Cinnamon rolls are the best possible brunch there is! Warm, comforting, sweet, moist, crunchy and simply delicious. And so easy to make at home!
Not many of you may know this, but us Dutchies have our own carnaval. It’s not anywhere NEAR the same as the Brazilian version: no, it’s much much much worse. You see, the deal is that you have to dress up (think Halloween minus the scary part), drink loads of beer and sing along to the worst possible Dutch ‘apres-ski’ like songs.
Sound horrible? Well, a lot of people love it! Obviously, I’m not one of them haha. Way too many people in a crowded space with too much alcohol and terrible music: I think I’ll pass! However, I can’t get away from it entirely. I live in a city where the Dutch carnaval is very much alive, so I’ve spent the weekend hiding in our apartment with the cat! Not too bad actually, as I don’t really go outside in the weekends anyway. Just eating, baking and cooking with a bit of blogging on the side – just how I like it!
How was your weekend? 😉
You need the skills, right?
Okay, so to start this blog with a bold announcement: before I made these cinnamon rolls, I had never had any before. WHAT?! I can hear you gasp on the other side of your screen, and yes yes, I know. It’s bad.
But you see, here in the Netherlands we don’t have those super easy cinnamon roll – ready to bake cans. Croissants or buns, sure we have those in cans ready to go… But cinnamon rolls, unfortunately not. So, every time I’d see a video recipe from Tasty or whatever on Facebook with “cinnamon rolls” in the title, I’d go all excited. Until I saw that they were using the canned version, *sad face*…
EDIT: I received a comment that one of the supermarkets in the Netherlands started selling the ready to bake version as well! I have yet to find & test them, but I think it’s good progress. For now, I’ll just continue to make them myself 😉
Even when I was watching an episode of Masterchef where they had to do variations of cinnamon rolls (I remember someone made a matcha version, and I think Chai…) I kept thinking to myself that it was such a shame I couldn’t make them myself. If it was a challenge in Masterchef which led to many people failing in a way, it would probably be super hard! Right?
Well, was I wrong! I finally decided to give it a go, as sort of a learning challenge for myself, and it wasn’t hard to do at all. You just need to measure, mix, let rest, roll out, sprinkle, roll, rest again and bake. Done! If I had known this before… This would have been my brunch every Sunday!
As you can see I skipped the frosting, because I think they are delicious as they are. So sweet and yummy! Of course, you can always add some frosting if you like.
Are you going to give it a try? If you do, please let me know!
- All purpose flour, 250g
- Dried yeast, 3.5g
- Milk, 125 ml
- White sugar, 50g
- Butter, 40g
- Egg, 1 large
- Salt, a pinch
- Brown sugar, 80g
- Cinnamon, 2 spoonfuls
- Butter, 35g
- Start by making the dough. Mix the flour and yeast together in a big bowl, and add the sugar, butter and egg. Mix well.
- Add the milk, and combine into a sticky dough. Place this in an (oiled) bowl in a warm place, and let rise for at least an hour.
- Once the dough has doubled in size, roll out onto a flat surface. My dough was about 30cm in height: 5 cm per roll. Length depends on how thick you want the layers in the roll to be.
- Melt the 35 grams of butter and spread out onto the dough. Mix the cinnamon and sugar, and sprinkle on top.
- Carefully roll this into one large roll, and cut into 6 pieces. I cut it into 8 pieces in total, because the ends weren't as pretty.
- Grease a baking mould with some extra butter. Place the 6 rolls in the mould, and let rise for another 30 minutes.
- Meanwhile, preheat the oven to 180 degrees Celsius. Bake the rolls for 20 minutes, and enjoy while warm!
- Normally, you'd serve these with a cream cheese frosting/drizzle. Feel free to do so! For us these were sweet enough for breakfast.