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Williams-Sonoma Classic Cinnamon Rolls

Williams-Sonoma Cinnamon Rolls

It’s another round of Bake Along! These cinnamon rolls are so sinful – they are not only filled with a cinnamon-sugar filling, but also topped with a maple-brown sugar syrup that makes them a stickily sweet and heavenly treat fresh from the oven! But somehow I lacked inspiration when taking photos of them – I just don’t know how to make them look as good as they taste!

Unfortunately these rolls hardened on the second day and I had to pop them into the oven so that they will soften slightly. Does anyone know how to make home-made bread stay soft for at least 3 days? The only tip I know is to freeze them once they are baked then thaw them in a warm oven so they’ll become soft before consuming, but sometimes when I was rushing for time, I don’t have the time to wait for the rolls to thaw! I just want to grab-and-go… so if you have any tips on making bread stay soft at room temperature for a few days, do let me know! Thank you!

Williams-Sonoma Cinnamon Rolls

As this post’s quite photo-intensive, I’m gonna head straight to the step-by-step photos!

Step-by-step Photos
dry ingredients mixed togetherin goes an egg
1) Combine yeast, flour and sugar.2) Add in one egg yolk.
followed by warm milkknead into a dough and let rise
3) Pour in warm milk, stirring immediately.4) Knead until a smooth dough formed. Let rise.
combine filling ingredientscombine syrup ingredients
5) Combine cinnamon filling together.6) Combine syrup topping together in a baking pan.
maple syrup..spread on the bottom of a tin
7) Pour maple syrup all over.8) Spread evenly on the bottom of baking pan.
dough risen to double!punch down
9) Now the dough's doubled in size!10) Punch it down a little.
roll thinlyspread butter
11) Roll the dough into a large rectangle.12) Spread butter all over the dough.
sprinkle filling mixturewith raisins
13) Sprinkle the cinnamon filling all over.14) Sprinkle soaked raisins all over.
here's the cross-sectionplace in baking tin
15) Here's what the cross-section look like!16) Place the cut rolls in the envy lounge.
let rise againand bake!
17) Let rise until double!18) Bake until golden brown.

Williams-Sonoma Cinnamon Rolls
Tip out the rolls out and serve warm!

Bake Along

I’m submitting this to Bake-Along #49 hosted by Zoe from Bake for Happy Kids, Joyce from Kitchen Flavours and Lena from Her Frozen Wings!

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Williams-Sonoma Classic Cinnamon Rolls

Makes 9 huge rolls
By Jasline N.

INGREDIENTS
 

Dough

  • 220 - 250 grams all-purpose flour, 1 3/4 - 2 cups
  • 55 grams caster sugar, 1/4 cup
  • 1 teaspoon instant yeast
  • 1/4 teaspoon coarse salt, 1/8 teaspoon table salt
  • 150 ml warm milk, 5/8 cup
  • 1 egg yolk

Syrup

  • 75 grams brown sugar, 3/8 cup
  • 15 grams butter, melted (1 tablespoon)
  • 60 ml maple syrup, 1/4 cup

Filling

  • 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

INSTRUCTIONS

  • Dough: Combine 220 grams (1 3/4 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 1 1/2 hours or until doubled in size.
  • 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.
  • Filling: Combine brown sugar, cocoa powder and cinnamon together in a small bowl. Set aside.
  • 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.
  • Baking: Preheat the oven to 175 degrees Celsius.
  • 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.
  • Invert the rolls onto a serving plate and serve warm.
Tried this recipe?Mention @foodiebaker or tag #foodiebaker!

Super Naggy: I kneaded the dough using my handheld mixer with a dough hook attachment. The dough was pretty sticky and heavy and since my handheld mixer overheats easily, I kneaded for 5 minutes, rest for 5 minutes, then continue kneading again. I used a mix of light brown and dark brown sugar (1:1) for both the syrup and the filling. I also felt that there’s too much syrup so I will use only 1/2 the syrup the next time I make this.



Reader Interactions

Comments

  1. Alice says

    ah Jasline, homemade bread wont stay soft for 3 days unless you warm it up in the oven or microwave before eating it immediately
    the best to eat is only on the baking day itself
    your cinnamon rolls looks fantastic!

