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It’s that time of year again. Time to say welcome you to the wide wide world of cinnamon roll love. In case you weren’t aware, these cinnamon rolls have been the #1 recipe on Ambitious Kitchen for almost 5 years now! Butter: the one and only. I prefer to use salted butter but unsalted is great too. You’ll need it for the dough, filling and icing.
Rub the brown sugar into the butter: after you spread out the softened butter, it’s important to rub the brown sugar into the butter and dough so that it’s well combined. Please refer to the video! We have made this a new family recipe- to be made every mothers day and of course dozens of times in between once we can find this bread flour! 🙁 Meanwhile, to make the spiced filling, combine the ingredients in a small bowl and mix to a smooth paste. Set aside.
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Cinnamon: UH DUH. You’ll need cinnamon for the cinnamon sugar filling! Sometimes when I’m feeling spicy, I put 1 teaspoon in the dough too!
Some casual bakers are also finding that they have way, way more time on their hands. Homebound, the weekend muffin maker or late-night banana bread baker are working up the courage to attempt more committed, yeasted, baking experiences. It’s probably also a great school holiday project for those at home with kids, like my talented ginger neighbours. Spread softened butter on dough and top with cinnamon sugar filling. Pat gently to adhere filling to butter. This cinnamon roll recipe doesn’t require a ton of ingredients, but it does require love, patience and dedication to the true recipe — meaning don’t deter from the original! These are called the best cinnamon rolls for a reason, and that requires following the recipe as instructed. Here’s what you’ll need to make the best cinnamon rolls: Butter: You’ll need butter for both the cinnamon roll dough and the cream cheese frosting. We prefer using unsalted butter so you can control how much salty is going into your baked goods! That being said, if all you have on hand is salted butter that will work totally fine too! YOU SURE CAN. Make the cinnamon rolls as directed and allow them to cool completely before freezing! If you know you’re going to freeze them, I recommend holding off on frosting because the icing can get a little funky when frozen and reheated. Place in a freezer safe, air-tight plastic bag or air-tight container and freeze for up to 3 months! When you’re ready to serve them, pop them in a 350°F until they’re heated all the way through! It will make your cinnamon rolls taste freshly baked if you frost them after heating them up!Use a room temperature egg in the dough: if you use a cold egg, there’s a chance it could affect the yeast or mix with the melted butter and cause it to coagulate. To bring your eggs to room temperature simply place them in a bowl of warm water for a few minutes. Brown Sugar: Brown sugar is the perfect, caramel-y, soft sugar to use for your cinnamon sugar filling. You can feel free to use light brown sugar or dark brown sugar, but you we do not recommend subbing it out for granulated sugar–it won’t melt in the same way!
Milk: Any kind of milk will work in this recipe, but for a super soft, buttery dough we recommend using whole milk! Dust counter lightly with flour and roll dough ball into a 16" by 16" square. Dust dough with flour as needed. Fill your house with the smell of freshly baked Sourdough Cinnamon Rolls, full of lots of cinnamon flavor and topped with a homemade whipped cream cheese frosting. Made with my sourdough starter, these rolls will melt in your mouth and you will want to make another batch immediately! For another delicious breakfast (or anytime) roll, try my Raspberry Cream Cheese Sweet Rolls. Sourdough Cinnamon Rolls What intrigues me about this particular link on the iso-baking chain of evolution is that it’s just so specific. Pre-quarantine, no one batted an eye at the humble cinnamon scroll. It strikes me as a cold-climate baked good, hardly something Australians have historically felt compelled to create, unlike the unfussy Anzac biscuit or luscious lamington. So why here, cinnamon scroll? Why now?Eggs: These homemade cinnamon rolls are an enriched dough, meaning the recipe calls for eggs. The eggs will give your dough a soft structure! This past week I’ve noticed a real autumnal change in the air. Perhaps home bakers are sensing it and grabbing for the seasonal comfort of cinnamon.
Plastic wrap creates an airtight seal around each cinnamon roll, ensuring that none of the delicious taste escapes. This means that every bite your customers take is as flavorful as the moment it comes out of the oven. If you’re warming your milk and it gets too hot, I’d measure again before adding it to the dough- it might have accidentally evaporated some of the water content away which will also lead to a dry dough. Cream the butter and sugar together until pale and fluffy. Warm the milk and vanilla in a small saucepan over a low heat until lukewarm, about 35°C. Serrated knife. Using a serrated knife will help you cut the cinnamon rolls out after you roll the dough up. You can also use floss.
Empty the contents of the dough mix sachet into a bowl and add 50g butter, 1 egg and 170ml of lukewarm milk. MILK, Sugar, Vegetable oils in varying proportions (Sustainable Palm, Rapeseed), Water, BUTTERMILK, Salt. Emulsifiers (E471, Sunflower, Lecithin), Colour (Carotenes), Flavouring, Vanillin Caramel, Glycerine, Sodium Benzoate (as preservative) and Approved Flavouring, Water, Salt, These cinnamon roll boxes have a great presentation and the clear lids are perfect for showing off your pre-frosted cinnamon rolls. You might have heard other people call cinnamon swirl muffins cinnamon roll muffins and I’m here to tell you that’s deceitful and a load of b.s. When I hear someone call a muffin a cinnamon roll I’m picturing a pillowy soft, buttery, cinnamon sugar swirled ROLL in a muffin tin. Not a boring old vanilla muffin swirled with cinnamon sugar. Like don’t get me wrong–that’s tasty too, but I find that very misleading. I’m sure you’ll feel the same way after sinking your teeth into one of these ooey-gooey cinnamon rolls muffins that are ACTUAL cinnamon rolls baked off in a muffin tin.
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