We’ve made cinnamon rolls a few times here already. But as my baking methods evolve, I find that steps can be cut, and recipes can be adjusted and simplified whilst still keeping the same quality and sometimes even improving it. To me a simplified recipe is an improvement because it just tastes so much better when it’s easy to make.
This is my previous cinnamon roll recipe, but with a couple of adjustments. There is no kneading involved anymore, some of the ingredients are added to the scald to simplify the mixing process, and the hydration is slightly lowered to make the dough easier to handle.
This recipe makes 6 decently sized rolls. You can double the recipe to make 12. Or roll the dough out thinner to make a longer roll from which you can slice a larger number of mini rolls. It can also be sliced in half lengthways and the two pieces twisted together to make a babka loaf.
Watch the video down below for detailed instructions.
Ingredients
For the scald –
100g (3.5oz) white bread flour
6g (0.21oz) salt
30g (1oz) sugar
155g (5.5oz) boiling water
60g (2.1oz) melted butter
For the dough –
200g (7oz) white bread flour
4g (0.14oz) instant dry yeast or 4.8g (0.17oz) active dry yeast or 12g (0.42oz) fresh yeast
1 egg yolk
Use the leftover egg white for glazing before baking.
For the filling –
70g (2.45oz) sugar
6g (0.2oz) cinnamon
40g (1.4oz) softened butter to brush
For the frosting –
160g (5.65oz) icing sugar
50g (1.75oz) full fat cream cheese
20g (0.7oz) softened butter
6g (0.2oz) vanilla paste
The flour I use has a protein content of 13%. If your flour is weaker, then you may need to lower the hydration.
If you are using active dry yeast, then you may need to let it sit in the scald for 10 minutes before adding the other ingredients or else it could take a lot longer to raise the dough.
If you are curious about why the dough contains butter, egg, and sugar, click the links to learn more about the effects those ingredients have on bread dough.
Method
- Make the scald. Combine the flour, salt, and sugar in a large bowl. Pour in the boiling water and mix until smooth. Add the butter and mix again. Cover and leave to cool down. You can let it cool down at room temperature, in the fridge or even in the freezer.
- Make the frosting. Combine the vanilla paste, butter, and cream cheese. Mix together. Add the icing sugar and mix until smooth. Leave in the fridge for later.
- Make the dough once the scald has cooled down. Add the yeast and the egg yolk to the scald and mix them in. Add the flour and mix to a dough. *Desired dough temperature around 24C (75F). Mine turned out cooler, but it had no issues fermenting. If your dough is warmer, you may decrease the fermentation times.
- Cover and ferment for 45 – 60 minutes.
- Fold.
- Ferment for 45 – 60 minutes.
- Roll the dough out to a rectangular shape. Brush the butter over the dough leaving a little edge at the top. Sprinkle the cinnamon sugar evenly all over the butter. Brush the strip of uncovered dough with water to make it sticky. Roll the dough up and seal it.
- Trim the edges and slice the roll into 6 equal pieces. Place them on a non-stick paper lined baking tray. Flatten them gently. Cover.
- Final proof 5 – 2 hours.
- Glaze the rolls with the egg white. Bake at 170C (340F) fan on or 190C (375F) fan off for 20 – 25 minutes or until you’re happy with the colour.
Leave to cool down, top with the frosting and tuck in!
Keep in mind that the conditions in each kitchen are different, so fermentation times may vary for you. It is up to the baker to control the bread and react accordingly.
Your oven may be different too, so your baking time may vary.
