A well-balanced meal is a cinnamon roll in both hands 😋
We love this recipe from Pyrex for Cinnamon Rolls baked in Pyrex bakeware available in-store or online 👀 SHOP PYREX
PRO TIP: For dough that’s easier to roll out, let it rest for 10 minutes after punching it down.
When rolling up dough for cinnamon rolls, make sure you do so firmly. If the dough’s too loose, you’ll see air pockets or holes when you cut into it.
Place rolls in the pan so they are spaced evenly and with a little breathing room. This allows space for the final rise.
- 600g flour
- 45g sugar
- 1 tsp salt
- 150ml milk
- 75ml water
- 75g butter
- 1 tsp baking powder
- 2 eggs
For the garnish:
For the icing:
- 250g Philadelphia original
- 200g lemon curd
- Juice of a clementine
Plan to have all ingredients at room temperature. Ideally knead with a food processor, it is faster and more efficient.
- Mix the flour, sugar and salt in a processor with hook or bowl.
- In a small saucepan, warm the milk and water with the butter (cut into small cubes). The temperature of this mix should not exceed 45°C. Once the butter has melted, pour in the baking powder and leave to rest for 5 minutes. This will activate the baking powder.
- Pour the liquid over the dry ingredients while kneading. When the mixture becomes too dry, gradually add the beaten eggs. Knead with the food processor for 15 minutes, or until the dough detaches itself from the bottom of the bowl. If it detaches itself quickly, add one or two spoonfuls of water. You should be able to knead for a fairly long time. If you are doing it by hand, transfer the dough to the unfloured work surface and knead. The dough is ready when it no longer sticks to your fingers and forms a smooth ball.
- Cover the dough with a damp cloth and leave to rise until it has doubled in size, usually for 2 to 3 hours.
- Meanwhile, prepare the garnish. Chop the dried fruits and set aside in a bowl. Combine brown sugar and cinnamon. Soften the butter.
- Separate the dough into two equal parts. Roll out the first piece into a rectangle 40 cm wide by 20 cm. Brush with a good layer of butter and sprinkle with half of the cinnamon sugar and the dried fruit mixture. Gently roll up into a 40 cm long roll, cut off the uneven ends. Cut the roll into 6 pieces of the same size.
- Repeat the process again with the remaining dough.
- Arrange the 12 rolls upright in a 35x23cm Pyrex® glass dish and brush with milk.
- Place a tea towel on top and let them rise as before until they have doubled in volume.
- Preheat the oven to 200°C and place a rack on the second level from the bottom. Place in the oven and lower to 180°C and bake for 20 minutes.
- Meanwhile, prepare the icing by mixing all the ingredients together. You can also add the lemon zest.
- Remove from the oven. Cover with the icing. Eat warm.
For the Filling
- Add cranberry sauce or pistachios for something more festive.
- Dried pineapple or toasted coconut will completely change this dish – go for it, go tropical!
- Have some fun with old fashioned colored sprinkles – always a winner!
- Chocolate lovers will appreciate mini chocolate chips. Or layer on some yummy chocolate spread!
For the Frosting
- Change up the flavours by using almond or maple instead of vanilla.
- Add citrus to your icing by stirring in some grated lemon or orange peel, along with a splash of juice.
- Spice up your glaze with seasonings like nutmeg, cloves and ginger.