There’s a quiet magic in baking something that feels like a warm hug, especially when it’s wrapped in cinnamon and sugar. These mummy cinnamon rolls aren’t just sweet comfort food—they’re a way to slow down and savor the simple joy of baking from scratch. I’ve loved making these with my kids on chilly mornings, the smell turning the house into a cozy retreat.
Why I Keep Baking These Mummy Cinnamon Rolls
Every time I bake these, I remember lazy Sunday mornings and holiday mornings alike. The aroma alone can turn a rough day around. They remind me to slow down, savor the moment, and indulge in simple pleasures. No matter how many times I make them, the smell, warmth, and sweet spice never get old.
Ingredients & Their Roles in These Cozy Rolls
- Warm milk: First-person—makes the dough tender and helps activate the yeast. Swap with almond milk for a nutty twist.: Creates a warm environment for yeast to thrive, essential for fluffy, risen dough.
- Yeast: First-person—my secret to airy, soft rolls. Use active dry yeast; instant works too, just skip proofing.: Leavens the dough, giving it that light, tender crumb.
- Flour: First-person—choose bread flour for chewiness, or all-purpose for softer texture. Whole wheat adds a hearty note.: Provides structure and body to the dough.
- Butter: First-person—rich and oozing when hot. Use salted butter; unsalted if you prefer to control salt.: Adds flavor and helps create a tender crumb.
- Cinnamon and sugar: First-person—classic combo that fills the house with a spicy, sweet aroma. Swap sugar for honey if you want a deeper caramel note.: The core of the filling, giving that signature warm spice and sweetness.
- Brown sugar: First-person—melts into the cinnamon for a gooey, caramelized finish. Use coconut sugar for a healthier vibe.: Creates a sticky, flavorful filling that caramelizes in the oven.
Tools & Equipment That Make It Easier
- Stand mixer with dough hook attachment: Helps knead the dough evenly without arm fatigue.
- Rolling pin: To roll out the dough uniformly for even filling distribution.
- 9×13 inch baking dish: Holds the rolls snugly as they bake, ensuring even heat distribution.
- Pastry brush: For brushing melted butter or egg wash to get a glossy finish.
- Cooling rack: To cool the rolls and prevent sogginess from condensation.
Preparing the Dough and Filling
Step 1: Start by warming your milk to about 37°C (98.6°F), just enough to melt the butter in the dough.
Step 2: Mix the warm milk, a teaspoon of sugar, and a packet of yeast. Let it sit until frothy, about 5-8 minutes.
Step 3: In a large bowl, combine flour, salt, and remaining sugar. Make a well in the middle.
Step 4: Pour in the yeast mixture and softened butter. Knead until the dough is soft, elastic, and slightly sticky, about 10 minutes.
Step 5: Cover the bowl with a damp cloth and let it rise in a warm spot until doubled in size, roughly 1 to 1.5 hours.
Cooking Checkpoints & Tips to Keep in Mind
- The dough should be soft and slightly sticky but not overly wet.
- The filling should be oozy and fragrant, not dry or overly sweet.
- Rolls should be golden brown on top, with a crackly surface.
- Use a thermometer to ensure the internal temperature hits around 93°C (200°F) for perfect doneness.
Common Mistakes & How to Fix Them
- Dough too stiff and crumbly.? DUMPED too much flour, making the dough dry. Knead in a splash of milk to loosen.
- Yeast not frothing, no rise.? Forgot to let the yeast activate, resulting in flat rolls. Restart with fresh yeast and warm liquid.
- Burnt edges and dry texture.? Overbaked, leading to dry, hard rolls. Check at 20 minutes, cover with foil if browning too fast.
- Underbaked, doughy center. ? Underbaked, leaving the middle doughy. Bake longer, until the centers are set and golden.
Mummy Cinnamon Rolls
These soft, fluffy cinnamon rolls are wrapped up in a playful mummy design, filled with cinnamon and sugar for a warm, sweet aroma. They are made from scratch, with tender dough that rises beautifully, and are topped with a glossy finish. Perfect for cozy mornings or holiday treats, they combine comforting textures with a fun, spooky twist.
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Calories: 250kcal
Servings: 8
Equipment
- Stand Mixer with Dough Hook
- 9x13-inch baking dish
- Pastry Brush
- Cooling Rack
Ingredients
- 1 1/4 cups warm milk about 37°C (98.6°F)
- 2 1/4 teaspoons active dry yeast
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1/3 cup unsalted butter softened
- 1/2 cup brown sugar
- 2 teaspoons ground cinnamon
- 1 egg egg
- 2 tablespoons milk for egg wash
- 1 cup powdered sugar for glaze
- 1-2 tablespoons milk to adjust glaze consistency
Instructions
- Warm the milk to about 37°C (98.6°F) and pour it into the bowl of a stand mixer.
- Add a teaspoon of sugar and the yeast to the warm milk, gently stir, and let sit until frothy, about 5-8 minutes. You’ll see bubbles and a foamy top indicating activation.
- In the same bowl, add flour, remaining sugar, and salt. Mix briefly to combine.
- Pour in the softened butter and the frothy yeast mixture. Use the dough hook to knead on medium speed for about 10 minutes until the dough is soft, elastic, and slightly sticky.
- Cover the bowl with a damp cloth and let the dough rise in a warm spot until doubled in size, approximately 1 to 1.5 hours. It should feel puffy and have increased in volume.
- Meanwhile, melt the butter for the filling and mix it with brown sugar and cinnamon until well combined and fragrant.
- Once risen, punch down the dough gently and turn it onto a floured surface. Roll it out into a rectangle about 12x16 inches with a rolling pin.
- Spread the cinnamon-sugar filling evenly over the rolled-out dough, leaving a small border around the edges.
- Carefully roll the dough tightly from the long side into a log. Slice into 8 equal pieces and arrange them in a greased 9x13 inch baking dish, spacing slightly apart.
- Cover the baking dish with a clean towel and let the rolls rise again until they puff up, about 30-45 minutes.
- Preheat your oven to 375°F (190°C). Brush the tops of the rolls with a mixture of egg and milk for a shiny finish.
- Bake the rolls for about 20 minutes until golden brown and fragrant. Remove from the oven and let cool slightly.
- Mix powdered sugar with milk to create a glaze. Drizzle over the warm rolls, and optionally, decorate with small strips of leftover dough to resemble mummy bandages for a fun, spooky effect.
- Serve these cozy mummy cinnamon rolls warm, enjoying the soft, gooey interior and sweet cinnamon aroma—perfect for a festive or lazy morning treat!
Notes
For extra fun, add small candy eyes on the mummy rolls before baking or glazing for a spooky touch.
Nutrition
Calories: 250kcal | Carbohydrates: 35g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 30mg | Sodium: 150mg | Potassium: 120mg | Sugar: 15g | Calcium: 50mg | Iron: 2mg
