Basic Cinnamon Roll Recipe

Cinnamon rolls are very juicy, fluffy, flavorful buns with cream cheese fudge. If you try this Basic cinnamon roll recipe, I must warn you: do not try freshly baked buns, or you will wake up when the baking sheet is empty, I promise you 😉

By the way, did you know that the homeland of cinnamon rolls is not America, France, or Canada, as many people think, but Sweden, can you imagine! This pastry even has its own holiday – International Cinnamon Roll Day, which is celebrated on October 4.

There are 2 secrets to making really tasty cinnamon rolls:
1) do not overfill the dough with flour
2) do not overdry the buns in the oven.

If you cut into a properly cooked cinnamon roll immediately after baking, it may even seem undercooked, but as it cools, it will gain its structure and the crumb will be the most tender you’ve ever tasted.

Cream cheese fudge for cinnamon rolls can be replaced with homemade salted caramel, and it’s incredibly tasty! For a very detailed recipe of homemade salted caramel, please follow this link here.

If you don’t feel confident with yeast dough, I recommend you firstly read my article Why Yeast Dough Not Rising.

The amount of ingredients given above makes 8 medium-sized cinnamon rolls. I do not recommend stretching this portion of dough for a larger number of buns, it is better to make more dough at once.

Place the future cinnamon rolls on a baking sheet or in a pan close to each other. Let them stick together better when they grow, they will be cramped, so then the buns will grow up and not dry out in the oven.

Ingredients:

Dough:
24 g fresh yeast (or 8 g dry active yeast)
10 g sugar (1)
50 g milk (1)
70 g sugar (2)
130 g milk (2)
1 egg
110 g butter (1)
pinch of salt
420 g all-purpose flour
vegetable oil for greasing

Filling:
30 g butter (2)
40 g brown sugar (can be replaced with regular white sugar)
5 g cinnamon powder
5 g cocoa powder

Fudge:
100 g cream cheese
100 g powdered sugar
1 tbsp milk

1. Mix the yeast, sugar (1) and warm milk (1). The temperature of the milk is a maximum of 35°C (it is important). Cover and set aside for 15 minutes. During this time, melt the butter.
2. Mix the yeast mixture, sugar (2), milk (2), egg, melted butter, salt, and sifted flour. Knead the dough.
3. Grease a container with vegetable oil, put the dough in it, cover and leave to proof for 1 hour in a kitchen cabinet or in the oven (do not turn it on).
4. Melt the butter (2).
5. Mix together the brown sugar, cinnamon and cocoa powder.
6. Roll out the dough into a rectangle, brush with melted butter, sprinkle with a mixture of sugar, cinnamon and cocoa.
7. Roll the rectangle into a roll, then cut the roll into 8 pieces. Put them in a pan or on a baking sheet covered with parchment or greased with oil. Cover with foil and leave to proof for 30 minutes.
8. Meanwhile, preheat the oven to 180°C. Bake the buns for 25–27 minutes. Check doneness with a toothpick.
9. While the cinnamon rolls are baking, prepare the cheese fudge: mix all the ingredients for it and mix well with a hand mixer or whisk.
10. Pour the fudge over the hot freshly baked rolls.

Enjoy your meal!