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Amazing home-baked crispy cinnamon rolls recipe with a crispy crust and a fluffy interior. Nothing smells quite as delicious as the aroma of cinnamon rolls fresh out of the oven at home.
Enjoy the aromatic rolls with a lovely cup of tea in the afternoon. In fact, enjoy them at any time of the day with or without tea. They are so delicious that I can almost guarantee you that you will be going back for more every time you get a whiff of the cinnamon smell.
Please watch the video for the technique used for folding, cutting, and creating the rolls.
Crispy crust cinnamon rolls
A recipe for home-baked cinnamon rolls with a crispy crust and soft fluffy interior.
Equipment
- 1 Dough mixer
Ingredients
Dough
- 550 gr Flour
- 2 tsp Instant Yeast
- ½ tsp Salt
- 80 gr Sugar
- 1 tsp Vanilla Extract
- 1 cup Milk
- ½ lrg Egg (use the other half for glazing)
- 75 gr Soft Butter
Sugar and cinnamon filling
- 80 gr Soft butter
- 2 tsp Cinnamon powder
- 100 gr Sugar
- ½ tsp Cardamom (optional)
Instruction Video (please like and subscribe)
Instructions
Dough
- Add the flour, instant yeast, and salt to your mixer bowl
- Mix milk, vanilla essence, and the ½ egg together and add to the flour mixture
- Add the soft butter
- Mix and knead until the dough is smooth.
- Remove the dough and cover. Allow to rest for 1 hour. It should double in size.
- Knead the dough, cover again and leave for a further 40 minutes for proofing.
- While proofing prepare the sugar filling below.
Sugar and cinnamon filling
- Mix all the ingredients together into a smooth paste.
Rolling the dough
- Roll the dough into a rectangle of approx 30cm in width, with a thickness of approx 1cm. Please view the video.
- Smear the rectangle of dough with the cinnamon butter paste
- Fold ⅓ of the rectangle over, and then fold the remaining ⅓ over so that the cinnamon-coated surfaces are now enclosed. See video.
- Gently roll the folded rectangle to flatten it slightly and increase the width of the rectangle.
- Cut into strips of approx 3 cm wide and the rectangle width in length.
- Stretch the strips gently and then twirl them before folding them into a bun shape. Refer to video.
- Brush with the remaining egg to glaze the top of the bun
- Loosely cover the rolls so that they have ample space for rising
- Allow proofing for 40 minutes. The rolls should double in size
- Bake in a preheated at 200℃ for 20 minutes
- Allow to cool before enjoying with a cup of tea. Bon Appetit.
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