United States · Wheat
American-style Cinnamon Rolls
American-style Cinnamon Rolls
Sweet bread rolled with cinnamon sugar and an optional light glaze.
What makes this bread distinctive?
Cinnamon rolls are not exclusive to the United States; large, soft, glazed versions are familiar in American bakeries. This home adaptation uses a modest optional icing-sugar glaze instead of a heavy cream-cheese topping. Even filling creates a clear spiral, while a completed second rise helps the crumb stay soft.
- Flour profile
- Wheat
- Core technique
- Enriched dough + spiral filling
HOME-OVEN FORMULA
From worktop to oven,
step by step.
Flour absorption, starter strength and room temperature all affect the result. On your first bake, watch the dough rather than the clock alone.
Method
- 01
Combine flour, milk, egg, yeast, sugar and salt. Add 40 g butter and knead for 8-10 minutes.
- 02
Cover and rise for 75-100 minutes until clearly puffy.
- 03
Roll to approximately 30 × 36 cm. Spread filling butter and scatter sugar and cinnamon evenly, leaving one long edge bare.
- 04
Roll from a long edge and cut 9 equal pieces. Arrange in a greased 23 cm dish, cover and proof for 40-60 minutes.
- 05
Preheat the oven to 180°C. Bake for 23-28 minutes and check that the central roll is baked through.
- 06
Cool slightly for 20 minutes. If desired, mix icing sugar and milk and drizzle thinly; refrigerate leftovers topped with milk glaze.
BAKER'S NOTES
Small details,
better results.
- Too much filling leaks out during cutting.
- Glaze poured on very hot rolls melts completely.
- Contains wheat, gluten, egg and milk.
AT THE TABLE
How to serve it
- A coffee break
- Sharing at brunch
- Small sweet portions