An age old classic that everyone simply loves, cinnamon rolls. The combination of soft dough with cinnamon always gives a warm and homey feel. Did I mention my recipe creates the most soft and fluffy cinnamon rolls? Oh, it also takes about half an hour to whip these bad boys up from start to finish! Now that's music to my ears especially considering that cinnamon rolls are my weakness (well that's what my close friend says every time I make these, she's obsessed with them so I must be doing something right!)
Be sure to enjoy these cinnamon rolls with a bowl of chili (and if you don't understand this combination then you clearly haven't been to the Mid-West of America because that's all anyone eats in the fall and winter months! Sometimes even in the summer too, don't knock it 'til you try it.) Of course you have to enjoy these straight out of the oven, even if it means burning your mouth a bit but that's what eating cinnamon rolls is all about, right? Right!
This is the original recipe although I’ve made some changes to allow for the ultimate cinnamon-y experience. Check out the recipe below and prepare for the ultimate finger-licking dessert!
- Rolling Pin
- Stand mixer
- Pizza Cutter
- 4 cup (500 grams) all purpose flour
- 1 tablespoon dry yeast
- ¼ teaspoon salt
- ⅓ cup sugar
- 2 eggs
- ⅔ cup (160 milliliters) water lukewarm
- ½ cup oil
- ½ cup sugar
- ¼ cup (50 grams) butter melted
- 4 teaspoon cinnamon
- Put all the dough ingredients in a mixer bowl and mix with a kneading hook for a few minutes. It is important to clean the sides of the bowl every few minutes to ensure that all the materials have been combined. If the dough is slightly sticky, that is fine too.
- Grease the bowl and make sure all the dough is greased too, cover with plastic and let the dough rest in a warm place for about an hour or until the dough doubles in volume.
- Preheat the oven to 180°C / 360°F degrees with fan and place baking paper on the pan you'll be baking the cinnamon rolls on.
- After the dough has risen, add flour to the work surface and transfer the dough to it.
- Using a rolling pin, roll the dough into a large rectangular leaf, about 3 to 4 mm thick. You can cut the dough with a pizza roll (or knife) into a rectangle shape.
- Melt the butter and then evenly spread it on the dough. Then spread the sugar and the cinnamon on the dough.
- With the knife or pizza roll, cut lengths 2.5 cm wide and roll into snails. Place the snails on the pan in large intervals.
- Bake for 18 minutes or until they are lightly brown.