Cinnamon Rolls

Indulge in irresistibly delicious cinnamon rolls, a favorite recipe from Timeless Desserts e-book. These classic cinnamon rolls are the ultimate cozy pastries that will have everyone asking for seconds.

JUMP TO RECIPE

Filled with a warm cinnamon mixture and topped with creamy frosting, they offer a nostalgic taste that brings back cherished memories. Savor the pleasure of making them as you create rolls that are sure to impress your family and friends.

During the preparation, you'll learn how to:

• Make the cinnamon roll dough

• Prepare the cinnamon sugar

• Shape the cinnamon rolls

• Slice and proof the cinnamon rolls

• Bake the cinnamon rolls

• Make the cream cheese frosting

• Unmold and glaze the cinnamon rolls

You’ll start by making the cinnamon roll dough, which is the heart of this recipe. This step sets the foundation for a wonderfully soft texture that everyone will love.

Next, you’ll prepare the cinnamon sugar mixture, infusing each roll with a rich flavor. The combination of ingredients creates that unique experience that makes cinnamon rolls so irresistible.

Finally, you’ll prepare a creamy frosting that adds a delightful richness, perfectly balancing the warm rolls.

Let's delve into making the ultimate cinnamon rolls!

CINNAMON ROLLS RECIPE

FOR 9 CINNAMON ROLLS

CINNAMON ROLL DOUGH

420 g of all-purpose flour
50 g of sugar
50 g of brown sugar
2 g of sea salt
15 g of fresh yeast
50 g of whole eggs
120 g of milk 3.2%
120 g of sour cream 30%
85 g butter 82%
Sufficient quantity of flour ( for sprinkling on the table)

1. In the bowl of a stand mixer add the sifted flour, fresh yeast and sea salt, and set aside.

💡 Tip: If you want to use active dry yeast instead, you will need 2 times less than the amount of the fresh one. And if you want to use the instant dry yeast, use 3 times less than the amount of the fresh one.

2. Combine the sour cream, the butter and milk in the separate mixing bowl. Warm up the mixture to about 35–40 °C / 95–104 °F in the microwave oven, and stir with a silicone spatula until butter is melted.

3. Pour the mixture into the dry ingredients and mix it using a hook attachment at low speed, gradually increasing to medium, for about 1 minute.

4. Switch the mixer on low speed and add the eggs, and mix for about 5–6 minutes, until the dough becomes more elastic and less sticky.

5. Then gradually add the regular and brown sugar, while mixing the dough for around 10 minutes at medium speed until the gluten develops and the dough passes the windowpane test.

💡 Tip: To perform the windowpane test, take a small ball of the dough and stretch it into a square. Keep on stretching until a thin film forms in the middle, without breaking. The dough must be thin enough for light to pass through it. If you can do this without it tearing, then your dough is properly kneaded.

6. Transfer the dough to a clean bowl, cover it with cling film, and leave in the fridge for 12 hours to proof.

CINNAMON SUGAR

133 of sugar
50 g of brown sugar
3 g of cinnamon

Add the two sugars and cinnamon in a bowl and mix with a whisk.

SHAPING THE CINNAMON ROLLS

Proofed cinnamon dough
57 g of butter 82%
103 g of cinnamon sugar
Sufficient quantity of sugar (for sprinkling on the table)

1. Sprinkle the silicone mat with a bit of flour and roll the dough into a rectangle to a thickness of 2–2.5 mm.

💡 Tip: Punch the dough before rolling it out – this will help to release any air bubbles and obtain a uniform dough texture.

2. Place the dough in the fridge for around 10 minutes to make it a bit more flexible.

3. Spread evenly the room temperature butter on the surface of the cold dough, using an offset spatula.

4. Sprinkle the dough generously with the cinnamon sugar.

5. Then roll the dough starting from the wide side, do it as tight as possible.

6. Place it in the fridge for about 10–15 minutes to stabilize.

SLICING AND PROOFING THE CINNAMON ROLLS

Stabilized shaped and filled cinnamon roll

1. Divide the roll into 9 equal slices 5.5 cm wide using a roller cutter. Then slice them with a serrated knife.

2. Prepare the tray with a silicone mat and the cake frame 24x24x6 cm on top.

3. Place the rolls cut side up into a cake frame, keep some distance between each individual roll.

4. Place the cinnamon rolls in the proofer set to 27 °C / 81 °F with 70% humidity. And let them rest there for around 1.5 hours.

💡 Tip: If you don’t have a proofer, you can wrap the cake frame in cling film and leave at room temperature 24–28 °C / 75–82 °F.

BAKING THE CINNAMON ROLLS

Proofed cinnamon rolls

1. Heat the oven to 180 °C / 356 °F, then decrease the temperature to 170 °C / 338 °F and bake for about 25–30 minutes or until golden brown. If your rolls are getting a bit too brown at the 20 minute mark, then cover loosely with foil and continue to bake.

💡 Tips:
• The internal temperature of the just baked cinnamon rolls should be around 93–95 °C / 200–203 °F.
• Make the glaze while the rolls are rising or during the bake.

2. Leave the rolls to cool down at room temperature for about 5–10 minutes.

CREAM CHEESE FROSTING

114 g of cream cheese 65%
28 g of butter 82%
5 g of lemon juice
200 g of icing Sugar
20 g of milk 3.2%

1. Place the cream cheese and icing sugar into a large bowl, mix with a spatula to combine, then mix with a whisk.

2. Add the soft butter and incorporate it into the mixture, using a whisk. Then add the room temperature lemon juice – mix again. Add the milk in two parts to a bowl and beat until smooth.

💡 Tips:
• You can also make this very easily in a small food processor if you have one.
• If you would like the texture of the frosting to be thinner, mix in an additional tablespoon or two of milk.

UNMOLDING AND GLAZING THE CINNAMON ROLLS

Baked cinnamon rolls
Cream cheese frosting

1. Remove the cake frame and spread the cream cheese frosting on top, using a silicone spatula.

2. Spread the frosting evenly with a spoon.

3. Leave the cinnamon rolls to cool down at room temperature until it is 30–40 °C / 86–104 °F.

SUCCESS TIPS TO MAKE YOUR CINNAMONS ROLLS TURN OUT PERFECTLY:

• All-purpose flour works well for cinnamon rolls. You can also use bread flour which gives higher rise and fluffy texture.

• Ferment the dough in the fridge overnight to develop a more complex flavor.

• Don’t rush the proofing process. Slow proofing at 25-27°C/77-81°F produces the best volume and prevents yeasty off-flavors.

As you enjoy these world-famous cinnamon rolls, remember that the joy of baking is just as sweet as the treats themselves. Their popularity peaks during holidays like Christmas and Easter, where they become a beloved centerpiece at festive breakfasts and brunches.

Gather your loved ones, share the deliciousness, and create new memories around the table. Happy baking!

Explore a variety of classic recipes in the Timeless Desserts e-book. Delight in scrumptious chocolate lava cakes, fluffy pancakes, delicious creme caramel and many other classic recipes that will leave everyone pleased.