The most delicious softest cinnamon rolls you’ll ever bake at home!
Anyone who knows me knows how much I love cinnamon rolls! When I did an exchange to the United States in 2012 we would wait in line for cinnamon buns for almost an hour after midnight. When I met with my American friends in Florida last year, I had them bring some of those all the way from Indiana! So I am not kidding about cinnamon rolls!
It is getting freezing up here in the north. So what could be better than some hot chocolate and a cinnamon roll …and studying?! I desperately need to catch up on school work but there’s just so much to do and see on Erasmus!
After I missed another fire-alarm our oven wasn’t working so life really doesn’t want me to procrastinate. As always, the oven was fixed after I secured two back up ovens that I could’ve used.
And I got so excited about making these cinnamon rolls that I forgot to take pictures of the process…
For the first part, you basically make vanilla pudding according to the instructions on the pudding mix. Let the pudding cool slightly. Cut up the butter and add it to the pudding while it’s still warm enough to melt the butter. Add the egg and mix the pudding mixture. After you let it cool down some more add the dried yeast, salt and some tbsp of the flour and mix.
Pour 250ml of milk into a saucepan. Take about 4-6 tbsp of the milk and put into a small bowl. Bring the milk in a saucepan to a boil while you mix 3 tbsp of corn starch, 3 tbsp of sugar, some vanilla extract and one egg yolk with the rest of the milk. As soon as the milk starts to boil lower the heat and add the starch mixture. Keep stirring until the pudding thickens, keep stirring a little more before you take the pan off the heat and pour the pudding into your mixing bowl.
Add the rest of the flour and knead everything to a smooth dough. The dough is a little bit stickier than a regular yeast dough, there’s no need to worry about it. Let the dough sit for about half an hour or so until it has doubled in size.
In a saucepan melt the butter. Then stir in the sugar and spices.
Roll out the dough into a rectangle as good as you can. Roll it up and cut the cinnamon rolls.
Line a baking tray with parchment paper and place the cinnamon buns on it leaving some space in between the individual rolls.
Bake for 20 mins until golden brown. Let cool while you prepare the frosting. Simple mix cream cheese with some icing sugar and vanilla to taste. Frost the cinnamon rolls and enjoy!
- 1 package vanilla instant pudding mix
- 250 ml milk for the instant pudding
- 3 tbsp sugar for the instant pudding
- 60 g butter
- 1 package instant yeast
- 1 egg
- 1/2 tsp salt
- 400 g flour
- 100 g butter melted
- 150 g brown sugar
- 2 tbps cinnamon
- 1 tbsp mixed spice
cream cheese frosting
- 250 g cream cheese
- 250 g icing sugar to taste
- 1 tsp vanilla extract to taste
- Prepare the pudding mix according to the instructions and let cool slightly.
- Cut butter in cubes and put on top of the pudding. As soon as the butter is melted mix in sugar and the egg.
- Add the yeast, salt and some flour. Mix until well combined.
- Add the rest of the flour and mix into a smooth dough.
- Let rise until doubled in size. About 30 mins.
- Preheat the oven to 200°C (390°F).
- For the filling, melt the butter in a small saucepan, then add the sugar and spices.
- Roll out to dough into a rectangle. The dough should be about 0,5-1 cm thick. Evenly spread the butter mixture on the dough.
- Roll up the dough from the wide side. Cut about 4-5 cm wide pieces and place them on a baking tray. Leave about one cm between the individual rolls for them to rise.
- Bake for 20 min. Cover with foil if the cinnamon rolls get too dark.
While the cinnamon rolls cool down a little prepare the frosting:
- In a small bowl mix the cream cheese, sugar and vanilla. Add just as much sugar to taste as sweet as you want your frosting to be.
- Frost the cinnamon rolls and serve while they are still warm!
Now that you know the secret, enjoy!
Am I promising to much? Not if you ask me, but you’ll only find out if you’ll make them yourself. And then let me know what you think!