Easy Homemade Cinnamon Rolls

Name: Easy Homemade Cinnamon Rolls
Total time: 7200 s
Yield: Serves 10 servings
Cuisine: American
Ingredients: 300 g Bread flour; 30 g Egg; Whole milk 3/4 cup (170ml); Unsalted butter 1 3/4 tablespoons (24g); Instant yeast 1 1/4 teaspoons (4g); Unsalted butter 1 tablespoon (15g); Cinnamon powder 1 1/2 teaspoons (4g); Brown sugar 3 1/2 tablespoons (45g)

臭臭🐷 @littlepig_0321

This recipe uses bread flour, giving it a texture similar to bread. I've adjusted the cinnamon ratio, so the cinnamon flavor is quite strong. Let's make it together!

Total calories about 1549 kcal: Carbs 270g, Fat 45g, Protein 16g

This recipe uses bread flour, giving it a texture similar to bread. I've adjusted the cinnamon ratio, so the cinnamon flavor is quite strong. Let's make it together!

Total calories about 1549 kcal: Carbs 270g, Fat 45g, Protein 16g

臭臭🐷 @littlepig_0321

This recipe uses bread flour, giving it a texture similar to bread. I've adjusted the cinnamon ratio, so the cinnamon flavor is quite strong. Let's make it together!

Total calories about 1549 kcal: Carbs 270g, Fat 45g, Protein 16g

This recipe uses bread flour, giving it a texture similar to bread. I've adjusted the cinnamon ratio, so the cinnamon flavor is quite strong. Let's make it together!

Total calories about 1549 kcal: Carbs 270g, Fat 45g, Protein 16g

Saved

Ingredients

2 hours

Serves 10 servings

Dough
300 gBread flour
30 gEgg
Whole milk 3/4 cup (170ml)
Unsalted butter 1 3/4 tablespoons (24g)
Instant yeast 1 1/4 teaspoons (4g)
Filling
Unsalted butter 1 tablespoon (15g)
Cinnamon powder 1 1/2 teaspoons (4g)
Brown sugar 3 1/2 tablespoons (45g)

Saved

Steps

2 hours

1

Microwave the milk and butter until the butter melts. Check the temperature with your hand; it should be warm but not hot. Add the yeast to activate it.
2

Crack an egg, which is about 50g. Add 30g to the bread flour, and save the rest for brushing on later.
3

Gradually add the ingredients from step 1 to the bowl, stirring until a dough forms (stop adding once it forms a dough).
4

Knead the dough until smooth. Grease the bowl lightly, cover with plastic wrap, and place in the microwave with a small cup of hot water to proof for 30 minutes.
5

While the dough is proofing, prepare the filling. Soften the butter at room temperature, then mix in the cinnamon and brown sugar.
6

After about 30 minutes, the dough should double in size. Remove it and press gently to release air.
7

Roll the dough into a rectangle, then spread the filling (it's recommended to spread the butter directly on the dough and then sprinkle the brown sugar and cinnamon, rather than mixing them together, for even distribution).
8

Roll up the dough and press it slightly to seal. Use a little water on the edge to seal the seam.
9

Cut the dough into pieces and place them on a baking sheet.
10

Cover with plastic wrap and let it proof again in the microwave with a small cup of hot water for 15 minutes.
11

Preheat the oven to 375°F (190°C).
12

After proofing, brush the remaining egg on top and bake in the oven for 20-25 minutes (keep an eye on the color).
13

Let cool after baking, or drizzle with icing while warm (100g powdered sugar + 1 1/2 teaspoons water).