Family traditions are very important to me, especially when it comes to cooking. They bring out fond memories and, during this unconventional time, a reminder that we are always together no matter how far. One of my favorite family traditions is having freshly baked cinnamon rolls on Christmas morning. This year, I wasn’t able to be physically present with my family and in commemoration of this tradition, I decided to make these cinnamon rolls for the first time. I made two batches. This recipe is inspired by Nigella Lawson’s recipe with a couple of additions to make things a bit easier because these rolls take a bit of time to make, but worth all the effort.Ingredients: The Dough
- 2 cups of all-purpose flour
- ¼- ½ cup of sugar
- ¼ teaspoon salt
- 2 ounces of yeast
- 4 tablespoons of unsalted butter
- 1 egg
- 1 cup of milk
Ingredients: The Filling
- 10 tablespoons of soft unsalted butter
- 3/4- 1 cup of sugar
- 1.5 teaspoons cinnamon
- 1 egg (beaten)
- 1 teaspoon of vanilla extract
Method: Making the dough
- Combine the flour, half of the sugar, and salt in a large bowl.
- In a smaller bowl, pour the milk, other half of the sugar and the yeast in the bowl and stir to combine. Wait five to ten minutes for yeast to bloom.
- Pour the milk, yeast, and sugar into the large bowl and place the bowl in a mixer or kitchen aid on low to start and then increase to medium speed. Mix the dough until it comes to a smooth and springy dough.
- On a floured surface, knead a couple more minutes to make sure everything is properly incorporated.
- Place the dough in an oiled bowl and then cover the bowl with plastic wrap and let the dough rest for about thirty minutes to an hour.
- After the dough has rested, cut about ¼ to 1/3 of the dough and on a floured surface, roll it out in a large square. This square is going to be the base for your cinnamon rolls.
- After rolling out the initial square, place the dough on a tray that has parchment paper on top of it in order to prevent it from sticking.
Method: Making the filling
- You can make the filling in advance or while the dough rests.
- Combine 8-10 tablespoons of unsalted butter, 1.5 teaspoons of cinnamon, and 1 beaten egg and mix this to combine.
- About halfway through the process, add 1-2 teaspoons of vanilla extract.
- Keep mixing it to combine for another couple minutes and set it aside.
Method: Putting it All Together
- Preheat your oven to 425 F
- Roll out your remaining dough on a very well-floured surface into a large square. TIP: The dough gets stickier as you roll it out completely so keep add flour.
- Once the dough is a large square, slowly start spreading the filling. I recommend using your hands, the back of a spoon, or a brush. The goal is to get the filling to be as even as possible.
- Slowly roll cinnamon-filled dough into a sausage. Make sure that the dough isn’t too wet, and flour as needed underneath as you try to evenly roll your rolls. This can be a little tricky and takes a bit of practice.
- With a sharp knife, cut the rolls until they are about an inch tall.
- Place the cut side down rolls onto the tray. Give each piece a little bit of space to prevent overcrowding as they will continue to rise.
- Once all the pieces are placed, cover the tray with a blanket to have them rise from 30 to 60 minutes.
- Put the rolls in a 425 F oven to cook for about 20-25 until they are golden brown.
- Once cooked, remove them from the tray to cool and then serve.