These cinnamon rolls are an incredibly fluffy and sweet treat. They’re best enjoyed lukewarm and shared with your favorite neighbors. If there are any left over, you can also warm the cinnamon rolls up briefly in the microwave.
By the way, don’t think about calories while you enjoy them. Really delicious cinnamon rolls have to be dripping with butter & icing :).
Cinnamon Rolls with Sugar Glaze
Ingredients
For the starter
- 100 ml water
- 5 tbsp sugar
- 20 g fresh yeast
- 200 ml milk
- 200 g all-purpose flour, type 550
For the yeast dough
- 500 g all-purpose flour, type 550
- 2 eggs
- 1 pinch salt
- 80 ml neutral oil
For the cinnamon filling
- 150 g butter
- 200 g brown sugar
- 1 tbsp cinnamon
For the butter cinnamon topping
- 90 g butter, approx.
- 1 tsp cinnamon
- 1 tsp brown sugar
For the glaze
- 100 g powdered sugar, see tips and tricks
- 1 tbsp water
Nutrition per roll, approx.: 419 kcal6 g protein55 g carbs19 g fat2 g fiber
Estimates, calculated from the ingredients.
Equipment
- small pot
- Rolling Pin
- a large silicone baking mat, if available
- deep baking sheet or large baking dish
Instructions
- Put 100 ml water, 5 tbsp sugar and 20 g fresh yeast in a pot, heat on low and dissolve the sugar and yeast while stirring.
- Put 200 g all-purpose flour, 200 ml milk and the warm yeast mixture in a large bowl, stir gently and let rest for 5 minutes.
- Add 500 g all-purpose flour as well as 2 eggs, 1 pinch salt and 80 ml neutral oil and knead for about 5 minutes into a smooth, even dough see tips and tricks.
- Cover the bowl with a towel and let rise for 2 hours in a warm place (approx. 37 °C (99 °F)).
- Shortly before the rising time is up, melt 150 g butter in a pot over low heat.
- Add 200 g brown sugar and 1 tbsp cinnamon, stir and set aside.
- Grease a deep baking sheet or a baking dish (exactly 16 rolls should fit in it) with 1 tbsp butter.
- Knead the yeast dough vigorously once more and roll it out on a floured work surface or a large silicone baking mat to about 40 x 50 cm.
- Spread the prepared cinnamon filling evenly over the rolled-out dough.
- Then roll up the dough starting from the long side and cut into slices about 3 cm thick.
- Place the rolls cut side down on the baking sheet or in the baking dish with a little space between them.
- Cover the baking sheet or baking dish with the cinnamon rolls with a towel and let rise for another 20 minutes in a warm place.
- Meanwhile, preheat the oven to 180 °C (350 °F) convection/fan.
- In the meantime, melt 90 g butter and stir in 1 tsp cinnamon and 1 tsp brown sugar. Pour the butter cinnamon mixture over the cinnamon rolls.
- Then put the prepared cinnamon rolls in the oven and bake for about 15 – 20 minutes until golden brown, take them out of the oven and let them cool in the pan for about 10 – 15 minutes.
- Stir 100 g powdered sugar and 1 tbsp water into a sugar glaze and spread it over the cinnamon rolls see tips and tricks.
- Best enjoyed while still warm see tips and tricks.
Tips
- Yeast dough always has to be kneaded long and well so that it rises properly. It should no longer be sticky – add a little flour if needed – but it shouldn’t be too firm either – if needed, gradually add a little more oil or egg yolk.
- Rolling out and especially rolling up the dough works best on an XXL silicone baking mat like this. Tchibo always has them in the weeks before Christmas; otherwise you can also find them in well-stocked stores or on Amazon (Anzeige). If you like baking with rolled doughs, it’s definitely a worthwhile purchase.
- How much icing goes on the cinnamon rolls is a matter of taste. So feel free to make a double batch of icing and pour it over the cinnamon rolls.
- Warm up cold cinnamon rolls briefly in the microwave – and they taste almost like fresh.
- If you have a Thermomix / Cookit / Monsieur Cuisine or similar at home, you can easily make the dough in it: first briefly dissolve the yeast with the sugar in the water and milk at 37 °C (99 °F), then stir in the first portion of flour and let it rise for 5 min at 37 °C. Then knead in the rest of the flour using the yeast dough program and let it rise for 2 hours. Follow the recipe for the remaining steps.
- Storage: Cinnamon rolls stay soft for 1 to 2 days in a sealed container and can be frozen without the glaze for about 3 months.
Find more kitchen tips from A to Z in our Kitchen A–Z.
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Frequently Asked Questions about Cinnamon Rolls with Sugar Glaze
How do I get the yeast dough for the cinnamon rolls right?
Yeast dough has to be kneaded long and thoroughly so that it rises well. It should no longer be sticky – add a little flour if needed – but it shouldn’t be too firm either. In that case, gradually adding a little oil or egg yolk helps. More on this in the Kitchen ABC under yeast dough.
What’s the best way to roll up the cinnamon rolls?
Rolling out and especially rolling up the dough works best on a large silicone baking mat. To make the filling easy to spread, the butter should be soft – you’ll find how to do that quickly under softening butter quickly.
Do they still taste good the next day?
They’re best fresh and still slightly warm. You can briefly warm up leftover cinnamon rolls in the oven, and they’ll be nice and fluffy again.
Where do these pastries come from?
Cinnamon rolls are popular especially in Sweden and the US. My version with sugar glaze is inspired by American cinnamon rolls. You’ll find more sweet ideas under baking.
How long do cinnamon rolls stay fresh?
Cinnamon rolls taste best on the day they’re baked. In a sealed container, they stay soft at room temperature for 1 to 2 days. Warm them briefly in the oven and they’re almost like freshly baked.
Can I freeze cinnamon rolls?
Yes, cinnamon rolls freeze beautifully, ideally without the glaze. Wrap them individually or pack them airtight in a container, and they’ll keep for about 3 months. Let them thaw, then warm them at 150 °C (300 °F) for about 5 minutes. Add the glaze fresh afterward.
