Classic Cinnamon Rolls

I have had Cinnamon Rolls in my to-do list f-o-r-e-v-e-r and know what i made them last Sunday so that I would be prepared with my post on Wednesday for Bake Along. but life happened and couldn't quite squeeze out the time to write the post. so here it is for you today... the Classic Cinnamon Rolls that I Baked Along with Joyce from Kitchen Flavours, Lena from Frozen Wings and me, Zoe from Bake for Happy Kids.

Initially I had intended to follow the suggested recipe to the T... but half way through I changed my mind and made the few modifications. first of all I replaced 11/2 cups of all-purpose flour with whole wheat flour, added a pinch of ginger powder and an extra tablespoon of butter  to the dough and kneaded it in the bread machine. secondly I used only half of the dough to make the cinnamon rolls. I baked a savory pull apart bread with the second half and that was delicious. more on the other bread tomorrow .. for now let talk about the cinnamon rolls...

well these were delicious. really..GOOD.. my husband couldn't stop praising them and reaching out for the next. neither could I. this recipe is certainly a keeper. will definitely be making them again when family or friends are visiting. it sure to please everyone.. 

Classic Cinnamon Rolls
Recipe Source : Willams Sonama, Baking Book

  • for the dough
    • 1/4 cup (60 ml) warm water
    • 1/2 cup plus 1 tsp granulated sugar
    • 2 1/2 tsp active dry yeast
    • 2 tbsp unsalted butter, at room temperature
    • 2 cups all­-purpose flour
    • 1 1/2 cups whole wheat flour
    • pinch of ginger powder
    • 1/2 tsp sea salt
    • 2 large egg yolks
    • 1 cup (250 ml) warm whole milk
  • for the filling (I reduced the quantities from the original recipe to half )
    • 3/4 cups firmly packed light brown sugar
    • 3 tbsp unsalted butter, melted
    • 1/4 cup light corn syrup
    • 1 1/2 tsp ground cinnamon
    • 1/4 cup raisins, soaked in warm water for 15 minutes, drained, and squeezed dry
  what i did
  • in a bowl, i combined the warm water and 1 tsp granulated sugar. sprinkled it with the yeast and let stand for 2 mins. then i swirled the yeast-solution and let it stand until foamy, about 5 mins. 
  • in another large bowl, i combined the flours, the granulated sugar, the salt and powdered ginger. Poured in the yeast mixture, egg yolks, and warm milk in the flour and tried to knead the dough into a ball. but at this point things were getting difficult so i placed all the ingredients into the bread machine pan, added 1 tbsp butter to it and set the machine on dough-cycle. after about 10 minutes i added another tbsp of butter and let the cycle continue to completion.
  • while the machine ran i mixed the 3/8 cup of the brown sugar with 2 tbsps of melted butter and the corn syrup to a smooth paste and spread the mixture over the bottom of a 9-inch pan. then in another small bowl i mixed the remaining brown sugar and cinnamon and kept it aside.
  • once the dough cycle completed i punched it down, divided it into 2 equal portions, covered one with a plastic cling wrap while i worked on the other half.
  • i rolled the other half into a 9 inch by 13 inch rectangle, brushed it with a tablespoon of melted butter, scattered the rolled dough with raisins, pressing them lightly in. i then sprinkled the cinnamon-sugar mixture on top and staring at one long edge rolled the dough into a cylinder.
  • cutting the cylinder crosswise into 14 rounds, i arranged the dough rounds on the prepared 9-inch pan, covered it with a plastic wrap and let the dough rise until doubled, about 45-60 minutes.
  • meanwhile i preheated the oven to 350 degrees F and once the dough rounds were ready i baked them in the preheated oven for 22 minutes, until they looked golden brown.
  • i then let them cool down completely before serving. (according to the recipe i was suppose to invert the rolls over a wire rack and then pull off the rolls apart. but i didn't bother. it was just us and we happily skipped that step. )

It was fun to bake these along with the others...

check out their cinnamon rolls too and check back tomorrow for the savory pull-apart bread that i baked with the other half of the dough...

8.20.2013. update: in case you are interested, here is what i did with the other half of the dough.

These Rolls are being Yeastspotted.

Sharing these at the following parties...

Monday Food : Made with Love Mondays, Marvelous Mondays @ This Gal CooksMeatless Monday @Veggie Mama's Meatless Monday My Sweet and SavoryJust Another Meatless Monday @ Hey What's for Dinner Mom, Melt in your Mouth Mondays, Mop It Up Monday, Mealtime Monday, Recipe Sharing Monday, Inspire Me Monday, Clever Chicks Blog Hop, Maniac Monday Linky Party


  1. Hi Tanu, your cinnamon rolls look so inviting. I'm boiling water now to make coffee, wish I can have 2 pieces. :)
    I love the cinnamon fragrant scent especially during baking... the whole house smell wonderful.

    Have a nice day.

  2. Hi Tanu, nice to meet you here. Your cinnamon rolls looks very pretty and baked perfectly. Thumbs Up!

  3. Hi Tanu,
    Using part whole-wheat flour is a great idea.I never would have thought to add ginger powder. These rolls are definitely a winner! Making the other half of the dough into a savoury bread is really interesting. Looking forward to your post.
    Thank you for baking along with us!

  4. Cinnamon buns are everyone's favorites and yours could easily be my favorite. Thanks for sharing with My Meatless Mondays.

  5. hi tanu, very glad to hear that these cinnamon buns turn out great for you and your family. YOu did them really well and they look fantastic, so nice to hv you baking along with us, i want to see what you made with the other half dough..


Thanks for stopping by. It was nice having you here. Have a good day.

Take care and come back soon.
Best, Tanusree

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