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Bake Fresh

Bake Fresh

May 31, 2009 · 5 Comments

Make your own freshest Cinnamon Rolls

Breakfast & Brunch· Uncategorized

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I ate my first cinnamon roll at Cinnabon Dubai, UAE and as true for many, I was tempted by the aroma of cinnamon and freshly baked rolls. I loved it instantly. Since then I am addicted to it. Even when I am visiting a mall, most of the times I don’t opt to eat them (due to Calorie Counter reminder that it has 800 calories), but the aroma and sight of the cinnamon rolls being made through glass window are enough to treat my senses.


Last summer, when i went for vacations to my home town Karachi, Pakistan, I took breads and buns classes from a local cooking school (Sara’s) and that was when my yeast-fear broke. My favorite one though remains same, cinnamon rolls. I am extremely visual driven person and that is why I love Tastespotting. If you search for cinnamon rolls on this, you will be amazed to see how many flavors and variation people are trying for cinnamon rolls. Though good on its own but if you want to make it special, you gotta frost with cream cheese frosting taken from Jean’s foodblog and chocolate sauce. Yummmo. Though Hubby loved it without frosting but neighbors loved it all.

Easy Cinnamon Rolls
2018-11-07 14:40:32
Serves 8
A classic cinnamon roll made easy with homemade sauces
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Prep Time
20 min
Cook Time
2 hr
Total Time
2 hr 30 min
Prep Time
20 min
Cook Time
2 hr
Total Time
2 hr 30 min
For the Dough
  1. 2 cups All-purpose Flour
  2. 1 Egg
  3. 1 teaspoon Instant Yeast *
  4. Sugar 1 tsp
  5. Luke Warm water 1/8 cup
  6. 2 tablespoon Sugar
  7. 1/2 teaspoon Salt
  8. 2 tablespoon Butter (melted)
  9. 1/2 cup Milk (approx.)
For the Filling
  1. 1/2 cup Walnuts (chopped)**
  2. 1/3 cup Brown Sugar
  3. 1 teaspoon Cinnamon powder
  4. 2 tablespoon Butter
  5. 2 tablespoon Raisins (optional)
For the Frosting
  1. 4 tablespoon Cream cheese ***
  2. 1 tablespoon Butter
  3. 5-6 tablespoon Icing Sugar
  4. 2-3 tablespoon Milk
  5. Vanilla essence 1/4 tsp
  6. Chocolate Sauce
  7. Cocoa Powder 3 tbsp
  8. Icing Sugar 6tbsp
  9. Butter 1 tsp
  10. Milk 2-3 tbsp
For the dough
  1. Place sifted flour, castor sugar, butter (melted), egg, salt and cultured yeast in a food processor or stand mixer with dough hook. You can do this step by hand also.
  2. Start mixing while adding luke warm milk, until ball starts to form but mixture should be soft and sticky. It should not be dry. The texture of dough at this stage determines how airy and soft your rolls will be.
  3. Turn the dough on a floured surface and knead with palms of your hand for about 5 minutes until smooth, elastic and soft. If too sticky, add in little flour as required.
  4. When dough is ready, place it in a greased container for proofing (to rise).
  5. Put a little oil on dough also so it doesn’t become dry.
  6. Cover the container with a lid or cling film and leave it in a warm place for about 1.5 hours until risen and when touched doesn’t spring back. (see picture)
  7. Prepare filling meanwhile.
  8. Once risen, punch it down (not too much, a couple will do to knock out air), transfer on a floured surface and roll out into a rectangle of 1/4th inch thickness.
  9. Spread the filling and roll from long side to form a log.
  10. Cut into 16 equal pieces for mini-bons or 8 for large ones.
  11. Place on a greased tray or tray lined with parchment paper.
  12. Cover in a plastic bag and leave to rise for about 1/2 hour until double in size.
  13. Bake in a pre-heated oven for 20-25 minutes at gas mark 4 until golden.
  14. Meanwhile prepare frosting and sauce.
  15. Once done, spread with frosting and pour sauce. Serve immediately.
  16. If not serving immediately, warm rolls for a few seconds in microwave and repeat the above process.
For the Filling
  1. Mix all well.
For the Frosting
  1. Beat butter and cream cheese.
  2. Add in vanilla, milk and icing sugar.
  3. Beat until its spreadable.
For the Chocolate Sauce
  1. Mix all well and cook on low flame for a little while until its sauce like.
Notes
  1. * If you have yeast in granules form, sprinkle yeast and sugar on luke warm water in a plastic bowl, cover and let it stand in warm place for about 5 minutes until pale in color and foamy.
  2. **feel free to use pecans
  3. ***I use Philadelphia brand
More Tips
  1. Always check yeast expiry date. Remember, too hot or too cold water kills the yeast and dough will never rise.
  2. Keep dough in warm place, as suitable for your climate.
  3. Place it near lighted stove, turned-off oven or kitchen counter if you have naturally warm weather.
By Nadia
Bake Fresh https://bakefresh.net/

