Chef Special Cinnamon Roll


Cinnamon Roll

Ingredients for cinnamon roll

  • 2 cups (345g) refined flour
  • 1/4 cup (50g) granulated sugar
  • 1 tsp salt
  • 1/4 tsp instant yeast (1 packet)
  • 1/2 cup (120ml) milk
  • 1/4 cup (60ml) water
  • 3 Tbsp unsalted Butter
  • 1 large egg

for filling

  • 3 Tbsp (45g) unsalted butter
  • 1 Tbsp ground butter
  • 1/4 cup granulated sugar

Icing to decorate the cinnamon roll

  • 1 cup (120g) confectioners sugar
  • 1/2 teaspoon pure vanilla extract
  • 2–3 Tablespoons (30-45ml) strong coffee or milk

Method of making the Cinnamon Roll

Making of the dough

Whisk the flour, sugar, salt, and yeast together in a large bowl. Set aside. Combine the milk, water, and butter together in a heatproof bowl. Microwave or use the stove and heat until the butter is melted and the mixture is warm to touch (about 110°F). Pour into the dry ingredients, add the egg, and stir until it forms a soft dough or use your mixer.

On a lightly floured surface using floured hands, knead the dough for 3 minutes. Place in a lightly greased bowl (I use non-stick spray), cover loosely, and let rest for about 10 minutes.

Fill the rolls

After 10 minutes, roll the dough out in a 14×8 inch rectangle. Spread the softened butter on top. Mix together the cinnamon and sugar. Sprinkle it all over the dough. Roll up the dough tightly. Cut into 10-12 even rolls and arrange in a lightly greased 9-inch round cake pan or pie dish.

Rise: Loosely cover the rolls with aluminum foil or plastic wrap and allow to rise in a warm, draft-free environment for 60-90 minutes. See blog post above for my trick to this step!

Bake the rolls: After the rolls have doubled in size, preheat the oven to 375°F (190°C). Bake for 25-28 minutes until lightly browned. If you notice the tops are getting too brown too quickly, loosely cover the rolls with aluminum foil and continue baking.

Make the icing: Whisk the confectioners’ sugar, vanilla extract, and coffee/milk together. Drizzle or spread over warm rolls.

Cover leftover frosted or unfrosted rolls tightly and store for up to 3 days at room temperature or up to 5 days in the refrigerator.

Please Note

  1. This dough can be made a night before through
  2. Cover with plastic wrap and let rest in the refrigerator for overnight. 
  3. The next morning, remove from the refrigerator and allow to rise at room temperature for about 1 hour.

Published by Avtar Singh Rana

A brief about Chef Avtar Singh Rana Chef Avtar Singh Rana a passionate professional celebrity chef having more than 2 decades of experience. A chef who wears different hats, who ranges from the city Delhi is someone who loves interaction and discovery with a vision of always coming up with the best and true perfectionist at his work, he dwells in photography, traveling and of course food. He started his carrier with Taj Group of hotels, in the year 1998 and since then has only achieved milestones and growth immensely his hunger to learn and explore more got him travelling to the middle east, Oman, KSA , multiple times, where he worked for some of the iconic hotels. His talent also brought him recognition from Radisson, Starwood and Accor, where he was responsible for the preopening of the hotels. An individual who leads by the examples and has the knack of grasping quickly and extend warm hospitality.

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