Description
Enjoy these fluffy and irresistible cinnamon rolls featuring a sweet cinnamon-sugar filling and a creamy double cream glaze. Perfectly soft and golden-baked, these rolls make an ideal treat for breakfast or dessert with a rich, moist texture enhanced by the luscious glaze.
Ingredients
Dough
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 1/2 teaspoons salt
- 2 1/2 teaspoons dried yeast
- 4 tablespoons melted unsalted butter
- 1 cup whole milk, warmed
- 1 large egg
Filling
- 1 cup brown sugar
- 3 tablespoons ground cinnamon
- 4 tablespoons melted butter (for brushing on dough)
Topping
- Double cream, for a rich finishing glaze
Instructions
- Mix Dry Ingredients: In a large bowl, combine the flour, granulated sugar, salt, and dried yeast ensuring even distribution of the yeast and other dry components.
- Add Wet Ingredients and Form Dough: Stir in the melted butter, then pour in the warm milk and mix thoroughly. Crack the egg into the mixture and stir until a soft dough forms.
- Knead and Proof Dough: Knead the dough briefly to develop gluten, then brush a little oil over the top. Cover with a cloth or plastic wrap and allow it to rise in a warm place for 2 hours or until it doubles in size.
- Prepare Dough for Filling: Once risen, place the dough on a lightly floured surface and knead for a few minutes. Roll the dough into a large rectangle about 1/4 inch thick, creating a smooth surface for filling.
- Make Filling: In a small bowl, mix the brown sugar and ground cinnamon to create the sweet cinnamon-sugar filling.
- Assemble Rolls: Brush the melted butter evenly over the rolled-out dough. Sprinkle the cinnamon-sugar mixture uniformly across the buttered surface. Carefully roll the dough tightly from one long edge to the other to form a log. Slice the log into individual rolls using a sharp knife.
- Arrange for Baking: Place the sliced rolls in a prepared baking dish or on a baking sheet with slight spacing between each to allow for expansion while baking.
- Bake: Bake the rolls at 200°C (400°F) for approximately 20 minutes or until they are golden brown and fully cooked through.
- Add Creamy Glaze: Remove the rolls from the oven and pour a bit of double cream over each roll, letting it soak in to create a rich, creamy, and moist finish.
Notes
- Use warm milk (not hot) to activate the yeast without killing it.
- Allow the dough to rise in a warm, draft-free environment for best results.
- For extra softness, cover the rolled dough with plastic wrap before slicing to rest briefly, preventing the filling from spilling out.
- Double cream can be substituted with heavy cream or a vanilla glaze if desired.
- Store leftover cinnamon rolls in an airtight container and reheat gently before serving.
