Cinnamon Rolls

March 21, 2008


I think everyone love the smell of cinnamon and this rolls are one of the best selling rolls 🙂

It is easy to make, the key is to knead it long enough until it is smooth and elastic.

 To make this, you need:

For the bread:

550 g  bread flour (high protein flour)
Bread Improver (optional but recommended, use it as the direction of the package)
1 pckg or 8.5 g  dry yeast
70 g  melted butter
210 ml milk
75 g castor sugar
2 medium eggs
1/2 tsp salt

For the filling:

2 Tbsp ground cinnamon
135 g brown sugar
2-3 tbsps butter kept at room temperature
2 tbsps sesame seeds
50 gr raisins

 For the glaze:
1 medium egg
2 Tbsps milk

Add the flour, the yeast, the sugar, the salt, the eggs, the milk, and the butter into the mixer. Mix the ingredients on low for 5 minutes until it becomes shiny in appearance. Add about 2 Tbsp more of flour to the bowl and turn off mixer. Now scrape the dough from the hook.

Sprinkle some flour on your working table. Knead the dough until elastic, cover  with plastic or cloth and let it rise until double in amount (about 30-60 minutes depends on your temperature).
While the dough is rising you can place into a bowl all the filling ingredients except the butter and mix with a spoon until combined. Set it aside.

Preheat oven to 200°C

Punch the air out of the dough. Sprinkle the work space with flour and place the dough on it. Sprinkle the dough with some flour. Now roll out the dough to a 1/2 cm thickness, making sure there is enough flour to prevent it from sticking to the table.

Spread the butter onto the dough surface evenly and then spread the filling. Carefully roll the dough into a log and cut it into slices of about 3 cm thick. Place them on a lined baking tray, leaving enough space for the rolls to rise. Allow them to rise for 15-20 minutes.

Brush each roll individually with the glaze then  bake for 12-15 minutes or until done.
Remove the tray from the oven and let the rolls cool a bit. Your Cinnamon Rolls are now ready to serve. They can be eaten cold but they taste especially good warm.


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