Fluffy Cinnamon Rolls with Cinnamon-Sugar Filling and Creamy Glaze Recipe
Introduction
These fluffy and irresistible cinnamon rolls are filled with a sweet cinnamon-sugar mixture and finished with a creamy double cream glaze. Perfect for a cozy breakfast or a delicious treat any time of day, they are easy to make and wonderfully comforting.
Ingredients
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 1/2 teaspoons salt
- 2 1/2 teaspoons dried yeast
- 4 tablespoons melted unsalted butter
- 1 cup whole milk, warmed
- 1 large egg
For the Filling
- 1 cup brown sugar
- 3 tablespoons ground cinnamon
- 4 tablespoons melted butter (for brushing on dough)
For Topping
- Double cream, for a rich finishing glaze
Instructions
- Step 1: In a large bowl, mix together the flour, granulated sugar, salt, and dried yeast until evenly combined.
- Step 2: Stir in the melted butter, then pour in the warm milk and mix thoroughly.
- Step 3: Crack the egg into the mixture and stir until a soft dough forms.
- Step 4: Knead the dough briefly, then brush a little oil over the top. Cover with a cloth or plastic wrap and let it rise in a warm place for about 2 hours, or until it doubles in size.
- Step 5: Once risen, place the dough on a lightly floured surface and knead for a few minutes to release air.
- Step 6: Roll the dough into a large rectangle about 1/4-inch thick.
- Step 7: In a small bowl, combine the brown sugar and cinnamon to make the filling.
- Step 8: Brush the melted butter evenly over the dough, then sprinkle the cinnamon-sugar filling across the surface.
- Step 9: Roll the dough tightly from one long edge to the other to form a log. Use a sharp knife to slice the log into individual rolls.
- Step 10: Arrange the rolls in a prepared baking dish or on a baking sheet, leaving space between each.
- Step 11: Bake at 200°C (400°F) for about 20 minutes, or until golden brown and fully baked.
- Step 12: Remove from the oven and pour a little double cream over each roll, allowing it to soak in for a creamy, moist finish.
- Step 13: Serve warm and enjoy!
Tips & Variations
- Use whole wheat flour for a nuttier flavor and a healthier twist.
- Add chopped nuts or raisins to the cinnamon-sugar filling for extra texture and taste.
- Swap the double cream glaze for a simple powdered sugar glaze made with icing sugar and milk if you prefer a lighter topping.
- Ensure your milk is warm, not hot, to properly activate the yeast without killing it.
Storage
Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days. For longer storage, freeze the rolls in a sealed container for up to 2 months. To reheat, warm them in a microwave or oven until heated through, adding a little extra cream or icing if desired.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use instant yeast instead of dried yeast?
Yes, instant yeast can be used. You may need to adjust the rising time slightly since instant yeast acts faster than dried yeast.
How do I keep the rolls soft after baking?
Brushing the rolls with melted butter right after baking or adding the double cream glaze helps keep them moist and soft. Storing them in an airtight container also prevents drying out.
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Fluffy Cinnamon Rolls with Cinnamon-Sugar Filling and Creamy Glaze Recipe
- Total Time: 2 hours 45 minutes
- Yield: 12 cinnamon rolls 1x
Description
These fluffy and irresistible cinnamon rolls feature a sweet cinnamon-sugar filling wrapped in a soft, tender dough and finished with a creamy double cream glaze. Perfectly baked to a golden brown, these cinnamon rolls offer a warm and comforting treat, ideal for breakfast or dessert.
Ingredients
Dough
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 1/2 teaspoons salt
- 2 1/2 teaspoons dried yeast
- 4 tablespoons melted unsalted butter
- 1 cup whole milk, warmed
- 1 large egg
Filling
- 1 cup brown sugar
- 3 tablespoons ground cinnamon
- 4 tablespoons melted butter (for brushing on dough)
Topping
- Double cream, for a rich finishing glaze
Instructions
- Mix Dry Ingredients: In a large bowl, combine the flour, granulated sugar, salt, and dried yeast thoroughly to create the base for your dough.
- Add Wet Ingredients: Stir in the melted butter, then pour in the warm milk and mix well. Crack the egg into the mixture and continue stirring until a soft dough forms.
- Knead and Rise: Knead the dough briefly until smooth. Lightly brush the surface with oil, cover with a cloth or plastic wrap, and allow it to rise in a warm place for about 2 hours, or until it doubles in size.
- Prepare Dough for Filling: Once risen, place the dough on a lightly floured surface and knead for a few more minutes. Roll it out into a large rectangle about 1/4 inch thick.
- Make Filling and Assemble: In a small bowl, mix the brown sugar and cinnamon. Brush the melted butter evenly over the rolled dough, then sprinkle the cinnamon-sugar mixture on top.
- Form Rolls: Starting from one long edge, roll the dough tightly into a log. Using a sharp knife, slice the log into individual rolls.
- Prepare for Baking: Arrange the cinnamon rolls in a greased baking dish or on a lined baking sheet, spacing them slightly apart to allow room for expansion.
- Bake: Bake in a preheated oven at 200°C (400°F) for about 20 minutes, or until the rolls are golden brown and fully cooked through.
- Glaze and Serve: Remove the rolls from the oven and pour a small amount of double cream over each roll while still warm, allowing the cream to soak in for a creamy, moist finish. Serve warm and enjoy!
Notes
- Ensure your milk is warm, not hot, to activate the yeast effectively without killing it.
- For softer rolls, cover them while baking with foil if they brown too quickly before fully baking.
- Double cream adds richness but can be substituted with heavy cream or a cream cheese glaze if preferred.
- Allow the dough sufficient time to rise for better texture and fluffiness.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: cinnamon rolls, sweet rolls, breakfast pastry, cinnamon sugar, baked rolls, creamy glaze
