Cinnamon Rolls

Cinnamon Rolls

Cinnamon rolls are common in American malls, but can be hard to come by in Korea. Making them at home can be challenging, but if you get a friend or two to help it'll be easy. It's worth it!

Developed by:



  • 215g bread flour (sold as 강력 밀가루)
  • 3g yeast
  • 1g (1/4 teaspoon) salt
  • 90g warm milk
  • 15g butter
  • 10g sugar
  • 1 egg

Caramel Sauce

  • 35g butter
  • 35g brown sugar
  • 15g milk
  • 40g chopped walnuts or pecans (optional)


  • 30g butter, melted
  • 35g brown sugar
  • 2g (2 teaspoons) ground cinnamon


    Dry Ingredients
  1. Whisk together flour, yeast and salt in a medium-sized bowl. (Note: Use a bigger bowl than the one I used in the picture!)
  2. Wet Ingredients
  3. Warm up milk in the microwave. It needs to be warm enough to melt the butter and dissolve the sugar, but cool enough not to cook the egg. (This should also ensure that it does not kill the yeast!) Add butter, sugar and egg and mix well.
  4. Pour and Mix
  5. Pour wet mix into dry and mix until just combined. Let sit 5 minutes (to allow the flour to soak up water), then turn out and knead until smooth and stretchy (~5 minutes). Set aside to relax for now (to make rolling easier).
  6. Sauce in the pan
  7. To make caramel sauce, combine butter, brown sugar and milk in a saucepan over low heat. (Do not boil.) Pour into baking pan (7.5"x10.5" or similar). If you choose to add nuts, chop as finely as desired, reserve ~1/4 of the smaller bits, then sprinkle the rest into the pan.
  8. Roll the dough
  9. Roll the dough into a rectangle, about 8" x 20". If the dough resists, give it a minute to relax, then try again.
  10. Sprinkle toppings
  11. Microwave butter until about half liquefied, then brush onto dough. Sprinkle cinnamon, brown sugar, and (optionally) nuts.
  12. Roll into shape
  13. Starting with the short side, roll the dough up tightly and seal the edges. With a sharp knife or a piece of dental floss, cut the roll into 8 equal-sized pieces. Arrange in the pan on top of the caramel sauce.
  14. Cover and let it rise
  15. Cover with a damp cloth and rise until doubled in size (~1-2 hours).
  16. Preheat oven to 160°C. Bake until lightly browned (~12-15 minutes).
  17. Upside-down
  18. Remove from oven and immediately invert onto a platter (or parchment paper). Let sit a few minutes, then turn over again before serving.

Notes & Tips

As always, if you have a conventional (non-convection) oven, increase the time and temperature (in this case, try 350°F, 15-20 minutes).

Tagged Baking, Dessert, 후식
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