Painless Cinnamon Rolls is a very simple recipe that has big results. The cinnamon rolls are soft and moist with the lovey heat and kick of the cinnamon. Add the sweetness of the brown sugar and subtlety of the vanilla extract and your tongue goes into overload. Serve as a snack and for breakfast/brunch, picnic and lunchboxes. I enjoy plain rolls but if you enjoy icing then I have included a recipe for amazing vanilla icing to pour over warm rolls.

Painless Cinnamon Rolls

Easy recipe to follow with amazing result. The rolls are soft and filled with flavour quite literally.

4.82 from 96 votes

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Course: Bread, Breakfast, Brunch, Snack

Cuisine: Swedish

Keyword: Dairy, Dough, Eggs, Spice, Yeast

Prep Time: 10

Cook Time: 25

Dough proofing: 1 20

Total Time: 1 55

Servings: Rolls

Calories: 256kcal

Ingredients

Dough Ingredients

350 g all purpose flour
180 ml full fat milk
50 g sugar granulated
45 g unsalted butter
7 g active yeast
1 large egg free range
½ tsp salt

Cinnamon Filling Ingredients

45 g unsalted butter very soft
65 g brown sugar
1 tbsp ground cinnamon

Icing Ingredients

½ tsp vanilla extract
120 g powdered sugar confectioners
2 tbsp full fat milk

Instructions

Add the flour, sugar and salt to a food processor mixing bowl and stir to combine.
350 g all purpose flour, 50 g sugar, ½ tsp salt
In a small saucepan, add the milk and butter and place over a medium heat until the butter has fully melted, and the milk/butter mixture is warm but not hot.
180 ml full fat milk, 45 g unsalted butter
Add the yeast sachet and stir/whisk until fully absorbed into the milk and butter. Add the wet ingredients to the dry ingredients in the mixing bowl and stir. Add the egg and continue to stir. I use a food processor for this with a paddle or dough hook attachment on a medium speed.
7 g active yeast, 1 large egg
Continue to stir/whisk/beat until a lovely soft dough ball is formed.
Lightly flour a clean worksurface and transfer the dough on to it. Add a little flour to your hands so the dough won’t stick and gently knead it for about 3 minutes. You have finished when the dough is a soft, smooth ball and no longer sticky. If it is still very sticky, add a little more flour and knead again.
Lightly oil a large bowl and sit the kneaded dough in it. (I use olive oil or a light cooking spray to oil the bowl). Leave the dough to rest for about 30 minutes. This gives you a chance to clear up before the next stage – the hard part is done.
Once the dough has relaxed, lightly flour the worksurface again and transfer the dough to it. Lightly flour a rolling pin and start to roll the dough. Keep rotating the dough until you it’s about 15×8.
Spread the very soft unsalted butter all over the dough.
45 g unsalted butter
In a small bowl mix the sugar and cinnamon and then sprinkle over the dough and butter. Try to get an even spread so everything tastes amazing.
65 g brown sugar, 1 tbsp ground cinnamon
Roll the dough using the shorter side creating a log that will be 15 inches in length.
Cut the log into 12 portions and place on a baking tray or pan. Try to use a tray/pan that has high sides. Cover with clingfilm and place the try into a warm location for the dough to double in size. Normally with 60 – 75 minutes.
When your ready to cook, preheat the oven to 190C/375F/Gas Mark 5.
Add the tray and bake for 25 minutes or until lightly browned. If they are browning too quickly, place tin foil loosely over the top and return to the oven.
When cooked, remove from the oven and place on a wire rack.
If you wanted to add an icing, then a vanilla one is brilliant. Add the confectioner’s sugar, vanilla extract and milk in a mixing bowl and whisk until smooth. Add over warm cinnamon rolls.
½ tsp vanilla extract, 120 g powdered sugar, 2 tbsp full fat milk

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