Liza Knot

Homemade Cinnamon Rolls Recipe
Dough:
250ml of milk
7g of dry yeast (or 25g of fresh yeast)
70g of sugar
100g of butter
450g of all-purpose flour
0.5 tsp of salt

Prebaking coating:
1 egg
20ml of water

Filling:
130g of butter
2 tbsp cinnamon powder
35g of brown or white sugar
0.5 tbsp of cornstarch

Sugar syrup:
25g of sugar
25ml of water
pinch of salt

Mix warm milk (25-30°C), sugar, and dry yeast.

Make the dough gradually adding 80% of weighted flour. 

You can use a machine or mix with your hands. In the case of machineless mixing, use a spoon first to protect the dough from the warmth of your hands.

Add softened butter. It should be soft but by no means liquid. Otherwise, excessive moisture will demand additional flour and the fluffiness of your pastry will be jeopardized. Nobody wants tough buns, right?

Add the rest of your flour. A relatively moderate amount of flour in the recipe ensures the fluffiness of this fragrant pastry.

Mix the dough for 12-15 minutes. Elasticity is the main sign you can stop (mind that the dough can remain a bit sticky, it’s ok).

Leave the dough under a tea towel in a warm place for about 90 minutes. The oven with turned-on light will work just fine. The dough should double in size.

While the dough is proving, prepare the filling by mixing softened butter, cinnamon, and sugar.

Sure, it’s possible to layer the ingredients on the pastry without prior mixing. However, my method ensures the convenience of filling spreading and even results.

Divide the dough into 2 even parts and roll it out (width: 0.5 cm/0.2 inch).

Spread the filling evenly.

And that’s when I can get creative with my rolling style or turn the dough into classic rolls.

Time for the second proving session (25-30 minutes).

Use this time to prepare syrup for final glazing. It’ll make buns glossy and prolong their freshness span.

Sugar and salt should dissolve in water then you know the syrup is ready.

The future buns look so pretty! The magic of such chemical reactions is the reason I find baking so fascinating.

Coat them with a mixture of egg and water.

Bake buns in the oven preheated to 220°C/428°F for 10-15. The convection mode will be a plus. 

Keep an eye on the buns as every oven is different and things happen really quickly. 

The final touch of the syrup and traditional swedish cinnamon rolls are ready.

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Homemade Cinnamon Rolls Recipe 😋 The Ultimate Sweet Comfort

Liza Knot

C'est meilleur quand c'est bon