Cinnamon rolls

Intermediate: 8 steps, about 1 hour

This recipe is simply amazing — great right from the oven, delicious the next day and really easy to prepare. You can also upgrade it with nuts, raisins and whatever you like in your rolls.

Step #1: Ingredients

Dough:

  • 400g of flour,
  • 100g of starch (corn or potato),
  • 100g of sugar,
  • 100ml of oil,
  • 350ml of warm (35-40 centigrades) milk,
  • 1 packet (or half a cube) of yeast,
  • pinch of salt (1/4 teaspoon),
  • (optional) baking aroma, I usually use rum!

Cinnamon filling:

  • 4 spoons of cinnamon,
  • 4 spoons of sugar.

Step #2: Utensils

  • mixer with kneading hooks,
  • large metal or glass bowl,
  • baking sheet,
  • rolling pin,
  • scraper.

Step #3: Mix the dough (8 minutes)

Place all dry ingredients (without oil and milk) in a large bowl and mix together.

Warm the milk to 36-40 °C and pour it into the flour mix, then add oil and optional aroma.

Using your mixer with kneading hooks, mix then knead the dough for about 5-7 minutes, until it gets firm and stays together. After first minute, scrape leftover flour mix into the dough using a scraper.

Step #4: Let the yeast dough rise (40 minutes)

Scrape the leftover dough into a ball on the bottom of the mixing bowl and let it grow for about 40 minutes, it should be 2-3 bigger by then. You can cover the bowl with a clean cloth or a plate to prevent drying!

Step #5: Roll the dough (2 minutes)

Sprinkle the grown dough with some flour, then using a scraper, remove sides from the bowl and keep going under the dough (sprinkling some flour) until it's free.

Sprinkle some flour on the working counter (and the rolling pin) and place the dough, then flatten it out with your hands into a long-and-narrow rectangle.

Using the rolling pin, roll the dough into a pretty thin (4-5mm) and large (40x80cm) sheet. It shouldn't stick to the working counter if you dusted it with flour and the dough was also properly dusted.

Step #6: Prepare the roll

Sprinkle the dough sheet with sugar, then cinnamon, and using your fingers, mix everything evenly.

Start rolling the longer side of the dough, making a roll. If it's a bit stuck to the counter, just use the scraper to help yourself. You should have a nice, around 80-cm long roll of cinnamon dough.

Step #7: Prepare the baking tray

Cut the roll into 3-5cm slices, oil the baking sheet, and fill it with the dough, leaving about 1cm spaces.

Preheat the oven to 180 °C.

Step #8: Baking (20 minutes)

Place the baking sheet with cinnamon rolls in the oven heated to 180 °C and bake for 20 minutes.

After that time, check if the rolls browned and if they are still pale, you can add kill the heat and let them sit another 5 minutes in the cooling down oven.

When baked, take the baking sheet out and let the rolls cool down for about 15 minutes.

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