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As an effort to propel myself forward in Food Blogosphere, this recipe goes to Susan for her weekly YeastSpotting event and specially for next week YeastSpotting as I share my special recipe for its first year anniversary.

You might want to check this post for top 10 tips to deal with yeast!

Summary
recipe image
Recipe Name
Easy Cinnamon Rolls
Author Name
Nadia
Published On
2009-05-31
Preparation Time
20M
Cook Time
2H
Total Time
2H30M
Average Rating
51star1star1star1star1star Based on 1 Review(s)

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Previous Post: « Delectable Chocolate Mousse – Can you say no?
Next Post: Anyone for Quiche? »

Comments

  1. Susan says

    June 2, 2009 at 1:42 pm

    Cinnamon buns with chocolate sauce, wow! I think it is worth the calorie splurge. So glad to have these for YeastSpotting!

    Reply
  2. bakefresh says

    June 3, 2009 at 6:05 am

    thanks susan 🙂

    Reply
  3. Anonymous says

    May 26, 2010 at 4:22 pm

    hi

    Reply
  4. Viagra says

    January 5, 2012 at 5:20 pm

    Yum! That looks amazing!

    Reply
  5. Elliott Broidy says

    September 12, 2012 at 7:27 pm

    This looks awesome. I am gonna give this recipe a try!

    Reply

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HELLO & WELCOME

Hello, I’m Nadia. I am the cake decorator, blogger, a fanatic mom and a home maker, passionate about all things sweet and pretty.


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"We had joy , we had fun, we had seasons in the su "We had joy , we had fun, we had seasons in the sun, but the hills that we climbed were seasons out of time"

Rasha my friend , I will miss you, our crazy hangouts, exploring, fun night outs, shopping and ofcourse when we worked together!

This is not a goodbye, it is just beginning of us meeting at new destinations.

@rashayoussif @shaziahassan10
I first had chocolate truffles in USA which were I I first had chocolate truffles in USA which were I guess from Tiffany.

Since then I was always intrigued by how they were made.

The delish chocolate bites are easier to make than other varieties like bonbons.

A luscious chocolate ganache is prepared which is then divided into bite size pieces either by piping or scooping, dipped in tempered chocolate and rolled in cocoa powder.

Do you like truffles and have you ever tried making at home?

#truffles #Darkchocolate #karachifoodbloggers #riyadhbakers
#riyadhfoodbloggers
#riyadhfoodphotograpgers
#mashionpk #hautecuisines
Freshly pounded green cardamom infusing these mode Freshly pounded green cardamom infusing these moderately sweet Pakistani shortbread cookies made with pure clarified butter, flour and chickpea flour for that added nutty flavor, slight leavening agents for that open and melt in mouth crumb and powdery texture. The top is brushed with beaten egg and sprinkled with pistachios making the best tea time biscuits!

