Cinnamon rolls.

Hello internet people,
Last Friday a girl in my lecture handed out some cinnamon rolls with blueberries. I kept thinking about them and decided it was time to make them again since the last time was over a year ago! I used the recipe of Laura Vitale (Laura in the kitchen). I wonder if you can resist the temptation…


This recipe uses cup measurements. I recommend just using these. Cup measurers are easy to get your hands on and I just find it easy. But feel free to convert it all.

What you need:
– 4 cups of flour
– 3/4 cup of whole milk
– 1/4 cup of melted unsalted butter
– 1/4 cup of warm water
– 1/4 cup of granulated sugar
– 1 egg
– 7 grams of dry yeast
– vanilla extract
– pinch of salt
– tasteless vegetable oil

– 3/4 cup of brown sugar
– 1/4 cup of granulated sugar
– 2 tbsp of cinnamon
– 1/3 cup of unsalted butter, room temperature

– 1/4 cup of powdered sugar
– water

How to make it:
1. Put the warm water in a plate, stir in 1 tablespoon of the sugar and sprinkle over the yeast. This is to activate the yeast. Let is sit for around 5 minutes.


2. Mix the milk, sugar, egg and butter together. It won’t mix perfectly, but it is to break up the egg and dissolve the sugar slightly.


3. Now add the vanilla extract and salt and half of the flour. First mix slowly otherwise your flour will end up everywhere!

4. Add the other half of the flour and again mix it. Again first slowly, when it is more homogenous crank up the speed and let it knead for 5 minutes.

5. Get a big bowl and oil it. Make a ball of your dough and put it in the oiled bowl. Turn the ball around a bit so it is completely covered in oil. This is to make sure the dough doesn’t stick to your bowl. If that happens the dough will rupture and it won’t be fluffy.


6. Cover with cling film, put it in a warm place for 2 hours to let the yeast do it’s job!


7. Pat down the dough and roll it on a floured surface until it is about 3mm thick.

8. Now make the cinnamon sugar simply by mixing both the sugars and the cinnamon

9. Spread the butter on top of you dough and then sprinkle on the cinnamon sugar.



10. Roll the dough. I do this by just rolling it a tiny bit while working from the left to the right to the left and again until it is completely rolled up.

11. Time to cut! Do this by first cutting of the ugly ends. Then by continuously dividing the dough roll in two until you have 16 pieces.


12. Butter and line a baking dish. Put the cinnamon rolls cut side down on the dish. Cover with cling film and let it rise again for around an hour. In the mean while preheat your oven to 180 degrees Celsius.


13. Almost time to bake them. Quickly brush them with some melted butter and bake for around 30 minutes. In my oven it took around 25. Just keep an eye. Let them cool slightly.

14. While the cinnamon rolls are cooling make a quick glaze by mixing about 1/4 cup of powdered sugar with a tiny bit of water until it forms a smooth paste. Drizzle over the rolls.

15. EAT!


And? Think you can last a day without thinking about them? Have fun making them. Don’t be scared by the rising time or the amount of steps. When you are busy time flies!



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