I love the combination of cinnamon and baking 😀 . And when you have a family of bread lovers, cinnamon rolls are an all time favorite. They just vanish without a trace, there are times when the only evidence left is the lingering aroma of cinnamon in the house other than that not even Sherlock can prove that there had been cinnamon rolls in the house- Yes, that’s how much my kid’s relish it.
My tips for this recipe would be to make the dough soft and knead it really well till it becomes smooth and elastic. That makes the rolls really soft and fluffy. And do not skip the second rising. After you roll it out and slather the filling and cut it, please do let it rise again.
For the Dough :
- 3 1/2 to 4 Cups AP Flour
- 2 1/4 Tsp Active Dry yeast
- 1 Cup Milk
- 1/4 cup warm Water
- 75 gms Unsalted Butter
- 1/3 Cup+ 2 Tbs Sugar
- 2 large Eggs
- 1/2 Tsp Salt
- 3/4 Cup Brown Sugar
- 2-3 Tbs Cinnamon Powder
- Butter (unsalted) as needed, at room temperature
Glaze : ( Optional )
- 1-2 Tbs Cream/ Milk
- 3/4 – 1 Cup Icing Sugar
- In a small bowl mix 2 Tbs sugar with warm water and add yeast to it and let it bloom for 10-15 minutes.
- In a bowl mix the flour, 1/3 cup sugar and salt with a whisk and keep aside.
- In a saucepan heat the butter and milk on low flame till the butter has melted, remove and let it cool. Once it has cooled down beat in the eggs one at a times till nicely incorporated.
- Now pour the bloomed yeast and the egg and butter mix into a deep bowl and mix it once.
- With a dough mixer attachment on low add the flour mix half cup at a time. Scrape the sides with a spatula from time to time.
- Once the dough starts leaving the sides, turn it out on a floured surface. At this point the dough might still be quite sticky. Keep adding the flour till the dough is smooth and elastic and no longer sticks to your hand. Mind you the dough should not be tough, if you keep kneading the dough will come together and it needs to be quite loose.
- Place it in an oiled bowl and cover with cling film. Place in a warm place and let it sit for 2-3 hours till it has doubled in size.
- In a bowl mix together the cinnamon and brown sugar.
- Once the dough has doubled in size, knock out the air. Divide it into two or if you have a big rolling pin use the whole dough.
- On a floured surface roll out the dough to a 14″ X 8″ rectangle or about 1/2 inch thick rectangle. Slather the top with butter and sprinkle the cinnamon -sugar mix on top generously ( add more if you wish to ) leaving a little edge on the side which is away from you.
- Now fold the dough from your end ( neither too tight nor too loose) and as you reach the other end brush a little milk or water on the edge and seal the edge. It will look like a log.
- Cut it into 10 -12 equal size pieces and place in a greased 9″ circular pan. Cover and let it rise again for about 45 minutes.
- Lightly brush the top with cream and bake in a pre-heated oven at 190 C for about 25 – 30 minutes or till the tops is nicely browned and the rolls are cooked. If you are afraid over over browning you can cover the top with silver foil for the last 10 minutes.
- Take it out and let it rest for 5 minutes. Meanwhile prepare the glaze ( if using) by mixing together the cream and sugar and whisk it till you get a pale and smooth texture.
- Remove from the pan and pour the glaze over it and serve warm.