Soft cinnamon rolls made with strong white bread flour for a fluffy texture, swirled with a butter, sugar and cinnamon filling. Serves 8.
250ml
7g
125g
465g
1piece
135g
5g| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 250ml | — | — | |
| 2 | | 7g | — | — | |
| 3 | | 125g | — | — | |
| 4 | | 465g | — | — | |
| 5 | | 1piece | — | — | |
| 6 | | 135g | — | — | |
| 7 | | 5g | — | — | |
| 8 | 12g | — | — |
Pour the milk into the small saucepan.
Whole milk · 250 ml
Warm it over a low heat until it feels just warm on your wrist, about 37 °C.
Sprinkle in the yeast.
Fast-action dried yeast · 7 g
Add 50 g of the sugar.
Caster sugar · 50 gWhisk briefly to dissolve.
Leave for about 5 minutes, until frothy on top.
Tip in 450 g of the flour.
Strong white bread flour · 450 gCrack in the egg.
Egg · 1 pieceAdd 60 g of the butter, softened.
Unsalted butter · 60 gAdd the salt.
Salt · 5 gMix with the wooden spoon into a soft, shaggy dough.
Knead in the bowl for about 10 minutes, until smooth and elastic.
Cover the bowl with cling film.
Leave somewhere warm for about an hour, until doubled in size.
Put the remaining 75 g of soft butter in the medium bowl.
Unsalted butter · 75 g
Add the remaining 75 g of sugar.
Caster sugar · 75 gAdd the cinnamon.
Mash together with the fork into an even, spreadable paste.
Line a 23 × 33 cm roasting tin with baking paper.
Peel off the cling film and dust the top of the dough with the last 15 g of flour.
Strong white bread flour · 15 gTurn the dough out onto the counter, floured side down.
Spread the filling evenly over the dough with the spatula, right to the edges.
Roll it up tightly from one long side into a log, ending seam side down.
Cut the log into 8 even slices.
Set the rolls swirl side up in the tin, a little apart.
Cover the tin with the tea towel.
Leave for about 30 minutes, until puffy and touching.
Meanwhile, turn the oven to 180 °C and let it heat fully.
Lift off the towel and put the tin in the oven.
Bake for about 22 minutes, until risen and golden brown.
Using oven gloves, take the tin out.
Leave to cool in the tin for 10 minutes.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 250 ml | | Pour the milk into the small saucepan.⏱ 10sResultWhole milk |
| 2 | — | | Warm it over a low heat until it feels just warm on your wrist, about 37 °C.⏱ 2 minResultLukewarm milk |
| 3 | Lukewarm milkstep 2 | | Pour the milk into the large mixing bowl.⏱ 10sResultLukewarm milk |
| 4 | 7 g | | Sprinkle in the yeast.⏱ 5sResultMilk and yeast |
| 5 | 50 g | | Add 50 g of the sugar.⏱ 5sResultMilk, yeast and sugar |
| 6 | — | | Whisk briefly to dissolve.⏱ 20sResultYeast milk |
| 7 | — | | Leave for about 5 minutes, until frothy on top.⏱ 5 minResultFrothy yeast milk |
| 8 | 450 g | | Tip in 450 g of the flour.⏱ 10sResultYeast milk and flour |
| 9 | 1 piece | | Crack in the egg.⏱ 10sResultDough ingredients with egg |
| 10 | 60 g | | Add 60 g of the butter, softened.⏱ 10sResultDough ingredients with butter |
| 11 | 5 g | | Add the salt.⏱ 5sResultCinnamon roll dough ingredients |
| 12 | — | | Mix with the wooden spoon into a soft, shaggy dough.⏱ 1 min 30sResultShaggy dough |
| 13 | — | | Knead in the bowl for about 10 minutes, until smooth and elastic.⏱ 10 minResultSmooth enriched dough |
| 14 | — | | Cover the bowl with cling film.⏱ 10s |
| 15 | — | | Leave somewhere warm for about an hour, until doubled in size.⏱ 1 hrResultProved dough |
| 16 | 75 g | | Put the remaining 75 g of soft butter in the medium bowl.⏱ 10sResultUnsalted butter |
| 17 | 75 g | | Add the remaining 75 g of sugar.⏱ 5sResultUnsalted butter and caster sugar |
| 18 | 12 g | | Add the cinnamon.⏱ 5sResultButter, sugar and cinnamon |
| 19 | — | | Mash together with the fork into an even, spreadable paste.⏱ 1 minResultCinnamon fillingused in step 24 |
| 20 | — | | Line a 23 × 33 cm roasting tin with baking paper.⏱ 30s |
| 21 | 15 g | | Peel off the cling film and dust the top of the dough with the last 15 g of flour.⏱ 10sResultFloured proved dough |
| 22 | Floured proved doughstep 21 | | Turn the dough out onto the counter, floured side down.⏱ 15sResultFloured proved dough |
| 23 | — | | Roll it out into a rectangle about 40 × 30 cm.⏱ 3 minResultRolled-out doughused in step 25 |
| 24 | Cinnamon fillingstep 19 | | Spread the filling evenly over the dough with the spatula, right to the edges.⏱ 2 minResultDough spread with filling |
| 25 | Rolled-out doughstep 23 | | Roll it up tightly from one long side into a log, ending seam side down.⏱ 1 minResultCinnamon log |
| Dough spread with fillingstep 24 | |||
| 26 | — | | Cut the log into 8 even slices. → Into 8 equal portions⏱ 1 min 30sResultUnbaked cinnamon rolls |
| 27 | Unbaked cinnamon rollsstep 26 | | Set the rolls swirl side up in the tin, a little apart.⏱ 40sResultUnbaked cinnamon rolls |
| 28 | — | | Cover the tin with the tea towel.⏱ 10s |
| 29 | — | | Leave for about 30 minutes, until puffy and touching.⏱ 30 minResultPuffy cinnamon rolls |
| 30 | — | | Meanwhile, turn the oven to 180 °C and let it heat fully.⏱ 15 min |
| 31 | — | | Lift off the towel and put the tin in the oven.⏱ 15sResultPuffy cinnamon rolls |
| 32 | — | | Bake for about 22 minutes, until risen and golden brown.⏱ 22 minResultBaked cinnamon rolls |
| 33 | — | | Using oven gloves, take the tin out.⏱ 10sResultBaked cinnamon rolls |
| 34 | — | | Leave to cool in the tin for 10 minutes.⏱ 10 minResultWarm cinnamon rolls |
| Total Time | 2 hr 36 min | ||
A batch eaten a portion at a time — about 8 portions. Serve what is wanted now and keep the rest.
| Nutrient | Per serving |
|---|---|
| 428kcal | |
| 11g | |
| 16g | |
| 10g | |
| 61g | |
| 17g | |
| 2g | |
| 272mg |
Soft cinnamon rolls made with strong white bread flour for a fluffy texture, swirled with a butter, sugar and cinnamon filling. Serves 8.
What you’ll doYou will make a soft yeasted dough with warm milk, knead it and prove it until doubled, then roll it out, spread it with cinnamon butter and roll it up. The log is cut into eight rolls, set in a lined tin, proved again until puffy and baked until golden.
