Cookbook:Cinnamon Roll

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Cinnamon Roll
Category Dessert recipes
Servings 8
Time Prep: 20 minutes
Cooking: 15-20 minutes
Difficulty Easy

Cookbook | Ingredients | Recipes | Desserts

A cinnamon roll is also known as cinnamon bun, cinnamon swirl and cinnamon snail.

Ingredients[edit]

Volumetric
[note 1]
Grams
 
Baker's %
 
Pastry Based on flour
2 cups all-purpose flour 250 100%
4 teaspoons baking powder 18.4 7.36%
1 teaspoon salt 6 2.4%
1/2 cup shortening 102.5 41%
3/4 cup milk [note 2] 183 73.2%
Formula 559.9 223.96%
 
Filling [note 3] Based on sugar
3/4 cup brown sugar 165 76.74%
1/4 cup white sugar 50 23.26%
2 teaspoons cinnamon 5.2 2.42%
Pinch of salt 0.375 0.17%
1 tablespoon butter, melted 14.2 6.6%
Formula 234.775 109.2%
 
Topping [note 4] Based on sugar
1 cup icing sugar 120 100%
1 tablespoon liquid (cream is recommended, milk and water also work) 15 12.5%
Formula 135 112.5%

Method[edit]

Pastry[edit]

  1. Combine flour, baking powder and salt
  2. Cut-in shortening
  3. Add the milk, stirring with a knife until the dough is soft and slightly sticky
  4. Knead the dough until it "springs back" when you push your hand into it
  5. Roll the dough into a 9" by 13" (23 cm by 30 cm) rectangle (use a 9" by 13" (23 cm by 30 cm) baking pan as a mould for the size)

Filling[edit]

  1. Brush butter over the dough, leaving about ¼" (0.75 cm) around the edges clear
  2. Combine brown sugar, white sugar, cinnamon and salt
  3. Sprinkle on buttered dough, leaving about ¼" (0.75 cm) around the edges clear
  4. Press the sugar mixture down
  5. Roll the dough lengthwise, as tight as you can
  6. Trim the edges and cut into 8 pieces
  7. Arrange the rolls in a small pan, so that all the rolls are touching
  8. Bake at 410°F (210ºC) for 15-20 minutes

Topping[edit]

  1. Combine icing sugar and cream
  2. Whisk them together
  3. Spread the mixture on the rolls when they have finished baking

Conversion Notes[edit]

  1. Weight conversions from USDA National Nutrient Database. Original recipe ingredient order preserved. Presumed whole milk of 3.25% milkfat. Pinch defined as 1/16 tsp.
  2. Baker's percentage is high and dough may be too soft to easily manage.
  3. Brown sugar presumed as packed.
  4. Icing or powdered sugar not specified as sifted or unsifted, presumed unsifted. Used light cream, also known as coffee or table cream for conversion.