Fluffy and delicious cinnamon rolls, best served warm with a simple icing and toasted nuts.
Keyword cinnamon rolls
Prep Time 15minutes
Cook Time 17minutes
Resting the dough 2hours
Total Time 32minutes
Author Muna Kenny
FOR THE DOUGH
2cup+ 2 tablespoon all-purpose flour
1 ½teaspoonactive dry yeast
1egg at room temperature
FOR THE FILLING
5tablespoonunsalted butter at room temperaturedo not melt the butter
1 ½tablespooncinnamon powder
**If you enjoy more fillingdouble the amount of the ingredients above.
FOR THE ICING
1 to 2tablespooncold milk
TO MAKE THE DOUGH
In a small saucepan, add the milk and butter and heat over the stove until the butter melts. Instead, you can add both ingredients in a microwavable bowl and microwave until the butter melts.
Keep the milk aside until warm, then add the yeast and sugar. Mix to dissolve the sugar. Cover for ten minutes to activate the yeast. After 10 minutes you should see froth which means that the yeast is good.
Add the vanilla and egg to the milk and mix well.
In a mixing bowl, add the flour and salt. Add the wet ingredients and knead for 10 minutes. The dough will be sticky at first but will turn into a smooth nonstick dough after kneading for few minutes.
Cover the dough and let it rise for at least two hours in a warm place.
TO MAKE THE FILLING
In a small bowl, add all the ingredients and mix well. Make sure the butter is at room temperature.
TO MAKE THE ICING
In a small bowl add the sugar and vanilla, and gradually add the milk until you get a pourable but thick icing. Keep aside.
TO MAKE THE CINNAMON ROLLS
Dust your working area with flour.
Punch the dough in the middle to remove the gas created in the dough.
Place the dough on the dusted working area and using a dusted rolling pin roll the dough to 13”x 9”.
Spread the filling evenly over the rolled dough, staying half an inch away from the edges.
Roll up the dough and pinch the edge together to seal.
Cut the rolled dough into 6 equal size rolls if you want big rolls or cut into 8 equal size rolls for a medium size rolls.
Line a 10”x 6” baking pan with parchment paper; you can use a round shaped pan if you wish.
Place the rolls on the parchment paper and cover for 30 to 40 minutes.
Preheat the oven to 350F/180C and bake the rolls in the middle shelf for 17 minutes if you are baking 6 large rolls or 14 minutes if you are baking smaller size rolls.
When the rolls are light golden in color or a toothpick inserted in the roll comes out clean the rolls are ready.
Remove the cinnamon rolls from the oven, immediately remove the rolls from the pan, and place on cooling rack. Overbaking the rolls will make them dry.
When the cinnamon rolls are warm, pour the icing, and if you wish you can also pour some caramel sauce on top.