Cinnamon Rolls Recipe

Today we’re talking cinnamon rolls. You can’t really go wrong with the cinnamon bun that’s just ooey, gooey, glazy and delicious.

I have a recipe for you that can be good at any single bakery and you’re going to keep this recipe for the rest of your life because it’s just that good, much like our super soft and easy banana bread recipe with walnuts.

I don’t think I’ve ever met anyone who doesn’t like cinnamon rolls and if I ever met them, automatically don’t trust them.

Why You’ll Love This

You can’t really go wrong with the cinnamon bun that’s just ooey, gooey, glazy and delicious.

This is way better.

And here you have a bakery worthy cinnamon roll right at home, much like our fluffy fudgy chocolate cupcakes with homemade frosting.

Oh my goodness. This is so delicious.

Anyone can literally do it. And I served this at the bakery that I work at. So you know it’s good.

Ingredients

For the Dough

510 grams bread flour
250 milliliters
15 grams fresh yeast
55 grams regular white sugar
1 teaspoon regular salt
2 eggs

For the Cinnamon Filling

200 grams unsalted butter
50 grams dark brown sugar
1 tablespoon cinnamon
1 egg

For the Egg Wash

1 egg

For the Glaze

2 cups powdered sugar
1 tablespoon corn syrup
2 tablespoons milk
1 tablespoon heavy cream
2 teaspoons vanilla extract

Instructions

Put the bowl you’re going to be measuring with right on top of the scale.
Measure all your ingredients as you go and then tear as you change ingredients.
Measure about 510 grams bread flour.
Measure 250 milliliters.
Use only 15 grams fresh yeast.
Measure 55 grams sugar.
Hit this with just one teaspoon of regular salt.
Add the two eggs.
Right before you hand this over to the kitchen aid, mix all these ingredients together just until it comes together.
No more than five minutes.
After it’s mixed, summon the kitchen aid.
Need this dough until all of the gluten forms.
This should take about 10 to 15 minutes.
After 15 minutes, introduce the softened butter.
Keep kneading this for two more minutes.
Get yourself a bowl of any kind and make sure you grease it too.
Cover them with plastic and let them rise for about one hour.
For the cinnamon filling, do 200 grams of unsalted butter, 50 grams of dark brown sugar, and a tablespoon of cinnamon, and one egg.
Mix all of these ingredients together on medium until it becomes nice and fluffy.
It should take no more than four minutes or five minutes.
Flour your work surface heavily.
Carefully start to roll out your dough until it reaches 30 by 35 inches in dimension, similar to preparing the base for an easy homemade apple pie with perfectly flaky crust.
Put all of the cinnamon paste and an even layer throughout the entire dough and make sure it’s even.
Roll the dough right into itself and make well a roll.
When they’re in a log like this, cut each roll into 1.5 inches.
Place each cinnamon roll, cut side up about one inch apart from each other so that they rise and bake evenly into each other, much like easy bakery-style moist chocolate chip muffins.
Give them a beautiful egg wash just to give them a golden finish when they’re in the oven.
They’re ready to go in a 350 degree oven for about 15 to 20 minutes.
For the glaze, do two cups of powdered sugar.
Add one tablespoon of corn syrup.
Hit it with two tablespoons of milk, one tablespoon of heavy cream, and two teaspoons of vanilla extract.
There are no rules for this step right here. You can go as crazy as berserk, as insane. Nothing tame, though.

Cooking Tips

If you want the best results, use the bread flour. If you don’t have some of the fresh stuff, you can definitely use some of the dry stuff. Just make sure when you’re using the dry stuff that you have the amount that you would for the fresh.

If you don’t have the fresh stuff, you can definitely use the dry, but just make sure you cut it in half.

If you don’t have white sugar, you can definitely use the cane stuff.

Put the bowl you’re going to be measuring with right on top of the scale. Then you can measure all your ingredients as you go and then tear as you change ingredients. Little baker’s tip.

If you have a neater like me, it should take you about 10 minutes.

Make sure it’s softened though. It has to be softened or else it won’t work.

You can put this in a oven that’s turned off that works perfectly.

It’s okay to take a little bit of extra time for this step.

If you have a string to cut it, that’s even better.

This step is very important. Give the guys a little bit of space, you know.

If you want more thin, add more milk. But if you want to thicker, add a little more powdered sugar.

Serving Suggestions

It’s still a little warm. So it’s just going to melt right into each crevice of the cinnamon rolls. Oof, that’s the best part right there, similar to how a warm topping complements easy chocolate ganache for smooth silky desserts.

And here you have a bakery worthy cinnamon roll right at home.

Oh my goodness. This is so delicious. Oh, yes. That was so good. Oh, man.

No, but really, if you’re really looking for a good cinnamon roll recipe, try this one out. Anyone can literally do it. And I served this at the bakery that I work at. So you know it’s good.

Easy Bakery-Style Cinnamon Rolls Recipe for Home Baking

Discover how to make ooey, gooey, and glazy bakery-style cinnamon rolls right in your own kitchen with this easy recipe. This irresistible treat is perfect for home baking and will quickly become a cherished family favorite.

For the Dough Array
For the Cinnamon Filling Array
For the Egg Wash Array
For the Glaze Array

In a large bowl, combine the bread flour, milk, fresh yeast, white sugar, salt, and 2 eggs. Mix these ingredients together by hand until just combined, about 5 minutes.
Transfer the dough to a stand mixer fitted with a dough hook. Knead the dough for 10 to 15 minutes until it is smooth, elastic, and the gluten has fully formed.
After 15 minutes of kneading, add the 60 grams of softened unsalted butter to the dough. Continue kneading for 2 more minutes until the butter is fully incorporated and the dough is smooth.
Lightly grease a clean bowl. Place the dough in the bowl, cover it with plastic wrap, and let it rise in a warm place for about 1 hour, or until it has doubled in size. A turned-off oven can provide a suitable warm environment.
While the dough is rising, prepare the cinnamon filling. In a separate bowl, combine the 200 grams softened unsalted butter, dark brown sugar, cinnamon, and 1 egg. Mix on medium speed for 4-5 minutes until the mixture is light and fluffy.
Heavily flour your work surface. Carefully roll out the risen dough into a large rectangle, approximately 30 by 35 inches in dimension.
Evenly spread all of the prepared cinnamon filling over the entire surface of the rolled-out dough.
Starting from one of the long edges, tightly roll the dough into a log.
Using a sharp knife or a piece of string, cut the log into individual rolls, each approximately 1.5 inches thick.
Arrange the cut cinnamon rolls in a greased baking dish, placing them cut side up about one inch apart from each other. This allows them to rise and bake evenly.
In a small bowl, lightly beat the egg for the egg wash. Brush the tops of the rolls with the beaten egg to give them a beautiful golden finish when baked.
Preheat your oven to 350°F (175°C). Bake the cinnamon rolls for about 15 to 20 minutes, or until they are golden brown and cooked through.
While the rolls are baking or cooling slightly, prepare the glaze. In a bowl, combine the powdered sugar, corn syrup, milk, heavy cream, and vanilla extract. Whisk until smooth. You can adjust the consistency by adding more milk for a thinner glaze or more powdered sugar for a thicker one.
Generously drizzle or spread the glaze over the warm cinnamon rolls. Serve immediately and enjoy your bakery-style treat!

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