Last edited on 22-12-2016
My son is a big fan of Cinnamon Rolls. I decided to perfect the recipe of these rolls, so that he could eat freshly baked homemade cinnamon rolls. These nice sweet and flavorful rolls can be taken in breakfast, or as accompaniment to tea or coffee. Its aroma tempts you to eat it and once you take a bite into these gooey rolls, there is no stopping.
There are now many quick fix recipes of cinnamon rolls, but I make it in traditional way. Though it takes some time to prepare these, but it is worth all the effort, and the pleasure you get when the whole content disappears as soon as you serve them is incomparable.
Click on the video to watch how to make cinnamon rolls
Watch video to see how to make cinnamon rolls
I use dry yeast in the recipe. Dry yeast is dissolved in slightly warm milk. Care should be taken that the temperature is not too high, otherwise yeast will be killed. I kneaded the dough manually, but you can use machine to do that if you want. In India, we knead the dough manually everyday to make chapatis, so I do not find it cumbersome. Keep the dough in a warm place to rise. If the weather is cold, I slightly heat my oven, and rest the dough in it.
In the filling I have used brown sugar. Many people prefer white granulated sugar. Finally, it is your personal choice. In India, brown sugar is not used in cooking, and so is not easily available everywhere. I sometimes use powdered jaggery in place of brown sugar. It is healthier alternative to brown sugar. Simply break jaggery into small pieces, and then grind it in your mixer grinder. Use slightly soft butter in the filling. I once used melted butter (almost flowing), in the filling. The result was disastrous, as the filling leaked out of the roll, and was all over the place.
How to cut cinnamon rolls
While rolling the sheet, take care not to roll very tightly. When he rolls rise and there is no space for the batter to expand. The centre of the roll pops up, resulting in distorted shape. Use a sharp knife to cut the roll neatly. Some people use thread to cut rolls. Leave some space between the rolls in the baking tray to allow the rolls to expand.
Cinnamon rolls: Made the rolls, now will rest them to let them rise
After the rolls have doubled in size, bake them at 350F/175C for about half an hour or till the color has turned golden brown. If the surface browns too fast, cover the rolls with aluminium foil, and resume baking. Insert a toothpick in the roll to check whether the roll has cooked properly from the inside. The toothpick should come out clean.
Freshly out of oven!
Finally drizzle the roll with sugar glaze. It is optional once again. But take my word, the sugar solution makes the rolls gooey, and they taste much better.
Gooey cinnamon roll is ready
You can try recipe of pinwheel sandwich. Chicken momos are also very good snack options.
Recipe of Cinnamon Rolls
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| Servings | Prep Time |
| 15-16 rolls | 15 minutes |
| Cook Time | Passive Time |
| 30 minutes | 1 and half hours |
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This traditional method of making cinnamon rolls can never go wrong. Prepare and serve fresh cinnamon rolls whenever your heart desires.
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- 4 cups and some more all purpose flour/maida
- 1/3 cup sugar powdered
- 1 teaspoon salt
- 4 teaspoons instant dry yeast
- 1 cup milk slightly warm (40 C)
- 1/4 cup butter melted
- 1 piece egg beaten
- oil to grease the bowl and pan
- 2 teaspoons cinnamon powder
- 1/2 cup brown sugar
- 1/4 cup butter softened
- 1/2 cup raisins (optional)
- 1/2 cup nuts finely chopped (optional)
- 1 cup confectioner's sugar/powdered sugar
- 1/4 cup butter softened
- 2 tablespoons milk
- 1 teaspoon vanilla essence
- Warm the milk , and dissolve yeast in it. Pour it in a large bowl and add butter, beaten egg, sugar, and salt to the mixture. Stir in half of the flour. Beat the mixture well using a blender. Keep adding flour in between, 1/2 cup at a time, beating as you go. When the mixture becomes thick, use wooden spatula to mix. Stir in enough flour until the dough is thick but sticky.
- Transfer the content to lightly floured surface, and knead the dough for 5 minutes so that the dough becomes smooth.
- Keep the dough covered with a plastic sheet in a greased bowl. Let it rest in a warm place for at least one hour or till the dough has doubled in size.
- When the dough is ready, punch it down. Lightly flour a smooth surface, and roll the dough into a rectangle of 16 inch by 10 inch. Brush the upper surface with melted butter. Mix cinnamon powder and sugar, and spread evenly on the buttered surface. Now sprinkle raisins and nuts if required.
- Starting from the 16 inch side, roll up the dough tightly (see picture). Seal the edges by pinching. Now cut the roll breadth-wise using a sharp knife, or thread, into 1 inch sections. I start by first cutting the roll into half, and then halving each sections till I have 16 slices. Arrange the slices in a greased oven proof pan, slightly apart so that they have space to expand, and cover them with a plastic sheet. Let it rest in a warm place till the size of rolls has doubled. It might take around half an hour.
- Apply a dash of butter on the rolls and bake in a preheated oven at 350 degrees F (175 degrees C) for 30 minutes or till golden brown. Remove from the oven.
- In the meantime prepare the glaze by mixing all the glaze ingredients. Drizzle over the warm rolls.
- Cinnamon rolls are ready to be served.
Tips:
- Dissolve yeast in slightly warm (about 40C) milk. If the milk is too hot, yeast will be killed.
- Keep prepared dough in warm place to rise. If the weather is cold, you can keep it in a warm oven.
- Do not apply too much of melted butter for filling on the sheet. Melted butter makes the filling thin and it starts leaking out while making rolls. If you want to add more butter, use cold butter. Cut it into small pieces and spread on the surface.
- Do not make very tight rolls. If the rolls are too tight, the centre portion of the roll will not have any space to rise, and it will pop up.
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