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Easiest and Yummiest Cinnamon Rolls

May 9, 2022pub
Easiest and Yummiest Cinnamon Rolls

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Easiest and yummiest cinnamon rolls!

These super easy cinnamon rolls are based on @nigellalawson’s recipe- you will never want to have any other cinnamon roll.

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Easiest and Yummiest Cinnamon Rolls

BY YASMINE IDRISS

These super easy cinnamon rolls are based on @nigellalawson’s recipe- you will never want to have any other cinnamon rolls!

Ingredients

For the dough

  • 750-775 grs plain flour
  • 100 grs caster sugar
  • 21 grs (3 sachets) of instant active dried yeast - fast action (or 21 grs of active dried yeast, the one in the tin- activate in lukewarm milk until foamy)
  • 100 grs butter
  • 400 ml milk (lukewarm if yeast is not instant- the sachet)
  • 2 large eggs

For the filling

  • 150 grs soft unsalted butter
  • 150 grs sugar (whatever mix you want)
  • 2 tsp ground cinnamon
  • 1 egg beaten for the egg wash
  • 2 Rectangular tins- one 33 x 24 cm and one a bit smaller Completely lined with non stick baking paper

Method

  • 1)

    Preheat oven to 200C

  • 2)

    Mix the yeast with the lukewarm milk and 1 tbsp of the sugar until foamy.

  • 3)

    Mix the flour (start with 600grs) with the remaining sugar and place in the bowl of a stand alone food processor fitted with the dough hook.

  • 4)

    Add the milk and yeast and the melted butter, start the machine on slow.

  • 5)

    Add the 2 eggs and keep kneading until they are mixed together. Add flour (about 165grs) until the dough comes together and is no longer very tacky. It will still be a bit sticky but will come off the sides of the bowl.

  • 6)

    Place in a oiled bowl, cover with a tea towel and place somewhere warm in the kitchen to allow it to prove and double in size about 30min.

  • 7)

    Meanwhile, make the filling.

  • 8)

    Mix the melted butter with the sugar and the cinnamon.
    Keep aside.

  • 9)

    When the dough is well risen, doubled in size, punch it- gently!- to get rid of the extra air and place it on a lightly floured surface.

  • 10)

    With a floured rolling pin, roll the dough into a rectangle of approx 30 x 50 CM.

  • 11)

    Spread the filling using an offset spatula or the back of a spoon. Make sure to reach all the edges.

  • 12)

    Roll from the longest side as tightly and as gently as possible.

  • 13)

    Cut rolls of about 2.5cm in thickness and lace in the lines tins.

  • 14)

    Don’t worry if they don’t fill snuggly as they will puff some more.

  • 15)

    Cover with a kitchen towel and leave to rise again for 20-30min.

  • 16)

    When they have risen, brush them gently with the whisked egg wash (I like to add a touch of milk) and place in the hot oven for about 20min.

  • 17)

    You might feel they are burning in the top, keep an eye and it should be ok.

  • 18)

    You can always use a piece of foil gently placed on top of the rolls.

  • 19)

    Frost with cream cheese frosting and enjoy!

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