Cinnamon rolls
Soft, coiled cinnamon rolls with a gooey cinnamon filling and a swirl of frosting. Watch the video above for Joshua's method.
Inspired by Joshua Weissman
- all-purpose flour500 g
- dried yeast7 g
- milk, warm240 ml
- granulated sugar60 g
- egg1
- butter, softened60 g
- brown sugar (filling)100 g
- cinnamon (filling)2 tbsp
- cream cheese (frosting)100 g
- 1
Mix the flour, yeast, warm milk, sugar, egg and butter to a smooth dough. Knead and let rise about 1 hour.
- 2
Roll out, spread with soft butter and scatter brown sugar + cinnamon.
- 3
Roll up, cut into pieces and place in a tin. Let rise 30 minutes.
- 4
Bake at 180°C (356°F) for 20–25 minutes until golden.
- 5
Spread with cream cheese frosting. See the video for details.
Contains: gluten, egg, milk
Produced in a kitchen that handles nuts, milk, eggs and gluten.
Allergies? Always check the packaging of the products you use. Labels can vary between brands.
At-home version. Follow the video above. Rise times vary with room temperature.
Saved only on this device.