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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. A fluffy dough, swirls of cinnamon, and that slowly melting glaze on top make up my weekend treat.
The melt-in-your-mouth treats everyone craves
I'm letting you in on my baker's pride - these rolls fresh from the oven are truly special. The magic happens with your first bite into that incredibly soft texture and the warming cinnamon that surrounds you. The key? Giving the dough enough time to rise properly. My grandma always said good things can't be rushed.
Game-changing components for perfect rolls
- For the foundation: 500g of my go-to flour, pure white sugar, a pinch of salt, my trusty yeast, melted quality butter, room-temp milk, and a fresh egg
- The tasty middle: Brown sugar for caramelization, my favorite cinnamon, and extra melted butter for that gorgeous shine
- The crowning glory: Thick cream for the glaze that truly sets these rolls apart
Simple steps to sweet success
- The all-important dough
- I mix all dry stuff in my big bowl before adding wet ingredients. I knead just enough - too much makes tough dough. Then comes the waiting game - I let it puff up under a kitchen towel near the heater.
- Rolling with flavor
- On my floured countertop, I spread the dough into a rectangle - not too thin or thick. I brush it with melted butter and sprinkle my cinnamon mix generously. Tight rolling gives those pretty swirls inside.
- Finishing touches
- They turn golden and fragrant in the oven. Right when they come out, I drizzle cream that melts into each roll. That's my trick for keeping them super soft.
Clever ways to wow your guests
For presentation, I like adding a streak of vanilla glaze or a sprinkle of cinnamon. Sometimes I toss 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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Sweet moments worth sharing
These rolls have become my signature dish for friend get-togethers. I also make them as gifts when I'm invited somewhere - everyone always wants more. They stay fresh for days in a nice container, but at my place they don't last long at all.
Frequently Asked Questions
- → Can I make the dough the day before?
Yes, you can prep the dough ahead of time and let it rise in the fridge. Take it out half an hour before rolling so it’s easier to work with.
- → How do I know if the rolls are done?
The tops should be slightly golden. Check the center too—it should be cooked but still soft.
- → Can these cinnamon rolls be frozen?
Yes, freeze them either before or after baking. If freezing raw, slice them first. For baked ones, cool them down and skip the frosting before freezing.
- → What’s the best way to reheat them?
Microwave them for a few seconds, or warm them in the oven at 150°C (about 300°F) for 5-10 minutes.
- → What texture should the dough have?
The dough should feel soft and slightly sticky after kneading. It’ll be stretchier and easier to handle after it rises.