Cinnamon Rolls
Cinnamon rolls are a classic pastry in the American cuisine. Eventhough it is served at almost every restaurant, it doesn't taste the same everywhere. We show you here how to obtain an authentic fluffy version!
Equipment
- Kitchen Aid (Or big mixing bowl and spatula if by hand)
- Mixing Bowl
- Whisk
- Baking Tray
- Baking Sheet
- Pastry Roll
Ingredients
Dough
- 450 grams Flour T45-T55
- 75 grams Brown Sugar
- 25 grams White Sugar
- 1 tsp Salt
- 8 grams Instant Yeast
- 1 tsp Cinnamon Ground
- ½ tsp Nutmeg Ground
- 1 Egg Large
- 120 mL Milk Full Cream
- 1 tbsp Vanilla Extract
- 125 grams Sour Cream
- 80 grams Butter Melted
Filling
- 60 grams Butter Melted
- 30 grams Brown Sugar
- 30 grams White Sugar
- 1 tbsp Cinnamon Ground
Cream cheese glaze
- 125 grams Cream Cheese
- 30 grams Butter Melted
- 1 tbsp Vanilla Extract
- 1 pinch Salt
- 200 grams Powdered Sugar
- 10 mL Milk Full Cream (add more or less depending on desired thickness)
Instructions
Dough
- In your kitchen aid bowl (or mixing bowl if you do it by hand) add the flour, the brown and white sugar, the salt, the cinnamon, the nutmeg and mix very well (Dry Ingredients)
- In a separate bowl, add the melted butter, sour cream, vanilla extract, milk, egg and whisk very well (Wet Ingredients)
- Add the wet ingredients with the dry ingredients, add your instant yeast and start mixing using the kitchen aid for 5 minutes on minimum speed and 5 more minutes on medium speed
- The dough you will obtain might be a bit sticky, it's normal. Do not add any additional flour
- If you're working by hand, knead your dough very well until it becomes smooth
- Place the dough in a separate bowl and cover it with a tissue. Leave it to double in volume (1 to 2 hours)
Shaping your rolls
- Lightly flour your work surface and place your dough on it
- Deflate it from the formed gases by pressing it with your finger tips
- Start rolling it until you obtain a rectangle of 5-6 mm in thickness
- Spread your rectangle with melted butter all over
- In a small bowl, add the cinnamon and sugars and whisk well
- Sprinkle them all over your rectangle
- Position yourself at one of the long edges of the rectangle, and start rolling your dough forward. Make sure to tighten from time to time. It's the same as rolling a carpet
- Once you've rolled your carpet dough, using a knife, cut the first cinnamon roll, and use it as a reference to continue cutting in order to obtain identical pieces
- Place them on a baking sheet on a baking tray, forming a filled circle, but keep some space between them as they will proof before the oven and rise once in the oven
- Do not worry that they will come in contact, this is exactly the purpose!
- Place them in the turned off oven so they double in volume (This takes around 1 hour)
Baking your rolls
- Take your doubled in size pre-baked cinnamon rolls out of the oven
- Preheat your oven at 180 degrees Celsius (356 degrees Fahrenheit) with convection on
- Bake your rolls for about 35-40 mins, until golden
Cream cheese glaze
- In a mixing bowl, add the cream cheese, salt and vanilla extract and whisk very well
- Add the powdered sugar, whisk, add the butter and whisk
- Start adding milk gradually while whisking, until you are satisfied with the thickness
Decorating your rolls
- Once the cinnamon rolls have just finished baking, take out your baking tray and place it on a cooling grid
- Start pouring your cream cheese glaze all over them
- Wait for about 15-20 minutes and enjoy some warm, fluffy and delicious cinnamon rolls!
Notes
Our Cooking Hints
- Cinnamon rolls are better served warm
- You can put them in the fridge up to a couple of days
- If taken out of the fridge, warm them a little in the oven at 180 degrees for 3 minutes
- You can add chocolate glaze if you want
- Feel free to serve with a scoop of vanilla ice cream on the side