A cinnamon roll is a rolled sheet of yeast-leavened dough onto which a cinnamon and sugar mixture (and raisins or other ingredients) is sprinkled over a coat of melted butter. Then the dough is rolled, cut into small portions, and baked. Its main ingredients are flour, sugar, cinnamon and butter which provide a robust and sweet flavor.
Cinnamon rolls aka cinnamon buns is always a favorite desert in my home. I tried this cinnamon buns with whole wheat flour and it is a hit at home now. It is usually served with cream cheese icing, but here I am giving you a simple icing recipe that everyone can do at home. You can have it without icing too.
Whole wheat flour - 500g/ 2 3/4 cups
Brown sugar - 65g/ 1/4 cup
Milk powder - 2 tbsp(optional)
Salt - 1 tsp
Unsalted butter - 2 tbsp
Warm milk - 1/2 cup
Instant yeast - 7g/ 2 1/4 tsp
Warm water - 1/2 cup + 1/2 cup
Brown sugar - 1 tsp ( to activate yeast)
For filling:
Melted butter - 1 tbsp
Brown sugar - 6 tbsp
Cinnamon powder - 3 tsp
For glaze:
Brown sugar - 1/2 cup
Melted butter - 1 tbsp
Heavy cream - 2 tbsp
Vanilla extract - 1/2 tsp
Video to bake cinnamon rolls:
How to bake:1. In the warm water add yeast, sugar and mix well. Leave it aside for 5 min until it becomes foamy and frothy. Alternatively you can add it directly to the flour and mix it. This step is to check whether our yeast works well or not.
2. In a mixer, add whole wheat flour, sugar, milk powder, salt and mix well in a slow speed.
3. Add the yeasted mixture, warm milk and continue to mix in slow speed. If the dough is not formed, add 1tbsp water and let it mix. If you have flour left again, continue adding 1 tbsp water extra each time and continue the process until dough is formed. For my flour I added 6 tbsp extra water to form a dough. Each flour acts differently and so this may vary. Don't add all the extra water altogether and the dough might become watery. So add 1 tbsp extra each time and check whether you have to add more or not.
4. When all the flour becomes a dough, add butter and continue to run the mixer at speed 2 for about 5 minutes. If you are using hand, knead well for about 10-12 minutes until the dough becomes so soft and spongy. This step is necessary to develop gluten in the dough.
5. Grease a bowl with oil and place the dough inside it. Cover it with a damp cloth and place it in a warm space for about an hour or until the dough is doubled in volume. Alternatively, you can keep it in an Instant pot greased with oil, close the lid and set in YOGURT option for about an hour. The dough will be doubled after an hour.
6. Meanwhile, in a small bowl, mix together brown sugar and cinnamon and keep it aside.
7. Punch down the dough and place it in a oiled surface and roll it into a thin rectangle. Spread the melted butter all over the dough.. Spread the cinnamon sugar mixture over the rolled dough. Roll into a long rectangle and pinch on the ends and along the sides too and roll it all over.
8. Now cut onto 1" on the roll and place it in a oiled 13x9 pan with an inch apart. Cover it in a damp cloth and let rise for another 1/2 hr. Now your dough will touch one on another.
9. Meanwhile preheat you oven at 350F/180C.
10. Place your pan in the bottom rack and bake for 18-22 minutes. Mine took 22 minutes. Remove when your dough changes to golden brown color. Cool in the pan for about 10 minutes.
11. Prepare the icing. Melt butter and mix sugar, cream and vanilla extract and drizzle it over the roll. Enjoy your warm roll.
1. Check the expiry date of your yeast before you bake the bread.
2. You can have your rolls without icing too.
3. You can half the recipe and you can bake it a round pan too. But check timings for that.
