These American-style cinnamon rolls are made with soft yeast dough, a rich cinnamon filling and optional frosting. Soft, aromatic and ideal for anyone who loves classic homemade cinnamon rolls.
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Portionen: 12
Nutrition Facts
Cinnamon Rolls
Amount per Serving
Calories
355
% Daily Value*
Fat
11.4
g
18
%
Saturated Fat
6.7
g
42
%
Sodium
81
mg
4
%
Carbohydrates
56.8
g
19
%
Fiber
1.8
g
8
%
Sugar
23.8
g
26
%
Protein
6.2
g
12
%
* Percent Daily Values are based on a 2000 calorie diet.
Utensilien
- Electric hand mixer (with whisk and beater attachments)
- Kaiser Inspiration dough scraper (30 cm / approx. 12 inches long)
- Digital kitchen scale (with tare function, up to 5 kg / 11 lb capacity)
- Whisk
- Rolling Pin
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Yeast dough
- 480 g Flour (about 4 cups) (wheat flour, type 550)
- 80 g Sugar (about 1/3 cup plus 1 tbsp)
- 1 Pinch Salt
- 21 g Yeast (about 0.75 oz) (fresh yeast)
- 250 ml Milk
- 1 Egg
- 40 g Butter (about 3 tbsp)
- 15 g Cornstarch (about 2 tbsp)
Filling
- 100 g Light Brown Soft Sugar (about 1/2 cup, packed)
- 55 g Butter (about 4 tbsp)
- 1 1/2 EL Cinnamon (1 1/2 tbsp) (more or less to taste)
- 1 Pinch Salt
- 1 TL Vanilla paste (1 tsp)
Optional after baking
- 1-2 EL Milk (1-2 tbsp) (for lightly brushing)
Optional frosting
- 120 g Cream cheese (about 1/2 cup)
- 90 g Powdered sugar (about 3/4 cup)
- 1/2 TL Vanilla paste (1/2 tsp)
- 1 Pinch Salt
- 1-2 TL Milk (1-2 tsp) (as needed for a spreadable consistency)
Anleitungen
Prepare the yeast dough
- Place the flour, sugar and salt in a large bowl. Dissolve the fresh yeast in the lukewarm milk. Add the egg, yeast milk and butter to the flour and knead everything for 8 to 10 minutes until you have a smooth, supple dough. The dough should be soft, but it should not spread out. It should look smooth, elastic and easy to shape. Cover and let it rise in a warm place for 60 to 75 minutes, until it has visibly increased in size. First rise: After this time, the dough should be visibly risen, airy and soft. It should roll out easily without feeling dry or firm.
Filling and shaping the cinnamon rolls
- Place the very soft butter in a small bowl and stir until smooth. Add the Light Brown Soft Sugar, cornstarch, cinnamon, salt, and vanilla paste, then mix everything thoroughly until a smooth, thick, spreadable paste forms. The filling should spread thinly, but it should not run. The cornstarch is not cooked beforehand. Instead, it helps bind the filling more during baking. Rule of thumb: if it spreads like a soft cream or paste, it is right. If it seems crumbly or too firm, let it sit at room temperature briefly and stir again. If it seems too soft or starts to run slightly, chill it briefly. Apply only a thin but even layer of the filling. Optional: Light Brown Soft Sugar can also be made at home. To do this, mix 100 g white sugar with 8 g cane molasses thoroughly with a fork until the mixture becomes even, slightly moist, and sandy.
- On a lightly floured work surface, roll out the dough into a rectangle of about 40 x 30 cm. If needed, neaten the edges slightly. Spread the filling thinly and evenly over the dough. Leave about 1.5 to 2 cm free along the upper long edge. The filling should form only a thin, even layer, not a thick topping. Lightly moisten the free upper edge with a little water or milk. Roll up the dough evenly from the long side, fairly tightly, but not so tightly that the filling is pressed out. As you roll, gently pull the dough slightly towards you from time to time and continue rolling. This helps keep the roll tighter and the spiral more even. At the end, gently but deliberately press the seam closed along the entire length. Then place the roll seam-side down and let it rest for 3 to 5 minutes. The roll should look evenly thick, neatly sealed and stable. Place the rolls on a baking tray lined with parchment paper, leaving a little space between them. If an outer end piece is slightly open, carefully tuck it a little underneath the roll or press it down gently. Second rise: Cover and let the rolls rise again for 30 to 45 minutes, until they have visibly puffed up. They should gain some height, but still keep their neat shape and not spread too wide.
- Preheat the oven to 180°C top and bottom heat. If you like, lightly brush the rolls with a little milk. Then bake for 20 to 24 minutes, until they are golden brown, properly baked and still soft inside. They should not seem dry. The surface should be golden brown, and the crumb should be soft and fully baked through. Remove the cinnamon rolls from the oven and, if you like, immediately brush them very lightly with a little cream or milk. This helps keep the surface especially soft. Then let them cool slightly and serve plain or finish with optional frosting.
Prepare the optional frosting
- Serve the cinnamon rolls plain, or let them cool until just warm or almost completely cooled, then spread the frosting over them lightly. The spiral should still remain clearly visible.
Notizen
Seal the rolled dough neatly
Before rolling, lightly moisten the long sealing edge of the dough sheet at the far end with a little water or milk. This edge runs along the length of the dough sheet. Then roll up the dough evenly. At the end, gently press the seam closed and let the roll rest briefly seam-side down so it seals more securely. If an outer end piece loosens slightly later on, it can be carefully tucked a little underneath the roll when placing it on the baking tray. This helps the shape stay more stable.
Cutting
After the short resting time, cut the roll into 12 even pieces. The cleanest way is to use unflavoured dental floss. Slide the floss underneath the roll, cross it over the top and pull it through firmly. This keeps the rolls from being compressed as much as they would be with a knife. The pieces should be as even in height and as neatly shaped as possible.
Nutrition table
The values refer to the cinnamon rolls with frosting.
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