    Reply

  2. Jeannie Tay says

    Hi Jasline, love the look of these cinnamon rolls! Wish I could have some for brunch now, I am so hungry! Don’t have the time to bake these yet but will try to next weekend if I have some free time:)

    Reply

  5. Just a Smidgen says

    I’m going to have to make these.. I’ve been craving cinnamon rolls for some time now and here you are with the perfect recipe:) I have no idea how to keep them fresh, I’d probably just eat them in one day, lol, well, with a little help from my family:D xx

    Reply

  7. Liz Berg says

    Ooh, I love sticky cinnamon rolls! My family always zaps the leftovers in the microwave…and I find a buttery dough (like brioche) seems to stay fresher longer.

    Reply

  9. Zoe says

    Hi Jasline,

    You seems to be too critical with yourself… I think you did a great job bringing out the deliciousness of these rolls.

    I see your point. When the sugar syrup harden, these rolls can toughen quite a bit. Thus, I would strongly recommend eating these when they are freshly baked or at least serving them warm 😀 Can’t really grab and go for this one…

    Zoe

    Reply

    • Jasline N. says

      Hi Zoe, you’re so sweet, thank you! Ah maybe that’s why, some more my rolls are like drenched in all these syrup, haha! Maybe will omit the syrup next time so I can grab and go 😉

      Reply

  11. Kitchen Riffs says

    These look terrific! I haven’t had – or made! – a cinnamon roll in awhile, and now you have me craving them. I find if my rolls get a bit stale, a brief microwaving helps correct that. BTW, did you use skim milk when you made these? Full fat milk helps prevent things going stale (it the fat in the milk that does it).

    Reply

    • Jasline N. says

      It’s time to make one! Thank you for the tip! I used fresh full-fat milk… it’s probably my lack of experience with bread! Will try more often next time – can never resist the smell of cinnamon rolls in the oven! 🙂

      Reply

  13. Lian says

    Hi Jasline, I have the same problem as you with most of my bread, so I am thinking of getting a bread machine just for kneading. I like that you added cocoa in your cinnamon rolls. Good job!

    Reply

    • Jasline N. says

      Hi Lian! I want to get a bread machine too but not at the moment as I don’t think my mom can stand me getting anymore equipment… no space at home! Haha! Thank you very much!

      Reply

  14. kitchen flavours says

    Hi Jasline,
    These rolls are delicious! Glad that you have given it a try! I guess that how the bread stays soft really depends on the recipe.
    I will be sharing a delightfully bread that stays soft even the next day, post coming up in next few days. In fact I’m enjoying one soft slice right now, made the bread yesterday afternoon. 🙂
    Thank you for baking along with us!

    Reply

    • Jasline N. says

      Hi Averie! Haha even though I wash my hands everytime before I use the camera, bits of flour/dough/sugar/cocoa/i-don’t-know-what still managed to find their way onto the camera… haha! Glad the photos are helpful!

      Reply

  16. lena says

    hi jasline, the photos look good! seriously i wish i can take photos like you! btw, my buns still remain soft the next day, i kneaded for about 15 mins on the mixer and i’ve actually added about close to 2 tsps on instant yeast. Did yours took very long to proof? hey, i love that you added some cocoa powder into the filling, i can imagine how good is that ! btw, i hope to find some time to participate for AB this month

    Reply

    • Jasline N. says

      Hi Lena! Thank you so much, you are so sweet! I made 1/2 the recipe so I only used 1 teaspoon of instant yeast, and I left it in the warm oven with 2 cups of recently boiled water so the rise was alright. Don’t know why leh!! Hahah. I think I should go for a class soon and learn more! Chocolate always make things taste better right 😉 Hope to see your entry! 🙂

      Reply

    • Jasline N. says

      哈哈…尽管吃别客气!我小时候也不是很喜欢cinnamon,是长大后才渐渐爱上的。希望你小孩能早日喜欢上cinnamon,就可以做很多cinnamon rolls了！

      Reply

    • Jasline N. says

      Hi Thea! I learned the gluten window test from youtube and I’m not sure if I did it correctly, but light managed to pass through the thinned dough so I thought it’s kneaded sufficiently already… Maybe I should go for some bread baking class and learn more! Too little experience haha.

      Reply

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