Delicious Recipes

SOFT AND FRAGRANT CINNAMON ROLLS

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SOFT AND FRAGRANT CINNAMON ROLLS Classic Recipe with Irresistible Glaze
Cinnamon rolls, with their enveloping aroma and irresistible softness, are true comfort food that wins the heart and palate.
These delicious cinnamon swirls, originating from Northern Europe, particularly Sweden, where they are known as “kanelbullar”, have crossed the Atlantic Ocean to become an American bakery classic.

Their popularity is due to the perfect combination of a soft and light dough,
a rich cinnamon filling that releases an intoxicating aroma and a sweet glaze that completes it with a touch of indulgence.

They are ideal for a special breakfast, a delicious snack, a dessert to share with friends and family, bringing a touch of warmth and conviviality to any occasion.
The recipe I propose is designed to guide you step by step in preparing soft and fragrant cinnamon rolls, just like those you find in the best bakeries, but with the special touch of homemade.
Making them is easier than you think and the result will surprise you, giving you a unique and unforgettable sensory experience.

  • Difficulty: Easy
  • Cost: Very cheap
  • Rest time: 3 Hours
  • Preparation time: 1 Hour
  • Portions: 12 PIECES
  • Cooking methods: Oven
  • Cuisine: Italian
442.84 Kcal
calories per serving
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  • Energy 442.84 (Kcal)
  • Carbohydrates 81.72 (g) of which sugars 37.88 (g)
  • Proteins 9.22 (g)
  • Fat 10.17 (g) of which saturated 6.08 (g)of which unsaturated 3.62 (g)
  • Fibers 2.32 (g)
  • Sodium 250.63 (mg)

Indicative values for a portion of 60 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.

* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Cinnamon Rolls Ingredients Everything You Need for a Guaranteed Success

  • 4 cups all-purpose flour (W 260 type Garofalo)
  • 3/4 cup all-purpose flour (W 180 Barilla or Molino Spadoni)
  • 1/2 cup whole milk
  • 1/2 cup granulated sugar
  • 1/2 cup water
  • 3/8 cup butter (softened)
  • 2 eggs (medium)
  • 2 1/2 tsp fresh yeast
  • 2 tsp vanilla extract (or vanillin)
  • 1 tsp fine salt
  • 1/2 cup granulated sugar (or cane sugar)
  • 4 tsp ground cinnamon
  • 1 1/2 tbsp butter (for the surface and the pan)
  • 1 1/4 cup powdered sugar
  • 2 tbsp water

Tools

  • Bowl
  • Saucepan
  • Stand Mixer
  • Food Wrap
  • Rolling Pin
  • Brush
  • Baking Dish

How to Make Perfect Cinnamon Rolls Step-by-Step Procedure for an Unforgettable Result

To prepare the Cinnamon Rolls dough, you can proceed with either a stand mixer or by hand. The first two steps are the same regardless of the method used.

  • Start by warming the milk and water just enough to make them lukewarm, around 95°F. This is the secret to waking up the yeast. Once it reaches the ideal temperature, remove from heat and dissolve the crumbled fresh yeast in it, stirring until completely dissolved.

  • In a separate bowl, place the eggs, lightly beat them with a fork, then pour in the milk and yeast mixture and mix carefully to combine. Add vanilla to scent the dough and incorporate.

  • In the stand mixer bowl, pour the flours, sugar, and a pinch of salt. Start the machine and slowly pour in the egg mixture, letting it combine. Once everything is well combined, add the softened butter in pieces, one at a time, letting the dough absorb it. Continue kneading until the dough is smooth and elastic, clinging to the hook.

  • If you don’t have a stand mixer, you can still achieve a perfect dough with a bit of manual work. Begin by following the first steps to activate the yeast and mix the liquid ingredients. Then, in a large bowl, pour the flours, sugar, and salt. Create a well in the center and pour the liquid mixture in.

  • Start mixing with a fork, gradually incorporating the flour. When the dough begins to form, transfer it to a lightly floured work surface. Knead with your hands for about 10-15 minutes, until you achieve a smooth and elastic dough. Add the softened butter in small pieces, gradually incorporating it into the dough. Continue kneading until the butter is fully absorbed and you have a smooth and homogeneous dough.

  • Whether you used the stand mixer or proceeded by hand, transfer the dough to a lightly floured surface and form a smooth ball. Place it in a buttered bowl, cover with plastic wrap, and let it rest in a warm place for about two hours, or until it has doubled in volume.

  • In the meantime, mix sugar and cinnamon in a bowl. Butter the baking dish, then sprinkle the bottom with part of the sugar and cinnamon mix.

