CINNAMON ROLLS RECIPE



This is the first time I baked these cinnamon rolls for a family gathering and let me tell you, everyone fell in love with these creamy delights.
I find that most people feel that baking in general and the cinnamon rolls baking recipe is complicated and even time consuming. I can tell you honestly that this is probably one of the simplest baking recipes ever. If you are starting out in baking, this recipe is definitely the one you should start with.








There are basically four steps to this recipe
1 - PREPARING THE DOUGH

You can use a stand mixer for this but I prefer to use my hand. Sure, it’s a bit of a workout but definitely worth it once it done.
Combine fresh milk, sugar, whole egg, instant dry yeast, all purpose flour and a pinch of salt. Knead it with love into a dough preferably using your hands but a stand mixer can also be used. Let the dough rest for 30 minutes. Add in butter and knead into a smooth dough. Rub the surface of the dough with oil or butter and let it rest for about an hour and it should almost double in size.

2 - PREPARING CINNAMON FILLING

3 - ASSEMBLING THE ROLLS





Once done seal the edges and flip the roll seam down.






4 - PREPARING THE FROSTING / ICING



INGREDIENTS
For Dough
- 2/3 cup fresh milk
- 2 TBSP sugar
- 1 whole egg
- 1 TSP instant dry yeast
- 2 1/3 cup all purpose flour
- 1/2 TSP salt
- 90 gms unsalted butter
For Cinnamon Sugar Filling
- 1/3 cup brown sugar
- 1 TBSP ground cinnamon
- Pinch of salt
For Cream Cheese Frosting / Icing
- 3/4 cup cream cheese
- 3 TBSP powdered / granulated sugar
- 1/2 TSP vanilla extract
- 2 TBSP fresh milk at room temperature
DIRECTIONS
For Cinnamon Sugar Filling
- For the filling all you need to do is in a bowl mix 1/3 cup Brown sugar, 1 TBSP ground cinnamon and a pinch of salt and keep it aside.
For Dough
- Combine 2/3 cup fresh milk, 2 TBSP sugar, 1 whole egg, 1 TSP instant dry yeast, 2 1/3 cups all purpose flour and a pinch of salt. Knead it with love into a dough preferably using your hands but a stand mixer can also be used. Let the dough rest for 30 mins.
- After 30 mins add 40 grams unsalted butter and knead again until a smooth soft dough is formed which should take about 10 mins. Grease the dough surface with oil or butter and cover it and let it rest for about an hour.
- After an hour the dough should have almost doubled in size. Place the dough on a floured baking surface, flatten it initially using you hands and then a rolling pin to flatten it evenly into a rectangular shape. The rolled dough should not be too thick nor too thin.
- Spread softened unsalted butter across the entire rolled dough and generously sprinkle it with the cinnamon sugar filling evenly covering almost the entire dough. Now, using both hands starting from the farthest end from you, start rolling the dough towards you. Don’t roll it too tight. Once done seal the edges and flip the roll seam down.
- Use either dental floss or a sewing thread and slide it under the roll, wrap it around the top pull tight in a quick motion and you should have a clean sliced roll. Rolls can be cut into one inch slices.
- Once all rolls are cut, cover them and let them rest for 30-40 minutes before baking. After 30-40 minutes bake in a preheated oven for 15-20 mins.
- Apply frosting after baking while the rolls are still warm so they absorb the frosting flavor. You can also sprinkle the ground cinnamon over the frosting.
For Cream Cheese Frosting / Icing
- In a large bowl, whisk together the 3 TBSP powdered sugar, 3/4 cup cream cheese, 2 TBSP fresh milk at room temperature and 1/2 TSP vanilla extract until it is very smooth and fluffy.