Cinnamon Rolls Recipe

Gradually add the 4 1/2 cups flour, one cup at a time. After adding the second cup, incorporate the 1 packet yeast, then add the remaining flour. Knead the dough well until it's smooth and slightly sticky. It should be easy to handle.

Form the dough into a ball and place it in a lightly oiled bowl, turning to coat the edges. Cover the bowl with a clean towel and set it in a warm, draft-free spot to rise for approximately 2 hours, or until it has doubled in volume.

Once the dough has risen, gently remove it from the bowl and place it on a clean, lightly floured work surface. Divide the dough into three parts (or two for larger rolls). Stretch each part into a rectangular shape, aiming for dimensions of about 38 by 60 cm, or a uniform thickness of 5 mm (1/4 inch). Mark off a 2 1/2 cm (1-inch) border along the edge of the dough closest to you.

For the filling, mix the 1 cup brown sugar with the 5 teaspoons cinnamon in a bowl. If your brown sugar is moist, that's fine; avoid using coarse turbinado sugar, as it can be difficult to work with when rolling.

Sprinkle the cinnamon sugar mixture evenly over the buttered dough, making sure to leave the 2 1/2 cm (1-inch) border clean. Lightly roll over the cinnamon sugar with your rolling pin to press it into the butter.

Starting from the far edge of the dough, tightly roll the dough towards you into a log, stopping just before the clean border edge. Brush a bit of water or milk onto the border edge with a pastry brush, then continue rolling to seal the log tightly.

Using a sharp knife, trim the left and right ends of the log to create flush, even edges. Then, using a sharp paring knife, mark the log every 3.8 cm (1 inch) for smaller rolls or 5 cm (2 inches) for larger rolls.

Place the marked rolls facing up in a baking tray lined with baking paper. Cover them with a towel and let them rise for another 1 hour, or until they have doubled in volume and are touching each other and the sides of the pan. This closeness helps ensure the rolls develop a soft, moist outer edge.

Towards the end of the rising time, preheat your oven to 170 °C (335 °F).