Ooey-gooey cinnamon rolls! Since the seasons have changed my social media feeds have been blowing up with cinnamon rolls of all kinds of flavours. I took it as a sign to create these traditional cinnamon rolls. Because you cannot beat a classic cinnamon roll. Of course, with all my desserts I try my best to keep things classic but healthy. I always swap for healthier sugars, full-fat grassfed butter and whole organic milk. After creating these it did spark some inspiration to create some new flavours so stay tuned because we’re heading into the best baking seasons!
Using a small pot add milk and cook on medium until just before it bubbles, about 5 mins. Take it off the burner and add the yeast. Let it sit for 10 minutes. After the 10 minutes add the eggs and slightly beat them.
Using the stand up mixer, add all-purpose flour, sea salt, and coconut sugar. Mix well. Add the butter in tablespoon cubes (10 total). Mix until it turns grainy. Pour the milk, yeast, and egg mixture into the stand up mixer. Using a dough hook, mix on low speed until the dough starts to form. Switch to medium and knead for 5 minutes. If the mixture is too wet, slowly add all-purpose flour. It should be tacky but not stick to your hands.
Preheat the oven to 200F. Cover a bowl with parchment paper and place the dough in the bowl. Cover on top with parchment paper. Turn off the oven and crack open the door and let the dough sit in the oven for 1 hour. It should rise and double in size.
Once dough has risen, lightly flour your counter top service. Add butter to a small pot and melt 1/2c of butter. Using a small bowl whisk together sugar and cinnamon. While butter is melting, roll out your dough into a large rectangle that is ¼” thick. Spread a thin layer of butter on the dough and then cover it with the sugar and cinnamon mixture.
Roll the dough starting on the short side to create a log. Using a bread knife, cut the dough into 6 equal parts.
Using a 9×13 inch pan, cover it with parchment paper. Place the 6 cinnamon rolls in the pan and cover with a kitchen towel. Let it rise for another 20 mins.
Preheat the oven to 375F. Bake for 25 mins. Until they are golden brown. While the cinnamon rolls are baking make the icing glaze. Using a small mixing bowl add icing sugar and milk and whisk until smooth. There should be no clumps. Once the cinnamon rolls are done baking, pour the icing on top so that it melts into the cinnamon rolls.
Ingredients:
Dough
1C milk
2 ¼ tsp yeast
2 eggs
4 ¾ C all-purpose flour
1 tsp sea salt
¼ C coconut sugar
10 tbsp butter, room temperature
Cinnamon sugar filling
½ C butter
1 C coconut sugar
2 tbsp cinnamon
⅛ tsp sea salt
Icing
1 C icing sugar
2 tbsp milk
