Description
Discover the secrets to baking perfect cinnamon rolls at home. Learn step-by-step instructions, tips for a fluffy texture, and how to create a sweet, delicious glaze.
Ingredients
Scale
- 380 g de farine de blé T45
- 1 sachet de levure boulangère instantanée (5 g)
- 195 g de lait entier
- 50 g de beurre doux, ramolli
- 1 oeuf (à température ambiante depuis 1 heure)
- 50 g de sucre blanc
- 1 pincée de sel fin
- 25 g de beurre ramolli
- 40 g de cassonade
- 8 g de cannelle
Instructions
- Combine the yeast with 335 g of the flour in your stand mixer bowl. Then add in the warmed milk, pre-beaten egg, sugar, and a pinch of fine salt. Continue mixing while gradually incorporating the very soft butter pieces until fully blended.
- The dough will be extremely sticky, which is expected. Place it on a well-floured surface and knead with well-floured hands, gradually adding about 45 g of flour. Ultimately, the dough should be just slightly sticky.
- Place the dough in a bowl, cover it with plastic wrap to prevent air exposure, and let it rise in a warm place at around 28-30°C for about 1.5 hours.
- Once it has doubled in size, generously flour your rolling pin and the work surface. Gently roll out the dough into a rectangle approximately 33 cm long and 26 cm high.
- Spread the softened butter over the dough. In a separate bowl, mix the brown sugar and cinnamon, then sprinkle this mixture over the dough. Press down lightly with your fingers to ensure it adheres.
- Roll the dough into a log, then cut it into 9 portions using string.
- Grease your baking dish with butter and lightly dust it with flour. Place the rolls inside and gently brush them with whole milk using a pastry brush. Cover the dish with plastic wrap and let it rise for another 45 minutes in a warm place at around 28-30°C.
- Preheat your oven to 180°C with the conventional heat setting. Brush the cinnamon rolls with milk once more using the brush before baking them for 28-29 minutes.
- After taking them out of the oven, lightly coat them with milk for the third time—trust me, this makes all the difference!
Notes
- Warm the milk to about 37°C before combining with the flour and yeast for optimal yeast activationnEnsure the butter is very soft to mix smoothly into the dough for a uniform texturenUse dental floss or string to slice the dough log to maintain the rolls’ shape
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Française
Nutrition
- Calories: 300
- Fat: 12g
- Protein: 20g
Keywords: cinnamon rolls recipe, homemade cinnamon rolls, soft cinnamon rolls, butter cinnamon rolls, cinnamon sugar filling, quick rising dough
