Sunday baking · Dessert
The Softest Cinnamon Rolls
Fluffy dough, a gooey cinnamon swirl and a warm glaze melting over the top. The trick is a little cream poured onto the tray between the rolls before they bake — it keeps the bottoms soft and sticky instead of dry.
- Prep
- 2 h 15 min, with rising
- Bake
- 30 min
- Hands-on
- 30 min
- Makes
- about 16
Method
- Heat the milk, butter and sugar on the stove until everything dissolves. Let it cool until lukewarm — yeast will not work in hot milk.
- Add the dry yeast, eggs, flour and salt. Knead for 10 to 15 minutes, until the dough is smooth.
- Cover and leave it to rise for 1 to 1½ hours.
- Mix the soft butter with the cane sugar and cinnamon.
- Knead the risen dough gently and roll it out to about half a centimetre.
- Spread the filling over the dough and roll it up into a log.
- Cut into 5 cm slices and set them on a baking tray.
- Let them rise for 15 minutes, then pour a little cream onto the tray between the rolls.
- Bake at 170°C, top and bottom heat, for about 30 minutes.
- Spread your favourite glaze over the rolls while they are still warm.
Spread your favourite glaze over them while they are still warm.
Watch it made
The full method, step by step, on the channel.