Sweet and fluffy! Basic Cinnamon Rolls
Sweet and fluffy!Basic Cinnamon Rolls
4.8
(117 reviews)Time
Here is a cinnamon roll recipe made by kneading the dough by hand and letting it rise properly from scratch. The elegant aroma of cinnamon and the sweet icing make these irresistibly delicious. Make them at home and enjoy them fresh from the oven!
Calories
239kcal
Carbs
38.2g
Fat
6.6g
Protein
5.4g
Net Carbs
37.2g
Sodium
157.2mg
* per roll
* Nutritional values are based on the Standard Tables of Food Composition in Japan and may differ from U.S. food composition data.
* Sodium is estimated from the recipe's salt content (1 g salt ≈ 393 mg sodium).
Ingredients [ Makes 8 rolls ]
☆ Dough
- bread flour250 g
- dry yeast½ tablespoon
- sugar20 g
- salt½ teaspoon
- beaten egg1
★ Other ingredients
- milk110 to 115 ml
- unsalted butter (for dough)30 g
- beaten egg (for brushing)as needed
◯ Filling
- granulated sugar3 tablespoons
- ground cinnamon2 teaspoons
- unsalted butteras needed
● Icing
- powdered sugar60 g
- water10 ml
Please Note
Ingredients may vary by product and region. If you have food allergies or dietary restrictions, please review all ingredient labels carefully before cooking. Consult your doctor or a registered dietitian if you have any health concerns.
Instructions
1
Prep the ingredients. Bring the beaten egg for the dough and the butter to room temperature. Warm the milk to about 105°F (40°C).
2
Put the ingredients marked with ☆ in a bowl. Pour in the milk directly over the yeast, then mix quickly and thoroughly while dissolving the yeast.
Note:
The amount of liquid may vary depending on humidity and room temperature. If the dough is sticky, add bread flour a little at a time. If it is dry, add a little milk at a time to adjust.
3
When no dry flour remains, transfer the dough to a work surface and knead well, folding it from the near side to the far side. Once the dough comes together, add the butter and continue kneading for about 15 minutes until the surface is smooth.
Note:
If you occasionally slap the dough against the work surface while kneading, the surface will become glossy and even smoother.
4
When the dough is fully kneaded, shape it into a ball and pinch the seam closed tightly. Place it seam-side down in a bowl. Cover tightly with plastic wrap, set the oven proofing function to 105°F (40°C), and let it rise for 40 to 45 minutes until doubled in size.
Note:
If your oven does not have a proofing function, place the bowl over another bowl filled with lukewarm water and let it rise in the same way. Rising time will vary depending on the season and room temperature, so use an increase of about one size larger as your guide.
5
Put the granulated sugar and cinnamon powder marked with ◯ in a bowl and mix.
6
Put the ingredients marked with ● in another bowl and mix.
7
Remove the dough from the bowl. Gently punch it down to release the gas, then shape it neatly into a ball. Cover with a tightly wrung damp cloth and let it rest for about 15 minutes.
Note:
Letting the dough rest makes it easier to shape.
8
Place the dough seam-side up and roll it out with a rolling pin into a 25 cm square.
Note:
Roll the pin diagonally to help form clean corners.
9
Leave 1 cm at the top edge uncovered, then spread butter over the surface of the dough. Sprinkle the filling from step 5 over it and spread evenly.
10
Roll up the dough from the near side and seal the end tightly. Cut into 8 equal pieces, place them on a baking sheet lined with parchment paper, and cover loosely with plastic wrap. Set the oven proofing function or similar setting to about 105°F (40°C), and let them rise for about 25 to 30 minutes. About 5 minutes before proofing is done, take them out and preheat the oven to 400°F (200°C).
Note:
Arrange them with space between each piece so they do not stick together. Rising time will vary depending on the season and room temperature, so use an increase of about one size larger as your guide.
11
Brush the tops lightly with beaten egg, then bake in a preheated 400°F (200°C) oven for about 12 minutes. Let them cool slightly.
12
Drizzle the icing from step 6 over the rolls.
Reviews
4.8
(117 reviews)*Automatically translated from reviews posted in Japan.
🇯🇵 User from Japan
These cinnamon rolls are my favorite, so I make them often♪ My friends are always happy when I bring them ❤️
🇯🇵 User from Japan
The icing didn’t turn out well, but my family said it was delicious and really liked it. I made it at the same time as butter rolls, and I’m glad it turned out so well. I tried making it with cinnamon and raisins. I’d like to make it again soon. I wasn’t able to eat any myself, though (T . T)
🇯🇵 User from Japan
So fluffy and delicious! I topped it with nuts and rolled raisins with cinnamon inside. I made it at night and ate it for breakfast the next morning ✨ It feels like it’s going to be a great day 🤗 I’ll definitely make it again!
🇯🇵 User from Japan
I’m not a fan of very sweet icing, so I finished them without it. The cinnamon aroma and the moist, fluffy bread were absolutely delicious! I had some candied orange peel left over, so I finely chopped it and mixed it into a few of the buns, but you can’t really tell from the appearance, haha. Thank you for the wonderful recipe♪
🇯🇵 User from Japan
It’s easy and very delicious! I’ll make it again!
🇯🇵 User from Japan
It turned out really delicious! I’d love to make it again when I have the chance! I forgot to brush it with beaten egg before baking, but it still looked better than I expected!
🇯🇵 User from Japan
Even as a beginner, I was able to make it very delicious by following the steps. I added a little too much water to the icing at the end, so it turned out a bit runny, but I was still very satisfied.
🇯🇵 User from Japan
I baked some delicious bread with a sweet, fluffy texture and a lovely hint of cinnamon 🤗
🇯🇵 User from Japan
I was able to make soft, fluffy, delicious cinnamon rolls quite easily. I didn’t have any powdered sugar, so instead of making icing, I just sprinkled coarse sugar on top, and they were still plenty delicious.
🇯🇵 User from Japan
It was my first time, but it turned out really delicious. By the way, I let the bread machine handle making the dough. I’d like to adapt this recipe and make all kinds of rolls.
