Cinnamon Rolls

Ingredients

• 500 g all-purpose flour (sift before use)
• 10 g salt (about 1/2 teaspoon)
• 50 g white sugar
• 10 g fresh baker's yeast (or 7 g dry yeast)
• 1 egg (at room temperature)
• 250 ml whole milk (lukewarm (30‑35 °C))
• 50 g softened butter (at room temperature)
• 100 g melted butter (for filling)
• 100 g white sugar (for filling)
• 10 g ground cinnamon (about 2 teaspoons)
• 100 g powdered sugar (for glaze or dusting)
• 1 c. à café vanilla extract (optional, for glaze)

Instructions

1. Prepare the dough

   In a large mixing bowl, make a well with the flour. Add the salt, sugar, yeast (fresh or dry), egg, lukewarm milk, and softened butter. Mix by hand or with a stand mixer until a homogeneous dough forms.

   Time: PT15M

2. Knead the dough

   Knead vigorously for 10 minutes until the dough becomes firm, smooth and no longer sticks to the fingers.

   Time: PT10M

3. First rise

   Shape into a ball, place it back in the bowl, cover with a clean kitchen towel and let rise away from drafts for 2 hours, until it doubles in size.

   Time: PT2H

4. Degas and roll out

   Degas the dough by gently pressing it, flour the work surface and roll the dough with a rolling pin to about 3 mm thickness to form a large rectangle.

   Time: PT5M

5. Prepare the filling

   In a bowl, mix the melted butter, white sugar and cinnamon until a homogeneous paste forms.

   Time: PT5M

6. Fill and roll

   Spread the filling over the entire surface of the dough, then roll the dough lengthwise, tightening well to form a log.

   Time: PT5M

7. Cut the rolls

   Use a kitchen twine (or sewing thread) slipped under the log, tighten in the center and pull to cut 2 cm thick sections. If no twine is available, use a sharp knife.

   Time: PT5M

8. Second rise

   Place the rolls on a baking sheet lined with parchment paper, cover with a kitchen towel and let rise for 1 hour until they double in size.

   Time: PT1H

9. Baking

   Preheat the oven to 180 °C. Bake the rolls for 15 minutes, until golden.

   Time: PT15M

   Temperature: 180°C

10. Cool and glaze

    Let the rolls cool on a rack for 10 minutes, then dust with powdered sugar or glaze with a frosting made from powdered sugar, milk and vanilla extract.

    Time: PT10M

Nutrition Facts

Calories

150

Protein

3 g

Carbohydrates

22 g

Fat

6 g

Fiber

0.5 g

Ingredient Substitutions

• Instead of all-purpose flour: whole wheat flour
• Instead of white sugar: cane sugar
• Instead of fresh baker's yeast: dry yeast
• Instead of egg: flax egg (for vegan version)
• Instead of whole milk: almond milk
• Instead of softened butter: margarine
• Instead of melted butter (for filling): vegetable oil
• Instead of white sugar (for filling): coconut sugar
• Instead of ground cinnamon: pastry spice blend
• Instead of powdered sugar: granulated sugar
• Instead of vanilla extract: vanilla sugar

Equipment Needed

• mixing bowl
• spatula or wooden spoon
• work surface
• rolling pin
• pastry brush (optional)
• kitchen twine (or sewing thread) (optional)
• kitchen knife (optional)
• baking sheet
• parchment paper
• oven
• cooling rack

Critical Steps — Do Not Skip

• Knead the dough until it no longer sticks.
• First rise of 2 hours in a warm environment.
• Use kitchen twine to cut clean sections.
• Second rise of one hour before baking.
• Bake at 180 °C for 15 minutes without opening the oven.

Chef Tips from the Video

• Use butter at room temperature to facilitate incorporation.
• Lightly dust the work surface with flour to prevent the dough from sticking while rolling out.
• For a smoother glaze, add a little more milk or water until the desired consistency is reached.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 3‑4 days.

Freezer: Wrap individually and freeze up to 2 months.

Room temperature: At room temperature, they stay soft 1‑2 days.

Make-Ahead Tips

• Prepare the dough the day before and let it rise in the refrigerator overnight; bring to room temperature before the second rise.
• The rolls can be baked, cooled, then frozen; reheat in the oven 5‑7 minutes before serving.