Who could resist these homemade cinnamon rolls? Rich and soft, with a buttery soft inside, they’re completely irresistible. The smell while baking is unforgettable. You can hardly stop just one roll.
Source:Home Cooking Adventure
Element
Make 12 large rolls
Flour
3 1/2 cups (440g) flour + extra for dusting
25 g fresh yeast (2 1/4 teaspoon active dry yeast)
1 cup (240 ml) warm milk
2 tablespoons + 1 tablespoon (30g + 5g) sugar
1 teaspoon (5g) salt
2 eggs
4 tablespoons (56g) melted butter or oil
pour until it’s full
5 tablespoons (70g) butter, at room temperature
2 tablespoons (13g) ground cinnamon
1/2 cup (100g) packaged light brown sugar
Freeze
1 cup (120g) powdered sugar
1 teaspoon (5g) vanilla extract
2 tablespoons (30 ml) milk
1. Prepare the dough. Add 1 teaspoon of sugar to the yeast and 1/3 cup of milk. Stirred.
2. In a large bowl, mix flour, 2 tablespoons sugar and salt. Add melted butter or oil, dissolved yeast, eggs, and the rest of 2/3 cup milk. Stir and knead until the dough is soft, slightly sticky but fairly elastic, and pulls away from the sides of the bowl. If it feels too soft, you can add more flour up to 1/2 cup (63g). Let it rest for 10 minutes.
3. In a small bowl, mix butter with cinnamon and sugar.
4. On an oiled or powdered surface, roll the dough into a 12×18 inch (30x45cm) rectangle. Spread the cinnamon butter mixture over the top of the rectangle. Roll out the dough, seal the seam with water and cut into 12 equal sized rolls. Place on a lined parchment tray (9×13 inch – 23x33cm) with 1/2 -1 inch (2 cm) space between them to allow them to rise.
5. Cover with cling film and let roll dough in a warm place for about an hour, until doubled in size. (if the tray is not too high, you may need to grease the plastic wrap to prevent the tray from sticking).
6. Preheat oven to 350F (180 C).
7. Bake the rolls for about 15-20 minutes until lightly golden.
8. Prepare yeast. Mix powdered sugar with vanilla and milk and before pouring water over the roll.
9. Serve hot with a cup of milk.
