Cinnamon Roll Recipe

You probably understand just how delicious cinnamon rolls are if you’ve ever taken in the smell of them being baked at dawn. It would be wonderful to bring those sweet and spiced flavors into your kitchen. After preparing cinnamon rolls in West Yorkshire for more than a decade, I can tell you that nothing tastes or smells better than freshly baked ones at home. I’ll include some tips and my experience that will help you improve your baking.

Everyone from a beginner to a professional baker can follow the step-by-step process, learn how to make UK substitutions and discover how to properly store their cinnamon rolls.

Table of Contents

Guidelines on Eating Your Farm-Grown Produce

Most cinnamon roll recipes found online ignore what is readily available in the UK or how UK baking is generally done. All you need for this recipe in the UK are strong white bread flour, golden caster sugar and fast-action yeast.

The reason this dish is different:

American measurements are not included: Everything is listed in grams and ml.
The recommended temperature for ovens in the UK.
Tips for baking from actual kitchens in the UK.
The cookies are well-flavored, but are not too sweet like those bought from shops.

Number of rolls will be 12.

For the Dough, You Will Need

Five hundred grams of strong white bread flour
Fast-action 7g yeast
Add into the mix 60g golden caster sugar.
Use 1 tsp of fine sea salt.
250ml of whole milk that has been warmed (to 180 degrees Fahrenheit)
Quarter cup of Natural Datil powder
The amount of unsalted butter needs to be 75g and it should be made soft.

Filling

100g of light brown soft sugar
2 tbsp of cinnamon
Half a cup (50g) of melted butter

Cream Cheese Glaze

100g cream cheese that is full of fat
Thirty grams of icing sugar should be sifted.
Use 1 tsp of vanilla extract.
Pour in 1 to 2 tbsp whole milk.

Step-by-Step Instructions

Start to make the dough.

In a big bowl, add the flour, yeast, sugar and salt together. Place a well in the mixture and add in the milk, egg and butter. Make sure the ingredients are combined by either using a wooden spoon or a dough hook with a stand mixer.

Stir or knead the dough (in the mixer if you have one) for 8 to 10 minutes until it becomes smooth and elastic. After placing the bowl under a clean tea towel, leave it in a warm area for about an hour and a half or until it doubles.

I put my bread in the airing cupboard to proof, as it delivers the same result, no matter the temperature.

Creating the Filling

Place the brown sugar and cinnamon into a bowl and stir them together. Set aside. Put the butter in a dish and have it to hand so you can brush it on.

Design or implement the shape of the Rolls.

As soon as the dough has doubled, press it down with your hand and roll it out to a size of 40 cm by 30 cm on a floured working surface. After melting the butter, use a brush to spread it on the dish and cover the inside of the pan with the cinnamon sugar mix.

Working on the side that is longer, roll the dough up into a log. You can make 12 slices by either using a sharp knife or flossing between the fish slices.

Second Proving

Set the rolls with their cut-sides facing up in a baking dish that’s been oiled and leave a bit of space between each one. Low-key cover them with a cloth and let rise for another 30 to 45 minutes until slightly puffy.

Bake

Set your fan oven to 180°C or heat it to 200°C if using a conventional oven. Bake the rolls in the oven until they turn a golden brown and everything is cooked though.

Make the icing for the cake.

While the rolls are baking, combine cream cheese, icing sugar, vanilla extract and milk until everything is smooth and the mixture can be poured.

Be careful not to add too much milk; the icing on the bread should be thick enough to stay in place.

Serve

A minute after taking the rolls out of the oven, cover them with the cream cheese glaze. Warmup the wood segments and enjoy the best treat.

My Reason: I Enjoy Making Food More

I used to buy my cinnamon rolls from the supermarket many years ago. It was after tasting a delicate roll with cinnamon and cream cheese at a Cornwall bakery that I decided to prepare it at my place. I had to try several times to ensure the filling and dough had the perfect balance and amount of cinnamon.

Friends, neighbours and fellow bakers at the Leeds bake sale have gotten to enjoy this pizza. Doing this is always a success. Even my friend commented that the rolls felt like those famous Borough Market rolls in London.

