Guide To Prepare Cinnamon Rolls Recipe In Grams The Best

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There’s nothing quite like the warm, gooey goodness of a homemade cinnamon roll. Fresh from the oven, these soft, doughy pastries filled with fragrant cinnamon sugar are a true breakfast (or anytime!) treat. But achieving that perfect balance of fluffy dough, gooey filling, and sweet glaze can sometimes feel like a mystery. Fear not, cinnamon roll enthusiasts! This comprehensive guide will take you through every step of the process, from activating the yeast to creating the irresistible swirl, ensuring your cinnamon rolls become a legendary family recipe.

Understanding the Ingredients (and Why They Matter)

Our Best Cinnamon Rolls
Our Best Cinnamon Rolls

For the Dough (Yields 12 Rolls):

500 grams all-purpose flour (plus extra for dusting)

  • 7 grams active dry yeast
  • 90 grams granulated sugar
  • 4 grams salt
  • 113 grams unsalted butter, softened
  • 2 large eggs
  • 236 ml warm milk (around 40°C or 105°F)

  • For the Filling:

    100 grams unsalted butter, softened

  • 200 grams brown sugar, packed
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground nutmeg (optional)

  • For the Glaze:

    125 grams cream cheese, softened

  • 60 grams powdered sugar
  • 1 tablespoon milk
  • 1/2 teaspoon vanilla extract

  • Why These Ingredients Matter:

    Flour: All-purpose flour provides the structure for the dough. Using bread flour can lead to a denser roll, while cake flour will create a lighter but less chewy texture.

  • Yeast: The magic behind the rise! Active dry yeast activates when combined with warm water and sugar, causing the dough to rise. Ensure your yeast isn’t expired, as inactive yeast won’t leaven the dough.
  • Sugar: Granulated sugar feeds the yeast and adds sweetness to the dough. Brown sugar in the filling brings a deeper molasses flavor that complements the cinnamon perfectly.
  • Salt: Enhances the flavor profile and balances the sweetness.
  • Butter: Softens the dough and adds richness.
  • Eggs: Binds the ingredients and contributes to the rise and texture.
  • Milk: Activates the yeast and creates a moist dough. Aim for warm milk, not hot, to avoid killing the yeast.
  • Cream Cheese: Provides a thick and tangy base for the glaze.
  • Powdered Sugar: Sweetens and thickens the glaze.

  • Step-by-Step Guide: From Dough to Deliciousness

    1. Proof the Yeast: In a large bowl, whisk together warm milk, 1 tablespoon of the granulated sugar, and the yeast. Let sit for 5-10 minutes until foamy and active.

    2. Combine Dry Ingredients: In another large bowl, whisk together the flour and salt.

    3. Cream Butter and Sugar: In a stand mixer with a paddle attachment (or using a large bowl and electric mixer), cream together the softened butter and remaining granulated sugar until light and fluffy.

    4. Beat in Eggs: Add the eggs one at a time, beating well after each addition.

    5. Incorporate Wet and Dry Ingredients: Gradually add the flour mixture to the wet ingredients in three batches, alternating with the milk-yeast mixture. Beat until just combined, scraping down the sides as needed.

    Tip: The dough will be slightly sticky. Avoid over-mixing, as this can make the rolls tough.

    6. Knead the Dough: On a lightly floured surface, knead the dough for 5-7 minutes until smooth and elastic. You can also knead the dough in the stand mixer with a dough hook for a couple of minutes.

    7. First Rise: Place the dough in a greased bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-2 hours, or until doubled in size.

    8. Prepare the Filling: In a small bowl, cream together the softened butter, brown sugar, cinnamon, and nutmeg (if using).

    9. Roll Out the Dough: Once risen, punch down the dough and roll it out on a lightly floured surface into a large rectangle, approximately 30×45 cm (12×18 inches).

    10. Spread the Filling: Evenly spread the cinnamon sugar mixture over the entire surface of the dough, reaching all the corners.

    11. Roll Up the Dough: Starting from the long end, tightly roll up the dough into a log. Pinch the seam to seal it.