Cinnamon Rolls

Author: @the_tig_sweets Serves: 6 Time: 3h 30′

Difficulty: moderate


For the dough:

  • 450g wheat flour
  • 200ml warm milk
  • 35g sugar
  • 50g butter at room temperature
  • 2 eggs
  • 7g dry yeast
  • 5g of salt

For the filling:

  • 100g brown sugar
  • 70g butter at room temperature
  • 10g cinnamon

For the frosting:

  • 80g glass sugar
  • Some water


  1. We put 100ml of milk, with a teaspoon of sugar, the dry yeast, and mix well, let it rest for 5min.
  2. In another bowl we put the flour, the other 100ml of milk, 30g sugar, two eggs, the salt, the yeast mixture and mix.
  3. Once all the ingredients are combined, sprinkle the countertop with a little flour and knead the dough for a couple of minutes.
  4. Add the butter until it is well integrated (it should be elastic and should not stick to your hands.) Cover the dough with a plastic wrap and let it rest for an hour.
  5. While we wait for it to ferment we will make the filling for the cinnamon rolls. In a bowl we will put 100g of brown sugar, 10g of ground cinnamon, 70g of butter and mix.
  6. Once we have finished the filling and the dough is ready, we will sprinkle the counter with more flour and stretch the dough into a rectangular shape with the help of a rolling pin. (50cm by 25cm)
  7. Now we take the filling that we had previously prepared and spread it over the dough, leaving the top uncovered.
  8. Next we roll the dough from the bottom up and cut it into twelve equal portions. We will put the cinnamon rolls in a dish suitable for the oven, cover it and let rest another hour or until it doubles in size.
  9. Once fermented, heat the oven to 180 degrees celsius or 350 degrees Farenheit and put the already fermented rolls for 18min in the oven.
  10. 10. Finally we will add in a bowl 80g of icing sugar and a little water, until it is not too liquid. Now, put the frosting in a piping bag (a spoon will do the job too) and sprinkle it over the buns.

Bon Appétit

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