The smell of these Cinnamon Rolls baking in a home is enough to conjure Santa himself, sitting on your sofa, drinking Hot Chocolate with sprinkles, whilst Rudolph is asleep on the back door mat. It is without doubt my favourite spice and along with these Danish Cinnamon Rolls , this is my very favourite way of eating it.
Simply The Best Cinnamon Rolls Recipe
These cinnamon rolls are so, so good I cannot express it enough. Soft, cinnamony and rich with buttery loveliness. They are at their absolute best still warm from the oven. One of my VERY favourite things to eat. My children are just starting to appreciate them themselves too. If I could be remembered by them for one bake it would be this recipe along with the aforementioned Danish version. I know that’s two…… They both are INCREDIBLE. Obviously I have a thing for Cinnamon Rolls……..
I sometimes make them the day before up until the second prove and put them in the fridge covered ready to be pulled out a couple of hours before I want to bake them. It takes that long for them to come up to room temperature and then puff up.
I make bread and yeasty bun thingys in my food mixer with a dough hook, I quite simply could not be bothered with manually kneading,perhaps it’s having two young children or perhaps I just find it boring,I’m not sure, but either way my mixer does all the work here and I am most grateful.I also only use instant yeast, the kind that comes in individual packets.I found measuring yeast out a frustrating experience, most recipes seem to use the packets anyway.
I warm the milk up until it is just ready to bubble and then take it off the heat and add the sugar stirring until it has dissolved. I then add the beaten egg and set aside to cool a little. I add the liquid with the mixer running slowly at first and then on a medium speed and let the dough hook do it’s work for about five minutes until the dough is smooth.
I then put it in a clean oiled bowl and leave somewhere warm to nearly double in size. This can take a couple of hours.
After the dough has doubled in size roll it out to about 15″ by 9 ” and spread the cinnamony divine paste directly onto the dough.
Roll up tightly like a giant cigar and cut evenly into eight sections and nestle them into buttered muffin holes.
Brush with a little butter taking care not to smudge the cinnamon butter swirls. Bake for twenty to twenty five mins until golden brown and your house smells like Xmas.
Drizzle these Cinnamon Bad Boys with Icing whilst on the wire rack.
These cinnamon rolls are so, so good I can't express it enough. They are at their absolute best warm from the oven. One of my VERY favourite things to eat. They are INCREDIBLE.
- 120 grams unsalted butter
- 150 mls milk
- 70 grams of sugar
- 1/4 tsp salt
- 400 grams plain flour
- 1 large egg beaten
- 2 x 7 grams yeast packets
- 30 grams of melted butter for brushing on just before baking
- 110 grams unsalted butter
- 2 tbsps ground cinnamon
- 70 grams sugar
- 120 grams icing sugar
- 3 tbsps milk
Put milk in saucepan and warm gently till a light bubble ,remove immediately.
- Add sugar to pan and stir to dissolve then add egg and mix again.
In mixing bowl (food mixer bowl) put dry ingredients in, place salt and yeast on opposite sides as salt kills yeast.
Add the milk liquid slowly as you start to mix. Add the soft butter. The dough will be sticky. If using a food mixer just keep mixing for five mins on a medium speed or take out and knead by hand for ten, until it becomes smoothish and soft. If it doesn't seem to want to come together then add a little flour in increments until it forms a wet dough.
Oil the bowl, twiddle the dough lightly around in the oil and cover bowl with the clingfilm. Put somewhere warm and wait till it doubles in size. This may take two hours.
Meanwhile mix the cinnamon filling ingredients together.
When dough is big enough, empty out onto surface and knock out most of air with a few knocks.Then roll out into rectangle roughly 9" by 15"
Spread the cinnamony, sugary butter, leaving 1/2 " border.
Roll rectangle up long ways tightly into a giant cigar.
Use a sharp knife to cut up roll in 2"increments. Saw through the roll rather than push down so as not to squash the slices.
Place rolls in large muffin trays that you have oiled or buttered well and cover with oiled clingfilm and leave to rise again somewhere warm until nearly doubled in size and beautifully puffy. You can put them in any tray or baking container as long as it has sides of 10cm or so. I just find they bake so much better individually.
- Brush melted butter gently over the top.
Bake in 180 Celsius oven for about 20/30 mins or until nicely brown. It is best to keep a close eye on the baking so they do not burn. Ovens can be temperamental things. Leave in tin to cool for ten mins before gently placing them on a wire rack to cool. Use a blunt knife to help them out.
Once cooled a bit, mix icing and drizzle over.
OMG, OMG Apply To Face.
To make these the day before you want to eat them you can make these up until the second prove begins. Cover them with oiled clingfilm and then leave in the fridge. Bring them out a couple of hours before you want to bake them to allow the dough to come up to room temperature and puff up for the second prove.