In this recipe I am going to write how to make fluffy cinnamon rolls, so they would be fluffy even on the next day. I would suggest you to make rather more rolls than less, because they all going to be eaten.
So I suggest you the amounts for the yeast dough (about 20-25 big cinnamon rolls):
- 50 grams of processed yeast or 24 grams of dried yeast
- 3,5 dl milk or water (body temperature, about 38-40°C / 98.6°F-104°F)
- 12 dl self raising flour
- 200 grams butter or 170ml oil
- 1 dl sugar
- 1 teaspoon salt
For the cinnamon filling:
- 4 teaspoon cinnamon
- 1,5 dl brown sugar
- butter or oil
Find the secrets of yeast dough from here.
Tip: the secret of cinnamon rolls is butter/ oil. Add exactly the same amount butter as written in the yeast dough recipe, it’s 200 grams and it may seem a lot, but it’s definitely worth it. You can see from the picture above, how shiny the dough is from the oil.
Tip: don’t roll the dough too thin, it should be at least 1 cm thick to make fluffy rolls.
Tip: cut the edges of rolled dough, so all the rolls could be perfect
When the dough is rolled and ready, brush it over with oil or melted butter. Cover it with cinnamon powder and sugar. Roll it and slice the rolls about 2 cm wide. If the pieces of rolls aren’t perfect, try to shape them with your fingers as in the picture below, so they could turn out as roses.
Bake the rolls with 225°C (437°F) 12 minutes.