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The cinnamon scent filling my kitchen this morning takes me back to Sundays when I was little. I'm sharing my go-to cinnamon roll recipe with you—the one that always wows friends who drop by for coffee. Fluffy dough, swirls of cinnamon, and that slowly melting glaze on top—it's my weekend treat.
The mouthwatering treat guests can't resist
I'm letting you in on my baker's pride—these fresh-from-the-oven rolls are truly special. The magic happens with your first bite into that super soft texture and the warm cinnamon smell all around you. The key? Taking your time and letting the dough rise properly. As my grandma always said, good things aren't rushed.
Key components for amazing flavor
- For the base: My top choice flour 500g, pure white sugar, a bit of salt, my reliable yeast, quality melted butter, room temp milk, and one fresh egg
- The tasty center: Brown sugar for caramelization, my favorite cinnamon, and extra melted butter for shine
- The finishing touch: A thick cream for the glaze that makes everything better
Easy breakdown of my method
- The all-important dough
- In my big bowl, I mix the dry stuff before adding wet ingredients. I knead just enough but not too much or the dough gets tough. Then comes the waiting game—I let it rise under a cloth near the heater.
- Rolling it right
- On my floured counter, I roll the dough into a rectangle that's not too thick or thin. I brush melted butter all over and sprinkle my cinnamon mix generously. Roll it up tightly to get beautiful swirls inside.
- The perfect finish
- They turn golden and fragrant in the oven. When they come out, I drizzle cream that melts into them. That's my trick for keeping them super soft.
Clever ways to impress everyone
For presentation, I like adding a drizzle of vanilla glaze or a sprinkle of cinnamon. Sometimes I throw some toasted nuts on top for crunch. I always serve my rolls with my special Sunday coffee in vintage cups. The wow factor is guaranteed.
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Delightful treats worth sharing
These rolls have become my signature dish for friend gatherings. I also make them as gifts when I'm invited somewhere—everyone asks for more. They stay fresh in a pretty box for days, but at my house they don't last long at all.
Frequently Asked Questions
- → Can I make the dough ahead?
Sure, you can prepare the dough a day earlier and let it rise in the fridge. Take it out 30 minutes before rolling for easier handling.
- → How do I know if they’re done baking?
The tops should be slightly golden. Check the center to make sure it’s cooked but still soft.
- → Can cinnamon rolls be frozen?
Yes, you can freeze them before or after baking. For unbaked rolls, freeze after slicing. For baked ones, let them cool before freezing without glaze.
- → How should I warm them up?
Pop them in the microwave for a few seconds, or warm them in the oven at 150°C for 5-10 minutes.
- → What’s the right dough texture?
The dough should feel soft and a little sticky after kneading. It gets easier to handle after it has risen.