Make simple cinnamon rolls with this recipe. With handy step-by-step guide and photos to make it even easier. To be finished with glaze (chocolate, sugar glaze or cream cheese glaze) according to your own wishes. The recipe authentic American cinnamon rolls is perfect for autumn/winter.
Americans love the so-called cinnamon rolls, also known as cinnabon rolls. In the Netherlands we know these as cinnamon rolls. By using (a lot of) cinnamon, the cinnamon rolls fit perfectly with autumn and winter. If you are busy in the kitchen and the cinnamon rolls in the oven, your whole kitchen will start to smell wonderful. This is usually the moment that my family realizes that something delicious is being baked and as soon as the cinnamon rolls are out of the oven, one cinnamon roll after the other disappears in an unguarded moment.
In America, cinnamon rolls are often finished with a layer of crème fraiche glaze, but a powdered sugar glaze is also very tasty. Incidentally, the cinnamon rolls are also perfect for Christmas. Perfect as a snack for the guests you will be celebrating Christmas with. A delicacy in combination with a delicious cup of chocolate milk, which you can of course make yourself.
Before you start the recipe for authentic American cinnamon rolls, don't be alarmed by the long preparation time. Most of the time is spent in rising. Preparing the dough itself takes about 10 – 15 minutes. If you use a food processor, you don't have to tire yourself with kneading the dough.
Print Recipe authentic American cinnamon rolls Preparation 1 hour 20 min Baking/cooking time 25 min Time 2 hours 5 min Dish:Snack Cuisine:American Servings:12 Author:anja Ingredients
Heat the (almond) milk with 3 tablespoons of butter in a saucepan over medium heat. Note:the mixture should not get too hot and certainly not boil. When the butter is completely melted and the mixture is about 43˚C then it is ideal. A mixture that is too warm will destroy the action of the yeast.
Pour the mixture into a bowl and add the yeast. Set aside for 10 minutes to activate the yeast.
After 10 minutes, add 1 teaspoon of sugar and the salt to the mixture.
After this, the flour is added little by little, while you keep stirring (with fork or spoon). The dough will become sticky. If it gets too thick, turn the dough onto a lightly floured work surface and knead for 1 minute, until it forms a ball.
Rinse and grease bowl with oil. Place dough ball in and cover with cling film.
Set aside in a warm place and let rise for 1 hour or until the dough has doubled in size.
Then roll out the dough into a rectangle.
Spread about 3 tablespoons of melted butter on top and finish with a mixture of 70 gr cane sugar and ½ - 1 teaspoon cinnamon (to your own taste). Fair is fair, but I do this completely by feeling 🙂
Roll up the dough tightly. I always put the dough on a piece of baking paper, which makes it easier to roll up.
Cut the rolling pin into equal pieces and place them side by side on a baking tray with some space in between. The dough needs to rise again, so keep this in mind. When all the cinnamon rolls are on the baking tray you can spread the remaining melted butter over it (I skip this step).
Cover with cling film and let rise once more on top of the oven, while you heat the oven at 175 - 200˚C.
Bake the cinnamon rolls for 25-30 minutes until golden brown.
You can of course finish the cinnamon rolls with a sugar glaze, chocolate glaze or glaze made from cream cheese.
As you can see in the picture, we ate the cinnamon rolls without icing. Of course, that's not to say I've never made them without frosting. The cinnamon rolls taste wonderful with creme cheese icing and powdered sugar icing. We have never tried it with chocolate.
Have you ever made cinnmon rolls or are you planning to make this recipe authentic American cinnamon rolls? Let me know.
