During Ramadan, the holy month of fasting for Muslims, my family is constantly invited to break our fast at sunset time in the company of other families. When you’re brown, these dinners, aka “brown parties”, happen all year round, even during Ramadan. During these lil parties, its courteous to bring the host some kind of gift – whether it be food or some random bowl or house item (which my mom HATES getting from other people btw). SO since my mom doesn’t like random household items either, we choose to always make people food – which is where the cinnamon bun journey began. After many tests and trials that Ramadan, from looking at different blogs’ recipes (too many to count) and mushing them all together in some way, I FINALLY came up with a nearly perfect cinnamon bun recipe.
Almost every person I know has tried these cinnamon buns – since I make them too often. This is the recipe that I know by heart, that I know inside and out, back and front. Cinnamon rolls make me feel warm and cozy and are just such a cozy food – Idk how to explain this feeling but I adore cinnamon buns.
The best way to get someone’s love?? Make them cinnamon buns. Better than any pick up line guaranteed. Homemade food is the key to anyone’s heart.
Make these for decadent breakfast, or a special dessert. Either way, your house will smell like a bakery.
Hope you love these as much as I do,
Classic Cinnamon Rolls
- 1 cup whole/full fat milk
- 3 tablespoons butter
- 2 ¼ teaspoons yeast
- Generous ½ cup granulated sugar
- 1 egg
- Less than a teaspoon of salt
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- 4 cups all-purpose flour, plus more for kneading and rolling
- 3/4 cup brown sugar (dark or light)
- 2-3 tablespoons cinnamon powder
- Softened butter
- Proof the yeast by taking a small bowl and filling it with warm water you can comfortably dip your finger in, and adding the yeast in.
- Meanwhile, add the milk and the butter together in one bowl/cup and microwave it for 10-20 seconds, so it’s slightly warm.
- In a large bowl, pour the butter and milk mixture in, and whisk in the sugar, egg, salt, proofed yeast, baking powder, and baking soda. It should form a liquid-y, pale mixture.
- Start adding in the flour, 1 cup at a time, mixing with a rubber spatula or wooden spoon after each cup. The dough will still be sticky after all 4 cups, so begin adding handfuls of flour at a time, mixing each time you add more. When the dough is no longer workable with the rubber spatula, start using your hands to incorporate the flour. Continue adding flour until the dough is only slightly sticky, but does not stick to your hands when touched.
- Knead the dough for 5 minutes (I just do this in the bowl lol lazy baking).
- Cover the bowl with a lid or plastic wrap. Let rise for 1-2 hours, or until doubled in size.
- In a small bowl, mix together the brown sugar and cinnamon. Flour a clean surface/counter, and dump the risen dough onto it. Dust the dough ball and your rolling pin with flour as well. Roll the dough out in large rectangle* with even thickness. Using a rubber spatula, butter knife, or even your fingers, spread softened butter onto the dough – however much you feel as necessary, and enough so that the entire surface of the dough has a layer of butter for the cinnamon and sugar to stick to*.
- Sprinkle the cinnamon-sugar mixture evenly over the butter, leaving a ½ inch border with no cinnamon.
- From the top of the short side of the rectangle, tightly roll the dough into a log, ensuring it rolls evenly through the entire length of the rectangle. Don’t worry if any cinnamon falls out.
- Slice the log into rolls that are 1 inch – 2 inches, or however large you wish them to be. Place these in a large jelly roll pan lined with parchment paper, or any pan/dish you wish to use. Cover with plastic wrap or a dish towel and let rise for an hour.
- Meanwhile, preheat the oven to 350 degrees F. Bake for 15 – 20 minutes, or until the tops/edges are slightly brown. Constantly keep checking up; these can brown very easily and make hard cinnamon rolls.
- To frost, fill free to mix a couple of table spoons of icing sugar with a couple of drops of milk to form a slightly liquid -y icing, and drizzle over buns as soon as they come out of the oven. Or, use your favourite cream cheese frosting recipe*.
* I currently do not know the size of the rectangle I roll the dough out to – just don’t roll a rectangle that’s too large or too thin, it will make it hard to roll it up.
* I always estimate the amount of butter I use, I have never once measured it, so just eyeball how much you use, usually a couple of tablespoons.
* I will hopefully add a cream cheese frosting recipe soon, In sha Allah.