Foolproof Cinnamon Roll
Cinnamon roll with low-sugar and honey glaze.
Ingredients
- 1-1/4 cups bread flour
- 1 tsp instant yeast (if you use active yeast add to warm water to activate first)
- 1/4 tbsp pinch of salt
- 1 Tbsp raw honey
- 1 Tbsp plain flavor yogurt
- 1 Tbsp heaping spoon of Cassia cinnamon
- 3/4 cup water
Instructions
- Make bread by mixing flour, water, salt, yeast for at least 7 minutes or until it comes together and passes the slapping water stage to build up gluten.
- Let proof for at least 1-2 hours at room temperature in a covered bowl lined with oil to keep the dough moist. TIP: use the same pan you will bake in and you'll have one less sticky dough item to clean up. Use a round cake pan for round cinnamon rolls and a square pan for squarish rolls.
- Roll dough out then roll up into a log (or that looks like a sleeping bag).
- Cut into even slices with cooking thread or dental floss. You can also use a serated knife to not smush down the buns that you want to rise.
- Place rolls with swirls up in baking pan and bake on 350°F until deeper or dark golden brown for about 45 minutes so the bottoms and all is baked through. Optional shine: Add egg white wash when almost done baking (and/or glaze after baking and cooling). You can also add honey to tops after baked and cooled.
Notes
Dough too wet? If your dough seems to wet when you've been kneading a few minutes, add a little flour back. You can use any bench (e.g. all purpose or bread flour).
Dough too dry? If your dough seems shaggy dry, add a little more water 1 teaspoon at a time as needed until you get a smooth consistency that slides off th dough hook.