How To Make Danish Cinnamon Rolls (Easy Recipe)
With a ton of cinnamon roll recipes circulating on the web, you'll want to have one fail-proof recipe that always works and can be tailored to your needs. This recipe will make you stop scrolling. It offers variations with or without sugar and can be tailored with different fillings for any cinnamon roll lover.
Ingredients
Dough:
- 1 tablespoon (10g) instant yeast
- ⅓ cup (75 g) unsalted butter
- 5 cups (600g) all-purpose flour
- 7 oz (200ml) fresh milk (warm)
- 2 eggs
- 5 tablespoon (100g) honey (or sugar)
- 1 teaspoon salt
Cinnamon Filling:
- 3.5 tablespoon (50g) butter
- 1 cup (180g) Sukrin Gold Brown natural sweetener (or brown sugar)
- 3 tablespoon ground cinnamon
Cream Cheese Frosting (Optional):
- 4 tablespoon Mascarpone cream cheese
- 4 tablespoon powdered white sweetener (Monk Fruit, erythritol, or white powdered sugar)
- 3 tablespoon butter
- 1 tablespoon milk (optional, depending on the desired thickness of the glaze)
Instructions
Making the Dough:
- Add the instant yeast to a mug or a little bowl with warm (not hot!) milk. Stir using a spoon and leave in a warm place for 10-15 mins until the yeast becomes bubbly.
- Meanwhile, beat the eggs with honey (or sugar), then add melted butter and a pinch of salt, and continue mixing until combined.
- Add the yeast to the egg mixture and stir to combine.
- Start adding sieved flour to the egg mixture. Add it in 2-3 batches to ensure it incorporates well. Combine all the ingredients using your hands until uniform and shape a ball. The dough won't be rollable just yet, but it doesn't have to be too sticky, either.
- Cover the dough ball with a towel and set aside to rise in a warm place. For a sugar-based dough, proof for 1-1.5 hours, and increase the proofing time to 2.5-3 hours for a honey-based dough.
- Once the dough has rised, transfer it to a clean, floured surface. Roll the dough into an approximately ¼-inch-thick rectangular shape.
Filling and Shaping the Roll:
- Spread the soft butter all over the dough, leaving 1 inch along the longest edges of the rectangular. It will allow to close the roll once it's ready and will ensure it doesn't open up while baking.
- In a separate bowl, combine the brown sweetener (or brown sugar) with cinnamon, then spread the "cinnamon sugar" on top of the dough greased with butter. Leave the same 1 inch along the edges untouched.
- Roll dough starting from one of the longer edges. Keep it tight, but don't press it. Once you've reached the other long edge, pinch it to close.
- Cut the long roll into even pieces, approximately ¾-1 inch thick. You'll end up with approx. 18-20 pieces.
- Transfer all the roll pieces onto a baking sheet lined with parchment paper, cover with a towel, and let it proof for another hour.
Baking and Glazing:
- About 15-20 minutes before the estimated end of proofing, switch on the oven and preheat it, setting the oven temperature to 390 °F (200 °C).
- Bake the rolls for 20-25 minutes until golden brown.
- Once ready, take them out of the oven and let them cool for 5-10 minutes before glazing.
- Meanwhile, prepare the glaze by combining cream cheese, powdered sweetener, and butter (room temperature). Beat until airy and uniform. Add a little bit of milk if you want a more runny texture.
- Spread the glaze over the cinnamon rolls and enjoy while still warm!
