Cinnamon Rolls - Easy and Tasty Recipe
Cinnamon rolls are yeast rolls, soft, fluffy with an aromatic filling of cinnamon and sugar. Their sweet, spicy smell filling the kitchen while baking makes them an ideal cake for cold days, family gatherings or simply as a tasty snack with coffee or tea. Easy to prepare and impressive in appearance, cinnamon rolls are an excellent choice for both lovers of classic baking and those who want to surprise their loved ones with homemade baking with a unique taste. Try the best recipe and see for yourself how to make cinnamon rolls that will charm you with their taste and aroma. For the perfect finishing touch, prepare a creamy icing for cinnamon rolls, which adds sweetness and makes every bite even more indulgent. This good recipe for cinnamon rolls guarantees soft dough and a rich filling every time.
Cinnamon rolls recipe
Ingredients
Cinnamon Dough
- 500 g wheat flour
- 250 ml milk
- 5 egg yolks
- 1 sachet of instant yeast 7g
- 80 g soft butter
- 4 tablespoons of sugar
- a pinch of salt
- 1 egg white for greasing
Filling ingredients
- 100 g soft butter
- 2 teaspoons of vanilla extract
- 5 tablespoons cane sugar
Instructions
Heat the milk slightly, it should be warm but not hot. Remove the eggs, yeast and butter from the fridge in advance so that they reach room temperature. Cut the butter into cubes and leave until soft.
Pour the flour into a large bowl. Add the instant yeast directly to the flour. Add the warm milk, eggs, egg yolks, sugar and salt to the flour. Knead the dough by hand or with a planetary mixer for about 10 minutes until it is smooth and elastic. Then add the soft butter and knead for another 5 minutes.
Cover the dough with a cloth and leave to rise for an hour. Once risen, place on the counter, knead briefly to remove air, and divide into two parts. Roll each into a 30 x 30 cm cake.
Spread soft butter over the pancakes and sprinkle with a mixture of cinnamon, vanilla extract and cane sugar. Roll into rolls and cut into 2 cm thick pieces. Place on a baking sheet lined with baking paper, leaving space between each. Leave to rise again for 15-20 minutes.
Preheat the oven to 180°C. Brush the tops of the buns with beaten egg whites and bake for about 20 minutes, until golden. Remove the cinnamon rolls and cool on a wire rack.
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