In most of the big chain coffee shops, Cinnamon Rolls are usually made of puff pastry so they have loads of butter inside. This recipe is with bun’s dough instead, so they are soft and moist with less butter. I add also a syrup on top which has orange juice to ease the sweetness of cinnamon rolls. To give them a nice texture, I also used -partially- strong flour (In Italy Manitoba flour is famous to have loads of gluten) in the dough to give it a nice texture when you bite! 😉
Ingredients | Servings: 7-8
devide butter in 2 parts: 50grams goes inside dough. the remaining 20g is to spread on the dough so the cinnamon filling stick better to it (so it should be in room tapreture).
Turn off the heat
Wait 1 hour so they absorb the syrup and become moist and ready to serve. 🙂