the Breville Test Kitchen

Flaky Cinnamon Rolls

Name: Flaky Cinnamon Rolls
Cook time: 1500 s
Total time: 3000 s
Yield: Makes 12
Ingredients: 1½ tsp active dried yeast; ¼ cup (60 ml) warm milk; ¼ cup (50 g) superfine sugar - divided; 2¼ cups (335 g) bread flour; ½ tsp ground cinnamon; ¼ tsp salt; 3 large eggs - lightly beaten; 125 g unsalted butter - at room temperature, cut into cubes; 2 tbsp dark brown sugar; 1 tbsp superfine sugar; 1½ tsp ground cinnamon; 25 g unsalted butter - at room temperature, chopped

It’s worth making these for the smell of them baking alone! The Bakery Chef™ takes care of all the folding and kneading, so you’re just a roll and sprinkle away from that warm heady scent of sweet cinnamon goodness. Rock n' roll baby!

50 mins total time

25 mins active time

Medium

Makes 12

Ingredients

Measurements:

1½ tsp active dried yeast
¼ cup (60 ml) warm milk
¼ cup (50 g) superfine sugar
divided
2¼ cups (335 g) bread flour
½ tsp ground cinnamon
¼ tsp salt
3 large eggs
lightly beaten
125 g unsalted butter
at room temperature, cut into cubes

For the cinnamon filling

2 tbsp dark brown sugar
1 tbsp superfine sugar
1½ tsp ground cinnamon
25 g unsalted butter
at room temperature, chopped

Instructions

1Preheat the oven to 220°C. Grease a 12-cup muffin pan (1/3 cup capacity).
2Combine the yeast, milk and 1 teaspoon of the sugar in a bowl. Let sit in a warm place for 5 minutes, or until frothy.
3Assemble the mixer using the glass mixer bowl and dough hook. Add the flour, cinnamon, salt, eggs, remaining sugar and yeast mixture to the bowl. Slowly turn the mixer to FOLDING/KNEADING setting and mix until almost combined. Add the butter, a few cubes at a time, mix until incorporated.
4Turn the dough out onto a floured surface and lightly knead until smooth. Place in an oiled bowl and cover with plastic wrap. Allow the dough to rest in a warm place for 45 minutes, or until dough doubles in size.
5Meanwhile, make the cinnamon filling. Combine the sugars and cinnamon and set aside.
6Place the dough on a floured surface and roll out to form a 25cm x 45cm rectangle. Using your fingers or a spatula spread the softened butter over the dough. Reserve 1 tablespoon of the cinnamon filling. Sprinkle remaining cinnamon filling over the dough.
7Starting from the long side, roll the dough up to form a log. Trim the ends then cut the log into 12 equal portions. Place each roll, cut side up, into a muffin cup. Sprinkle with the reserved cinnamon filling.
8Bake for 20 minutes, or until golden and cooked through. Serve.