Bakery Cinnamon Rolls

Ingredients

• 510 g Bread Flour (high‑protein bread flour for better gluten development)
• 250 ml Warm Water (lukewarm (about 35‑40°C) to activate yeast)
• 15 g Fresh Yeast (crumbly, strong smelling; can substitute with 7.5 g dry active yeast)
• 55 g Granulated Sugar (feeds the yeast)
• 1 tsp Salt (regular table salt)
• 3 large Eggs (2 for dough, 1 for egg wash)
• 400 g Unsalted Butter (200 g for dough, 200 g for filling; softened at room temperature)
• 70 g Dark Brown Sugar (includes extra 20 g added for extra sweetness)
• 1 tbsp Ground Cinnamon (freshly ground for best flavor)
• 2 cups Powdered Sugar (sifted)
• 1 tbsp Corn Syrup (light corn syrup for glaze shine)
• 2 tbsp Milk (whole milk preferred)
• 1 tbsp Heavy Cream (adds richness to glaze)
• 2 tsp Vanilla Extract (pure vanilla extract)

Instructions

1. Measure Dry Ingredients and Yeast

   Place the mixing bowl on the scale, tare it, then add 510 g bread flour, 55 g granulated sugar, 1 tsp salt, and 15 g fresh yeast. Measure 250 ml warm water in a separate cup.

   Time: PT5M

2. Combine Ingredients

   Add the warm water and 2 large eggs to the dry mixture. Mix with a spatula or low speed on the stand mixer just until a shaggy dough forms—no more than 5 minutes.

   Time: PT5M

3. Knead the Dough

   Knead on medium speed for 10‑12 minutes until the dough is smooth and elastic. If kneading by hand, work for about 12‑15 minutes.

   Time: PT12M

4. Incorporate Butter

   Add 200 g softened unsalted butter to the dough and knead for an additional 2 minutes until fully incorporated.

   Time: PT2M

5. First Proof

   Grease a large bowl, place the dough inside, cover tightly with plastic wrap, and let rise in a turned‑off warm oven or countertop for 1 hour, or until doubled in size.

   Time: PT1H

6. Prepare Cinnamon Buttercream Filling

   In a separate bowl, beat together 200 g softened unsalted butter, 70 g dark brown sugar, 1 tbsp ground cinnamon, and 1 large egg on medium speed until light and fluffy, about 4‑5 minutes.

   Time: PT5M

7. Roll Out the Dough

   Generously flour a clean work surface. Roll the dough into a rectangle roughly 30 cm × 35 cm (about 12 × 14 in).

   Time: PT10M

8. Spread Filling and Form Rolls

   Evenly spread the cinnamon buttercream over the rolled dough. Starting from the long edge, roll the dough tightly into a log. Using a sharp knife or dental floss, cut the log into 1.5‑inch (≈4 cm) pieces.

   Time: PT5M

9. Arrange Rolls for Baking

   Place the cut rolls cut‑side up on a greased baking sheet, spacing them about 1 inch apart to allow for a second rise while the oven preheats.

   Time: PT2M

10. Egg Wash

    Beat the remaining egg and brush lightly over the tops of all rolls for a golden finish.

    Time: PT1M

11. Bake the Rolls

    Bake in a pre‑heated oven at 350°F (175°C) for 15‑20 minutes, until the tops are deep golden and the centers are cooked through.

    Time: PT18M

    Temperature: 350°F

12. Prepare the Glaze

    While the rolls bake, whisk together 2 cups powdered sugar, 1 tbsp corn syrup, 2 tbsp milk, 1 tbsp heavy cream, and 2 tsp vanilla extract until smooth. Adjust consistency with extra milk (thinner) or powdered sugar (thicker).

    Time: PT5M

13. Glaze the Warm Rolls

    When the rolls are out of the oven and still warm, drizzle or spread the glaze over each roll, allowing it to melt into the crevices.

    Time: PT2M

14. Cool Slightly and Serve

    Let the glazed rolls cool on a wire rack for about 10 minutes before serving.

    Time: PT10M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

18 g

Fiber

1 g

Ingredient Substitutions

• Instead of Bread Flour: All‑Purpose Flour
• Instead of Warm Water: Warm Milk
• Instead of Fresh Yeast: Dry Active Yeast
• Instead of Granulated Sugar: Cane Sugar
• Instead of Eggs: Egg substitute (for vegans)
• Instead of Unsalted Butter: Margarine (for dairy‑free)
• Instead of Dark Brown Sugar: Light Brown Sugar
• Instead of Ground Cinnamon: Cinnamon Powder
• Instead of Powdered Sugar: Confectioners' Sugar
• Instead of Corn Syrup: Honey, Maple Syrup
• Instead of Milk: Almond Milk
• Instead of Heavy Cream: Half‑and‑Half
• Instead of Vanilla Extract: Vanilla Paste

Equipment Needed

• Stand Mixer (e.g., KitchenAid) (optional)
• Mixing Bowl
• Digital Kitchen Scale
• Measuring Cup (ml)
• Rolling Pin
• Baking Sheet or 9‑inch Round Pan
• Parchment Paper (optional)
• Pastry Brush
• Small Bowl
• Whisk
• Oven

Critical Steps — Do Not Skip

• Knead the dough until gluten is fully developed (window‑pane test).
• Use softened, not melted, butter when incorporating into the dough.
• Allow the dough to rise for a full hour until doubled in size.
• Roll the dough to the correct thickness (30 × 35 cm) for even layers.
• Cut rolls uniformly (1.5 in) for consistent baking.
• Apply a thin egg wash for a glossy, golden crust.
• Bake at 350°F for 15‑20 minutes; watch for deep golden tops.
• Glaze while rolls are still warm for optimal absorption.

Chef Tips from the Video

• Use bread flour for a chewier, more structured roll.
• Chill the butter for the filling until just soft; this prevents it from melting into the dough.
• For extra caramel flavor, substitute half of the dark brown sugar with maple syrup in the filling.
• A light dusting of coarse sugar on top before baking adds a pleasant crunch.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days; reheat gently before serving.

Freezer: Freeze unglazed rolls in a zip‑top bag for up to 2 months. Thaw overnight in the fridge and bake or reheat.

Room temperature: Best eaten the same day; can sit at room temperature for up to 1 day in a sealed container.

Make-Ahead Tips

• The dough can be prepared the night before, covered, and refrigerated; let it come to room temperature before shaping.
• Glaze can be made up to 2 days ahead and stored in the refrigerator; stir before using.
• Unbaked rolls can be frozen on a tray, then transferred to a bag; bake from frozen, adding 5‑7 minutes to baking time.

Frequently Asked Questions