Soft & Fluffy Cinnamon Rolls (from scratch)
A strong aroma of the cinnamon gushing out of my oven as I get up to stop my baking timer and fetch batches of freshly baked cinnamon buns from the oven.
Jump to RecipeThese amazingly warm, soft and fluffy cinnamon buns are so addictive. Appreciating every bite as the taste of the cinnamon lingers in my mouth. They aren’t too sweet as I adjusted the brown sugar level. Sharing these with my flatmates because sharing is caring!
Comment below if you are a hardcore fan of cinnamon rolls like me! Check out my recipe below.
Soft & Fluffy Cinnamon Rolls
Homemade soft, fluffy and gooey cinnamon rolls are easy to make and always a hit. They are perfect for any special occasion.
Ingredients
Cinnamon Rolls Pastry
- 20 g Unsalted butter
- 5 g Salt
- 150 ml Semi-skimmed milk
- 5 g Dried active yeast
- 200 g All-purpose flour/bread flour
- 10 g Cane sugar
Filling
- 10 g Cinnamon powder
- 15 g Cane sugar
- 10 g Melted butter
Frosting
- 20 g Confectioner's sugar
- 30 g Cream cheese
Instructions
Bread
- Add 200g all-purpose flour, 5g dried active yeast, 5g salt, 10 g cane sugar and 150ml semi-skimmed milk into a mixing bowl and mix thoroughly using hand until a dough begins to form.
- Transfer the dough onto a lightly floured surface and begins the hand-kneading process for 10 minutes until the dough gets more elastic and less sticky.
- Then, add 20g unsalted butter to the dough and continues kneading until the dough is smooth and silky. (Hand kneading refers to – fold the dough, pull it apart, put it back together, bang it against the surface and repeat the whole process again.
- Place your dough back into a mixing bowl and set aside for proofing purposes for 1 hour for it to rise.
- After 1 hour, transfer the dough onto your work surface and punch it down to remove gas bubbles formed by the yeast.
- Let it rise for another 15 minutes. Whilst waiting, mix 15g cane sugar with 10g cinnamon powder in a small bowl.
- Then, knead the dough for 5 minutes to release additional gas bubbles.
- Use a rolling pin (lightly floured) to spread the dough into a rectangular shape.
Filling
- Spread 10g melted butter evenly onto the flattened dough.
- Use a tablespoon to sprinkle the sugar mixture and rub it gently using your hands to make sure it is spread evenly onto every bit of the dough.
Portioning & bake it up
- Roll it up and press the dough tightly to seal the end.
- Cut it into 12 pieces and transfer it onto a muffin tray or bread tin.
- Grease your muffin tray/ bread tin with olive oil before transferring your cinnamon roll pieces onto the trays.
- Bake them in an oven preheated to 200°C for 15 minutes.
Frosting
- Mix 20g confectioner's sugar with 30g cream cheese and stir it thoroughly before transferring them onto a piping bag.
- Spread your cinnamon rolls with the frosting and enjoy!