Cinnamon rolls are soft butter and cinnamon swirled buns, irresistible and very aromatic. Soft like brioche and enriched with a sweet and spiced filling, they are one of the most beloved breakfasts worldwide.
Although these brioches are very famous in the United States, they originate from Sweden with the name kanelbullar in the 1920s and were usually consumed during the traditional coffee break. However, they have become especially popular across Northern Europe and America as a breakfast pastry or dessert. Certainly, what makes these brioches special is the distinctive aroma they release that feels like home, along with their spiced scent due to the use of generous amounts of cinnamon!
Their intoxicating scent of cinnamon and butter wafting through the kitchen is something unique, capable of instantly lifting your mood.
The preparation is very simple and can be done either by hand or with a mixer: first, we pour the dry ingredients, namely flour and sugar, into a bowl, add the yeast dissolved in the milk, the remaining milk, an egg, and the butter. We mix the ingredients well and then move to a work surface until we obtain a smooth and homogeneous dough. We cover it and let it rise until it doubles in volume. We roll out the dough with a rolling pin on a floured surface to form a rectangle and cover it with a mix of melted butter, brown sugar, and cinnamon. We roll it tightly and, using a cotton thread or a very sharp knife, cut into swirls. We place them in a greased or parchment-lined baking pan and let them rise for another hour. Once well risen, we bake them for about 25 minutes at 356 degrees Fahrenheit. We take them out of the oven and cover with frosting made with cream cheese, powdered sugar, and milk.
These delicious, spiced, and aromatic brioches are ideal for the family breakfast accompanied by a good cup of cappuccino and during the autumn season by a cup of pumpkin spice latte, and are perfect for a snack accompanied by a good homemade hot chocolate, tea, or herbal tea during the autumn and winter seasons.
Also discover:
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 3 Hours
- Preparation time: 20 Minutes
- Portions: 9
- Cooking methods: Oven
- Cuisine: American
- Seasonality: All seasons, Autumn
Ingredients for Cinnamon rolls
- 5 cups Manitoba flour (or all-purpose flour)
- 3/4 cup milk
- 1/2 cup butter
- 1/2 cup butter
- 1/2 cup sugar
- 2 eggs
- 1 tbsp dry yeast (or 5 g of dry yeast)
- 1 tsp vanilla extract
- 1 tsp salt
- 1/2 cup heavy cream (to pour before baking)
- 2/3 cup butter
- 1 cup brown sugar
- 2 tbsp ground cinnamon
- 8.8 oz cream cheese
- 1 cup powdered sugar
- 2 tbsp milk (or liquid cream)
Tools for making Cinnamon rolls
- 1 Bowl
- 1 Pastry board
- 1 Rolling pin
- 1 Small bowl
- 1 Saucepan
- 1 Baking pan
- Parchment paper
- Oven
Steps for making Cinnamon rolls
In a bowl, dissolve the yeast in the warm milk along with 1 teaspoon of sugar. Let it rest for 10 minutes until a light foam forms on the surface.
In a bowl (or in the mixer), pour the milk with the yeast, the sugar, the yogurt, the softened butter, the eggs, and the vanilla. Add the flour with a pinch of salt.
Knead for 8–10 minutes until you get a soft, smooth, and slightly sticky dough. Or use the dough hook in the mixer.
Cover the bowl with plastic wrap and let it rise in a warm place for about 2 hours, or until it doubles in volume.
In a small bowl, mix the softened butter with the brown sugar, cinnamon, and vanilla until you get a homogeneous cream.
Roll out the dough on a floured surface until forming a rectangle about 16×12 inches. Spread the filling evenly over it, then roll it from the long side, forming a compact roll.
Cut 10–12 swirls about 1.5–1.9 inches with a sharp knife or dental floss.
Place the rolls in a greased or parchment-lined baking pan, leaving a small space between each. Cover with plastic wrap or a cloth and let rise for 1 hour or until they are puffy and almost touching.
Gently pour the heavy cream over the rolls: this step will make them even softer and moister inside.
Bake in a preheated static oven at 356°F for 25–30 minutes, until they are well browned.
While the cinnamon rolls are cooling, whip the cream cheese with the powdered sugar using a beater. Add the milk and work until you get a smooth cream.
When the rolls are warm, spread the frosting on top and enjoy immediately.
Storage
Cinnamon rolls can be kept at room temperature for 1–2 days, well covered with plastic wrap.
You can also keep them in the refrigerator for 3–4 days and warm them for a few seconds in the microwave before enjoying them.
In the freezer: up to 2 months (cooked or uncooked).
Frosting: It can be stored in the refrigerator for up to 1 week.
Tips
For a more intense aroma, add a pinch of nutmeg or cardamom along with the cinnamon.
If you prefer a lighter frosting, replace part of the cream cheese with Greek yogurt.
You can make them the night before: cover the pan and let them rise in the fridge overnight. The next morning, bring them to room temperature and bake.
Variations
Lactose-free: use plant-based milk, butter, and lactose-free cream cheese.
With nuts or raisins: add 50 g of chopped nuts or soaked raisins to the filling.
Christmas version: replace part of the brown sugar with muscovado sugar and add grated orange zest.
FAQ (Questions and Answers)
Can the dough be left to rise overnight?
Yes, but it is very important to place the dough in the refrigerator. If left at room temperature overnight, they may overproof and this would spoil the result.
Is it possible to freeze the cinnamon rolls before baking them?
Yes, you will need to cover them well with plastic wrap or cling film, and they can be frozen for up to a month. Then, remove them from the freezer and let them thaw until they reach room temperature and are ready to rise. Only when the swirls are perfectly risen, bake them as indicated in the recipe in step 10.
Can I use dry yeast instead of fresh yeast?
Yes, you can replace 15 g of fresh yeast with 5 g of active dry yeast.
Can I prepare them in advance?
Yes. After forming the swirls, cover the pan and leave it in the refrigerator overnight. The next day, let them rise for 45 minutes at room temperature before baking.
Can I freeze them?
Absolutely yes! You can freeze them before or after baking. You just need to thaw them and reheat them in the oven at 356°F.
How to keep them soft longer?
Store them covered or wrapped in plastic wrap. Briefly warm them in the oven or microwave before serving.
