If you’re a cinnamon lover (or even addicted), the thought of freshly baked cinnamon rolls filling your home with the delightful scent of cinnamon and butter is sure to excite you.
Call them Danish cinnamon rolls, snails, or simply yeast rolls—whatever the name, they all refer to this wonderful pastry. Here, Efrat Lichtenstadt shows us step by step how to make these delicious rolls at home.
Cinnamon Rolls Recipe
Recipe by: Efrat Lichtenstadt
- Active time: 30 minutes
- Total time: 2 hours
- Difficulty: Medium
- Yield: 16 rolls
Ingredients
For the dough:
500g Magic Flour (contains yeast)
½ tsp salt
½ cup sugar
2 eggs
⅔ cup lukewarm water (160 ml)
½ cup oil
For the filling:
1 cup packed brown sugar
100g very soft or melted butter (small package)
4 tsp ground cinnamon
¼ tsp ground cardamom (optional)
1 beaten egg (for brushing)
For the glaze:
25g melted butter (not hot)
100g powdered sugar (1 cup)
2 tbsp cream cheese
Instructions
1. Prepare the dough: Place all dough ingredients into the mixing bowl of a stand mixer and knead using a dough hook for about 8 minutes. Be sure to scrape the sides of the bowl every few minutes to ensure all ingredients combine well. Alternatively, mix the ingredients in a bowl, transfer to a floured surface, and knead by hand for about 8 minutes. The dough should be slightly sticky, which is fine.
2. Transfer the dough to a greased bowl, cover with plastic wrap, and let it rise in a warm place for about an hour, or until doubled in size.
3. Prepare the filling: In a small bowl, mix all filling ingredients well.
4. Preheat the oven to 180°C (350°F) and line two baking trays with parchment paper.
5. Once the dough has risen, flour the work surface and transfer the dough onto it. Divide the dough into two balls, then roll each ball into a large sheet about 3-4mm thick.
6. Spread the filling evenly over the dough, leaving a small strip along the bottom without filling. Brush the strip with the beaten egg.
7. Using a pizza cutter, cut the dough into strips about 2.5 cm wide, then roll each strip into a spiral. Press the egg-washed end gently to seal.
8. Place the rolls on the prepared baking trays with plenty of space between them and brush with the remaining beaten egg.
9. Bake for 14-18 minutes, or until golden and fragrant.
10. Prepare the glaze: In a bowl, whisk together the melted butter, powdered sugar, and cream cheese. If the glaze is too thick, add a tablespoon of milk to thin it out as needed.
11. Once the cinnamon rolls have cooled slightly, drizzle or spread the glaze over them. Store in an airtight container for up to 3 days.
Recipe by Efrat Lichtenstadt, in collaboration with Sugat