BEST CINNAMON ROLLS

I have a confession to make, I have a weakness for cinnamon, it owns me completely. 

When warm cinnamon rolls appear, I forget the world exists. They melt in your mouth like butter in a dream, while the cinnamon quietly seduces your senses...sweet, warm, and a little dangerous. A soft spiral of temptation pretending to be breakfast.

Cinnamon rolls, in one form or another, are prepared in over 60 countries across the world. Nearly every region has its own twist and this is how we make them here.

Cinnamon roll

Ingredients for the Dough

• about 500 g (4 cups) all-purpose flour, plus extra for dusting

• 7 g (2 ¼ tsp) dry yeast

• 200 ml (¾ cup + 1 tbsp) warm milk

• 2 eggs

• 60 g (¼ cup) butter, softened

• 50 g (¼ cup) sugar

• 1 tbsp local honey (optional but adds aroma)

• A pinch of salt

For the Filling

• 80 g (6 tbsp) butter, softened

• 3 tbsp brown sugar (or regular white sugar)

• 1 tbsp cinnamon

For coating the baking tray

• 40 g (3 tbsp) butter, softened

• 1,5 tbsp brown sugar (or regular white sugar)

• 1 tsp cinnamon

For the Icing

• 60 g (4 tbsp) butter, softened

• 100 ml (less than half cup) whipped cream

• 1 tsp vanilla extract

• 100–120 g (1 cup) powdered sugar

Preparation

1. Make the dough:
   In a large bowl, mix warm milk, yeast, and sugar. Let it stand for 10 minutes to activate. Add eggs, honey, butter, and salt, then gradually add flour. Knead until the dough becomes soft and elastic.
   Cover and let rise for about 1 hour, or until doubled in size.

2. Shape the rolls:
   On a floured surface, roll out the dough into a rectangle (about 40x25 cm or 17×10 inches). Spread butter evenly. Mix sugar, cinnamon, and nutmeg and sprinkle across the surface.
   Roll the dough tightly from the long side and slice into 12 even pieces.

3. Second rise:
   Grease a 23x33 cm (9×13 inch) baking pan with the butter mixture. Arrange the rolls, cover, and let rest for another 30–40 minutes until puffed.

4. Bake:
   Brush with a bit of melted butter and bake at 180°C (350°F) for 20–25 minutes, until lightly golden. Let them cool for 15 minutes.

5. Prepare the icing:
   Mix melted butter  with whipped cream. Add vanilla, then slowly mix in the powdered sugar. Spread over the warm rolls.