Easy homemade Cinnamon Rolls
Deliciously sweet and fluffy Cinnamon Rolls for a special breakfast or a treat during the holidays
Equipment
- 1 Stand mixer or hand mixer
Ingredients
Dough
- 75 gram unsalted butter
- 235 ml milk
- 11 gram instant yeast
- 615 gram all purpose flour
- 100 gram granulated sugar
- 1 tsp salt
- 2 eggs
Filling
- 225 gram dark caster sugar
- 2 1/2 tbsp cinnamon
- 75 gram unsalted butter room temperature
Icing
- 85 gram cream cheese
- 60 gram unsalted butter room temperature
- 150 gram powdered sugar
- 1 tsp vanilla powder or extract
- 1 pinch of salt
- pink pitaya or blue spirulina if you like a beautiful color use a couple of tsps depending on the brightness of color that you like
Instructions
Dough
- Melt the butter. Heat up the milk until luke warm. Get the milk of the heat and dissolve the yeast in it.
- Place in the mixing bowl of a stand mixer with the dough hook attached, the flour, granulated sugar and salt. Mix shortly. Then add the melted butter and the milk/yeast mixture. Subsequently add the eggs. Turn on the stand mixer on low speed and mix for about 8 minutes until a smooth and elastic dough that easily releases from the bowl. You can also do this by hand, but it will take a bit longer.
- Put the dough in a clean bowl and cover it with plastic foil or a clean and damp kitchen towel. Let it rise in a warm environment for about an hour.
Filling
- Mix the dark caster sugar and cinnamon in a bowl.
- When the dough has doubled in size, put it on a surface that is lightly covered with flour. Don't use too little flour, because the dough will stick and you will not be able to make a beautiful cinnamon roll.
- Roll out the dough with a rolling pin to a rectangular piece of 40x50 centimeters.
- Brush the dough with the butter (that is on room temperature). Leave about 2 centimeters space on every side uncovered.
- Sprinkle the caster sugar/cinnamon mixture on top of the butter.
- Pick up the bottom of the dough on the long side and roll it up until you have a roll.
- Cut the roll with a sharp knife in 12 pieces. Each piece should be about 4 centimeters thick.
- Cover a baking pan with baking paper and put the cinnamon rolls. Don't put them tightly against each other, because they need room to rise.
- Cover the cinnamon rolls with plastic foil or a damp cloth and let it rise for another 30 minutes, until doubled in size.
- Heat the oven until 200 degrees celcius (390 F).
- Once the cinnamon rolls have doubled in size bake them in the oven for about 15 minutes or until they are golden brown.
Icing
- Beat the cream cheese, butter, icing sugar, vanilla and salt in the mixing bowl of a stand mixer (or use a hand mixer).
- Mix a couple of minutes and then add the pink pitay powder or blue spirulina powder into the mixture. Now keep on mixing it until you get a light and creamy mixture. If you don't like the color, simply ad a bit more powder and mix again.
- Immediately after you have taken the cinnamon rolls out of the oven, brush them with the icing, so that the icing can soak into the rolls.
- Enjoy your cinnamon rolls warm, when they are still gooey!