Soft, fragrant and fresh – what could be better in the morning than some yummy cinnamon rolls? Here’s the simple easy recipe that you’ll absolutely enjoy making. With video!
With all the mental stress everybody is going through, it’s good to take your mind away from it. What ‘s better than zoning out into a common passion that brings everybody together? I’m sure you already know what I’m hinting at. It’s gotta be food. And today, we’re talking about a cinnamon rolls recipe.
The temptation of pillowy soft, fragrant bombs dripping with seeping swirls of glaze of cinnamon rolls meeting our lips is something we cannot resist. Let’s hop into our kitchen and put on our baking hats.
Preparation: 1 hour 30 mins
Cook: 30 mins
Servings: 12 – 14 rolls
Please view the video at the end of the recipe.
For Cinnamon Rolls
- 3 cups of All Purpose Flour
- 1 ½ tsp Instant Dry Yeast
- ¼ cup Granulated Sugar
- 1 tsp Salt
- 1 cup Milk
- tbsp Milk Powder
- 4 tbsp Soft Butter
For the Filling
- 5 tbsp Brown Sugar
- 3 tbsp Granulated Sugar
- 1 1/2 t sp cinnamon powder
- Soft Butter to Brush as required
For the Sugar Glaze
- ⅓ cup Icing Sugar
- 3 – 4 tbsp of Warm Milk
- ½ tsp Vanilla Extract
Preparing Cinnamon Rolls
Preparing the Dough
- In a big bowl, combine the flour, milk powder, sugar, salt and yeast and give it a quick mix. Add the butter and 1 cup milk and mix it until it’s well incorporated. Dust your work surface with some flour and transfer the dough here.
- Knead the dough with the heel of your palm for about 8 – 10 mins. The baker’s technique to know if your dough is well kneaded and ready to rise is to take a small piece of the dough and stretch it without breaking. If your dough passes this test you can move onto the next step or continue kneading for a few more mins to achieve it.
- Put the dough together to form a ball and place it in an oiled bowl and oil the top of the dough with any neutral oil. Cover it with plastic wrap and let it rise in a warm spot for 30 – 45 mins.
- In a small bowl, mix granulated sugar, brown sugar and cinnamon powder for the filling, set aside.
- When doubled in size, punch down the dough and roll it out on your lightly dusted work surface.
Rolling out the Dough
- Roll the dough to about ¼ “ thickness into a rectangle. Spread the soft butter at this stage and evenly sprinkle the sugar and cinnamon mixture, leaving a little on one long edge but generously apply everywhere.
- Starting from one of the long ends, roll the dough as closely as you can into a log.
- Take the other end and lightly pinch into the log to close the edge.
- A dental floss or knife can be used to cut the log into 2″ equal segments.
- The trick to keeping your rolls in their perfect shape is to slide the dental floss under the log, bring both ends to the top and cross it on either side to cut them neatly.
- You could just simply cut it with a knife. But it will make the log lose its shape and become almost oval rolls.
Baking the Cinnamon Rolls
- Line your pan with parchment paper and arrange these rolls alternating one another. Don’t place them very close to each other. There should be enough space for it to swell up for the next rise.
- Cover the pan with a plastic wrap and let it rise the second time for 15 – 20 mins.
- Preheat your oven to 180C.
- Brush the tops with some butter or milk and pop them into the oven.
- Bake for 30 mins at 180C. The cinnamon rolls should have golden brown tops when you remove them from the oven.
- Let it cool for 5 mins and pour over your glaze.
Preparing the Glaze
Now let’s get to the final part of our cinnamon rolls recipe. In a small bowl add the icing sugar and vanilla extract, slowly mixing 1 tbsp of milk at a time. Whisk it till you get a runny glaze. Pour the glaze over your cinnabuns, dripping from the crusty corners and settling into the swirls and enjoy !
Let us know if you tried our cinnamon rolls recipe and how much you love this breakfast dessert. Share with us your own pics on Instagram @shilpaahujadotcom!
Shazia Bargathullah is a regular freelance writer at ShilpaAhuja.com. She is also a fashion design graduate from iNIFD. Her journey started with a keen visual eye, an interest in styling and a passion for design. She has an expertise in modest fashion and writes about makeup tips, beauty trends and runway-inspired fashion ideas. She is also the author of the blog Devil Wears Parda. For comments and feedback, please email [email protected]