Prefect Cinnamon Rolls “Better than Cinnabon”
Ingredients
For the Dough
- Luke warm Milk 1 cup
- Active Dry Yeast 2 + 1/4 tsp
- Granulated Sugar 1/2 cup
- Butter 1/3 cup, unsalted and at room temperature
- Eggs 2, at room temperature
- Salt 1 tsp
- All-purpose flour 4 cups
For the Filling
- Butter 1/3 cup, unsalted and at room temperature
- Cinnamon powder 3 tbsp
- Brown sugar 1 cup
For the Glaze
- Butter 6 tbsp, unsalted and at room temperature
- Cream cheese 1/4 cup, at room temperature
- Vanilla extract 1/2 tsp
- Salt a pinch
- Powdered Sugar 1 + 1/2 cup
Preparation
- DOUGH: Add yeast to the warm milk along with 1 tsp of sugar taken from 1/2 cup sugar. Give it a stir and allow to stand until the yeast has bloomed (you can see the froth formed on top of the milk).
- Now add butter, eggs, remaining sugar and salt to the milk and whisk.
- Add this mixture to the all-purpose flour and start kneading.
- Keep kneading for 8-10 minutes until there are no lumps and the dough is smooth.
- The dough should be very soft and sticky but smooth at the same time.
- Shape the dough into a ball and apply some butter all over it. Place in a buttered bowl, cover and place in a warm place for 45 minutes to an hour or until the dough has doubled in size.
- CINNAMON SUGAR: In the meantime, mix cinnamon with brown sugar and keep aside.
- Also, place a butter paper on a 9 x16 inch baking tray.
- Now take the dough out and deflate it with hands.
- Roll into 1 cm thick round sheet.
- Apply butter on the sheet and cover with cinnamon sugar.
- Roll the sheet into a log tightly and cut into 12 pieces.
- Reshape the pieces and arrange onto a baking tray a few centimetres apart.
- Cover with a kitchen cloth and allow the cinnamon rolls to double in size again (about 15-20 minutes depending on the climate.
- In the meantime, preheat the oven to 230°
- When the cinnamon rolls are doubled in size, place them in the oven and bake them in a preheated oven at 230°C for 15-20 minutes at lower heat only until light golden from the bottom.
- Take out the cinnamon rolls.
- GLAZE: Prepare the glaze by whisking together the butter and the cream cheese and vanilla essence. When mixture is smooth, add the powdered sugar and salt and mix well. Add milk little by little and keep whisking until you get the desired consistency.
- Pour the glaze over the cinnamon rolls.
- Enjoy warm cinnamon rolls with tea or coffee.
Prefect Cinnamon Rolls “Better than Cinnabon”
Ingredients
For the Dough
- Luke warm Milk 1 cup
- Active Dry Yeast 2 + 1/4 tsp
- Granulated Sugar 1/2 cup
- Butter 1/3 cup unsalted and at room temperature
- Eggs 2 at room temperature
- Salt 1 tsp
- All-purpose flour 4 cups
For the Filling
- Butter 1/3 cup unsalted and at room temperature
- Cinnamon powder 3 tbsp
- Brown sugar 1 cup
For the Glaze
- Butter 6 tbsp unsalted and at room temperature
- Cream cheese 1/4 cup at room temperature
- Vanilla extract 1/2 tsp
- Salt a pinch
- Powdered Sugar 1 + 1/2 cup
Instructions
- DOUGH: Add yeast to the warm milk along with 1 tsp of sugar taken from 1/2 cup sugar. Give it a stir and allow to stand until the yeast has bloomed (you can see the froth formed on top of the milk).
- Now add butter, eggs, remaining sugar and salt to the milk and whisk.
- Add this mixture to the all-purpose flour and start kneading.
- Keep kneading for 8-10 minutes until there are no lumps and the dough is smooth.
- The dough should be very soft and sticky but smooth at the same time.
- Shape the dough into a ball and apply some butter all over it. Place in a buttered bowl, cover and place in a warm place for 45 minutes to an hour or until the dough has doubled in size.
- CINNAMON SUGAR: In the meantime, mix cinnamon with brown sugar and keep aside.
- Also, place a butter paper on a 9 x16 inch baking tray.
- Now take the dough out and deflate it with hands.
- Roll into 1 cm thick round sheet.
- Apply butter on the sheet and cover with cinnamon sugar.
- Roll the sheet into a log tightly and cut into 12 pieces.
- Reshape the pieces and arrange onto a baking tray a few centimetres apart.
- Cover with a kitchen cloth and allow the cinnamon rolls to double in size again (about 15-20 minutes depending on the climate.
- In the meantime, preheat the oven to 230°C.
- When the cinnamon rolls are doubled in size, place them in the oven and bake them in a preheated oven at 230°C for 15-20 minutes at lower heat only until light golden from the bottom.
- Take out the cinnamon rolls.
- GLAZE: Prepare the glaze by whisking together the butter and the cream cheese and vanilla essence. When mixture is smooth, add the powdered sugar and salt and mix well. Add milk little by little and keep whisking until you get the desired consistency.
- Pour the glaze over the cinnamon rolls.
- Enjoy warm cinnamon rolls with tea or coffee.
