Today was a classic Dutch Autumn day. A lot of rain and wind, the weather was just generally disgusting. This did however make for a perfect cozy day in. And what’s a cozy day without a bit of baking! I had a good browse through my trusty “Tanya Bakes” book and decided to finally try to make cinnamon rolls. When I was living in the U.S.A. I used to swear by cinnamon rolls, they were a vital part of my weekly shoppings. I’m still sad we hardly have any Cinnabon stores in Holland. But, now I get to try and make them myself! Read along for the recipe.

cinnamon rolls

  • What you’ll need:
  • 500gr. white bread of all purpose flour
  • 5 tbsp. golden caster sugar
  • Pinch of salt
  • 14gr. yeast
  • 75gr. butter
  • 2 eggs
  • 300gr. milk
  • 1 tbsp. ground cinnamon
  • For the filling:
  • 4 tbsp. brown caster sugar
  • 2 tsp. ground cinnamon
  • 100gr. softened butter

Start by mixing the flour, sugar and salt. When mixed properly add in the yeast and rub in the butter. Make a little hole in the middle of the mixture and pour in one of the eggs and the milk. Add in the cinnamon and mix until it forms a dough. Flour a surface and knead the dough for about 10 minutes until it’s elastic. Put the dough in into a greased bowl and let it prove for around 1,5 hours.

In the meantime you can make the filling for the cinnamon rolls. Mix together the sugar, cinnamon and butter until it’s formed a creamy mixture. Then, when the dough has risen about twice it’s size, knock out the air by beating the dough. Roll it into a large rectangle and spread the cinnamon butter all over it. Make sure you cover all of the edges and corners. You can even add some raisins if you’d like. Then roll up the dough and cut it into 12 even slices. Put them in a lined baking tray with the sliced side up and allow it to set for another hour.

cinnamon rolls

Preheat the oven to 180ºC (350ºF). Beat the second egg and use it to glaze the rolls. Then sprinkle a little bit of caster sugar on top of it all. Bake in the oven for around 30 minutes.

cinnamon rolls

For the glaze you can go for a classic icing sugar mixed with water and vanilla extract mixture. Or you can go for cream cheese frosting, which is what I did since I still had some leftover in the freezer. You can find my recipe for this cinnamon cream cheese frosting here. Pour the glaze of your choice over the cinnamon rolls when they’ve completely cooled down. Et voilà, your homemade cinnamon rolls! Perfect on a dreary Autumn day with a nice cup of coffee. And obviously, they’re best when they’re warm!

cinnamon rolls

cinnamon rolls

cinnamon rolls

cinnamon rolls

 

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