Soft Cinnamon Rolls
Delicious soft and moist cinnamon rolls recipe.
Ingredients
Dough
- 300 ml warm milk
- 4 tsp granulated sugar (17g)
- 3 tsp dry yeast (14g)
- 4½ cup all-purpose flour (560g)
- ⅓ cup granulated sugar (70g)
- 1½ tsp salt (8g)
- 2 large eggs
- ½ cup melted butter (110g)
Filling
- 2 tbsp soft room temperature butter or margarine (30g)
- 2 tbsp cinnamon (16g)
- 4 tbsp granulated sugar or brown sugar (50g)
Maple Icing
- 1 cup confectioners sugar (120g)
- 1 tbsp melted butter (110g)
- ½ tsp vanilla extract (2g)
- ½ cup maple syrup* (125ml)
- 2 tbsp water or milk if no maple syrup (30ml)
Instructions
- Make a yeast mixture for the dough. Warm up milk to about 40 degrees. Add 4tsp(17g) sugar and yeast to the milk and stir. Let it sit for about 5-10 minutes.
- Meanwhile, we can make the dry portion for the dough. Combine flour, ⅓ cup sugar, and salt in a large bowl.
- Crack 2 eggs into a separate small bowl, and then beat them vigorously. Add ¾ of the egg mixture to the dry ingredients. Keep the remaining ¼ for later use. Finally, add melted butter to it as well.
- When the yeast has bubbled up to the surface of the milk, that means that it is ready to be poured into the rest of the ingredients. Once all the ingredients are added in, mix well. This will create a soft dough. You can knead it by hand or with a bread mixer. To avoid it sticking to your hand, you can cover your palm with cooking oil. After 20 minutes of kneading, place the dough in a lightly oiled bowl and cover it with a plastic wrap. Place it in a warm area in the house for around 1 hour and let it rise until it’s doubled in size.
- Unravel the dough into a 18x16 inch (46cmx38cm) rectangle. Spread the softened butter on top. Mix sugar and cinnamon and sprinkle it all over the dough.
- Roll up the dough into a cylinder and cut it into 12 even rolls. Place the rolls on a lightly oiled baking pan. I use a 9x13 inch (22x33cm) pan. Cover with a plastic wrap and let it rise for another 45 minutes until 1.5 in size.
- Preheat the oven at 350℉/180℃. Brush the tops of the buns with the leftover egg mixture from the dough. Add 1 Tbsp (15ml) water in the egg mixture to dilute it before brushing. Bake for 20-25 minutes until the top is golden brown.
- While it is baking, you can make some glaze. Whisk powdered sugar, melted butter, vanilla extract, and maple syrup or milk together. When the cinnamon rolls are done, drizzle it over while the buns are still hot.
- Wait 20 minutes for it to cool off a little bit before digging in. Bon Appétit!!
Video
Notes
*International measuring size: 1 cup=250ml, 1tbsp=15ml, 1tsp=5ml