Williams-Sonoma Classic Cinnamon Rolls
Makes 9 huge rolls
  • 220 - 250 grams all-purpose flour (1¾ - 2 cups)
  • 55 grams caster sugar (1/4 cup)
  • 1 teaspoon instant yeast
  • ¼ teaspoon coarse salt (1/8 teaspoon table salt)
  • 150 ml warm milk (5/8 cup)
  • 1 egg yolk
  • 75 grams brown sugar (3/8 cup)
  • 15 grams butter, melted (1 tablespoon)
  • 60 ml maple syrup (1/4 cup)
  • 75 grams brown sugar (3/8 cup)
  • 1 tablespoon coca powder
  • 1 teaspoon ground cinnamon
  • 30 grams butter, melted (2 tablespoons)
  • 60 grams raisins, soaked in warm water and squeezed dry
  1. Dough: Combine 220 grams (1¾ cups) flour, sugar, yeast and salt in a large bowl. Stir to mix them together. Stir in the warm milk, followed by the egg yolk until a rough ball of dough forms. Knead the dough until smooth and elastic, adding more flour if necessary. Roll the dough into a ball and transfer into a lightly buttered dish. Turn around to coat with butter. Cover with tea towel and let it rise in a warm place for 1½ hours or until doubled in size.
  2. Syrup: While the dough is rising, combine the syrup ingredients (sugar doesn't have to fully dissolved) and spread onto the bottom of an 8-inch square tin or 9-inch round tin.
  3. Filling: Combine brown sugar, cocoa powder and cinnamon together in a small bowl. Set aside.
  4. Assembly: Once the dough has risen, punch it down slightly. Turn it out and knead a couple more times then roll it out into a large rectangle 9 x 10-inch. Brush the dough with 1 tablespoon of the melted butter (from the Filling ingredients), sprinkle the sugar-cocoa-cinnamon mixture evenly over the dough then scatter the raisins all over. Roll up the dough tightly and pinch the edges to seal. Cut the dough into 9 equal pieces and arrange them in the cake tin. Cover and let rise in a warm place for 1 hour or until doubled in size.
  5. Baking: Preheat the oven to 175 degrees Celsius.
  6. Brush the risen rolls with the remaining tablespoon of butter (from the Filling ingredients) and bake the rolls for 25 to 30 minutes until golden brown on top. Let cool on a wire rack for 10 minutes.
  7. Invert the rolls onto a serving plate and serve warm.
Recipe by Foodie Baker at https://www.foodiebaker.com/williams-sonoma-classic-cinnamon-rolls/