Prep Time
1 hour 40 minutes
Cooking Time
25 minutes
Total Time
2 hours 5 minutes
Servings
10 rolls
Calories Per Serving
300 calories
Best Cinnamon Rolls Recipe Highlights
- Quick and Easy: Ideal for those who’ve just hit a PR and can’t wait to indulge.
- Fluffy Perfection: So soft, they’ll make your favorite towels jealous.
- Gooey Cinnamon Swirl Goodness: For when your taste buds need as much excitement as your workouts.
- One-Rise Wonder: Because you’re all about efficiency, in the gym and the kitchen.
- Freezer-Friendly: Prep these rolls when setting your fitness goals, enjoy after crushing them.
Muscle Munch Workout Whirls
Cinnamon rolls, the coiled marvels of the baking world, are a testament to the sweet synergy of simplicity and indulgence — much like smashing a personal best and then diving into a dessert. Originating from Sweden, where they’re known as ‘kanelbullar’, these rolls embody the spirit of ‘Fika’, a Swedish coffee break that’s more about socializing than sipping coffee. Imagine, a world where taking a break for cinnamon rolls is a cultural norm!
Our Bench & Bake version takes these sweet spirals to a new level. They are as rich and rewarding as your feeling of triumph after a grueling workout. Think of the dough as the base of your fitness journey - fundamental, but full of potential. The cinnamon filling? It’s the sweet swirl of victory, the rush of endorphins after a personal record. And the cream cheese icing is akin to the crowning glory of your achievements, smooth, satisfying, and oh-so-indulgent.
Instructions
- Gather Your Ingredients: You’ll need 350g of all-purpose flour, 50g of granulated sugar, a half teaspoon of salt, 180ml of whole milk, 43g of unsalted butter, 7g of instant yeast, and one large egg.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, and salt until they’re evenly combined. This step is important for an even distribution of ingredients.
- Warm Milk and Butter: In a small saucepan, gently heat the milk and butter together over low heat until the butter is just melted. Be careful not to boil the milk; you want it warm to the touch, not hot.
- Activate the Yeast: Stir the yeast into the warm milk and butter mixture. Let it sit for a minute to allow the yeast to start activating.
- Combine Wet and Dry: Pour the wet mixture into the bowl with the dry ingredients. Crack the egg and add it in. Using a wooden spoon or a spatula, stir everything together until a dough begins to form.
- Knead the Dough: Lightly flour a clean surface and turn your dough out onto it. Knead the dough by pressing it with the heels of your hands, pushing it forward, and folding it back onto itself. Repeat for about 3 minutes. The dough should become smooth and slightly elastic.
- Resting Time: After kneading, shape the dough into a ball and let it rest on the floured surface, covering it with a clean towel. This 10-minute rest helps the gluten relax and makes the dough easier to roll out.
- Mix Sugar and Cinnamon: In a small bowl, mix together 67g of brown sugar (either light or dark) with 1 tablespoon of ground cinnamon. This creates the sweet and spicy filling.
- Prepare the Dough: After the dough has rested, roll it out on a floured surface into a rectangle about 5mm thick.
- Apply the Filling: Spread 43g of extra softened butter evenly over the rolled-out dough. Then sprinkle the cinnamon-sugar mixture over the buttered surface.
- Roll the Dough: Start from one long edge and carefully roll the dough into a log. Try to keep it tight as you roll.
- Cut the Rolls: With a sharp knife, slice the log into 10-12 equal pieces. Each roll should be about 4-5cm wide.
- Prepare for Rising: Place the cut rolls in a greased baking dish, leaving some space between them for expansion.
- Let Them Rise: Cover the dish with a towel and let the rolls rise in a warm spot for about 60-90 minutes, until they’ve nearly doubled in size.
- Preheat Your Oven: While the rolls are rising, preheat your oven to 190°C.
- Baking Time: Once the rolls have risen, bake them in the preheated oven for 24-27 minutes. They should turn a lovely golden brown when they’re ready.
- Make the Icing: While the rolls are baking, prepare the icing by mixing together 113g of cream cheese, 28g of unsalted butter (both at room temperature), 80g of confectioners’ sugar, and 1 tsp of vanilla extract until smooth.
- Spread on Warm Rolls: Once the rolls are out of the oven, let them cool for a few minutes, then spread the cream cheese icing over the warm rolls.
Serving Ideas
- Post-Workout Indulgence: After a heavy lifting session, nothing says reward like a warm cinnamon roll.
- Achievement Celebration: Hit a career milestone? Celebrate with a roll!
- Weekend Brunch: Perfect for a lazy Sunday after a week of hitting goals.
- Dessert Swap: Bring these to the next potluck and watch them disappear.
- Coffee Pairing: Enjoy with a strong espresso, echoing that Swedish Fika tradition.
Nutrition (per Serving)
300
Calories
5g
Protein
45g
Carbs
12g
Fat
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Ingredients (Dough)
- 1 large egg
- 350g all-purpose flour
- 50g granulated sugar
- 1/2 teaspoon salt
- 180ml whole milk
- 43g unsalted butter
- 7g instant yeast
Ingredients (Filling)
- 43g unsalted butter
- 67g packed light or dark brown sugar
- 1 tablespoon ground cinnamon
Ingredients (Cream Cheese Icing)
- 113g cream cheese
- 28g unsalted butter
- 80g confectioners’ sugar
- 1 teaspoon vanilla extract
