Cinnamon Rolls (super fluffy)
Here’s a recipe for super fluffy Cinnamon Rolls! These cinnamon rolls were so fluffy that I decided not to add frosting to the top. This makes them healthier and you can eat them without feeling guilty!
- Prep time
- 15 min
- Cook time
- 25 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
- 400 g flour
- 50 g sugar
- 1 egg
- 70 g butter
- 200 ml milk
- 7 g dry yeast (or 14 g fresh yeast)
- 75 g butter
- 40 g sugar
- 2 tsp cinnamon
Instructions
- 1
Warm the milk to 25°C. No more than that, or it will kill the yeast. In a small bowl, combine the milk, yeast and 1 tablespoon of flour. Let stand 15 minutes to activate the yeast.
- 2
In a bowl, pour the flour, sugar, yeast mixture, egg and butter. Mix well and knead the dough for 5 minutes. I use a kitchen machine on medium speed but you can knead by hand. Then form a ball. Place back in the bowl, cover with cling film or a clean kitchen towel. Let rise for 1h30.
- 3
For the cinnamon butter, combine the butter, sugar and cinnamon.
- 4
Then remove the dough from the bowl and remove the air. Then roll out the dough into a rectangle. Spread the cinnamon butter over the entire dough. Roll out the dough and cut into sections about 3 cm wide.
- 5
Place the cinnamon rolls in a buttered pan or glass dish, leaving about 3 cm between each roll. Let rise before putting in the oven for 45 minutes.
- 6
Before baking, you can optionally brush your rolls with an egg yolk mixed with two tablespoons of milk. Sprinkle with sugar. This will give your rolls a shiny look.
- 7
Bake the rolls for 25 minutes at 175°C.