How To Make Cinnamon Rolls

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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