Cinnamon Rolls
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I am most excited to share this recipe of cinnamon rolls for two reasons here. First, these came out superb, just awesome!! And second because it’s been long, really long since I have cooked for the blog..lots of reasons but let’s not get into it. But trust me on this, these cinnamon rolls were so delicious that I just couldn’t keep my hands off them. What you will also love is the way these rolls fill your kitchen with super delicious cinnamon flavor. That’s just out of the world. You have to try these.

Cinnamon-roll

 

Cinnamon-roll-cover1

So  without much fuss let’s get started with these beauties.

 First thing first, we’ll start with proofing of yeast. In about ½ a cup of luke warm water add ½ tsp sugar and a pinch of salt. Add yeast and stir till all of it dissolves. Now cover it and keep in a warm place for about 10-15 mins. The yeast will rise to the brim of the cup and that’s how you know yeast is ready; if it doesn’t you may want to try the process again with fresh yeast. I am so loving my new yeast. This is the most powerful yeast I could lay my hands on so far. I guess this is what did the trick for me. 

In a pan heat milk with butter and sugar just enough that butter gets melted in milk. Now take it off heat and wait till it’s lukewarm.

Milk-butter-yeast

Add milk and yeast in a bowl along with one cup of all purpose flour and mix it really well with a spoon or an electric mixer. Add eggs into the mixture one at a time. Also, adding vanilla extract at this point, as I mentioned in the ingredient list is totally optional. Start mixing at low speed and gradually increase the speed of the hand mixer. 

Add additional three cups of all purpose flour gradually and mix it really well until it all comes together and dough is nice and elastic. Use more flour if you need to.

Preparing-dough

Drizzle some oil in a bowl and put the dough in it drizzle some more oil on top of it. Cover the lid of the bowl with a cling film and then it has to be kept in a warm place to rest for around an hour.

Dough-after-1hr

In about an hour or so the dough will be double the size and this is when it’s ready.  Punch it down and now take it out on a floured surface. I rolled it roughly in 20×10’’ rectangular. Coat this with butter. Mix brown sugar, all purpose flour and cinnamon powder and sprinkle all over the sheet very generously and evenly. Now starting from the long end,  start rolling it down like a cylinder. Cut it in equal parts. I made 16 equal size buns.

Making-roll

Now line these in a baking tray, and simply put in microwave for half an hour for one last time to rise. You’ll see it rises again. Yes it does and we are ready for the oven.

Cinnamon-roll

Put in 190’C for about 20 to 25 minutes.

Baked-cinnamon-rolls

While the buns are in there we’ll work on glaze. Add all ingredients and whisk. As simple as that. Just one thing, I was out of cream cheese so I substituted that with full cream. It was great just like that.

Cinnamon-roll-glaze

Make sure you put glaze when buns are still warm. Put as much as you like. 

Your beautiful, super delicious, marvelous cinnamon rolls/buns are ready..Ahhh slice of heaven.

(Recipe adopted from Joyofbaking.com)

Cinnamon-roll-final

 

Cinnamon Rolls
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Ingredients
  1. For dough
  2. 4 + 1/4 cups All-purpose flour
  3. 2 tsp active dry yeast
  4. 1 cup milk
  5. 175gms + 100gms butter
  6. 1/3 cup granulated sugar
  7. 2 eggs
  8. ½ tsp salt
  9. 1 tsp vanilla extract (optional)
  10. For filling
  11. ¾ cups brown sugar
  12. 1 tsp cinnamon powder
  13. For glaze
  14. ½ cup confectioner sugar
  15. ¼ cup cream cheese
  16. 1tbsp butter
  17. ½ tsp vanilla extract
  18. 3-4tbsp milk
Instructions
  1. In about ½ a cup of luke warm water add ½ tsp sugar and a pinch of salt. Add yeast and stir till all of it dissolves. Now cover it and keep in a warm place for about 10-15 mins. The yeast will rise to the brim of the cup and that’s how you know yeast is ready.
  2. In a pan heat milk with butter and sugar just enough that butter gets melted in milk. Now take it off heat and wait till it’s lukewarm.
  3. Add milk and yeast in a bowl along with one cup of all purpose flour and mix it really well with a spoon or an electric mixer. Add eggs into the mixture one at a time. Also, adding vanilla extract at this point.
  4. Start mixing at low speed and gradually increase the speed of the hand mixer.
  5. Add additional three cups of all purpose flour gradually and mix it really well until it all comes together and dough is nice and elastic. Use more flour if you need to.
  6. Drizzle some oil in a bowl and put the dough in it drizzle some more oil on top of it. Cover the lid of the bowl with a cling film and then it has to be kept in a warm place to rest for around an hour.
  7. In about an hour or so the dough will be double the size and this is when it’s ready.
  8. Punch it down and now take it out on a floured surface. I rolled it roughly in 20x10’’ rectangular.
  9. Coat this with butter. Mix brown sugar, all purpose flour and cinnamon powder and sprinkle all over the sheet very generously and evenly. Now starting from the long end, start rolling it down like a cylinder. Cut it in equal parts. I made 16 equal size buns.
  10. Now line these in a baking tray, and simply put in microwave for half an hour for one last time to rise.
  11. Put in 190’C for about 20 to 25 minutes.
  12. While the buns are in there we’ll work on glaze. Add all ingredients and whisk.
Pepper Garlic Kitchen https://www.peppergarlickitchen.com/

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