Soft butter cinnamon rolls

Prep

30 min

Cook

22 min

Total

3 h

Makes

8 large rolls

Ingredients

• Dough: 150 ml whole milk
• Dough: 300 g bread flour
• Dough: 25 g sugar
• Dough: 1 teaspoon salt
• Dough: 2 teaspoons instant yeast
• Dough: 57 g softened butter
• Filling: 14 g melted butter
• Filling: 107 g brown sugar
• Filling: 2 tablespoons flour
• Filling: 3 teaspoons cinnamon
• Filling: Pinch of salt
• Icing: 42 g melted butter
• Icing: 170 g confectioners’ sugar
• Icing: ½ teaspoon vanilla
• Icing: 1–2 tablespoons milk

Method

1. Combine milk, flour, sugar, salt, yeast and butter; knead for 8–10 minutes, until smooth and elastic.
2. Cover and rise for 60–90 minutes, until puffy.
3. Mix brown sugar, flour, cinnamon and salt.
4. Roll the dough into a rectangle, brush with melted butter and spread with filling.
5. Roll tightly from the long edge and cut into 8 equal pieces.
6. Arrange in a greased pan and proof for 30–45 minutes.
7. Bake at 190°C for 18–22 minutes, until golden.
8. Mix the icing ingredients and spoon over the warm rolls.

Notes

Avoid adding excess flour while kneading; a soft dough makes lighter rolls. Reference: King Arthur Baking — Perfectly Pillowy Cinnamon Rolls.