Cinnamon Rolls, literally one of our favourite things to eat. The best one we've had was in Copenhagen at Torvehallerne, which is a huge food market located in central Copenhagen with over 60 stalls and serves up fresh, gourmet food all day long. We were only in Copenhagen for four days, and we had a cinnamon roll there every one of those days. I've been making my own Cinnamon Rolls since our trip to Copenhagen, and have been working hard to perfect them. I had some time a few weekends ago to make them and I am excited to finally share this recipe with you! It includes a few little tricks, including browning the butter and using lemon rind in the icing, pouring cream all over the cinnamon buns midway through the bake to make them deliciously gooey, and icing the buns while they are still warm. I take my Cinnamon Rolls very seriously and I know you are going to LOVE making them yourself. Read on for my super simple recipe and watch out little video of me making my Cinnamon Rolls here. And remember to share your cooking with us by tagging @smorkitchen #smorkitchen on Instagram - we love seeing what recipes you cook!
Ingredients: Cinnamon Rolls
- 3/4 cup milk, warmed
- 1 sachet of instant yeast
- 4 to 4 1/2 cups of flour, plus extra for dusting
- 2 tbsp maple syrup
- 3 large eggs, room temperature (it's important they're at room temperature to give your cinnamon rolls a beautiful rise)
- 1/2 cup salted butter, melted
- Pinch of sea salt
- Olive oil spray
- 1/2 cup thick pouring cream
- 3/4 cup brown sugar
- 4 tbsp ground cinnamon
- 1/2 salted butter, melted
- 7 tbsp salted butter, softened
- 400g cream cheese
- 3 tbsp vanilla essence
- 2 cups icing sugar
- 1/2 lemon rind, grated (preferably using microplane)
- Stand mixer with bowl, dough hook and whisk hook
- Wooden spoon
- Silicone spatula
- Measuring spoons and cups
- Baking dish
- Baking paper
- Rolling pin
- Sharp knife (not serrated)
- Large mixing bowl
- The first thing you need to do is make the dough. In the bowl of the stand mixer, activate the yeast in the warm milk.
- When the yeast is activated, combine the flour, maple syrup, eggs, butter, sea salt and beat using a dough hook until the flour is completely incorporated. You may need to push the mixture down the sides of the bowl, and if the dough feels sticky, you may need to add 1/4 to 1/2 cup more flour. The dough is supposed to be sticky, which keeps the cinnamon rolls soft.
- Lightly spray a mixing bowl with olive oil. Take the dough out of the stand mixer bowl, shape into a ball using your hands (don't drop the dough onto a bench to do this) and place it in the mixing bowl with olive oil. Spray the top of the dough ball with olive oil spray and make sure the surface is completely (and lightly) covered with olive oil. Cover the bowl the plastic wrap and let it prove in a warm area in your home. If it's a cold day, the laundry with the dryer on is a good option. Leave the dough prove for at least 30 mins, until it doubles in size.
- While the dough is proving, you can make the filling. Simply combine the brown sugar and ground cinnamon. Set aside.
- Line your baking dish with baking paper.
- When the dough is ready, lightly dust your work surface with flour and turn out the dough. Punch it in the middle to get rid of extra air and using your rolling pin, shape it into a large rectangle approximately 50cm L x 40 cm W. Don't worry too much about this, but aim to shape the dough to around this size.
- Lightly spread the melted butter all over the surface of the dough. Sprinkle cinnamon sugar all over the surface of the dough evenly and pat down lightly so it sinks into the butter.
- Now you need to roll! Start with the long edge closest to you, carefully roll the dough into a log from right to left and repeat, keeping the roll fairly tight as you go. Really focus on keeping the roll tight and this is how you create the "scroll" effect. When you reach the edge, lightly pinch along the edge to seal.
- Using a sharp knife, cut into rolls. We use a measuring tape to make sure the rolls are fairly even in size. Ideally, you can make 8 big ones or up to 15 medium sized rolls. Place the rolls into the prepared baking dish. Cover with plastic wrap and let rise 20-30 minutes. Be careful not to prove more than this as this will make your rolls really airy inside, and we don't want that.
- While you are waiting for your rolls to prove, preheat your oven to 180C and get started on your icing.
- In a small saucepan, melt the butter on medium heat. Cook for about 5 to 7 minutes until the butter is lightly browned and smells toasted. Don't let it colour past light brown as this means you are buying the butter, and you don't want that to happen. Immediately remove the butter from the heat. Set aside to let it cool.
- In your stand mixer, beat together cream cheese, icing sugar and vanilla extract. When the toasted butter has cooled (but not set), add this to your icing mixture with your lemon rind. Feel free to add more lemon rind to season to your taste. It really should be a slight hum in the background and compliments the toasted butter.
- When your rolls are proved (they should almost double in size) bake the rolls for 20 to 30 mins, or until golden brown. At the halfway mark, quickly take them out of the oven and pour the thickened pouring cream all over and place them back in the oven.
- When they're ready, take them out of the oven and after a few minutes, spread the icing all over the warm Cinnamon Rolls.
- Serve warm and as always, enjoy!
Ps. If you have Copenhagen in your travel plans once everything gets back to normal, make sure you check out my Copenhagen Travel Guide here.