There is something very comforting about biting into a cinnamon roll – the soft bread with almost melted sugar and the warm spice hit from cinnamon! Perfection is the name!
When I embarked on the A-Z of the baking journey, there was one alphabet I was crystal clear on – C is for cinnamon rolls. I adore cinnamon rolls and the fact that I love cinnamon as a spice should be pretty evident from the name of the blog itself, and for those who don’t know yet. The name is a play on cinnamon the spice, sinful goodies and my name Monika 🙂
There is something very comforting about biting into a cinnamon roll, the soft and pillowy bread, almost melted sugar and the warm spice hit from cinnamon.
Over time with so much baking and the smell of sugar, I have mostly gotten over my dessert cravings, apart from a few things, and cinnamon rolls still tops the list of those things.
A cup of tea or coffee, a book and a cinnamon roll is all I need to get lost in my happy world. When I have these things, I am suddenly at peace with everything around me.
When I am in an extra decadent mood, I add a coffee and maple syrup frosting to it and then I reach a place where nothing can ever go wrong with the world, not till I have those cinnamon rolls in supply anyway!
So before I go off to the dreamy world of cinnamon rolls and tea, here is the recipe for you and you can use this recipe with any filling. I have, at times, used orange marmalade, Nutella, even cake crumbs and cherries. It depends on my mood on that day, but cinnamon sugar is the favorite.
Recipe inspired and adapted by Jamie Oliver’s Cinnamon Swirls!
For the dough
- 10 gm yeast
- 1 kg flour all pupose
- 1 tsp honey
- 1/2 tsp salt
- 300 ml water
- 300 ml milk
- 2 tbsps olive oil
For the filling
- 1/2 cup butter
- 3/4 cup sugar
- 2 tbsps cinnamon powder
- 1/3 cup cream cheese (optional but highly recommended)
- 1/2 cup rum raisins soaked (plain will work as well)
- egg for coating (optional)
- Mix together the ingredients of the dough either by hand or using your stand mixer and knead the dough well. If you are kneading by hands, it will take anywhere between 8-12 minutes till the dough is smooth and elastic.
- Cover the dough with a damp kitchen towel and let it raise for an hour or so till double in size.
- Once the dough is double, tap the dough down to release all the air and roll it in about 1/2 inch thick rectangle.
- Spread a very thin layer of cream cheese followed by melted butter. Evenly sprinkle cinnamon sugar (sugar + cinnamon mixed together) and spread the raisins.
- Roll the rectangular dough into a log and cut into 3/4 inch pieces. Line them in a greased baking tray and set aside for proofing for 45 minutes.
- Pre-heat the oven to 190C.
- Glaze the cinnamon rolls with eggs (optional but will give you a glaze like in first picture) and sprinkle some more cinnamon sugar on top (again optional but I like the color it gives).
- Bake for 20-25 minutes till the rolls are golden brown in color.
- Serve warm.