These cinnamon rolls are exceptionally soft, fluffy, moist, easy and forbidden good. Plus, the filling is usually wonderfully luscious and caramel, the frosting creamy and still a bit soft. Mhhhh! I'd love to eat a serving (or two) right now 😉.
Taste and Occasion
Basically, cinnamon rolls are the same as German "Hefeschnecken" with cinnamon filling - but somehow still an utterly different pastry. I've tested many alternatives over the years; among the best things is definitely the original cinnamon rolls recipe I'm sharing with you today. You'll have to allow a few hours for the baking and rising of the yeast dough, but it's definitely worth the wait!
Ingredients
The base for 12 giant cinnamon rolls is only slightly sweetened, ordinary yeast dough. By the way, I explained the preparation in detail here. The filling of the cinnamon rolls consists mainly of brown sugar, whole cane sugar or muscovado sugar, cinnamon, nutmeg, salt and ground almonds or nuts.
Both the unbaked yeast dough and the finished rolls are brushed with melted butter; the lukewarm cinnamon buns get a frosting made of cream cheese, powdered sugar and vanilla in the end. The result: perfect for "plucking", or "un-rolling"! After all, I like to unwrap the snails a bit as I eat them….
How to make the Original Cinnamon Rolls
First of all, pour lukewarm milk and lukewarm water into a large cup for the yeast dough. Stir in yeast and sugar – let stand briefly. Mix flour, sugar and spices in a large mixing bowl. Now, add yeast water and eggs and mix everything together. Finally, add the softened butter. Knead the dough for about 8-10 minutes (preferably with a food processor) until it is pretty smooth and comes away from the side of the bowl.
It's time to knead the yeast dough for about 8-10 minutes (preferably with a food processor) until it is pretty smooth and comes away from the edge of the bowl. Possibly use 1-2 tablespoons of additional flour if the dough is still too soft. Cover the bowl with plastic wrap or a kitchen towel and let the dough rise in a warm place for about 2 hours. Towards the end of the rising time, you can prepare the filling: Mix all ingredients (except the butter) well. Grease a deep baking pan (approx. 10*10 in/ 25*25 cm, alternatively a springform pan).
Roll out the yeast dough on a floured work surface to about the size of a smaller baking sheet. Brush with the melted butter, leaving a border about 1 cm wide. Spread the filling evenly over the dough or butter. Now, roll up the yeast dough from the long side to make a long roll. Using a large sharp knife, carefully cut into about 12 pieces or snails. Place the snails in the baking dish. Be careful not to layer too tightly, they will still rise quite a bit!
Almost done! Loosely cover the cinnamon buns in the pan with plastic wrap and let them rise again in a warm place for about 1.5-2 hours. Now you can preheat your oven to 350°F/175°C and bake the cinnamon buns for about 25-30 minutes. While still hot, brush with melted butter. Let cool for about 10 minutes, meanwhile, prepare the frosting. Using a mixer, beat cream cheese with sifted powdered sugar, vanilla and a little milk until smooth and spread on the cinnamon buns.
And you're done! By the way: The cinnamon rolls are best eaten immediately, while still lukewarm. However, the snack can also be frozen well.
Top Tip
The cinnamon rolls are really delicious, even if (or just because?) I used only a fifth of the most used amount of sugar 😉 .
Recipe Card
Cinnamon Rolls
Equipment
- 1 baking pan (approx. 10*10 in/ 25*25 cm)
Ingredients
For the dough
- 110 milliliters (7 ⅖ tablespoons) milk, lukewarm
- 110 milliliters (7 ⅖ tablespoons) water, lukewarm
- 1 small bad dry yeast
- 2 tablespoons sugar
- 420 grams (3 ⅖ cups) all-purpose flour
- 2 tablespoons muscovado sugar, or brown sugar
- ½ teaspoon salt
- 1 pinch nutmeg
- 1 teaspoon ground vanilla
- 2 eggs, large
- 50 grams (3 ⅔ tablespoons) butter, soft
For the filling
- 40 grams (3 tablespoons) butter, liquid, to coat the pastry case
- 50 grams (½ cup) ground almonds, or nuts, preferably roasted
- 50 grams (⅓ cups) sugar
- 90 grams (7 ½ tablespoons) muscovado sugar, or brown sugar
- 1 ½ tablespoons cinnamon
- ½ teaspoon salt
- 1 pinch nutmeg
- 2 tablespoons maple syrup, or honey, agave syrup, etc.
For the topping
- 40 grams (3 tablespoons) butter, liquid, for brushing the finished cinnamon buns
- 200 grams (1 cup) cream cheese
- 50 grams (6 ⅓ tablespoons) powdered sugar, sifted
- 3 tablespoons milk, coarse
- ½ teaspoon ground vanilla
Instructions
- Pour lukewarm milk and lukewarm water into a large cup for the yeast dough. Stir in yeast and sugar and let stand briefly. Mix flour, sugar and spices in a large mixing bowl. Add yeast water and eggs and mix everything together. Finally, add the softened butter. Knead the dough for about 8-10 minutes (preferably with a food processor) until it is pretty smooth and comes away from the side of the bowl.
- Knead the yeast dough for about 8-10 minutes (preferably with a food processor) until it is pretty smooth and comes away from the edge of the bowl. Possibly use 1-2 tablespoons of additional flour if the dough is still too soft. Cover the bowl with plastic wrap or a kitchen towel and let the dough rise in a warm place for about 2 hours.
- Towards the end of the rising time, prepare the filling: Mix all ingredients (except the butter) well. Grease a deep baking pan (approx. 10*10 in/ 25*25 cm, alternatively a springform pan).
- Roll out the yeast dough on a floured work surface to about the size of a smaller baking sheet. Brush with the melted butter, leaving a border about 1 cm wide. Spread the filling evenly over the dough or butter.
- Roll up the yeast dough from the long side to make a long roll. Using a large sharp knife, carefully cut into about 12 pieces or snails. Place the snails in the baking dish. Be careful not to layer too tightly, they will still rise quite a bit!
- Loosely cover the cinnamon buns in the pan with plastic wrap and let them rise again in a warm place for about 1.5-2 hours.
- Preheat oven to 350°F/175°C. Bake the cinnamon buns for about 25-30 minutes. While still hot, brush with melted butter. Let cool for about 10 minutes, meanwhile, prepare the frosting.
- Using a mixer, beat cream cheese with sifted powdered sugar, vanilla and a little milk until smooth. Spread on the cinnamon buns. Best eaten immediately, while still lukewarm. However, the snails can also be frozen well.
Ingredient substitutions
Variations
Are you looking for more cinnamon-recipes? My nut rolls with cinnamon filling and the apple pie with cinnamon cream are delicious, too!
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