CINNAMON ROLLS RECIPE
Cinnamon rolls in one word: Scrumptious. This recipe creates life changing moist brioche buns filled with cinnamon spice and completely drowned in sweet vanilla glaze. Thanks to master professional baker Anthony Silvio the secrets of a perfect cinnamon roll are revealed and now you can recreate these divine morsels at home. This episode is part of my baking masterclass series and is not to be missed…WARNING: You are guaranteed to drool but unfortunately our screens are not yet edible so watch now, get baking and double the recipe, I’m going to predict you’ll have trouble sharing!
How to Make CINNAMON ROLLS RECIPE Like a Baker
BRIOCHE DOUGH INGREDIENTS:
250g/8.8oz Plain Flour
6g/0.21oz Sea Salt
4g/0.14 Dried Yeast (or 8g Fresh Yeast)
1 Whole Free-Range Egg
1 Free-Range Egg Yolk
100g/3.53oz Cultured Butter (unsalted), room temperature
Plain flour (for dusting)
CINNAMON FILLING INGREDIENTS:
100g/3.53oz Cultured Butter (unsalted), room temperature for spreading
4 tablespoons Brown Sugar
2 tablespoons Sugar
1 ½ tablespoons Cinnamon, ground
1/8 teaspoon Nutmeg, ground
½ teaspoon sea salt
VANILLA GLAZE INGREDIENTS:
125g/4.41oz Icing Sugar, sifted
2 tablespoons Buttermilk
1 tablespoon Vanilla Bean Paste
¼ teaspoon Sea Salt
Stand Mixer + Hook
Square cake tin (20cm x 20cm | 7.8in x 7.8in)
Offset spatula (or butter knife)
- Cinnamon rolls need a great brioche base. To start making the dough, add the buttermilk, egg yolk and whole egg to the bowl of a stand mixer, along with all dry ingredients and mix at a medium speed using the hook attachment.
- Once this has been mixing for a few minutes, remove the bowl from the mixer and fold the dough over a few times using a spatula, scraping any excess from the sides and continuing to incorporate it.
- The cinnamon roll dough will need to mix until the dough starts to pull away from the sides of the bowl.
- Once the dough for your cinnamon rolls is developed add the soft butter, a teaspoon at a time, (while the mixer is still on) and continue mixing until it has combined well.
- At this point, if ready, the dough should be shiny, feel a little elastic and have come completely away from the sides of your mixing bowl.
- Next, using a spatula and being very gentle, transfer your dough into a lightly greased container with the lid on.
- Refrigerate overnight to encourage a long, slow fermentation for maximum flavor.
- The following day, mix together the cinnamon rolls filling by combining the spices, sugars, and salt in a bowl using a tablespoon.
- Take your butter out of the fridge at this point, as it needs to be room temperature (soft not melted!).
- Sprinkle some flour over your bench and carefully tip out the dough from the container without folding or kneading it. The dough should be firm to the touch as the butter has solidified in the fridge.
ANTHONY’S TIP: Work quickly! The longer the dough stays out of the fridge the softer and more difficult it will become to work with.
- Dust the top of the dough with a generous amount of flour and press down using your hands to start to flatten it. Then press each side down onto the floured bench, so all four are covered.
- Slowly start to roll the dough using a rolling pin with nice even pressure back and forth.
- Once the cinnamon rolls dough starts to flatten, turn it clockwise and roll a few more times, repeating until you pin the dough out to 30cm x 30cm square ((11.8in x 11.8in).
ANTHONY’S TIP: Be gentle when doing this as brioche is quite delicate dough.
- Using an offset spatula spread the soft room temperature butter all the way to the edges of your pinned dough as evenly as possible and don’t miss a spot.
- Next, using a spoon, sprinkle the cinnamon roll filling all over the buttered dough, and once you have used it all, gently even it out using your hand.
- It’s now time to carefully roll your cinnamon rolls dough into a log. To do this, start to fold the edge closest to you a small pinch at a time using your thumb and index finger, until you have your first complete fold, then lightly press down with your fingers.
- Repeat this step over and over until you create a log, remembering to press the sides in every so often to keep them even and intact.
ANTHONY’S TIP: Rolling your scroll is like meditation so take your time and get it right. Remember, the tighter the roll, the better the scroll!
- If your dough is quite soft, dust some flour onto a long tray and place your log on top. Place it in the fridge for ten minutes to help harden the dough, making it easier to handle.
- After ten minutes, take the log out of the fridge, removing it from the tray and place it on the bench.
- Gently cut your log into 9 equal sized portions using either a serrated knife or piece of string. To help make the cinnamon rolls even, cut the log into 3 first and then each piece into 3 again.
- Line a square baking tin with baking (parchment) paper then place your portions of cinnamon rolls into the prepared tin, leaving a small gap between each one.
ANTHONY’S TIP: Use two equal pieces of baking paper that fit perfectly into the tray, placing one each way so the sides are lined too.
- Cover the tray entirely (all the way around) with plastic wrap to create a humid environment and leave to proof for 1 hour (If it’s a very warm humid day it may take a little less time, if it’s a very cold dry day it may take longer)
- In the meantime, preheat your oven to 170°C/338°F fan forced.
- When your cinnamon rolls are ready to bake, remove the plastic wrap, cover the tray with foil and bake for 20 minutes. This will help create a steamy environment which will allow your cinnamon rolls to expand and become fluffy.
- After this time, remove the foil from your cinnamon rolls and bake uncovered for a further 10 minutes.
- While the rolls are baking, stir together ingredients for the vanilla glaze in a bowl until smooth. Set aside.
- Remove the cinnamon rolls from the oven allowing them to cool slightly for 5 minutes then cover them in vanilla glaze and spread it over them using the back of a spoon.
HOW TO SERVE:
Cinnamon rolls are best eaten warm or at room temperature. If you don’t manage to devour them within the first 24 hours store them for up to 3 days in an airtight container.
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