Pillow Soft Cinnamon Roll Dough
بسم الله الرحمن الرحيم
If you love pillowy soft and delicious cinnamon rolls, you have to try this recipe! After years of failed attempts at making cinnamon rolls, this one has become a staple. I make it every now and then, and each time it does not fail. Upon reflection, I think the key difference between my previous attempts (before stumbling on this recipe) was that I used active dry yeast. I probably wasn’t blooming it correctly or effectively, for reasons I still don’t fully understand. This recipe, however, uses instant yeast, which often comes in sachets. These sachets typically contain around 7g, making them super convenient to use! The only thing about cinnamon rolls is that they are a labour of love but they’re absolutely worth it in the end. Top them with a delicious filling and a generous layer of icing for the ultimate sweet treat. The recipe yields around 15 rolls so there will also be plenty for your family and to share.
I pray it turns out wonderful for you إن شاء الله!
The original recipe is from JWeissman
Pillow Soft Cinnamon Rolls
Equipment
- 1 Plastic Wrap
- 1 Baking Dish
- 1 Large Bowl
Ingredients
- 4 Cups All purpose flour
- 1/2 Cups Granulated Sugar
- 3/4 Tsp Salt
- 1/3 Cup Butter
- 1 Cup Whole Milk
- 2 1/4 Tsp (7g) Instant Yeast
- 2 Eggs
- 1 Yolk
Notes
1. Make the Dough
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, and salt. Add the softened unsalted butter and use your hands to work it into the flour mixture until it resembles crumbs.
2. Activate the Yeast
In a separate bowl or jug, whisk the lukewarm whole milk with the instant yeast until fully dissolved.
3. Combine and Knead
Pour the yeast mixture into the flour mixture along with the whole eggs and egg yolk. Stir everything together using a wooden spoon or your hands until a rough dough forms. Transfer the dough to a lightly floured surface and knead for 8 to 10 minutes, until smooth and elastic.
4. First Rise
Shape the dough into a ball and place it into a greased bowl. Cover with plastic wrap and let it rise at room temperature for about 90 minutes, or until doubled in size.
5. Make the Filling
In a separate bowl, mix together the brown sugar, sugar, and cinnamon. Set aside.
6. Roll and Fill
Once the dough has risen, turn it out onto a lightly floured surface and gently flatten it into a large rectangle. Spread softened butter evenly over the surface, then sprinkle the cinnamon sugar filling across the dough. I did this in two.
7. Roll and Slice
Starting from the bottom edge, roll the dough up tightly into a log. Slice into 2-inch thick pieces. It is best to use floss if not a knife will do the job.
8. Second Rise
Place the rolls cut side up into a baking dish. Cover with plastic wrap and let them rise again at room temperature for 30 to 45 minutes. 9. Bake
Bake in a preheated 375°F (190°C) oven for about 20 minutes, until golden brown. Let cool in the pan for 15 minutes before serving with icing.
