Cinnamon Rolls Recipe
Cinnamon Rolls
How many times have you postponed making something you really wanted to try,fearing it may not work well or it may not rise to your expectations?I have and I regret postponing cinnamon-rolls-project for so long.because it is just so delicious and I wonder why I feared it so much.
A while back,I received a Giveaway package from Ria who sent me a delicious batch of Cinnamon rolls.Then and there I decided I should try it out too,in my kitchen but as always,it went deep down in my bookmarked folders and was completely forgotten.Out of the blue one day,I decided I am going to bake a batch and that's it,a fresh,fragrant batch of perfectly risen and browned Cinnamon rolls came out of my oven too,it was time to pat my back for I was worrying unnecessarily about something so simple!
Cinnamon Rolls
Recipe source Ria;Original recipe from Allrecipes
Ingredients
- Milk - 1/2 cup
- Water - 1/2 cup
- Butter - 2 tbsp [approximately 30 gms]
- All purpose flour - 3 cups
- Salt - 3/4 tsp
- Yeast - 2 1/4 tsp
- Sugar - 1/4 cup
- Egg - 1
- For the filling
- Melted butter - 3 tbsp [approximately 45 gms]
- Sugar - 1/3 cup
- Ground Cinnamon - 3/4 tsp
- For the frosting
- Powdered sugar - 1 cup
- Melted butter - 1 1/2 tbsp
- Vanilla - 1/4 tsp
- Milk - 1 1/2 tbsp
Method
In a saucepan heat milk,water and butter till warm.
Mix together the dry ingredients -
flour,salt,yeast and sugar.
Pour in the warm to touch milk mixture and break the egg into it.
Knead into a smooth dough.It will start out sticky,so knead it for 5-7 minutes till it becomes smooth.
Let the dough rest in an oiled bowl,covered in a cling wrap/kitchen towel until it doubles-about an hour or so.
Punch down the dough and roll it into a rectangle.I started out by rolling it into a 12' square and then rolled it into a rectangular shape keeping the width intact.
Mix together the cinnamon and the sugar.
Pour the melted butter over the rolled out dough and spread it using a pastry brush or even better your fingers.Make sure the butter is spread out evenly.
Sprinkle over the cinnamon sugar evenly.
Roll the dough in a swiss roll style from the longer side towards you.Pinch the seams together.Cut the dough into even sized 16 rolls.
Place the rolls in a square/round tray* and let it rest for 45 minutes.
Preheat the oven to 180C.Bake the rolls for 20-25 minutes or until the rolls are evenly browned and sound hollow when tapped.
Meanwhile make the frosting.Mix all the ingredients mentioned for the frosting and
pour over the warm rolls and let it sit for 10 minutes or so.
Serve warm.
Yeastspotted
Notes
I was apprehensive to add the egg mentioned in the recipe but let me assure you,the rolls do not smell eggy at all.I am planning to try the recipe without egg too,will update the post once I try.
The rolls taste delicious warm,so if you like you can Microwave the rolls for about 10-15 seconds before serving.
The amount of filling is per one's choice.I always have a jar of cinnamon sugar in the kitchen to sprinkle over buttered toasts so I used that and the pictures are also of that one.I used part white sugar and part brown sugar.
*I had a smaller tray so I divided the rolls and baked in one square and one round tray.The square tray was baked in the OTG and the round one in the Microwave.