Emily Jonzen is a London-based food stylist and recipe writer with almost ten years of experience working on books, magazines, packaging, advertising and television projects.
See more of Emily Jonzen’s recipes
Emily Jonzen
Emily Jonzen is a London-based food stylist and recipe writer with almost ten years of experience working on books, magazines, packaging, advertising and television projects.
See more of Emily Jonzen’s recipes
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Ingredients
For the bread
1 x 500g pack white bread mix (we used Wright’s)
50g caster sugar
½ tsp fine sea salt
50g unsalted butter
200ml whole milk
1 medium egg, beaten
flour, to dust
For the filling
125g soft unsalted butter
125g caster sugar
2 tbsp ground cinnamon
For the icing
75g icing sugar
30g full fat soft cheese
15g soft unsalted butter
½ tsp vanilla extract
1 tbsp whole milk
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Step by step
Tip the bread mix into a bowl or stand mixer along with the sugar and salt. Melt the butter in a saucepan, add the milk and heat through until just lukewarm (not hot, or you will kill the yeast in the bread mix). Pour into the bread mix along with the egg and knead briskly for 5 minutes to form a ball of dough.
Leave to rest for 5 minutes, then knead for another 2 minutes. Shape the dough into a ball and rest for a further 10 minutes.
Meanwhile, make the filling by beating together the butter with the sugar, cinnamon and a pinch of salt. Set aside.
Grease and line a 23cm diameter springform cake tin with butter. Fold a large piece of foil in half, then wrap this around the outside of the tin – this will stop the outside of the roll from burning while the centre cooks through. Preheat the oven to 110°C, fan 90°C, gas ¼, to create a warm environment for the cinnamon roll to prove.
Roll the dough out on a lightly floured surface, into a large rectangle about 50cm x 30cm. Spread the cinnamon butter evenly over the dough, going right to the edges. Using a sharp knife or pizza cutter, cut the dough into four long strips. Roll up one of the strips into a scroll, then place this scroll at one end of the next strip and roll up again. Repeat with the remaining strips to make a giant cinnamon roll. Use your hands to gently pat the roll down to a 5cm depth.
Carefully lift the roll into the prepared tin, cover with lightly oiled clingfilm or a damp tea towel and put it in the oven. Immediately turn the oven off and leave the cinnamon roll to prove for 45 minutes. Take the tin out of the oven, leave at room temperature for 30-45 minutes and preheat the oven to 180°C, fan 160°C, gas 4. The cinnamon roll should feel soft and billowy, and pretty much doubled in size.
Bake the cinnamon roll for 50-60 minutes, covering with foil after 20 minutes to prevent it from burning. The roll is ready when it is risen, golden, and a skewer inserted into the centre of the dough comes out clean.
Meanwhile, make the icing by sifting the icing sugar into a bowl. Add the soft cheese and butter and beat until stiff. Add the vanilla extract and milk, and beat again to make a pourable glaze.
Allow the roll to cool in the tin for 10 minutes before transferring to a wire rack. Cool for a further 10 minutes, then drizzle over the glaze to serve. Delicious served slightly warm.
Watch this...
Giant cinnamon bun
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That's exactly what happened in Medford, Oregon, at Wolferman's Gourmet Baked Goods. Here, a team of 100 people toiled for 11 hours to create a mammoth cinnamon roll weighing an astonishing 1,149 pounds. This isn't just baking; it's an epic feat of culinary engineering.
Structurally, cinnamon buns share the same spiral shape. They are sometimes thinner and more delicate. The most significant difference between cinnamon rolls and cinnamon buns is the inclusion of nuts. Cinnamon buns often have pecans, walnuts, or even raisins in the filling.
There are a lot of variables that go into the consistency of dough, even down to the weather and humidity. But the most common reason cinnamon rolls don't turn out fluffy is because the dough didn't have enough time to rise.
The only difference between the two rolls is the addition of coffee! These rolls are cinnamon rolls with an added coffee flavor. Can I make this recipe with gluten-free flour? I have not tested this recipe with gluten-free flour but I would love to hear how they turn out if you try it!
"McDonald's are currently phasing out the three bakery items that were released on Oct 28th, 2020. The goods are the Apple Fritter, Blueberry Muffin and the Cinnamon Roll. Get them while you still can, they'll be discontinued by July 15th 2023.” He was right.
This special Indonesian cinnamon, called Makara, is trademarked by Cinnabon. And because of that trademark, you won't find this product in your local grocery store spice aisle.
synonym ▲ Synonym: cinnamon bun. (slang, neologism) A person perceived as good, gentle and kind. Often a fictional character who undergoes emotional suffering.
Here are the best cinnamon buns in the UK and where to buy them. Cinnamon buns are also known as cinnamon rolls and kannelbullen, and in Denmark they are even called Kanelsnegl; 'cinnamon snail'.
It can definitely be tempting to just stick that butter in the microwave if you've been storing it in the fridge, which can easily lead to accidentally melting it, but ensuring that your butter is softened will make all the difference: It will make it easier to evenly spread the filling on top of the dough.
Can cinnamon rolls rise for too long? Yes definitely! If you let your cinnamon rolls rise for too long you can over-proof them. This can lead to dense rolls or rolls that collapse after baking.
Take a breather from your Cinnabon-eating frenzy and you would notice that it's actually the sum of their parts — the oh-so-tender dough, the massive amounts of cinnamon and sugar, and the frosting you could eat by the spoonful — that makes them so darn tasty.
A cinnamon roll (also known as cinnamon bun, cinnamon swirl, cinnamon Danish and cinnamon snail) is a sweet roll commonly served in Northern Europe (mainly in Nordic countries, but also in Austria and Germany) and North America.
Making cinnamon buns from scratch takes a few mins and the flavor is the best. You will pour the heavy cream on just before baking the rolls, it creates even softer rolls with an extra gooey filling.
The cinnamon rolls we know today are thought to have originated in Sweden. There, they are called kanelbulle and are celebrated on October 4th as a national holiday. In the US, cinnamon rolls' popularity began in the southern states and later expanded through the whole nation.
The size of a cinnamon roll varies from place to place, but many vendors supply a smaller size about 5 centimeters (2.0 in) in diameter and a larger size about 10 cm (3.9 in) to a side.
The length of the cinnamon stick in this country is dictated by the size of container the manufacturer wants to use. So the supermarket and Swartz cinnamon sticks will be about 3"- 4". We can sometimes cinnamon sticks in larger containers, and those are about 6" long.
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Prep time: 30 mins
