I have always loved the flavor of Cinnamon. So it is obvious that Cinnamon Rolls are my weakness 🙂 Its like a burst of flavor in every bite.
I always shied away from making these beauties, as I always thought its very difficult to make and I was afraid to experiment with yeast.
But this time I had that strong craving… and I wanted to make these..
Trust me… it is not as difficult as I have assumed. Yes, it is time consuming.. but not difficult.
I cannot say that these look very perfect, but for a first attempt it is decent 🙂
What you need :
For the dough:
All Purpose flour : 2 1/2 cups
Instant yeast : 1 Tbsp
White granulated Sugar : 3 Tbsp
Salt : 1/2 tsp
Vanilla Extract : 1 tsp
Milk : 3/4 cup
Butter : 30 gms
Egg : 1, large
For the filling:
Light Brown Sugar : 1/2 cup
Ground Cinnamon : 2 Tbsp
Raisins : 1/2 cup (Soak in warm water for about 15 mins, drain and gently squeeze to remove excess water with a paper towel) – optional
Honey : 2 Tbsp – optional
Butter : 1/2 cup, unsalted, just about melted
For the icing:
Icing Sugar : 2 cups
Milk : 2 to 3 Tbsp
Vanilla extract : 1/2 tsp
- In a large bowl, combine 1 and 1/2 cups of the flour, the instant yeast, sugar, and salt.
- In a small saucepan over low heat, warm up the milk, butter (just warm, not hot). It’s fine if the butter doesn’t fully melt. Pour this into the flour mixture.
- Add in the egg and the vanilla extract.
- Using an electric mixer, beat at low speed just until moistened, then beat for 3 minutes at medium speed.
- Put the beater aside, and by hand, using a wooden or rubber spatula, stir more flour in gradually until you’ve made a soft dough.
- Turn the dough out onto a floured work surface and knead it by hand until it feels smooth and elastic (around 5 mins)
- Place the dough in a lightly greased bowl and cover.
- Let the dough rise in a warm spot until doubled. (about 1 to 1.5 hrs)
- While the dough is raising, prepare the filling : In a medium size bowl, mix together sugars and the salt. Mix in the raisins. Add Honey and stir to combine. Set aside.
- Butter the bottom and sides of a pan.
- When the dough has risen sufficiently, turn it out onto a lightly floured work surface, and use a rolling pin to roll it into a rectangle.
- Use a pastry brush to spread the melted butter all over the dough.
- Sprinkle all of the filling evenly over the dough, leaving about one inch uncovered at the farthest short side of the dough.
- Starting with the short side, carefully roll up the dough. It needs to be snug but not too tight.
- Seal the edges.
- Using a sharp, smooth knife cut the dough into of even thickness.
- Place them, cut side down, evenly spaced in the pan.
18. Cover the pan with lightly greased plastic wrap. Place it in a warm spot to rise. (about 30 mins)
19. When the rolls are raising: Pre-heat the oven to 200 degrees Centigrade.
20. When the rolls have doubled in size, they are ready to go into the preheated oven. Bake them for approximately 25 minutes, until they’re golden brown.
21. When the rolls are in oven, make the icing : In a small bowl, stir together the icing sugar, milk, vanilla extract. Stir until all the lumps dissolve. If you’d like the icing thinner or thicker, adjust it with a bit more sugar or milk. To drizzle it on, make it on the thinner side. To smooth it on like frosting on a cake, make it a bit thicker.
22. As soon as the rolls come out of the oven, brush some melted butter over them.
23. Drizzle rolls with the already made Sugar Glaze.
24. They are best when served warm. As a matter of fact they don’t last by the time they cool 🙂
And the Verdict:
These sticky lil treats are worth all the effort. Both my men savored them as dessert and even as breakfast the next day!!