Cinnamon Roll Recipe: Have You Tried It Yet?

Cinnamon rolls are the types of pastries made with cinnamon powder. To bake it, you need a yeast dough and a mixture of sugar, butter, and cinnamon. These rolls are also called cinnamon buns or cinnamon snails. This is found in a variety of sizes. It can be small in size (5 cm in diameter) or large (10 cm in diameter). But in Finnish cuisine, it can be a gigantic size of 20 cm in diameter. They are mainly popular in North America and Northern Europe.

Let’s know the recipe for this delicious snack in the section below.

Cinnamon Roll Recipe

Ingredients

Dough

• 2 and 3/4 cups all-purpose flour 
• 1/4 cup granulated sugar
• 1/2 teaspoon salt
• 3/4 cup whole milk
• 3 tablespoons unsalted butter
• 2 and 1/4 teaspoons Platinum Yeast 
• 1 large egg, at room temperature

Filling

• 3 Tablespoons unsalted butter, extra softened
• 1/3 cup packed light or dark brown sugar
• 1 Tablespoon ground cinnamon

Cream Cheese Icing

• 4 ounces full-fat block cream cheese, which is softened to room temperature
• 2 tbsp butter, which is softened to room temperature
• 2/3 cup confectioners’ sugar
• 1 teaspoon pure vanilla extract

Method

Step 1:  Make the dough — in a large mixing basin, whisk together the flour, sugar and salt. Set aside.

Step 2: In a heat proof mixing bowl, combine the milk and butter. Heat in the microwave or on the stove until the butter has melted and the mixture is warm to the touch (approximately 110°F/43°C, no higher). Whisk in the yeast until it dissolves. Pour the mixture into the dry ingredients, add the egg and whisk with a sturdy rubber spatula or wooden spoon, or use a stand mixer with a paddle attachment on medium speed. Mix until a soft dough is formed.

Step 3: Place the dough on a lightly floured surface. Knead the dough for 3 minutes using floured hands. You should have a smooth dough ball. You can add a bit of additional flour if the dough is too soft or sticky. Place the dough in a lightly greased basin, cover loosely and let aside for about 10 minutes while you prepare the filling ingredients.

Step 4:  After 10 minutes, roll out the dough into a 148-inch rectangle. Top with the softened butter. Combine the cinnamon and brown sugar. Spread it evenly over the dough. Roll the dough into a 14-inch log. Cut into 10-12 even rolls and place in a 9-inch or 10-inch round cake pan, pie dish, or square baking pan that has been lightly buttered.

Step 5:  Wrap the pan with foil, plastic wrap, or a clean kitchen towel. Allow the rolls to rise in a warm place for 60-90 minutes, or until doubled in size. 

Step 6: Preheat the oven to 375°F (190°C) when the rolls have doubled in size. Bake for 24-27 minutes, or until the tops are lightly browned. If the tops begin to get brown too rapidly, tent the pan loosely with aluminium foil and continue baking. If you want to be specific, their internal temperature should be around 195-200°F (91-93°C) when done, as measured with an instant read thermometer. Remove the pan from the oven and set it on a wire rack to cool while you create the icing. 

Step 7: To make the icing, in a medium mixing bowl, beat the cream cheese on high speed with a handheld or stand mixer fitted with a paddle or whisk attachment until smooth and creamy. Add the butter and mix until smooth and blended, then add the confectioners’ sugar and vanilla extract and mix until combined. Spread the icing over the warm buns with a knife or an icing spatula and serve immediately. 

Step 8: To create the icing, beat the cream cheese in a medium mixing bowl with a handheld or stand mixer fitted, with a paddle or whisk attachment, on high speed, until it is smooth and creamy. Mix in the butter until creamy and mixed, then add the confectioners’ sugar and vanilla essence until combined. With a knife or an icing spatula, spread the icing over the warm buns and serve immediately. 

Tips to Enhance the Taste

• For the greatest results, use fresh instant yeast. Old yeast may not effectively activate, affecting the texture and flavour of your cinnamon buns.
• To guarantee that each roll is wonderfully flavoured, spread the cinnamon-sugar filling evenly over the dough.
• Allow the cinnamon rolls to cool for a few minutes before adding the glaze. This will help the glaze set properly.
• Use a baking dish that is the correct size for your cinnamon rolls. The rolls may not cook correctly if they are overcrowded in the pan.
• Place the dough in a warm and draft-free place to rise until it has doubled in size. This will assist the rolls in becoming light and fluffy.
• Overworking the dough might result in tough and chewy cinnamon rolls. Knead the dough just long enough to make it smooth and elastic.

Nutritional Content in Cinnamon Roll Recipe

Conclusion

So, if you are someone with a sweet tooth then a cinnamon roll recipe is a must-try. Some popular variations of cinnamon rolls include adding nuts, raisins, or dried fruit to the filling, using different types of frosting or glaze on top, or incorporating other spices like nutmeg or cardamom into the dough. Once, you have learnt how to prepare it, you must also know how to store it. Cinnamon rolls should be stored in an airtight container at room temperature for up to two days. They can also be frozen for longer storage but should be wrapped tightly in plastic wrap or aluminium foil and placed in a freezer-safe bag or container.