As a Pastry Chef, I can tell you that no recipe is more cherished than a good one for cinnamon rolls. Here is one that I used in my bakery. I have scaled it down for home use, so you don't end up with 100 of them. You can easily double or triple the recipe as needed. As is, the recipe will yield nine large cinnamon rolls. The real secret for good cinnamon rolls is to use the best quality cinnamon that you can find. I recommend Vietnamese Cinnamon for the best kick. Ask for it at your local gourmet food market our specialty spice shop. You will really notice the difference.
- 2 Tbsp butter + more for greasing
- 1 1/2 C white bread flour + extra for kneading
- 1/2 tsp salt
- 2 tsp active dry yeast
- 1 tsp superfine sugar
- 1/2 C tepid milk
- 1 egg
- For Filling: 1/3 C dark brown sugar, 1 Tbsp high quality cinnamon, 3/4 C raisins (optional) and 5 Tbsp soft butter
- Butter a 9” cake pan. This can be round or square depending on your preference. Set the pan aside.
- Sift together flour, salt, yeast and sugar. Rub the butter into the mixture until it resembles coarse meal. Now, make a well in the center. Lightly whisk together egg(s) and milk; pour into the well. Mix to make a soft dough.
- Turn out dough onto a well floured surface. Knead by hand for 5-10 minutes or until dough is very smooth and elastic. Place dough inside of a large, well oiled bowl and cover with plastic wrap. Leave in a warm, draft free place for about 1 hour or until it has doubled in size.
- Place dough back onto a floured surface. Knead lightly for 30 seconds. Using a rolling pin, roll dough out to a large rectangle (approximately 12"x 9"). Now prepare the filling.
- Put brown sugar, cinnamon and raisins in a small bowl. Toss together to combine. Spread dough with softened butter leaving a 1" edge on one side. Sprinkle filling mixture evenly over buttered dough.
- Roll dough into a tube. Start at the long edge with cinnamon to the bare edge. With a sharp knife cut into 9 equal pieces. Place in the baking dish. Cut side up and wrap with oiled plastic wrap. Allow to rise in a warm place for 45 minutes or until they have almost doubled in size.
- Heat oven to 375F/190C. Bake buns in center of oven for 30 minutes or until lightly golden. Remove from oven and allow to cool 10 minutes before removing from pan onto a cooling rack. Once cooled, you can serve with simple icing or plain.
These can also be made in a mixer, but for small batches I wouldn't even bother. If you would like to put a simple glaze on them you can mix 3/4 C powdered sugar with 3 Tbsp melted butter and drizzle over top.
For sticky buns: Combine 3/4 C brown sugar and 1/3 C soft butter to make a smooth paste. Spread this into the bottom of the baking dish before putting in cut cinnamon rolls. Be sure to turn these out of the pan and onto a large plate (carefully) as soon as you remove them from the oven. If you wait too long and they cool, they will become "glued" into the pan.