Ways to Store & Reheat Soldiers

Store in an airtight box for no more than 3 days.
Freezer: Shaped rolls can be frozen before you bake them. After freezing on a tray, put the food in a freezer bag. Defrost the frozen food a day ahead. For best results, bake it the next day.
You can either microwave it for 20 seconds or heat in the oven set to 160°C for 5 to 7 minutes.

Nutrition Information for a Roll

Amount of calories: around 310
Protein: 5g
Carbohydrates: 40g
Sugars: 17g
Fat: 14g
Fibre: 2g

Values provided are just approximations because they depend on the portion and the ingredients used.

UK Bakers: These are the SEO Tips for you.

I am sharing the strategies I have put in place for ranking my recipes for cinnamon rolls in the UK which might benefit you if you share my experiences.

Call your content “Cinnamon Roll Recipe from the UK,” “Baking Cinnamon Buns from Home,” and “Simple British Cinnamon Rolls.”
Ensure your page appears for users searching using a virtual assistant: an example is “How to make UK cinnamon rolls from nothing.”
For search engines to pick up recipe information, ensure you use recipe-related schema on your page.
Display photos taken during the process and after the product is made; these will earn your readers’ trust and encourage them to spend more time visiting.

My Thoughts

Baking your own cinnamon rolls comes with making happy moments. Not only can you enjoy delicious bread, but also the pleasure from preparing and smelling it. Regardless of whether you serve them for a brunch or have them with your tea, they will certainly impress everyone.

Having perfected my recipe over time, I am sure this cake is worth your efforts. Just make it the way it should be made.

Frequently Asked Questions

Q.My dough didn’t rise! What did I do wrong?

A.Don’t freak, this is pretty normal when working w/ yeast! Most commonly this is the victim of the milk or water you used being too hot and killing the yeast. Your liquid must be just warm–warm enough to feel good without a feeling of heat–just at the warmth of a baby bottle. It’s possible that your yeast was perhaps a bit stale, or your kitchen being a bit cold. Yeast likes a warm, draft free place to work it’s magic!

Q.How can I make my cinnamon rolls extra soft and gooey?

A.Ultra-gooey rolls just take a bit of a trick with heavy cream. Just before you put them to set in the oven, sprinkle warm heavy cream over the tops of the rolls-say about a half-cup. The cream will submerge it into the bottom and crisp up into a mind-blowing, built in caramel-esque sauce that makes the rolls super duper moist and soft. Watch out also that you do not over-cook them: take them out as soon as they are brown.

Q.Can I make the rolls the night before and bake them in the morning?

A.Yes, and this is the easiest to make fresh warm cinnamon rolls on a cool fall morning without all the effort! Once you have made the cut rolls in your baking dish, all you need to do is to seal the rolls in plastic wrap and keep in refrigerator overnight. Pop them out in the morning and leave on the counter about 45 minutes as your oven heats up and then bake like normal.

Q.My cinnamon filling always leaks out and burns in the pan. How can I stop this?

A.It can be avoided with a couple of easy tips. To begin, ensure your butter used as filling is as soft as possible, but is not melted because this will make it sticky. As you are sprinkling the cinnamon-sugar mixture leave one of the long sides of the dough with a half-inch border. This clean edge will be your seal when you roll up the log and you can have all the good filling you want stuck inside.

Q.How do I know when my cinnamon rolls are fully baked?

A.The rolls are to be pretty and the same golden brown tone over the top. To test the doneness, one should pay attention to the roll in the center of the pan since it will take the longest amount of time to get done. It ought to appear as much baked as the rolls in the sides. When you press your centre roll lightly you should get the feeling that it is set and springs back a little, not getting a very soft doughy feeling.

Q.What’s the difference between a cream cheese frosting and a simple glaze?

A.It is all about a texture and taste! Cream cheese Frosting is thick, sour, creamy, consisting of cream cheese, butter and powdered sugar. Its better to put it on the rolls when they cool down a little bit. The simple glaze is a great deal thinner and sweeter, and it consists of poured sugar and powdered cream or milk, in small quantities. It goes perfectly well to dripple over the rolls when they are hot in order to melt into all the swirls.