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Cicis Cinnamon Rolls Recipe

5 from 1 vote
There’s something so comforting about warm, gooey cinnamon rolls – you know the kind, right? The kind that fill your kitchen with buttery sweet scents and have anyone in your house meandering toward the oven. This homemade version of Cicis Cinnamon Rolls is just like those rolls with the soft cinnamon roll dough and sticky cinnamon glaze that everyone loves.
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Prep Time 25 minutes
Cook Time 20 minutes
Servings: 4
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Equipment Method Video Notes

Ingredients
  

  • 510 g bread flour recommended or all-purpose flour
  • 250 ml milk
  • 15 g fresh yeast or half amount if using dry yeast
  • 55 g white sugar
  • 1 tsp salt
  • 2 eggs
  • Softened butter added during kneading
  • 200 g unsalted butter
  • 50 g dark brown sugar plus ~20 g extra if you like it sweeter
  • 1 tbsp cinnamon
  • 1 egg
  • Use a paddle attachment meant for buttercreams
  • 2 cups powdered sugar
  • 1 tbsp corn syrup
  • 2 tbsp milk
  • 1 tbsp heavy cream
  • 2 tsp vanilla extract

Equipment

  • Kitchen scale
  • Stand mixer or hand kneader
  • Rolling Pin
  • Large mixing bowls
  • Baking dish
  • Measuring cups & spoons

Method
 

  1. In a bowl, add the flour, milk, the fresh yeast, sugar, salt, and the eggs. Stir gently until just mixed and combined.
  2. Lardered the flour mixture onto a stand mixer, knead for a period of 10-15 minutes. The dough should continue to knead until a gluten structure is developed and the dough is stretchy.
  3. Add in the room temperature butter, knead for 2 more minutes. The dough should be smooth, soft, and elastic.
  4. Grease a bowl and place the dough in the bowl and cover it with a tea towel, let rise for 1 hour ( a turned off oven works great.)
  5. In a bowl, mix the butter, brown sugar, cinnamon, and 1 egg, beaten until it is light and fluffy approximately 4-5 minutes long.
  6. Heavily flour out on the counter a surface. Roll out the dough in a large rectangle approximately 30″x35″.Evenly coat the dough even to cover the entire slab of dough with the paste.
  7. Roll tightly into a log and cut into approximately 1.5″ pieces with hygienic unflavoured dental floss(pharmaceutical) or sturdy string.
  8. Place cut-side-up rolls on the baking sheet approximately an inch apart, brush the tops with a whisked egg .
  9. Bake for approximately 15-20 minutes at 350F (175C), or until the tops are golden, and the dough is set.
  10. Using a medium bowl mix the powdered icing sugar, corn syrup, milk, heavy cream, and vanilla together until smooth and silky.Additionally you can make a thinner glaze by adding half and half milk or cream, but this is optional.
  11. Pour over warm rolls and let it melt into every swirl. Enjoy the gooey perfection.

Video

Notes

For storage, the rolls can be stored in an airtight container at room temperature for up to 2 days, or 4–5 days in the fridge. Reheat the rolls in the microwave for approximately 10–15 seconds, just until soft again. If you want them firm again, heat them in a 300°F oven for 5 minutes. Either way, always finish with a little bit of extra glaze after reheating to mimic that “fresh from the bakery finish.