How to make cinnamon rolls

Votes: 4

These classic cinnamon sugar twists are especially delicious fresh, piping hot.

How to Make - How to Make Cinnamon Rolls

Cinnamon Buns: A Step-by-Step Photo Recipe

Prepare airy buns from yeast dough, greased with a honey mixture and drizzled with sugar glaze after baking.

Prepare the dough

In a mixer fitted with a dough hook, combine all ingredients: 1 cup water, 3 cups bread flour, 5 tablespoons softened unsalted butter, 1/4 cup dry milk powder, 5 teaspoons sugar, 30 grams fresh yeast (or 2 x 7-gram packets active dry yeast), and 1.75 teaspoons salt. Mix on low speed for 2 minutes, then increase the speed to medium and mix for an additional 6 minutes.

Check the dough

To check for doneness, stretch a small piece of dough between your palms into a thin sheet and hold it up to the light. If you see a web-like pattern, the dough is ready; these "threads" are formed by gluten. If they aren't visible, mix the dough for another 2 minutes at medium speed and check again.

Let the dough rest

Place the dough in a bowl, cover with a damp cloth, then refrigerate for at least 2 hours or overnight.

Prepare the honey mixture

In a stand mixer, combine 3/4 cup light brown sugar, 4 tablespoons softened unsalted butter, 2 tablespoons honey, 2 tablespoons light corn syrup, and 1 teaspoon cinnamon until smooth. Add 1 tablespoon water and mix until smooth, adding more water as needed to make the mixture spreadable.

Prepare the form

Grease 10 cups of a large muffin tin. Spoon 2 tablespoons of the honey mixture into the bottom of each cup.

Mix cinnamon with sugar

In a small bowl, combine 1/2 cup sugar and 2 teaspoons cinnamon.

Coat the dough with the cinnamon mixture

On a lightly floured surface, roll out the dough into a 25x25cm square, about 0.6cm thick. Brush with melted butter and sprinkle with cinnamon sugar.

Roll the dough

Using your hands, roll the dough tightly into a log. Transfer to a flat baking pan and refrigerate for 30 minutes.

Cut the dough

Using a sharp knife or taut dental floss, cut the dough into 10 pieces about 2.5 cm thick. Place each piece cut-side down in a pan cavity.

We recommend

Leave it to rise

Cover with a damp cloth and let rise in a warm place until the dough comes to the edges of the pan, about 1 to 1.5 hours. (You can also cover and refrigerate overnight.)

Bake

Preheat oven to 180°C. Bake for 25-30 minutes until golden brown.

Turn the buns over

While the buns are baking, line a rimmed baking sheet with parchment paper. Cool the buns in the pan for 2 minutes, then invert them onto the baking sheet. Carefully lift the muffin pan, leaving the buns and topping on the baking sheet. Let cool.