Let me know if I passed the test of describing our very own desi besan ki naan khatai, brought in for dearest friends who never let me make tea!

Detailed recipe on YouTube, dm for link or just search "bakefresh naan khatai"

Stories has direct link too.

#naankhatairecipe
#naankhatai
#pakistanicookies
Got cookie press? Make this foolproof recipe now t Got cookie press? Make this foolproof recipe now to fill a jar. These are any day better than store brought!

There wasn't any eid we didn't had jars full if these spritz cookies !

Sharing my family recipe that has been absolute favourite!

Full video tutorial on my YouTube channel!

Ingredients 
3/4 cup Butter (room temperature) 
2/3 cup Sugar (grinded) 
2 teaspoons vanilla essence 
1 egg 
2 cups flour 
1 1/2 teaspoons baking powder 
 
Method 
1. Cream butter and sugar 
2. Add in egg 
3. add in vanilla 
4. Sift in flour and baking powder 
5. Beat until combined 
6. Fill the dough in cookie press or just make balls by hand. 
7. Place on an ungreased tray and bake in a pre-heated oven for 12-15 minutes at 350 F until golden brown. 

#cookies
#spritzcookies
#buttercookies
#riyadhbakers
#karachibloggers
If you want to make an impressive and indulgent ca If you want to make an impressive and indulgent cake for celebrating an important day at home,  do give this a try.

Flourless chocolate cake that is a cross between brownies, chocolate bar and mousse!

Topped with lightly sweetened whipped cream, and any seasonal.fruit, this is sure going to win hearts.

Detailed recipe on my YouTube channel.

Linked in stories. 

A quick version of coming up in reels today.

INGREDIENTS 

250 grams Dark Chocolate 
125 grams butter
2 tablespoon Cocoa Powder 
50 ml Cream

Heat all above on double boiler (or super slow heat stirring continuously) till melted and combined.

Separate 4 eggs.

Whisk egg yolks lightly and stir in cooled Chocolate mixture.

Make.meringue from.4 egg whites and 125 grams of sugar.

Fold in the chocolate mixture.

Pour in 9 inches spring foam pan (greased and dusted with cocoa powder)

Bake at 350 F for 30 minutes until set.

Cool and plate, serve with whipped cream lightly sweetened and fruits.

#bakefresh
#riyadhbloggers #riyadhbakers #chocolatecake
#flourlesschocolatecake
#mashion #foodphotography #f52grams #f52community
The brand I use the most is beryl's chocolate.(sw The brand I use the most is  beryl's chocolate.(swipe to see the packaging)

It's a Malaysian brand and I find it pretty easily here from @moltaqa.alkhabbazeen as well as in Pakistan from empress market karachi.(not sure about the current status,  will.update when I go in summers)

If you ask me one chocolate you should buy go for this brands 62% one either in coins or blocks. Coins are just easier to use. The 1.5 kg bag or 2 kg block is more than enough and has good price point. 

Therir 41% milk chocolate is great as well nut not recommended for baking. 

I use it for ganache, brownies, icecream, chocolate chip cookies, mousse and mousse cakes and in general great for dipping, coating etc.

I use milk chocolate 28% white one inky for white chocolate mousse or sometimes in cookies.

I use compound chocolate for chocolate decorations or making cake pops or cakesicles.
This also comes in block and small chocolate chips both are fine.

The other brands I have tried 
arabesque (belgium) 58%
@patissierchocolate (singapore) 61% ,41%

@callebautchocolate ( so popular, slightly overrated, difficult to get, available for bull orders)

dawn chocolate - good quality but i find it very sweet

All these brands are available in the above shops.

Let me know if you found this information helpful.

Come in stories to see more!

#chocolate #chocolateinformation
#bakefresh #riyadhbloggers
#karachibloggers #karachifoodbloggers

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