Cinnamon Rolls (super fluffy)
Here’s a recipe for super fluffy Cinnamon Rolls! These cinnamon rolls were so fluffy that I decided not to add frosting to the top. This makes them healthier and you can eat them without feeling guilty!
Why are cinnamon rolls so popular?
Cinnamon rolls are very popular in the United States but also in Germany (Zimtschnecken) or in the Nordic countries, especially in Sweden where they are called Kanelbullar. They even have a day dedicated to them there: October 4th where all the bakeries offer them and celebrate this delicious pastry.
Why are they so popular? First of all, cinnamon rolls are a little lighter than cakes because the brioche dough contains less butter and sugar than a classic cake. Therefore, you can eat them all day long: at breakfast, lunch, afternoon or evening with a coffee or tea!
In addition, cinnamon rolls are the symbol of the hygge: this concept from the Nordic countries aims to create a cosy atmosphere while enjoying simple things like a ray of sunshine, readong a book, a fireplace or simply eating a cinnamon roll wrapped in a blanket !
How to make super fluffy cinnamon rolls?
Cinnamon rolls are nothing more than a brioche dough covered with a filling made of butter, sugar and cinnamon and then rolled up to form little rolls. After baking, the result is a slightly sweet brioche with a delicious cinnamon taste.
How do to make fluffy cinnamon rolls? I have 4 tips for you.
- Knead the dough for at least 5 minutes
- Pay attention to the temperature of your ingredients
- Respect the resting time
- Place the cinnamon rolls in a baking pan
1. Knead the dough for at least 5 minutes
Before the first push, it is important to knead the dough well to allow the ingredients to mix well together and also to form air bubbles.
Personally, I use a kitchen machine that I run for 5 minutes at medium speed.
2. Pay attention to the temperature of your ingredients
The milk and butter must be lukewarm: if they are too cold they slow down the work of the yeast and if they are too hot they kill it and your cinnamon roll dough will not rise.
The ideal temperature of the milk is 25°C and the butter about 18 °C. Be careful that the dough does not get too hot when you knead it, it should remain at about 25°C.
3. Respect the resting time
Cinnamon rolls are not a recipe that can be made in an hour, you must allow at least 3.5 hours for preparation. The first rise of the dough should take about 1h30. Then, once the cinnamon rolls are rolled, you will have to wait another 45 minutes minimum before putting them in the oven.
You can also prepare the dough in advance, let it rise for 1h30 and put it back in the fridge covered with cling film to roll your cinnamon rolls. This will save you time if you want to eat them for breakfast, but you’ll still need to allow 45 minutes to rise before putting them in the oven.
4. Place cinnamon rolls in a baking pan
The placement of the cinnamon rolls is important to give them extra fluffiness. I recommend placing the dough rolls in a pan with a few inches of space between them and baking them together.
This way they will stick together when baked and you will have more inside and less crust which makes them softer than when baked individually.
More brioche recipes
- Hazelnut and Cinnamon Knots
- Braided Hazelnut Brioche (Nusszopf)
- Vegetarian Babka Pizza
- Garlic and Parmesan Bread
Recipe for Cinnamon Rolls (super fluffy)
For 12 servings, you need the following ingredients
Ingredients
For the dough
- 400 g flour
- 50 g sugar
- 1 egg
- 70 g of butter
- 200 ml milk
- 7 g dry yeast or 14 g fresh yeast
For the cinnamon butter
- 75 g of butter
- 40 g of sugar
- 2 teaspoons of cinnamon
Preparation
Warm the milk to 25°C. No more than that, or it will kill the yeast. In a small bowl, combine the milk, yeast and 1 tablespoon of flour. Let stand 15 minutes to activate the yeast.
In a bowl, pour the flour, sugar, yeast mixture, egg and butter. Mix well and knead the dough for 5 minutes. I use a kitchen machine on medium speed but you can knead by hand. Then form a ball. Place back in the bowl, cover with cling film or a clean kitchen towel. Let rise for 1h30.
For the cinnamon butter, combine the butter, sugar and cinnamon.
Then remove the dough from the bowl and remove the air. Then roll out the dough into a rectangle. Spread the cinnamon butter over the entire dough. Roll out the dough and cut into sections about 3 cm wide.
Place the cinnamon rolls in a buttered pan or glass dish, leaving about 3 cm between each roll. Let rise before putting in the oven for 45 minutes.
Before baking, you can optionally brush your rolls with an egg yolk mixed with two tablespoons of milk. Sprinkle with sugar. This will give your rolls a shiny look.
Bake the rolls for 25 minutes at 175°C.
Frequently Asked Questions
How long do these cinnamon rolls keep?
Cinnamon rolls can be stored for 2 to 3 days. Leave them in the pan or place them on a plate and cover with cling film or a kitchen towel.
If your cinnamon rolls get a little dry, put a few drops of water on them and microwave them for 30 seconds before serving. They’ll get all their fluffyness back!
Can we prepare these cinnamon rolls in advance?
Yes, you can. You can prepare your cinnamon rolls the day before. To do this prepare the dough and cinnamon butter, then after the first rise, remove the air from the dough, reshape it into a ball and place it in the refrigerator overnight.
Shape your rolls, let them rest for 45 minutes and put them in the oven.
Can we freeze cinnamon rolls?
Yes, you can! They keep for 2 months in the freezer.
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Cinnamon Rolls (super fluffy)
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Ingredients
For the dough
- 400 g flour
- 50 g sugar
- 1 egg
- 70 g of butter
- 200 ml milk
- 7 g dry yeast or 14 g fresh yeast
For the cinnamon butter
- 75 g of butter
- 40 g of sugar
- 2 teaspoons of cinnamon
Instructions
- Warm the milk to 25°C. No more than that, or it will kill the yeast. In a small bowl, combine the milk, yeast and 1 tablespoon of flour. Let stand 15 minutes to activate the yeast.
- In a bowl, pour the flour, sugar, yeast mixture, egg and butter. Mix well and knead the dough for 5 minutes. I use a kitchen machine on medium speed but you can knead by hand. Then form a ball. Place back in the bowl, cover with cling film or a clean kitchen towel. Let rise for 1h30.
- For the cinnamon butter, combine the butter, sugar and cinnamon.
- Then remove the dough from the bowl and remove the air. Then roll out the dough into a rectangle. Spread the cinnamon butter over the entire dough. Roll out the dough and cut into sections about 3 cm wide.
- Place the cinnamon rolls in a buttered pan or glass dish, leaving about 3 cm between each roll. Let rise before putting in the oven for 45 minutes.
- Before baking, you can optionally brush your rolls with an egg yolk mixed with two tablespoons of milk. Sprinkle with sugar. This will give your rolls a shiny look.
- Bake the rolls for 25 minutes at 175°C.
Absolutely all recipes of Geraldine are interesting, rather uncomplicated to do and super tasty! Who would have ever thought that I’d dare cinamon rolls but they turned out lovely, soft and tasty, despite the fact that I used gluten-free flour mix, thanks Geraldine!
Thank you so much Julia! So happy that you made them gluten-free and it turn out well too 🙂