Best-ever gooey, sticky cinnamon rolls
Once you try these cinnamon rolls, no other recipe will stand a chance. These are delightfully sticky and gooey with the perfect cinnamon filling and vanilla icing, and just the right amount of butter to make them moist and full of flavour. You can skip the nuts in the filling or substitute with walnuts or currants or raisins, or a mix.
Ingredients
Serves: 18
- Filling
- 300g caster sugar
- 3 tablespoons ground cinnamon
- 225g pecan halves (optional)
- Dough
- 20g dried active baking yeast
- 225ml warm water (45 degrees C)
- 1 teaspoon caster sugar
- 250ml warm milk (45 degrees C)
- 125g caster sugar
- 150g butter, melted
- 2 teaspoons salt
- 2 eggs
- 1kg plain flour, divided
- 225g butter, melted, divided
- 5 tablespoons caster sugar
- Icing
- 500g icing sugar
- 150g butter, melted
- 2 teaspoons vanilla extract
- 1 teaspoon maple-flavoured extract (optional)
Method
Prep:45min ›
Cook:25min ›
Extra time:2hr15min rising ›
Ready in:3hr25min
- Mix 300g caster sugar, cinnamon and pecans together in a bowl; set aside to be used as filling later.
- Whisk yeast and warm water together in a separate bowl; sprinkle with 1 teaspoon sugar. Continue whisking until well incorporated. Set aside until yeast foams, 10 to 20 minutes.
- Place warm milk, 125g sugar, 150g melted butter, salt, eggs and yeast mixture in a stand mixer; mix until all ingredients are incorporated. Add half of the flour; mix on medium until completely smooth, about 5 minutes. Transfer dough to a large bowl; knead the remaining 500g of flour into dough with hands until dough is slightly stiff and sticky, 10 minutes.
- Transfer dough to a large greased bowl; cover bowl with cling film. Let dough rise in a warm place until doubled in size, about 1 1/2 hours.
- Remove cling film from bowl and punch down dough. Set dough aside to rest for 5 minutes.
- Roll dough out on a well-floured surface, forming a 38x50cm (15x20 in) rectangle. Brush entire rectangle of dough with about 125g of the melted butter; sprinkle with cinnamon-sugar filling. Tightly roll up dough, starting from a long end and pinch edges together to seal. Cut dough, using plain dental floss, into 15 to 20 slices.
- Grease a 20x30cm (9x13 in) baking dish or Pyrex with remaining melted butter; sprinkle bottom of dish with 5 tablespoons caster sugar. Arrange cinnamon rolls snugly in the dish, then set aside to rise in a warm place for 45 minutes.
- Preheat the oven to 180 C / Gas 4.
- Bake rolls in the preheated oven until golden brown, 25 to 30 minutes. Remove and let cool slightly before icing.
- Beat icing ingredients together in a bowl until smooth. Drizzle over warm cinnamon rolls.
Cook's note
If the icing is too thick to drizzle, add a touch more butter, one teaspoon at a time, until desired consistency is reached.
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Reviews & ratings
Average global rating:
(41)
Reviews in English (36)
One of the easiest recipes. I followed it to the letter (leaving out the nuts) and they turned out perfectly. This recipe made 45 good sized buns, soft and fluffy they went down a treat. - 23 Dec 2015
I made this last Christmas Eve and it was a success. I didn’t use the pecan halves or maple extract-as I wanted to keep it as simple as possible; also, I only used 1/2 of the cinnamon-sugar mix (I didn’t want it to be too sweet). - 03 Mar 2018
This is a good recipe for cinnamon rolls. I left out the pecans and maple extract, because I didn't have any, and I accidentally rolled the dough the wrong way, so I came out with 10 giant rolls, but I just cut them in half to serve. The bread part came out fluffy, and the taste was sweet, but not too sweet. My glaze was too thick to drizzle, but (since I didn't have a lot of time to continue adding butter), I just smeared it thinly with a spoon, and it melted a bit. I would use this recipe again. - 12 Nov 2012 (Review from Allrecipes US | Canada)