We’ve been trying to make fluffy cinnamon rolls for so long, we attempted to make it 25 times this past year and none of them were enough for us until we finally scored the best rolls recipe. My sister and I we both aren’t the biggest fans of cinnamon rolls or thats what we thought it’s amazing how one recipe can change the whole perspective, we were so convinced that if everyone loves this delicious dessert we should adore it too and that’s what made us keep trying.

We are gonna start with this, really simple.

What is a cinnamon roll?

A cinnamon roll is a sweet roll originally from Sweden and Denmark its also really popular in North America, made from really basic ingredients as flour, milk, butter, sugar and cinnamon.

In truth you can use so many different variations, we have strawberry rolls, pumpkin spice, Nutella, all type of chocolates, or whatever you like you can use, go ahead and add it into your rolls filling.

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INGREDIENTS YOU NEED:

• butter
• AP flour
• Milk
• Granulated sugar
• Icing sugar
• Brown sugar
• Fresh yeast
• Mascarpone cheese
• Cinnamon
• Egg for egg wash
• Cinnamon sticks
• Anise star

MATERIALS YOU NEED:

• Scale or measuring cups
• Bowl
• Stand mixer
• Baking pan
• Floss
• Plastic wrap
• Sptula

TIMES:

• Kneading: 20 minutes
• First proof: 1h 30 minutes
• Second proof: 20 minutes
• Bake: 17 minutes

BAKES:

• It takes about 17 minutes to bake depending on your oven so it’s really important to check it after 15 minutes have passed. I like my cinnamon rolls to be less soft thats why I normally bake them 20 ish minutes, but it’s up to you and how you rather eat them. Bake at 190 C 374 F

TIPS:

1. If you want you cinnamon rolls to be less mushy bake them for longer time.
2. Instead of icing you can put pearl sugar on top, but if you like icing i recommend you to make it on your own instead of buying one from the supermarket.
3. Add in your pan cinnamon sticks and star anise, this is gonna give your rolls so much more flavor and they’re gonna make a huge difference.

1. Use floss to cut the rolls, it will make a cleaner cut and they’re gonna be looking so much better
2. Use soft butter for the dough and the filling.
3. Don’t melt the butter for the filling please. It’s gonna be too had to work with. It’s better if you leave the butter on the countertop right before starting so it’s soft by the time you need it.
4. Put the roll on the fridge for 10 minutes before cutting.

ALL STEPS IN PICTURES:

RECIPE in cups and grams

INGREDIENTS:

Dough

• 2 + 1/2 cups (314 grams) All purpose flour
• 3 1/2 tbsp (50 grams) soft butter
• 1 tbsp (13 grams) fresh yeast
• 1/4 cup (60 grams) granulated sugar
• 1/4 cup (125 grams) milk

Egg wash:

• 1 egg

Filling:

• 1 cup (140 grams) brown sugar
• 1/4 + 1/8 cup (90 grams) soft butter
• 2 tbsp cinnamon

Extra:

• Anise star
• Cinnamon sticks

Icing:

• 1/2 cup (125 grams) mascarpone cheese
• 1/2 cup (60 grams) icing sugar

INSTRUCTIONS:

1. First of all we are gonna start by adding flour, sugar and fresh yeast into your bowl. Im sorry if your yeast doesn’t look as cute as mine>< you can use the one they sell in the supermarkets.

2. Before starting with this recipe you should’ve already left the butter out of the fridge so now at this point is really soft and ready to use. Add the milk too carefully so you don’t splash everywhere.

3. In order to have a super nice dough you need to knead it for about 20 minutes with the help of your favorite stand mixer of choice or whatever you can use to work. You can literally find them everywhere and some of them are actually decent price and you should keep in mind that they last so many years so it’s a good investment you could make.

After this time has passed cover it with a plastic wrap and allow the dough to proof for about 1h and 25 – 30 minutes. It should appear way bigger about 2x the size from the beginning.

4. Here we have the dough that has increased in size and you don’t really need to stab it like we did but yeah. Using a rolling pan *i think we forgot to add it on the materials list ops* roll out the dough until its thin, not too much because it could break, I like to make it pretty thin because then you can have more layers in the roll (does it make sense? Hope so)

5. At this point we are gonna add soft butter, cinnamon and brown sugar on a bowl and mix until everything is really integrated. Please don’t put this mix in the microwave if you do it’s gonna be really hard to work with, we only need the butter to be soft not melted *thats why you’re supposed to leave it out of the fridge since the beginning of the recipe*

6. Spread this mix on top of the dough until its covering every inch, don’t leave anything without covering okay we want everything to be super yummy and the more filling the better. Leave them on the fridge for about 10minutes or so just so it hardens a little. Don’t forget to cover it with plastic wrap.

7. If you want cleaner cuts or maybe you don’t care that much but we are using floss for this reason. When using a knife you’re gonna smash the dough and then it’s not gonna look that beautiful. Just do as we tell you and use floss you should have some in your house anyways.

8. At this point you are gonna put your rolls on the pan, add anise stars and cinnamon sticks for more flavor, if you can please don’t skip on this step, they’re gonna be tasting amazing. Cover the pan with plastic wrap so the dough doesn’t dry out. Allow them to proof for about 20 minutes on a really warm place.

By the time you’re letting the dough proof you can go ahead and beat one egg to pant the rolls. Just paint the rolls at this point and bake at 190 C or 374 F for about 17 minutes, check your oven please it may take longer or less time, you should know from the color.

9. For the icing, work the mascarpone cheese and icing sugar with a spoon and allow the rolls to rest for 10 minutes before spreading it on top.

10. Here you have so many nice shots from the cinnamon rolls please try and tell us how much u love this recipe because we know you’re gonna be obsessed with it.

Print

4.60 from 10 votes

Fluffy cinnamon rolls

Prep Time20 minutes mins

Active Time17 minutes mins

2 hours hrs

Total Time2 hours hrs 37 minutes mins

Yield: 10 Rolls

Materials

dough

• 2 ½ cups All purpose Flour 314 grams
• 3 ½ tbsp butter 50 grams
• 1 Tbsp Fresh yeast 13 grams
• ¼ Cup granulated sugar 60 grams
• ½ Cup milk 125 grams

eggwash

• 1 egg

filling

• 1 Cup brown sugar 140 grams
• ¼ + ⅛ Cup soft butter 90 grams
• 2 Tbsp cinnamon

extra

• anise star
• cinnamon sticks

icing

• ½ Cup Mascarpone cheese 125 grams
• ½ Cup icing sugar 60

Instructions

• First you’re gonna add AP flour, milk, sugar, butter and fresh yeast into your bowl
• knead for about 20 minutes
• allow the dough to proof for 1h and 25 minutes in a warm place
• using a rolling pan roll your dough until its thin
• for the filling use soft butter, brown sugar and cinnamon mix well until combined
• spread it all over the thin dough, roll your dough out and leave covered in plastic wrap for 10 minutes on the fridge
• using a floss cut the rolls you should get from 10 to 12 rolls depending on how thick you make them. Add anise stars and cinnamon sticks on the pan for more flavor.
• allow them to proof for 20 minutes in some warm place covered with plastic wrap
• Paint the rolls with egg
• bake at 190 C or 374 F for about 17 minutes, check your oven after 15 minutes have passed please.
• for the icing mix mascarpone cheese and icing sugar and put on top of the cinnamon rolls