Soft, pillowy and spiralled with a buttery cinnamon-sugar filling, homemade cinnamon rolls are one of life’s great comforts. Finished with a simple glaze while still warm from the oven, they are well worth the little bit of patience the dough requires.
Ingredients
- 500 g flour
- 200 ml warm milk
- 1 egg
- 60 g sugar
- 7 g instant yeast
- 1 tsp salt
- 60 g butter, softened, plus extra for the filling
- 100 g brown sugar
- 2 tbsp ground cinnamon
- Icing sugar and a little milk, for the glaze
Instructions
- Mix the flour, sugar, yeast and salt in a large bowl. Add the warm milk and egg, and knead until a smooth dough forms. Work in the softened butter until fully incorporated.
- Cover and let the dough rise in a warm place for about 1 hour, until doubled in size.
- Roll the dough out into a large rectangle. Spread with softened butter, then sprinkle evenly with the brown sugar and cinnamon.
- Roll the dough up tightly into a log and cut into 12 equal pieces.
- Arrange the rolls in a greased baking dish, cover, and let rise for a further 30 minutes.
- Bake at 180°C (350°F) for 20-25 minutes until golden.
- Mix icing sugar with a little milk to make a glaze, and drizzle over the rolls while still warm.
Cinnamon rolls are best enjoyed the day they’re made, ideally still slightly warm from the oven.
