Discover the simplicity of making cinnamon rolls without a mixer with this easy recipe. Just mix the ingredients by hand, let the dough rise, and then roll it out to spread with butter, cinnamon, and sugar. Bake until golden and enjoy these sweet treats warm from the oven, perfect with a cup of coffee or as a comforting snack any time of day.

Tip #1

Temperature Check: Ensure your milk is at the right temperature to activate the yeast without killing it.

Tip #2

Kneading: Avoid adding too much flour during kneading to keep the dough light and fluffy.

Tip #3

Slicing Rolls: Use unflavoured dental floss instead of a knife to cut the rolls cleanly without squishing the dough.

Follow Lilac Diaries

Cinnamon Rolls With Coffee Glaze

Total time: 3 hours

Yield: 15 cm x 7.5 cm round cake

Ingredients

Dough:

2 cups lukewarm milk (37-43˚C)
½ cup sugar
½ cup unsalted butter, melted
2¼ teaspoons yeast
5 cups all-purpose flour (divided into 4 cups and 1 cup)
1 teaspoon baking powder
2 teaspoons salt

Filling:

¾ cup brown sugar
¾ cup unsalted butter, softened
2 tablespoons cinnamon powder

Frosting:

¼ cup warm milk
2 teaspoons coffee
2 cups icing sugar
2 teaspoons vanilla extract

Preparation

Combine 2 cups lukewarm milk, ½ cup sugar, and ½ cup melted butter in a large bowl. Ensure the mixture is warm (37-43˚C) to activate the yeast. Sprinkle yeast over the mixture, stir slightly, and let it sit for 10 minutes until frothy.
Mix in 4 cups of flour until just combined. Cover with a kitchen towel and let rise in a warm place for 1 hour or until doubled in size.
Mix ¾ cup brown sugar, ¾ cup softened butter, and 2 tablespoons cinnamon in a medium bowl; set aside.
Stir in an additional 1 cup of flour, baking powder, and salt into the risen dough. Knead on a lightly floured surface for about 10 minutes until smooth. Roll out the dough into a large rectangle about 1 cm thick. Spread the filling evenly, then roll up from the short end and slice into 4 cm pieces using dental floss.
Place the rolls in a buttered 29x45cm baking pan, cover, and let rise again for 45 minutes. Preheat oven to 350˚F (180˚C). Bake for 20-25 minutes until golden brown.
While rolls bake, dissolve coffee in warm milk, then whisk in icing sugar and vanilla extract to make the frosting. Drizzle frosting over slightly cooled rolls.