Cinnamon Rolls (Cinnamon Rolls Italian Style by Cooker Girl & Giulia)

Ingredients

• 500 g Farina di media forza (bread flour, 11-12% protein) (Look for 'bread flour' or 'farina manitoba' in Italian groceries; all-purpose flour can work but texture will be less chewy)
• 60 g Zucchero semolato (granulated sugar)
• 12 g Lievito di birra fresco (fresh yeast) (Can use instant yeast, see substitutes)
• 5 g Sale fino (fine salt) (About 1 tsp)
• 150 g Latte intero (whole milk) (Room temperature)
• 3 large Uova (Room temperature)
• 120 g Burro (unsalted butter), softened (Room temperature, for dough)
• 70 g Burro (unsalted butter), softened (For filling)
• 200 g Zucchero di canna grezzo (raw cane sugar, Demerara or Turbinado) (For filling)
• to taste Cannella in polvere (ground cinnamon) (At least 2 tbsp recommended)
• 1 pinch Sale Maldon (flake salt) (For filling, optional but recommended)
• 1 tsp Vaniglia (vanilla extract or seeds) (For filling and glaze)
• 100 g Yogurt bianco intero (plain whole milk yogurt) (For glaze; can use Greek yogurt)
• 100 g Zucchero a velo (powdered sugar) (For glaze)

Instructions

1. Prepare the dough base

   In a large bowl, combine the bread flour and crumbled fresh yeast. Add the sugar. Crack the eggs directly into the bowl (ensure no shell fragments). Pour in the milk. Begin mixing with your hands, gradually incorporating the flour into the liquids. Mix until a shaggy dough forms.

   Time: PT10M

2. Knead the dough

   Knead the dough on a clean, non-wooden surface (marble or stainless steel preferred) for about 10 minutes, using a push-pull and quarter-turn motion. Once the dough starts to come together, add the salt and continue kneading until the dough is smooth and elastic.

   Time: PT15M

3. Incorporate the butter

   Add the softened butter in small pieces, kneading each addition in fully before adding more. The dough will become sticky—continue kneading until all butter is absorbed and the dough is very soft, smooth, and slightly tacky but not wet.

   Time: PT15M

4. First rise (bulk fermentation)

   Place the dough in a lightly greased bowl. Cover with a plate or plastic wrap. Let rise at room temperature (about 25°C) until doubled in size, about 2 hours. Optionally, after 1 hour at room temp, transfer to the fridge for the last hour for easier handling.

   Time: PT2H

   Temperature: 25°C

5. Prepare the filling

   In a bowl, mix 70g softened butter, 200g raw cane sugar, a generous amount of ground cinnamon (at least 2 tbsp), a pinch of flake salt (Maldon), and 1/2 tsp vanilla. Mix with clean hands until it resembles wet sand.

   Time: PT5M

6. Shape the rolls

   Lightly flour your work surface. Roll the chilled dough into a rectangle about 1/2 cm thick. Dot the filling over the surface, then spread evenly with a spatula or your hands, covering the entire surface except for a 2cm border on one long edge.

   Time: PT10M

7. Roll and cut

   Roll up the dough tightly from the long edge, finishing with the seam side down. Pinch the seam to seal. Use kitchen string or unflavored dental floss to cut the log into 12 even rolls (about 2 fingers wide each). Discard the end piece without filling.

   Time: PT10M

8. Second rise (proofing)

   Arrange the rolls in a buttered 9x13 inch baking dish, leaving a finger’s width between each. Cover with a damp towel or plastic wrap. Let rise at room temperature until doubled and puffy, about 1 hour.

   Time: PT1H

   Temperature: 25°C

9. Bake

   Preheat oven to 170°C (fan/convection). Bake the rolls for 25-30 minutes until golden brown and the filling is bubbling at the base.

   Time: PT30M

   Temperature: 170°C

10. Prepare the glaze

    While rolls bake, whisk together 100g powdered sugar, 100g plain yogurt, 1/2 tsp vanilla, and a pinch of salt until smooth and pourable. Adjust with more yogurt or sugar as needed.

    Time: PT5M

11. Glaze and serve

    Let the rolls cool for 5 minutes, then spread the glaze over the warm (not hot) rolls so it melts slightly but doesn’t soak in completely. Serve warm, pulling apart with your hands.

    Time: PT5M

12. Cleanup

    Wash all bowls, utensils, rolling pin, bench scraper, baking dish, and wipe down work surfaces. Soak any sticky pans or utensils before scrubbing.

    Time: PT1H10M

Nutrition Facts

Calories

340

Protein

7g

Carbohydrates

52g

Fat

11g

Fiber

2g

Ingredient Substitutions

• Instead of Farina di media forza (bread flour, 11-12% protein): All-purpose flour (texture will be softer)
• Instead of Zucchero semolato (granulated sugar): Caster sugar
• Instead of Lievito di birra fresco (fresh yeast): 4g instant dry yeast
• Instead of Sale fino (fine salt): Kosher salt (adjust amount)
• Instead of Latte intero (whole milk): 2% milk
• Instead of Uova: 2 large eggs + 1 yolk (for richer dough)
• Instead of Burro (unsalted butter), softened: Vegan butter (for dairy-free)
• Instead of Burro (unsalted butter), softened: Vegan butter
• Instead of Zucchero di canna grezzo (raw cane sugar, Demerara or Turbinado): Brown sugar
• Instead of Cannella in polvere (ground cinnamon): Pumpkin spice mix
• Instead of Sale Maldon (flake salt): Kosher salt flakes
• Instead of Vaniglia (vanilla extract or seeds): Vanilla bean paste
• Instead of Yogurt bianco intero (plain whole milk yogurt): Cream cheese (Philadelphia)
• Instead of Zucchero a velo (powdered sugar): Homemade: blend granulated sugar

Equipment Needed

• Large mixing bowl
• Bench scraper or spatula
• Rolling pin
• Baking dish or sheet pan (rectangular, approx. 9x13 inch)
• Kitchen string (for cutting rolls)
• Pastry brush or spatula (optional)
• Clean kitchen towel or plastic wrap
• Oven
• Small bowl (for glaze)
• Whisk or fork (for glaze) (optional)

Critical Steps — Do Not Skip

• Kneading the dough until smooth before adding butter.
• Incorporating butter fully—dough will look messy before coming together.
• Allowing both rises to double the dough/rolls in size.
• Using string to cut rolls cleanly.
• Not over-flouring the dough when rolling out.
• Baking until golden and checking for doneness in the center.

Chef Tips from the Video

• Use high-protein flour for the best texture.
• A cold dough is much easier to roll and cut cleanly.
• Don’t skimp on the cinnamon or the pinch of salt in the filling.
• Let the rolls cool slightly before glazing for best texture.
• If you prefer a thicker glaze, use cream cheese instead of yogurt.

Troubleshooting

Storage

Refrigerator: Store baked, cooled rolls in an airtight container for up to 3 days. Reheat gently before serving.

Freezer: Freeze unbaked, shaped rolls after the second rise (before baking) for up to 1 month. Thaw overnight in fridge, then bake as directed.

Room temperature: Best eaten the day they’re made. Can be kept covered at room temp for 1 day.

Make-Ahead Tips

• You can refrigerate the shaped, unbaked rolls overnight after the second rise and bake in the morning.
• The dough can be made a day ahead and kept in the fridge after the first rise.