Cinnamon Rolls - perfect for fall baking

When I think of fall baking and the cozy season, I immediately think about cinnamon rolls, as well. There's just something so comforting about a soft, fluffy, and sweet cinnamon roll together with a cup of your fav fall drink.

So today, I am sharing my favorite cinnamon recipe with you. I've always been using this exact recipe and I can confidently say that my whole family and friends love it!

The yeast dough - things to keep in mind

The most important thing about a good and fluffy cinnamon roll is, of course, the yeast dough- but how can you ensure it gets fluffy and perfect?

First of all, I always use fresh yeast. In my opinion, this gives you the best results. In order to make sure the yeast can do its job properly, the temperature of the milk (and butter mixture) is key!

If your mixture is too hot or too cold, you won't get a good yeast dough, it won't rise and your cinnamon rolls will be dry and flat.

I always think of a hot bathtub when I heat my milk. Imagine you would sit in this milk and take a bath and then adjust your temperature accordingly. This simple trick always helps me out.

If you would like to see a video of how I made my cinnamon rolls, click here.

In case you're looking for a course on how I shoot, edit, and film my videos, I am happy to let you know that I've created my own Skillshare course!

RECIPE:

Ingredients:

• 75g butter
• 250g milk
• 25g fresh yeast
• 75g sugar
• 500g all-purpose flour
• 1 pinch of salt
• 37g soft butter
• 50g sugar
• 1 tsp cinnamon
• powdered sugar for decoration, if desired

Instructions:

1. Start by melting your butter in a small pot. Make sure it doesn't get too hot. 
2. Add in the milk and keep an eye on the temperature, checking it every couple of minutes until it is perfectly warm (but not hot!).
3. Now, crumble in the fresh yeast and stir, until it is fully dissolved.
4. In a large mixing bowl, add the sifted flour, sugar, and a pinch of salt. Stir and set aside.
5. Slowly pour the yeast mixture into the flour mix and start kneading, until you have a nice dough. If it's too sticky, simply add in a bit more flour.
6. Cover the bowl with a kitchen towel and place it somewhere warm (if it's summer, you can place it in the sun, in colder times I heat up my oven to around 30 degrees Celsius and put the dough in there).
7. Let the dough rise for about one hour until it has doubled in size.
8. Once your dough is ready, flour your working surface and start rolling out your dough into a rectangular shape.
9. For the filling, mix together the soft butter, sugar, and cinnamon in a small bowl until you have a creamy consistency.
10. Spread the cinnamon filling onto your dough, using a knife or a spoon.
11. Now, roll up your dough, so you end up with a long roll.
12. I like to use a twine in order to cut my cinnamon rolls, so I don't squish them.
13. Place your cinnamon rolls into a casserole dish, leaving some space in between the rolls.
14. If you want, you can beat up an egg with some milk to create an egg wash and brush your cinnamon rolls with it.
15. Place your cinnamon rolls into the oven and bake at 180°C for about 20-30 minutes, until they are golden brown.
16. If you want, you can dust them with powdered sugar or make an icing out of powdered sugar and some milk.
17. Enjoy!

If you made this recipe, feel free to tag me on your Instagram post (@tamarasbakings).

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