onto which a cinnamon and sugar mixture is sprinkled over a thin coat of butter. The dough is then rolled, cut into individual portions, and baked or deep fried. Its main ingredients are flour, cinnamon, sugar, and butter, which provide a robust and sweet flavor.

Tips for Making the Ultimate Cinnamon Rolls

Be kind to your yeast. Keep the milk between 110° and 115°F. Any cooler and the yeast may not activate properly. Any hotter and you may kill the yeast before it has a chance to help the dough rise.
Yeast likes a warm environment, so using butter at room temperature will keep the dough at the perfect temperature for optimal yeast activity. Plus, room-temperature butter will also mix easier and more evenly into the dough.
Your cinnamon roll dough should be tacky to the touch, but not too sticky so that it’s messy. If you add too little flour, the dough will be gluey and eventually result in dense rolls. If you add too much flour, the dough will be tough, resulting in dry rolls.
When proofing, cover the bowl containing the dough and place in a warm spot in your kitchen. A sunny window or the top of your oven works great. Wherever you place the dough, just make sure its hanging out in a place with a temperature between 75° and 95°F.
Before you roll out the dough, lightly flour your work surface to prevent sticking. It will save you the frustration of rolling out the dough into a perfect rectangle only to have it stretch, tear and stick to your counter as you roll it up.
You may find the recipes call for melted butter for the cinnamon roll filling. However, using softened, room-temperature butter mixed with the other filling ingredients will enable you to spread the filling more evenly over the dough and result in less waste as you roll up the dough.
When rolling the dough, take care to roll it as tightly as possible. This will not only maximize the number of yummy cinnamon layers, but help the rolls hold their shape while baking and when serving.
Before baking, the rolls will need to rise a final time. Place the formed cinnamon rolls on a baking sheet 1-2 inches apart to ensure an even, full rise.
The perfect cinnamon roll is a deep golden brown with an internal temperature between 190° and 200°F. When pressed gently in the center, the cinnamon rolls should also feel firm, not squishy.

How do you keep cinnamon rolls moist?

The key to keeping your cinnamon rolls moist is to store them airtight. Wrap your cinnamon rolls individually in plastic wrap or foil and place them in a freezer bag. If you want to keep them in the pan, you can wrap the pan tightly as well. We recommend two layers to ensure they are airtight.

Can we refrigerate cinnamon roll dough?

Yes, your cinnamon roll dough can be refrigerated either after it’s kneaded and before the first rise or after the dough has risen and is shaped. You should cover the shaped dough tightly and refrigerate for up to 24 hours.

Ingredients

For 6 servings

For Dough

Milk(preferably) whole milk- 1 cup or 240 ml - warm to touch

Refined flour or Maida - 2.5 cup or 314 g

Dry active yeast - 1 1/8 tsp

Granulated sugar - 1/4 or 50 gm

Unsalted butter - 4 Tbsp. (melted)

Baking powder- 1/2 tsp

Salt -1 tsp

For Filling

Brown sugar - 83 gm

Unsalted butter (softened) - 6 Tbsp.

Cinnamon powder -2 tsp

How To Make Cinnamon Rolls

In a large bowl add 1 cup or 240 ml warm milk.
Add 50 gm or 1/4 cup granulated sugar.
Add 1 1/8 tsp dry active yeast. Add yeast evenly over the milk.
Now add 4 tbsp. unsalted butter(melted) and just stir and leave for 10 minutes or until yeast blooms out.
After, 10 minutes add 1.5 cup maida ( keep remaining 1 cup aside for further use) and stir with wooden spatula until combined. Do not kneed just mix well.
Let cover and keep in warm place for at least for an hour or until nearly doubled in size.
When the dough is double in size, add remaining 1 cup of maida ,baking powder and salt.
Keep little bit of flour nearby to use if needed but try not to use too much.
Stir or mix well, then turn out on to clean surface. Knead the dough for at least 10 minutes.
The dough should be very smooth and spring back when pocked.
Role the dough out in to a large rectangle, about 1/2 inch(1 cm thick). Fix the corners with spatula or scrapper to make it even from all sides.
In a medium bowl, add 83 gm brown sugar
Then add 6 Tbsp. softened unsalted butter.
Add, 2 tsp cinnamon powder and mix well.
Spread the filling evenly over the dough.
Roll up dough in to a log and pinch the seam to closed.
Cut the log in to evenly pieces around 8 cm thick.
Place the cinnamon roll into greased pan and cover for another 35-40 minutes for proofing(also sometimes called final fermentation, is the specific term for allowing dough to rise after it has been shaped and before it is baked.)
Now, cinnamon rolls are double in size after proofing.
Preheat oven to 180*c and bake for 25- 30 minutes until golden brown.