Description
All you need is a perfect cinnamon roll recipe, and this is it! Cozy up and take a bite, pat yourself on the back and share with your loved ones.
Ingredients
Units
Scale
Cinnamon Roll Dough
- 1000g flour, 8 cups (I recommend using a kitchen scale!)
- 120g sugar, 1/2 cup + 1 tbsp
- 1 tsp salt
- 1 1/2 tsp ground cardamom
- 1 egg
- 50g fresh yeast, or 7g dry. 1.7 oz fresh, 2 US (1 Nor) packets dry
- 500ml milk, 2 1/4 cups
- 160g butter, 1/2 cup + 3 tbsp
Cinnamon Roll Filling
- 200g softened butter, 3/4 cup + 2 tbsp
- 170g sugar, 7/8 cups
- 3 tbsp ground cinnamon
- 1 tbsp coarse sugar, for sprinkling (optional)
- 1 egg, for brushing, can substitute with milk
Instructions
- Mix the dry ingredients in a large bowl - flour, sugar, salt and cardamom.
- In a medium saucepan, melt butter, pour the milk in and wait until the mixture is lukewarm. Mine was at 38℃ (100℉). Combine with crumbled fresh yeast*.
- Pour the butter and milk into the flour mixture along with one egg.
- Knead together, using a stand or hand mixer. This is also a very important step, as you have to mix until the dough is fluffy and no longer clings to the bowl, about 10 minutes.
- Add a little flour on top, and place a kitchen towel or plastic wrap over the bowl. Leave it in a warmish place for about 1-1 1/2 hours, until the dough has doubled in size.
- Prepare baking sheets with parchment paper and preheat oven to 250℃ (480℉)**
- For the filling, mix together the room temperature butter, sugar and cinnamon.
- Take half of the dough and place on a lightly floured surface. Knead a little and begin rolling with a rolling pin until it is a rectangle of about 30x35cm (12x14 in). Spread half of the filling on, leave a little room around the edges.
- Roll the rectangle, not too tight. Cut into 2 cm (≈1 inch)*** thick rolls and place on the prepared baking sheet. Cover with a towel and let proof for another 30-45 minutes or until doubled in size.
- Whisk one egg and brush each cinnamon roll. You may substitute with milk, but I prefer eggs for a more golden look. Sprinkle with coarse sugar if you want extra crisp on top.
- Take the other half and repeat the process. Bake on the middle rack for 7-8 minutes. Cool on a cooling rack.
- Freeze exceptionally well. Pre-heat oven to 150C (300C) and re-heat the frozen cinnamon rolls for about 10 minutes and you have what taste like fresh cinnamon rolls any day!
Notes
* If using dry yeast, use instant dry yeast and combine with the dry ingredients.
** Baking the cinnamon rolls on 250C (480F) for 7-8 minutes gives a crisper exterior, while 230C (450F) for 10-11 minutes gives a softer exterior. Both are delicious.
*** I've also cut them much thicker, about 6cm or 2 1/2 inches. They may need a minute or two extra in the oven. Perfect when you 'just want to eat one'!
- Prep Time: 20 minutes
- Inactive Time: 2 hours
- Cook Time: 12 minutes
- Category: Desserts
- Cuisine: Norwegian
Nutrition
- Serving Size: 1 roll
- Calories: 219
- Sugar: 8.8
- Sodium: 135
- Fat: 9
- Saturated Fat: 5.5
- Carbohydrates: 31
- Fiber: 1.4
- Protein: 4.3
- Cholesterol: 32