Cinnamon roll (also cinnamon bun, cinnamon swirl, cinnamon Danish and cinnamon snail) is a sweet roll served commonly in Northern Europe (mainly in Scandinavia) and North America. Swedish Cinnamon rolls are known as kanelbulle, they are traditionally topped with nibbed sugar. We are probably more familiar with the North American variety (made popular by Cinnabon) which are topped with a cream cheese frosting). Whatever you call them, you absolutely need to eat them, making them is super easy too – read the best cinnamon roll recipe in the UK, probably.
Cinnamon rolls are basically an enriched dough – which is like a regular dough but with the addition of butter and extra sugar. Roll it out, top it with butter, sugar and cinnamon and Robert’s your father’s brother.
The Best Cinnamon Roll Recipe – Top Tips
This Cinnamon roll recipe is really easy to follow and prepare, you don’t need any fancy or strange ingredients and you will end up with something which is both beautiful and tasty. Here’s some top tips to make sure they work out great:
- Make sure your milk isn’t too hot; if it is then you will kill the yeast and end up with flat, tough lumps of dough.
- Use eggs which are at room temperature, if you use them straight out of the fridge then they will be too cold and cause the butter to set and ruin the dough.
- The dough wants to be slightly wet and sticky. If the dough is too dry then it will be tricky to roll out, and result in a tough and dry cinnamon roll.
- Room temperature butter is perfect to spread onto the top – don’t use melted butter as it will leak out before baking
- After you have spread the sugar and cinnamon onto the butter, rub it all in together to get a really great infusion.
- Don’t eat six in a row – you will feel ill.
Cinnamon Roll Recipe
Ingredients for the Best Cinnamon Roll Recipe
For the dough:
- 180ml warm milk (40-45°C)
- 2 1/4 tsp dried yeast
- 55g granulated sugar
- 1 egg and 1 egg yolk (room temperature)
- 55g melted butter
- 375g strong flour
- 3/4 tsp salt
For the filling:
- 135g dark brown sugar
- 1 1/2 tbsp ground cinnamon
- 55g softened butter
For the frosting:
- 115g cream cheese
- 40g softened butter
- 100g icing sugar
- 1/2 tsp vanilla
- Put your warmed milk into a mixing bowl, microwaving the milk for 40 seconds or so should get it to the right temperature (don’t make it too hot or it will kill the yeast). Sprinkle over the yeast, add in sugar, egg, egg yolk and melted butter. Mix until well combined. Next stir in flour and salt with a wooden spoon until a dough begins to form.
- Put the dough onto a floured surface and knead for 8 minutes – alternatively, cheat and put it in a stand mixer with a dough hook attachment for the same time. The dough wants to be slightly sticky – if it’s much too sticky, then add a couple of tablespoons of strong flour.
- Transfer the ball of dough to a well-oiled bowl, cover with clingfilm and a towel. Allow dough to rise for 1 to 1 ½ hours, or until doubled in size. This may more or less time depending the temperature in your home.
- After dough has doubled in size, transfer it to a well-floured surface and roll out into a 20cm x 40cm rectangle. Spread the softened butter all over the surface, leaving a couple of cm gap on one of the 20cm sides.
- In a small bowl, mix together the brown sugar and cinnamon. Use your hands to sprinkle the mixture over the buttered dough, then rub the mixture into the butter.
- Starting from the 40cm side, tightly roll the dough up and place the resulting dough roll seam side down on your work surface.
- Using a sharp, serrated knife, cut each end off and discard (they won’t be full of sugary goodness), then cut the roll into nine even pieces, 2-3cm each piece.
- Grease and line a 9inch square cake tin, transfer the rolls to it in a three by three grid. Cover tightly with cling film and leave for 30-45 minutes to rise again.
- Pre-heat the oven to 180°C/Gas mark 4 and bake the rolls for 20-25 minutes until they are lovely and golden brown.
- Once they’ve cooled for ten minutes or so, combine cream cheese, icing sugar, butter and vanilla in a bowl until smooth. Spread this frosting over the rolls and serve.
How to Prep ahead Cinnamon Rolls
If you want to wake up to the best ever cinnamon rolls (and who wouldn’t?) then simply prepare the recipe as above, after you have filled, rolled and cut the dough, place them in the baking tray as outlined above, then place in the fridge, bring them out around an hour before you want to eat them to let them come to room temperature and raise – pop them in the pre-heated oven as normal.
How to Freeze Cinnamon Rolls
Once you have filled and rolled up the dough, cut them as outlined and put into the baking tray, Cover tightly with cling film and place into the freezer.
Allow to defrost in the fridge overnight, then leave out at room temperature for 30 minutes to rise before baking as normal.
Once they have reached room temperature, cover (either individually, or the whole tray) well and place in the freezer. When ready to eat, allow to defrost fully at room temperature then heat in the oven for 10 minutes. The frosting is freezable, but will will be nicer if you freeze the rolls before frosting and do it after.
How did you get on?
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