It’s been raining cats and dogs for the past week and although it shows no sign of cooling down, I’ve had a hankering for cinnamon rolls. I love baking things with cinnamon. The scent of it wafts through the house and makes it feel as though autumn is here. These Easy Homemade Cinnamon Rolls are so fun to make- especially with kids!
Unfortunately where I live in India, there is no autumn and barely a winter. It alternates between warm, hot and humid through the year. It’s never cool enough for me in the city, although for a couple weeks the weather cools down enough in town to enjoy. So although we aren’t at that point yet, with it continuously raining, it seemed like the right time to bake some delicious easy homemade cinnamon rolls.
Obviously me coming across this recipe by buzzfeed had a lot to do with my sudden craving of cinnamon!
This recipe was actually for one enormous cinnamon roll. However, I made several smaller ones. Desserts aren’t very popular at home and my husband doesn’t have any at all.
He really has no idea how much he misses out on!
So I made smaller cinnamon rolls and sent them out to my siblings.
It really is a very simple recipe! There is quite a lot of waiting time. You prepare the dough and have to let it rise for an hour. Spread the cinnamon, sugar and butter mixture and let it rise another 30 minutes. It bakes for over an hour, so better to plan accordingly before you begin!
It is totally worth the wait though! The pastry is soft as butter and the amount of cinnamon perfectly balances with the sweetness of the cream cheese glaze.
Remember, when rolling out the dough, do it lightly. Because of the yeast, it would have risen to double its size and you do not want to push all of the air out and lose it’s softness.
The glaze takes a couple minutes to be absorbed by the rolls so if not serving immediately, then wait a couple minutes before covering to store.
If you try out this recipe or simply love it, then please let me know! Leave a comment below or tag me on Instagram and I’ll be sure to check it out! ♥
- 1/4 (55) cup/(gms) unsalted butter melted
- 1 cup whole milk warm to touch
- 1/4 cup granulated sugar
- 1 tsp active dry yeast
- 2 1/2 cups all purpose flour
- 1/2 tsp baking powder
- 1 tsp salt
- 1/2 cup unsalted butter softened
- 1/2 cup dark brown sugar
- 1 tbsp ground cinnamon
Butter a cake pan generously along the sides and bottom
In a large bowl, mix the melted butter, milk and sugar. Milk should not be too war or it will kill the yeast. Make sure it is between 100-110F (40C), otherwise allow it to cool.
Sprinkle yeast over mixture and leave to bloom for a minute.
Add 2 1/4 cups flour to yeast and milk mixture and mix with a wooden spoon until all the flour has been incorporated. The dough will still be sticky.
Cover with plastic or a kitchen towel and leave to rise in a warm draft free area for an hour.
Preheat oven to 325F/160C once it has doubled in size.
Uncover dough, add the remain 1/4 cup flour, baking powder and salt. Knead until incorporated. You can cover and place the dough in the fridge at this point if baking the next day. A slow rise in the fridge overnight also helps the dough to be softer. When using the next day, keep at room temperature for a 15-20 minutes before kneading and rolling out.
Flour clean surface generously and turn out dough. Knead gently for a minute, adding flour as you go if still sticky.
Roll dough out into a rectangle about 1/2 inch thick. Cut the sides for straight edges.
Combine all three ingredients for the filling and spread out onto dough using a spoon or offset spatula till the edges.
Using a knife/ pizza cutter, cut dough from left to right evenly into 3 inch strips. Starting on one end, roll tightly to form a roll. Place in prepared cake pan. Don't overcrowd the pan, if there's a little space between the rolls, they will have space to expand instead of rising up too high. It also makes it easier for you to check when you remove from the oven if they have finished cooking.
Cover and place cake pan in a warm spot for 20-30 minutes to rise. Brush sparsely with melted butter.
Remove plastic and place on center rack in the oven for 25-30 minutes, covering with aluminium foil halfway if browning too quickly.
Prepare frosting/glaze while rolls are baking. You can spread the topping immediately once it is out of the oven or wait for the rolls to cool- depending on how you like your rolls.
Recipe adapted from buzzfeed.com