How to make Perfect Classic Cinnamon Rolls ⎮ Soft and Fluffy

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Hello, I am Casayun.
In this video, I will be sharing how to make soft and sweet Cinnamon rolls.

I have already made cinnamon bread before, but I made this recipe for those who want to make more simple and classic cinnamon rolls.
Cinnamon itself tastes and smells so good that you can make the bread nicely without any special ingredients.
If you follow the video and recipe, you can easily make delicious bread. Make sure to try cinnamon rolls at home !

- My Another Cinnamon Bread Video 👇🏻
Soft and Chewy Cinnamon Buns    • 손반죽 ⎮ 모양도 맛도 좋은 부드러운 시나몬 번 만들기 ⎮ Cinn...  

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Cinnamon Rolls
12 pieces
All purpose flour 350g
Sugar 35g
Salt 4g
Instant dry yeast 5g (1 tbsp)
Lukewarm milk 200-220g (about 40℃/104℉)
Unsalted butter 40g

- Cinnamon Sugar
Brown sugar 80g
Cinnamon powder 1 Tbsp
=
Универсальная мука 350г
Сахар 35г
Соль 4г
Быстрорастворимые сухие дрожжи 5 г (1 ст. Л.)
Теплое молоко 200-220 г (около 40 ℃ / 104 ℉)
Несоленое масло 40г

- сахар с корицей
Коричневый сахар 80г
Порошок корицы 1 ст.
=


Please prepare ✓
* Leave the butter at room temperature for at least 30 minutes to remove cold.


1. Put all dry ingredients (flour, sugar, salt, instant dry yeast) in a clean bowl and lightly mix with a whisk. Add in lukewarm milk in 3 portions. Check the dough consistency by hand. At this point, the dough should be moist, not dry or too sticky. Gather the dough into one piece and transfer it to the workbench.
2. Add in unsalted butter. Fold the dough from outside to inside and mix well with the butter. The dough will be sticky after the butter is added. However, as you knead the dough, it will turn into a smooth. Begin kneading the dough, pushing it down and then outward, only using the heels of your hands. Continue to knead, folding and turning the dough, until it is smooth and supple. This can take as little as 10-15 minutes.
Take a small piece of dough and slowly stretch it out in opposite directions. If the dough becomes thin enough to appear semi-transparent before it tears, it’s done.
3. Transfer the dough to a clean bowl and cover with a wet cotton cloth. Let dough proof until puffy and doubled in size in a warm place.
(Depending on the temperature, the dough will proof in 1 hour, but it can take up to 1,5 hours.
)
4. Transfer the dough to the workbench. Press out the gas from the dough and shape it into a smooth ball of dough. Cover the top and wait for 15 minutes.
5. After 15 minutes, let the smooth side of the dough go to the bottom. Then roll out to a certain thickness using a rolling pin. Make a 40 x 30 cm rectangle with a constant thickness. Spread the melted, unsalted butter evenly over the surface of the dough. And sprinkle the cinnamon sugar evenly over it. Roll the dough from top to bottom and pinch the seams to close it well. Divide it into 12 of the same size.(If you use floss, you can cut it neatly.) Place the dough on a tray with parchment paper. Let dough rise in a warm place until 1,5-doubled in size. (About 40-50 minutes)
6. Bake in an oven preheated to 180℃ (356℉) for 15 minutes. (The baking time can vary from one oven to the other. Take it out of the oven when the top starts to have an even dark brown color.)
7. Brush the surface well with melted butter. Allow it to cool on a wire rack.

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#CinnamonRolls