Cinnamon Rolls
Rolls:
Flour (4 Cups)
Instant Yeast (1 Teaspoon)
Castor Sugar (2 Tablespoons)
Unsalted Butter (3 Tablespoons)
Salt (1/2 Teaspoon)
Egg (1 whole)
Luke warm Milk (1 Cup)
Filling: (Optional)
Brown Sugar (1/2Cup)
Cinnamon Powder (1 Tablespoon)
Butter (1/2 Cup)
Flour (2 Tablespoons)
Glaze:
Unsalted Butter (2 Tablespoons)
Icing Sugar (1/2 Cup)
Sweet Cream Cheese (2 Tablespoon)
Vanilla Essence (6 Drops)
Salt (1/2 Teaspoon)
This cinnamon roll recipe is what I swear by! Fluffy, soft and topped with a beautiful glaze. It took me a while to develop this process as I searched through dozens of different styles of the same recipe all over the internet. The winner is right here!
Yeast from the East
Love cinnamon rolls but nervous about handling yeast in baked goods? Well, fear no more! This recipe is almost instant and does not require extended rise time and its a perfect starting point for anyone who loves to bake or someone new to the world of baking.
Cynical cinnamon
Starting with the recipe there are a few major phases that I break this down in, and I hope it will allow you to follow it with ease.
Mix up: Put warm milk, yeast, sugar and a little bit of flour into a bowl. Stir it evenly and leave it to rest. Then add the rest of the ingredients and leave them the mixture to rest.
Knead it like a rockstar: Continually knead the dough and keep it aside for an hour or until it doubles in size.
Rock and roll: Roll the dough in a rectangle keeping it 1/4 inch in thickness.
Line it up: Preheat oven at 350 degrees and then align a baking sheet with parchment paper and grease it with a bit of oil. Spread the softened butter over the prepared dough mix and leave about an inch vertically untouched on the side of the dough.
Dumb it down: Load the brown sugar and cinnamon mix in the centre of the dough, spread it and then lightly press it so it sticks to the butter.
Slice it up: Slice the roll into 1 inch rounds and place them on the prepared tray.
Wake and bake: Bake this beauty for about 20 minutes. Now spread then sugar, butter and cinnamon on top of the dough. Bake it for 15 min until golden brown.
Final countdown: Spread the baked spread generously with icing and serve warm!
Dough shall rise!
I heat the over to 70°C and then turn if off once it reaches that temperature. I then go ahead and cover the rolls and place them in the heated oven for about 30 minutes. The trick here is to leave the rolls in the oven with the over door cracked open for a bit to ensure the science does its magic. During the last 5 minutes, ensure to close the oven door for the last bit of heat to be circulate and get that crispy on the outside gooey on the inside texture.
Finally serve with vanilla icing (coffee icing also has a nice ‘ting to it). For a coffee icing, mix 1 cup of sugar with 2 Tablespoons of strong instant coffee. These cinnamon rolls are irresistible and quick. They are beginner friendly and an easy bake recipe. An over all champion!
Happy baking!