First take at cinnamon rolls

[Mackenzie]

I’ve been wanting to try making cinnamon rolls since last fall, especially after seeing so many of you post amazing ones. It’s still cold and cozy baking weather, so I finally gave it a shot—and wow, I’ve been missing out!

Here’s the recipe I used (with a few tweaks).

For 10-12 Cinnamon Rolls:

Dough

• 600g flour
• 300ml lukewarm milk
• 7g dry yeast (or half a cube of fresh yeast)
• 25g sugar
• 110g melted butter
• 80g icing sugar
• 1 packet vanilla sugar
• 1 tsp salt

Filling

• 110g softened butter
• 200g icing sugar
• 70g honey
• 1 tbsp maple syrup
• 2.5 tsp cinnamon
• 2 tbsp cream (if the mixture is too thick)

Frosting

• 175g cream cheese
• 80g softened butter
• 80g icing sugar

For the Baking Tin

• 40-50ml cream
• 2 tbsp maple syrup

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Steps:

1. Activate the Yeast
   Mix the yeast and sugar into the lukewarm milk. Stir and let sit for 5-10 minutes to activate the yeast.

2. Make the Dough
   Add the flour to a bowl and make a small well in the center. Pour in the milk mixture, followed by the remaining wet and dry ingredients. Knead the dough until it’s soft but barely sticky. Be careful not to add too much flour, or the rolls won’t be soft and fluffy! Cover and let the dough rise in a warm spot for 1-1.5 hours until it doubles in size.

3. Prepare the Filling
   Whip the butter until it turns light yellow. Add the other filling ingredients and mix until smooth and spreadable.

4. Roll and Fill the Dough
   Once the dough has risen, punch out the air and roll it into a square about 0.5 cm thick. Spread the filling evenly over the dough.

5. Roll and Slice
   Roll up the dough carefully. Use sewing thread or dental floss to slice it into even pieces without crushing them.

6. Rest and Prepare the Tin
   Place the rolls in a greased or lined baking dish (glass or ceramic works best). Let them rest, covered, for another 15-20 minutes. Before baking, mix the cream and maple syrup and pour it into the bottom of the dish.

7. Bake
   Preheat the oven to 170°C (150°C for a fan oven) and bake the rolls for 30-35 minutes.

8. Make the Frosting
   While the rolls bake, mix softened butter and cream cheese with sifted icing sugar until smooth.

9. Frost the Rolls
   Let the rolls cool slightly before adding the frosting. Spread it on while they’re warm but not hot for the perfect gooey topping.
   

   

[Nico]

My best cinnamon roll tip is to heat the milk until it’s scalding hot, then cool it down to lukewarm before using it. This kills some of the proteins and gives you a super soft and fluffy bread. Trust me, the difference is very noticeable.

[Mackenzie]

@Nico
I kind of did this today by accident (the milk got hot and I had to wait till it cools down). I guess I’ll keep repeating the accident then Thanks for the tip!

[Cameron]

@Nico
You, you are heaven sent.

[Ash]

Laine said:
Yum yum, you just reminded me I have some in the freezer, from the batch I made for Christmas. Looks delish

Same here, I’ll go bake them rn.

[Cameron]

Ash said:

Laine said:
Yum yum, you just reminded me I have some in the freezer, from the batch I made for Christmas. Looks delish

Same here, I’ll go bake them rn.

Oh, what stage do you freeze them? Didn’t know this was possible, I’d love to do this for guests.

[Taylor]

Where did you say you lived? I’ll be right there.

[Hollis]

These look scrumptious!

[Mackenzie]

Hollis said:
These look scrumptious!

And indeed, they were… Thank you!

[Nico]

Now I’m hungry

[Mackenzie]

Small recipe correction: Filling - 200g of granulated sugar

[Koa]

Beautiful!

[Asa]

They look great!! Care to share the recipe you used?

[Mackenzie]

Asa said:
They look great!! Care to share the recipe you used?

Thank you. It’s in the post description (Mind that, I made a small mistake in it. The filling part says 200g icing sugar, but it has to be granulated sugar)

[Kim]

They look delicious

[Ellis]

I hope you don’t mind that I screenshotted the recipe. Thank you so much for sharing! They turned out exceptionally well.