Scroll to find recipe and step by step instructions.
Servings Size:
makes 24 small cinnamon rolls
Measurements:
(Recipe in grams below!)
Dough
2 cups All-Purpose Flour
1 tsp instant yeast
1/4 tsp salt
1 egg yolk
3 tbsp granulated sugar
1/2 cups milk (plant-based milks work as well!)
2 tbsp butter
Cinnamon Filling
1/2 cup butter
1 cup brown sugar
1 tbsp cinnamon
Icing
2 cups powdered sugar
3-4 tbsp heavy cream
1 tsp vanilla extract
Why measure in grams?
If you ask any bakery how they measure, most will say they measure in grams. Measuring by weight is more reliable for desserts because some recipes don’t specify if you should pack your ingredients and do not take into account how different people measure their ingredients.
A common mistake people make in measuring ingredients is when measuring brown sugar. Brown sugar is clumpier than normal sugar because it is mixed with molasses. 100 grams of white sugar is equivalent to 100 grams of packed brown sugar—though most people don’t pack their brown sugar the same way, so you will most likely not get the same measurement unless using a scale.
Food scales are such an amazing and cheap investment to make for your kitchen because they will allow you to copy recipes perfectly because they are far more reliable and allow you to not use as many dishes! Click here to order a food scale!
Heat butter and milk in a heat safe bowl until mildly warm (60-90 seconds in microwave).
Step 2
Combine all-purpose flour, salt, instant yeast, and granulated sugar in stand mixer.
Pour milk and butter mixture into stand mixer and add egg.
Step 3
Let your dough mix together in your stand mixer using a paddle/hook attachment for 2-3 minutes.
Step 4
Clean and flour a surface and knead dough for 10-15 minutes until smooth.
Oil medium sized bowl with 1 tbsp vegetable oil and add kneaded dough to your bowl. Add a bit more vegetable oil on top and spread over dough.
Cover dough with kitchen towel or plastic wrap and let rise for an hour.
Step 5
While dough is rising, make your filling. Mix together brown sugar, cinnamon, heavy cream, and room temperature browned butter (you can also just use regular room-temp butter).
Step 6
Once dough has risen, add dough onto floured surface and roll out thinly, using a rolling pin.
Spread filling across dough and then roll dough up.
Step 7
Cut rolls using floss or a string. Place rolls into a buttered pan and cover with a kitchen towel. Again let sit for an hour until they have risen about double the size.
Step 8
Bake for 28 minutes at 350 degrees Fahrenheit. Let sit for 10 minutes to cool.
Add powdered sugar, heavy cream, and vanilla into a bowl and mix until smooth.
Step 9
Pour glaze over cinnamon rolls and then eat fresh! You can also store these in an air tight container for up to 6 days or in the fridge for up to 10!
