I’ve been waiting to share this for ages. It has become my breakfast, tea AND dessert everyday for a week, and no, I’m not bored of it yet. Cinnamon is one of the things I discovered a bit later in life, and I still remember my distaste for cinnamon just 2 years ago. However, my brain has now taught my tastebuds to appreciate cinnamon, opening the window to all of this cinnamon goodness in cinnamon rolls.
This recipe yields 1 big pie dish of cinnamon rolls, but if you would like to make more to share with friends and family, feel free to double the recipe. If you’re going to be keeping the rolls for more than 4 days, I suggest you keep them in the freezer either in a plastic bag or in the original pie dish.
Whether you eat them plain or lather them in my cream cheese frosting, they’re still cinnamon rolls to die for and yours to show the world.
How to make cinnamon rolls
These are all of the ingredients you’ll need for this recipe, which I’ll list below in the full recipe. Make sure the milk is up to temperature either by microwaving it or heating it in a pot.
Warm up the milk, then add in the melted butter and sugar. Sprinkle over the yeast and let it sit for a minute.
Then, add in the 3 cups of flour and mix till a wet dough is formed.
Cover with cling film and let it rest for an hour in a warm place until it has doubled in size.
Turn out the dough onto a floured surface and add the last cup of flour gradually whilst kneading until the dough no longer sticks. If you live in a humid country, you may need to add more flour, but be careful not to add too much as you will end up with a tough bread texture instead of a soft roll. Most of the time, it takes a good 10 minutes of kneading before the dough is ready.
Roll out the dough to a 1/4 inch thick sheet, then brush over the melted butter. Sprinkle over the brown sugar & cinnamon mixture and pat down firmly. Roll the dough into a long log, then cut 1 inch pieces.
Place into an oven safe dish and bake at 180C for 35-40 minutes.
A soft roll with a tantalising waft of cinnamon.
- Cinnamon Rolls
- 1 cup skim / whole milk
- 1/4 cup melted butter
- 1/4 cup granulated sugar
- 4 cups plain flour, divided
- 1 packet (7g) active dry yeast
- 1/2 tsp baking powder
- 1 tsp salt Frosting
- 1 batch cream cheese frosting
- Warm up the milk to 37 to 45C in a microwave or pot. Mix the milk, melted butter and sugar together in a large bowl.
- Sprinkle over the yeast and let it sit for a minute.
- Add in 3 cups of flour and mix with a wooden spoon until all combines into a wet dough. Cover with cling film or a damp kitchen towel and let it sit for an hour to rise.
- Deflate the dough and turn it out onto a floured work surface. Add in more flour if needed until the dough no longer sticks to your hand. Roll out the dough to a 1/4 inch thick. Combine the brown sugar and cinnamon, then sprinkle evenly over the dough and pat down to make it stick firmly.
- Roll the dough into a roll with the longer side facing you. Using a sharp knife, cut off the top and bottom, then slice the roll into 1 inch thick pieces. Shape the pieces again so their slightly round, then place them on a greased pie dish.
- Scoop your batter into the lined muffin tins and fill them 2/3 of the way through, then bake at 180C for 30-40 minutes until the tops are golden brown and a skewer comes out clean.
- Allow the cupcakes to cool on a wire rack, then frost them with cream cheese frosting or just eat them plain!
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