  • Once risen, roll the dough on a floured surface using a rolling pin to form a rectangle. Brush the surface with melted butter, then sprinkle with the rest of the sugar and cinnamon mix. Gently roll the dough from the long side, forming a compact roll. Wrap it in plastic wrap and let it rest in the fridge for half an hour to firm up.

  • After the time has elapsed, cut the roll into 12 slices about 1 1/2 inches thick. Place the swirls in the baking dish, pressing them down slightly, and let them rise for another hour.

  • Once the time is up, bake the cinnamon rolls in a preheated static oven at 400°F for about 20 minutes, until golden brown. Remove from the oven and let cool

  • While the swirls cool, prepare the glaze: mix powdered sugar with water until you get a smooth and viscous consistency. Pour the glaze over the swirls and enjoy them; they will be even better while still warm!

STORAGE

The CINNAMON ROLLS swirls can be stored at room temperature for 2-3 days, or in the fridge for a week.

TIPS FOR INGREDIENTS AND SUBSTITUTIONS:

FLOURS: W260 and W180 flours are ideal for achieving an elastic dough. I used Garofalo W 260 flour for the 00 W 260 flour, while both Barilla Flour and Molino Spadoni “00” work well for the 00 W 180. Alternatively, Caputo “Pizzeria” flour or a mix of Manitoba and 00 flour are great options.

MILK: Whole milk gives the dough softness. It can be replaced with plant-based milk for a vegan version.

BUTTER: Key ingredient for softness. It can be substituted with vegetable margarine though the result won’t be the same.

SUGAR: I used granulated sugar, but if you prefer you can replace it with cane sugar which adds a caramel note.

CINNAMON: Ground cinnamon is the main aroma. It can be enhanced with nutmeg or cardamom for an extra spicy kick.

GLAZE: Traditionally made with powdered sugar and water. It can be turned into a cream cheese glaze by mixing cream cheese, powdered sugar, and milk or lemon juice.

CINNAMON ROLLS VARIATIONS:

Chocolate cinnamon rolls: add chocolate chips or cocoa powder to the dough or filling.

Apple cinnamon rolls: add caramelized apple pieces to the filling for a fruity touch.

Salted caramel cinnamon rolls: add salted caramel sauce to the glaze for an irresistible flavor contrast.

Vegan cinnamon rolls: substitute butter with vegetable margarine and milk with plant-based milk.

Extra Soft Cinnamon Rolls with Cream – Cinnabon: A version that’s trending online also known as Cinnabon, where liquid cream is added before baking. It’s recommended to use about 1/2 cup of liquid cream for a tray of cinnamon rolls. After placing the cinnamon rolls in the tray, pour the liquid cream evenly over the surface, then bake as indicated in the classic recipe. This step makes the cinnamon rolls extremely soft and moist.

CINNAMON ROLLS PROCEDURE WITH THERMOMIX

Dough:

Pour milk, butter, and yeast into the jug: 2 min. 37°C speed 2.

Add flour, sugar, egg, and cinnamon: 10 sec. speed 4.

Knead: 4 min. Kneading Function.

Transfer to a greased bowl, cover, and let rise until doubled.

Filling:

Pour butter, brown sugar, and cinnamon into the clean jug: 30 sec. speed 4.

Roll out the dough, spread with filling, and roll up.

Cut the roll into 12 slices and place in a baking dish.

Let rise for another hour.

Bake in a preheated oven at 375°F for 15-20 minutes.

Glaze:

Pour butter, cream cheese, and powdered sugar into the clean jug: 1 min. speed 3.

Spread the glaze over the cooled cinnamon rolls.

Notes:

Rising times may vary depending on room temperature.

Check the baking of the cinnamon rolls as every oven is different.

The glaze can be customized with lemon juice or other flavors.

HISTORY AND ORIGINS OF CINNAMON ROLLS:

Cinnamon swirls, also known as “kanelbullar” in Sweden, have deep roots in Nordic confectionery tradition. Their history begins in the 18th century when cinnamon, a precious and expensive spice, became more accessible.

Swedish bakers began experimenting with this fragrant spice, creating rolled sweets that soon became a symbol of celebrations and special occasions. With the wave of Swedish immigration to the United States in the 19th and 20th centuries, cinnamon rolls crossed the ocean, winning the hearts of Americans with their unique taste and soft texture.

In the United States, the recipe evolved, becoming richer and more indulgent, often enriched with cream cheese glaze or other creative variations. Today, cinnamon rolls are a beloved treat worldwide, a symbol of warmth and conviviality, perfect for any sweet moment.

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atavolacontea

Here's the translation of the text into English: "At the Table with Tea: dishes accessible to everyone, often made with ingredients you already have at home, with attention to presentation and appearance. My motto? 'We will transform the ordinary into extraordinary because in the kitchen, not everything is as difficult as it seems!'"

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