Brown sugar: personally, I love using dark brown sugar for more robust molasses sweet flavor in those cinnamon swirls, but light brown sugar will work! Cinnamon rolls are one of those magical confections that taste like they have a million ingredients in them but actually call for basic pantry staples you probably already have on hand. Here’s your grocery list for these homemade cinnamon rolls:

For the icing: the icing is truly unforgettable too! Just cream cheese, butter, powdered sugar and vanilla.Cinnamon: UH DUH. You’ll need cinnamon for the cinnamon sugar filling! Sometimes when I’m feeling spicy, I put 1 teaspoon in the dough too! I just made these today. They are fantastic! I’m a chef (but not really a baker) and was looking for a go-to cinnamon bun recipe. I modified a couple of things, like I did 1.5 times the sugar-cinnamon mixture and 1.5 times the butter in the filling. I also sprinkled a few pads of butter & extra sugar-cinnamon mix over top of the buns in the pan which became nice & crunchy in the oven. The result was gooey and soft on the inside with a really nice chewy bread. Perfect. I also made much taller buns (about 2.5 inch slices) so they took almost an hour to cook. I covered them with foil early in the baking to avoid too much browning. Milk: I recommend 2% or whole milk, but know that almond milk will also work (I’ve tried it!) See my tips below for ensuring your milk is at the right temperature. WHEAT Flour, Sugar, Vegetable Oils (Palm Oil, Palm Kernal Oil), WHEAT Starch, Flavouring, Emulsifier: Lecithins ( SOYA), Sugar, High Oleic Sunflower Oil, Cocoa Powder, Glucose-Fructose Syrup, Raising Agents: Ammonium Carbonates, Potassium Carbonates; Emulsifier: Lecithins ( SOYA); Salt, Flavouring Roll out a rectangle approximately 30cm by 20cm. Spread 30g of butter onto the dough and sprinkle over the cinnamon sugar mix. Roll up the long side forming a swiss roll style swirl. Cut evenly into 8 pieces then place in the lined tin sideways on with one roll in the middle. Cover and rest in a warm place for a further 30 mins.

To create your prover, place the muffin tray in the cold oven with a bowl of hot tap water on the bottom shelf.All Purpose Flour: All purpose flour is perfect for creating a pillowy soft, tender, slightly bready dough. I’ve also had success making these with bread flour, but I find bread flour makes them a bit chewier! Something I’ve always found surprising with American bakers is a reluctance to move to weighted measures. I think I remember Cooks Illustrated researching this and finding that when using cups, that the amount of ingredient can really vary a lot between different people, so a recipe may work for some people, and fail for others. MILK, Vegetable oils in varying proportions (Sustainable Palm, Rapeseed), Water, BUTTERMILK, Salt. Emulsifiers (E471, Sunflower, Lecithin), Colour (Carotenes), Flavouring, WHEAT Flour, Calcium Carbonate, Iron, Niacin,Thaimin), Raising Agents: Calcium Phosphates, Sodium Carbonates, Sugar (White, Brown, Dark Brown), EGG, Cinnamon, Double Cream, Icing Sugar, Anti-caking Agent: Calcium Phosphates, Yeast, Stabiliser: Calcium Sulphate; Emilsifier: Sorbitan Monostearate; Flour Treatment Agents: Ascorbic Acid, Alpha Amylase; WHEAT Starch, Vanillin Caramel, Glycerine, Sodium Benzoate (as preservative) and Approved Flavouring, Full Fat Soft Cheese, MILK, Salt, Stabilisers; Carrageenan, Locust Bean Gum The global phenomenon of iso-baking has evolved over the past few months of quarantine. First, obviously, came the sourdough craze. Then there seemed to be a movement toward focaccia. Banana bread has been the baked good of choice in queer circles. Now, the cinnamon scroll has blindsided the rest from left field.