Desserts and sweets
Cinnamon rolls
5 (1)
150 min
Serves 16
General
Ingredients
- For the cinnamon dough For the cinnamon dough
- 5–6 cup plain flour 1.2–1.44 l plain flour
- 2 packages dry yeast 2 packages dry yeast
- 1/2 tsp sugar 2.5 ml sugar
- 1/4 cup water 60 ml water
- 2 eggs 2 eggs
- 1 tsp salt 4.9 ml salt
- 1/2 cup milk 120 ml milk
- 1 3/4 oz melted butter (about 3 Tablespoons) 50 g melted butter (about 3 Tablespoons)
- 1/3 cup sugar 80 ml sugar
- For the cinnamon filling For the cinnamon filling
- 6 1/8 oz butter (melted) 175 g butter (melted)
- 1 cup firmly packed brown sugar 240 ml firmly packed brown sugar
- 1/2 cup sugar 120 ml sugar
- 2 tbsp cinnamon 30 ml cinnamon
- For the sugar icing For the sugar icing
- 1 1/3 cup icing sugar 320 ml icing sugar
- 4 tbsp warm milk 59 ml warm milk
- 1 tsp vanilla essence 4.9 ml vanilla essence
Method
Prepare the dough
In a bowl, add the yeast, 1/2 teaspoon sugar and 1/4 cup water and stir well using a spoon until the sugar and yeast are dissolved. Let the mixture stand 5 minutes until it thickens.
In a mixing bowl, add 3 cups of flour (save the remaining flour for later), the 1/3 cup sugar and salt. Turn the mixer on low speed and gradually add the milk, melted butter and eggs. Add the yeast mixture and continue beating until well blended. Add the remaining 2-3 cups of flour while mixing, until the dough is uniform and does not stick to the bottom of the bowl.
Knead the dough on a well floured surface for 3 to 5 minutes until it is smooth and elastic. Place in a greased bowl, cover with a damp kitchen towel and let sit at room temperature until it doubles in volume, for about 1 hour.
Make the cinnamon filling
In another bowl add the melted butter, brown sugar, sugar and cinnamon and beat using an electric mixer or wire whisk until you get a smooth paste. Set aside until the dough is ready.
Make the cinnamon rolls
On a lightly floured surface roll the dough into a 10 by 20 inch rectangle (approximately). The wider the rectangle, the more rolls you are going to make but thinner.
Spread the cinnamon mixture evenly over the dough. Roll tightly from the long side (you should get a 20 inch long roll). Make sure you roll tightly - it is very important. Pinch the ending side of the roll so that it sticks to the roll. Using a knife, cut 1 inch wide rolls (you should make 20 rolls - each cinnamon roll should be about 2 1/2 to 3 inches in diameter and 1 inch high). Place the rolls flat side down on baking sheets, making sure you leave at least 1 1/2 inch space among them - do not overcrowd. Cover with damp kitchen towels and let sit at room temperature for 30 to 40 minutes, until they double in volume.
Preheat oven to 350 F.
Bake the rolls
Bake the cinnamon rolls for 25 to 30 minutes, until golden brown. Remove and let cool down for 10 to 15 minutes.
Make the sugar icing
While the cinnamon rolls are baking, prepare the icing mixture. In a bowl combine the icing sugar, milk and vanilla essence and stir well until you get a smooth mixture. Set aside.
Drizzle the icing mixture over the cinnamon rolls and let it set. The rolls can be refrigerated (covered with plastic wrap) for up to 1 week, or even a bit longer.
In a bowl, add the yeast, 1/2 teaspoon sugar and 1/4 cup water and stir well using a spoon until the sugar and yeast are dissolved. Let the mixture stand 5 minutes until it thickens.
In a mixing bowl, add 3 cups of flour (save the remaining flour for later), the 1/3 cup sugar and salt. Turn the mixer on low speed and gradually add the milk, melted butter and eggs. Add the yeast mixture and continue beating until well blended. Add the remaining 2-3 cups of flour while mixing, until the dough is uniform and does not stick to the bottom of the bowl.
Knead the dough on a well floured surface for 3 to 5 minutes until it is smooth and elastic. Place in a greased bowl, cover with a damp kitchen towel and let sit at room temperature until it doubles in volume, for about 1 hour.
Make the cinnamon filling
In another bowl add the melted butter, brown sugar, sugar and cinnamon and beat using an electric mixer or wire whisk until you get a smooth paste. Set aside until the dough is ready.
Make the cinnamon rolls
On a lightly floured surface roll the dough into a 10 by 20 inch rectangle (approximately). The wider the rectangle, the more rolls you are going to make but thinner.
Spread the cinnamon mixture evenly over the dough. Roll tightly from the long side (you should get a 20 inch long roll). Make sure you roll tightly - it is very important. Pinch the ending side of the roll so that it sticks to the roll. Using a knife, cut 1 inch wide rolls (you should make 20 rolls - each cinnamon roll should be about 2 1/2 to 3 inches in diameter and 1 inch high). Place the rolls flat side down on baking sheets, making sure you leave at least 1 1/2 inch space among them - do not overcrowd. Cover with damp kitchen towels and let sit at room temperature for 30 to 40 minutes, until they double in volume.
Preheat oven to 350 F.
Bake the rolls
Bake the cinnamon rolls for 25 to 30 minutes, until golden brown. Remove and let cool down for 10 to 15 minutes.
Make the sugar icing
While the cinnamon rolls are baking, prepare the icing mixture. In a bowl combine the icing sugar, milk and vanilla essence and stir well until you get a smooth mixture. Set aside.
Drizzle the icing mixture over the cinnamon rolls and let it set. The rolls can be refrigerated (covered with plastic wrap) for up to 1 week, or even a bit longer.
Comments
No comments yet — be the first to share your thoughts.
Log in or join for free to leave a comment.