Incredibly soft, fluffy and flavorful, these are the best cinnamon rolls! Once you try this recipe, you’ll never go back to any other one!
These cinnamon rolls are absolutely delicious and yet easy to make with a handful of ingredients. To obtain that incredibly fluffy texture you don’t need any magic ingredient but you have to follow a few steps. I’ll give you some tips for the perfect cinnamon rolls.
1. Use fresh yeast. Dried yeast goes well also, but for better results use fresh yeast.
2. Use only egg yolks. The whites make the dough a little bit harder.
3. Kneading the is very important. If you have a stand mixer, it will do the whole job :). If not, you have to knead by yourself. You have to knead by hand for at least 5-7 minutes.
4. After preparing the dough, place it in warm place and allow to rise for about 1 hour. To help the dough rise, I place it on top of a pot filled with hot water. Be careful, the bowl which contains the dough shouldn’t touch the hot water.
5. Use melted butter for the filling. It will be a little more difficult to roll and slice the dough, but you’ll get cinnamon rolls messed up with melted butter which will soften the dough.
6. Place the rolls into the baking tray and allow to rise for another 45 minutes. To help the rolls rise, I place the baking tray on top of a pot filled with hot water. Also, if you place the rolls close to each other, they will spread less and rise more.
7. Pour the glaze while the rolls are still warm. It will soften the crust.
These are my tips for the perfect cinnamon rolls. And, as you can see, they are nice and chubby 🙂
Ingredients for cinnamon rolls (for a 25/35 cm baking tray):
– 550 gr (4 1/3 cups) flour
– 25 gr (2 tablespoons) fresh yeast + 1 teaspoon sugar
– 250 ml (1 cup and 1 tablespoon) lukewarm milk
– 2 egg yolks
– 50 gr (1/4 cup) sugar
– 80 gr (2/3 stick) butter
– a pinch of salt
– vanilla extract
– 100 gr (1 stick minus 1 tablespoon) butter, melted
– 100 gr (1/2 cup) sugar
– 1 tablespoon (15 gr) ground cinnamon
– 50 gr (1/2 stick minus 1 teaspoon) butter
– 150 gr (1 1/3 cup) icing sugar
– 1 teaspoon vanilla extract
– 2-3 tablespoons hot water (or milk)
How to prepare the dough
Place the butter and the milk into a heatproof pan. Place the pan over medium heat until the butter is completely melted. Allow to cool, but not completely. This mixture must be lukewarm.
Use a small bowl or a cup to combine fresh yeast and 1 teaspoon of sugar. Mix until the yeast turns fluid. Set aside.
Place the sugar, the egg yolks, a pinch of salt and the vanilla extract into a large bowl. Mix to combine. Pour in the butter-milk mixture (lukewarm) and stir to combine. Add the fresh yeast, fluid, and combine.
Gradually add the flour, stirring with the wooden spoon, When the dough becomes too thick to stir, continue to knead with your hand until the whole flour is incorporated. You should knead for at least 5-7 minutes. If the dough is too sticky, you can add a little more flour (1-2 tablespoons).
Place the dough into a slightly greased bowl, cover with plastic wrap and allow to rise for about 1 hour.
Note: I place the bowl which contains the dough on top of a pot filled with hot water. The bowl should’t touch the water.
How to assemble the cinnamon rolls.
Use a small bowl to combine sugar and cinnamon. Set aside.
Melt the butter. Set aside
Place the risen dough onto the floured working surface. Roll out into a 40/27 cm rectangle. Spread the melted butter over the dough. Sprinkle the sugar-cinnamon mixture over the buttered dough.
Roll up the dough, starting from a long side to another. Use a sharp knife to cut the dough into 15 slices.
Place the cinnamon rolls into a baking tray (25/35 cm – 9.84/13.7 inches) coated with butter. Place the rolls quite close to each other. Allow to rise for another 45 minutes.
Note: To help rising, I place the baking tray containing the rolls on top of a pot filled with hot water.
After 45 minutes, place the cinnamon rolls into the preheated oven and bake at 190ºC (374 ºF) for about 20-25 minutes, until golden brown.
Remove the cinnamon rolls from the oven and prepare the glaze. Mix together icing sugar and butter. Add the vanilla extract and hot water, spoon by spoon, until achieving the desired consistency.
Pour the glaze over hot cinnamon rolls.
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