I still remember the last time I tried to make cinnamon rolls. We were following a recipe that my brother had learned during Home Ec, except he didn’t write it down. His words, I quote, “It’s all up here.” As he pointed to his brain. Unfortunately, it wasn’t. The cinnamon filling was okay, but the bun was like eating rocks. Suffice to say, I never made them again.
Until now. DH loves his Cinnamon Rolls. I must confess I have a soft spot for them, too. They remind me of my days in Australia, where we could get them for about a buck each. We decided to try the recipe from Joyous Apron.
It was really good! Even G1 who’s never liked stuff like this thought it was good so this recipe is a keeper. Oh, yeah, we skipped the icing. I took a few short-cuts which didn’t seem to have affected the end result. I also converted some of the quantities to grams (using conversion charts I found online) so I didn’t have to use spoons or cups to measure. For the original recipe, please visit Joyous Apron.
I didn’t bother offering any to G2 because he like cinnamon. I found that out when I made a cinnamon teacake a few years back. When the cake was in the oven, he came rushing out of the room and said, “Mama! What’s the smell?”
Thinking he thought it was a delicious as I did, I said, proudly, “It’s cinnamon cake!”
To which, he frowned and replied, “It smells un-good.”
Oh well, more for the three of us.
- 1 cup milk
- 90 g butter
- 1 large egg
- 550-600 g all-purpose flour (I used 580 g to achieve a dough that doesn’t stick)
- 3 tbsp sugar
- 1/2 tsp salt
- 1 tbsp instant yeast
- 3/4 cup raisins
- 115 g salted butter softened
- 100 g brown sugar
- 2 tbsp cinnamon powder
To make the dough
- Add milk, melted butter, eggs, and dry ingredients (flour, sugar, salt, yeast and raisins) to the bowl of a standing mixer.
- Using a dough hook, mix the ingredients on low speed until it all combines. Increase the speed and knead for a few minutes.
- The dough should not be sticky. It should not stick to your fingers when you touch it. Add more flour if it is sticky. A number of factors (such as humidity, temperature, size of egg, etc.) can make the dough more or less wet, therefore the amount of flour needed may vary.
- Remove from machine, cover the bowl with a cloth, and let it rise for an hour, preferably in a warm spot, until the dough is 2-3 times its original size.
- When dough has risen, use a rolling pin to flatten out dough into a 15″ x 12″ rectangle.
To make cinnamon filling
- In a bowl combine softened (not melted) salted butter, brown sugar and cinnamon. Mix well.
To make the cinnamon raisin rolls
- Spread cinnamon filling evenly onto the flattened dough.
- Gently roll dough from the long side into a long tube.
- Using a serrated knife, cut tube into 12 cinnamon rolls. Each roll will be a little over an inch thick.
- Place rolls onto a 9″x13″ casserole dish lined with parchment paper, or greased with butter.
- Cover casserole dish with a towel and let rolls rise again for 30-45 minutes.
- Preheat oven to 180 degrees C.
- Remove towel. Cinnamon raisin rolls should be slightly bigger in size. Bake in oven for 22-25 minutes.