Cinnamon rolls are a delicious treat for breakfast or any time. Baking your own is easy and the aroma throughout your house will be delicious. Make traditional rolls, or healthy variations on this recipe. This recipe is provided with 2 variations to allow you to try either or both; the first variation is plain cinnamon, the second variation allows for the addition of walnuts and raisins and has a different glaze.
This recipe serves approximately 6 –8 people; preparation time is around 10 minutes, with 2 hours rising and baking time. Note that for the dough, make sure you have the exact measurements. A tiny bit of flour will make the dough seem drier. If it happens add drops of water until satisfied and then keep kneading.
edit Ingredients
Version 1 – Plain cinnamon:
- 550 g / 19 ½ oz flour
- 25 g / 7⁄8 oz fresh yeast , or 8.5 g of dry yeast
- 70 g / 2 ½ oz melted butter
- 210 ml / 7 1⁄8 fl oz milk
- 75 g / 2 2⁄3 oz sugar
- 2 eggs
- 1 pinch salt
- 1 tbsp cinnamon
- 200 g / 7 oz brown sugar
- 85 g / 3 oz butter, kept at room temperature
- Egg wash – 1 egg with 2 tbsp milk beaten together
- 1 handful flour for extra dusting
Version 2 – Raisins and walnuts:
- 2 tablespoons sugar
- 1 teaspoon salt
- 2 3/4 cups bread flour
- 2 teaspoons active dry yeast
- 1/4 cup warm (not hot) water
- 1 egg
- 1/4 cup butter
- 7/8 cup milk
- 1/4 cup walnuts or pecans (optional)
- 1/4 cup raisins (optional)
- Filling: 1 tbsp cinnamon, 1 tbsp melted butter, 2 tsp icing/powdered sugar
- Sugar Glaze [1 cup sifted powdered (confectioner) sugar, 2 tbsp butter, softened not melted, 1/2 tsp vanilla extract]
Version 1 – Plain cinnamon
1
Begin the dough. Start by adding the flour, yeast, sugar, salt, eggs, milk, and butter into the mixer. - Mix the ingredients on low for 5 minutes until the dough becomes shiny in appearance. If the dough looks too wet, add about 2 tablespoons more of flour to the bowl and mix again.
- Turn off the mixer. Scrape the dough from the hook.
2
Knead and let the dough rise. Put a little flour inside the bowl and also sprinkle some on the work space. Knead the dough briefly. Add a little more flour to the bowl and sprinkle a little onto the dough. - Return the dough to the bowl.
- Cover it and let it rise for about 1 hour or until it has doubled its size.
3
Make the filling. While the dough is rising, place the brown sugar, cinnamon, and butter into a small mixing bowl. Mix with a spoon until combined. Set it aside.4
Preheat the oven to 190°C/ 375ºF.5
Roll the dough. Once the dough has risen, remove the cover and punch the air out of the dough. - Sprinkle the work space with flour and place the dough on it. Sprinkle the dough with some flour.
- Roll out the dough to a 1/2 cm (0.19") thickness, making sure there is enough flour to prevent it from sticking to the table.
6
Shape the rolls. Spread the filling on the dough first. - Carefully roll the dough into a log.
- Cut the roll into slices of about 3 cm (1.18") in thickness.
7
Place the sliced rolls on the greased baking tray or sheet, leaving enough space for the rolls to rise. Cover again and allow them to rise for 15-20 minutes.8
Add the egg wash. Take the egg wash and using the pastry brush, paint each roll individually.9
Put the tray into the oven. Let the rolls bake for 12-15 minutes.10
Cool and serve. Remove the tray from the oven and let the rolls cool a bit. - Your cinnamon rolls are now ready to serve. They can be eaten cold but they taste especially good warm. Try them both ways!
Version 2 – Raisins and walnuts
This version can be made either in a bread machine or by hand. Instructions are provided for both.
1
Sift the flour three times. Measure 2 3/4 cups of flour from the final sifting.2
If using a bread machine, do the following: - Measure all ingredients into bread pan, placing the wet ingredients in first. Make a "well" or indented spot for the yeast on top of all the other ingredients.
- Select dough setting.
- Press start/stop
- When the time reaches 0:00, press start/stop and remove the dough.
3
If making by hand, do the following: - Mix all dry ingredients, except yeast in a large bowl after sifting and measuring the flour.
- Combine water, yeast, milk, and egg together in a bowl until well blended.
- Add egg mixture to dry ingredients.
- Add butter.
- Add any extra ingredients (see "Tips").
- Stir until mixture is smooth and slightly sticky.
4
Work with the dough. The remaining steps apply for both methods. - Place dough into a clean bowl and knead it, using oiled or floured hands to move the dough around several times.
- Cover the dough and let it sit in a warm or room temperature spot for at least 30 minutes. The dough should double in size before shaping. A clean tea towel makes a good cover.
5
Mix the filling ingredients together in a bowl while you wait and set aside. Lightly grease baking pans while waiting.6
Place dough on a clean, lightly floured surface. Punch the dough down with clean hands. Place down on surface and pound down or roll out until you get the shape of an even rectangle.7
After it forms a rectangular shape, apply the melted butter to one side of the dough. Brush on or apply with another tool. Make sure it's evenly applied and use all of the butter. Apply cinnamon evenly coated and then add the sugar on top.8
Roll it up evenly from the longest side and roll down towards you. You should have a long cylinder. - Cut the dough up into pieces. You may get about 6 to 8 pieces, using the ends as well. Place in the lightly greased baking pan(s).
- Cover and let rise about 20 minutes, and preheat the oven about 10 minutes prior to adding the rolls.
9
Bake in the oven at 375ºF / 190ºC for 20 to 25 minutes.10
Mix the sugar glaze ingredients together while you wait. For every 1 cup of sugar, add 1 tablespoon and a 1/2; for 2 cups you need 3 tablespoons of milk. If you need more milk to make it soupier, feel free to add more, but only add a little bit in at a time. Blend until smooth. - Spread or drizzle the glaze over the rolls after you take them out of the oven. Enjoy!
