Sadia Hussain
Jul 4, 2017
Cinnamon Rolls Recipe
Now, Cinnabon is ok if you are walking in the mall and need a sugar fix but these are what you want when you have a craving for a soft, pillowy, sweet cinnamon roll.
Warning! These are not low cal, low carb but they promise to make you blissfully, deliriously happy!
Please don't get nervous and shy away from making these homemade cinnamon rolls. They are easy to put together and super easy if you are like me and use a Kenwood mixer. The time consuming part of this recipe is the rise time after mixing the dough and again after forming the rolls.
Make these and wow your family and friends... or keep the whole pan for yourself 😉These can be kept for a couple days in an airtight container, although, I doubt they will last that long!
Cinnamon Rolls Recipe
Sadia Hussain
SERVES
10
TOTAL TIME
1 Hour 30 Minutes
INGREDIENTS
For the Dough
1 cup warm milk
1 tablespoon dry yeast
1 tablespoon sugar
2 large eggs
1/2 cup butter, softened
1/2 cup sugar
1 teaspoon vanilla
4 1/2 cups flour (you may need 1/4 cup more)
1 teaspoon salt
For the Filling
1 cup light brown sugar
2 1/2 tablespoons cinnamon powder (I grind my own)
1/2 cup butter, softened
For the Icing
1/4 cup butter, softened
1 cup icing sugar
1-3 teaspoons full fat milk
METHOD
Put warm milk in a jug or bowl. Add yeast and 1 tablespoon sugar and set aside until yeast dissolves and the mixture is foamy.
In a large bowl or bowl of a mixer, add eggs, butter, sugar, vanilla, flour and salt and mix until combined.
Add milk mixture and mix well. I use my Kenwood mixer for this but you can mix and knead by hand as well.
The dough will be sticky. If it's too sticky to work with you can add flour (a little at a time) and keep kneading. Don't add more than 1/4 cup more flour.
Put dough on a floured surface and knead by hand until it forms a smooth ball.
Place dough in a buttered bowl turning the dough to coat all over. Cover with a damp tea towel and set in a warm place to rise for about an hour.
While the dough is rising, you can mix the filling. In a bowl, mix brown sugar, cinnamon powder and butter until smooth. Set aside.
Punch down dough and lay on a floured surface. Knead until it forms a smooth ball.
Press the dough into a rectangle then roll it out until it's about a 1/4" thick. It will keep springing back so be patient.
Spread the filling evenly over the rectangle.
Roll from the long side close to you, as evenly as you can, not letting the middle get too thick and bulky. Take your time rolling — you may have to keep stretching the ends of the roll and evening out the middle.
Pinch the edges to seal. I use a little water along the edge and pinch the dough together.
Line a 9x13 baking pan with parchment paper.
Cut the roll into small rounds.
Cover with a damp tea towel and let rise for about 30 minutes.
Preheat oven to 180C/350F.
Bake the rolls for about 20-25 minutes until big and golden brown.
While the rolls are baking you can make the icing. In a bowl, mix butter and icing sugar. It will look very dry but be patient and keep mixing, it will start coming together. Add milk, a teaspoon at a time, mixing well between each spoonful until you get a thick, smooth paste.
Let the rolls cool for 15 minutes then spread the icing on top of each roll. They will still be very warm so the icing will spread evenly.
Tips and Bits
You don't want the milk too hot or the yeast will die.
You can add 1 cup raisins, pecans or chocolate chips to filling mix.
You can shape the rolls, place in a pan and freeze them for up to a month. Defrost and let them come to room temperature before baking as normal.
When tapped, the rolls will sound hollow which means they are baked through.
Please take whole cinnamon sticks, break into small pieces and grind in a spice grinder. Store in an airtight container for months. The fragrance is superior compared to store bought powder.
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