Cinnamon roll
Components:
Regarding the dough:
- One cup of heated milk (45°C/110°F)
- 1/4 cup of sugar, granulated One packet of 1/4 teaspoons active dry yeast
- 1/3 cup melted unsalted butter
- Half a teaspoon of salt
- One teaspoon of vanilla extract
- One huge egg
- 3. All-purpose flour (plus extra for rolling): 1/2 cup
- For greasing, use one tablespoon of vegetable oil.
For the filling with cinnamon:
Half a cup of softened unsalted butter, one cup of packed brown sugar, and two tablespoons of ground cinnamon
Half a teaspoon of vanilla extract
Regarding the icing:
One cup of powdered sugar
Two teaspoons of heavy cream or milk
Half a teaspoon of vanilla extract
A pinch of salt
Directions:
1. Get the dough ready:
Combine the granulated sugar and warm milk in a large mixing basin. Gently mix after adding the yeast on top. Allow it to sit for five to ten minutes until it starts to foam and bubble.
Stir the yeast mixture with the egg, melted butter, salt, and vanilla extract.
Until a soft dough develops, gradually add the flour, half a cup at a time. Add the flour a little at a time, as you might not need it all.
On a surface dusted with flour, knead the dough for five to seven minutes, or until it is elastic and smooth. A little additional flour can be added if the dough seems too sticky.
Cover the dough with a fresh kitchen towel or plastic wrap after putting it in a bowl that has been oiled with vegetable oil. Allow it to rise for one to one and a half hours in a warm location, or until it doubles in size.
2. Prepare the filling with cinnamon:
Make the cinnamon filling while the dough is rising. Combine the softened butter, brown sugar, cinnamon, and vanilla essence in a small bowl. Put aside.
3. Make a dough roll:
Punch the dough down to release the air once it has doubled in size.
After transferring the dough to a floured surface, roll it out into a broad rectangle that measures roughly 16 by 12 inches.
Leaving about 1/2 inch around the edges, evenly distribute the cinnamon filling over the dough.
4. Slice and roll the rolls:
Tightly roll the dough into a log, beginning at the rectangle’s long edge. To seal the seam, pinch it.
Using a sharp knife or dental floss, cut the rolled dough into 12 equal slices.
5. Set the Rolls Up and Allow Them to Rise:
Arrange the cinnamon rolls, keeping them close to one another but not touching, in a 9 x 13-inch baking dish that has been oiled. Place a towel over them and let them to rise for half an hour, or until they swell.
Preheat the oven to 350°F (175°C) while the rolls are rising.
6. Put the cinnamon rolls in the oven:
After the rolls have risen, bake them for 20 to 25 minutes, or until the tops are golden brown. Watch them in the last few minutes of baking to avoid overbrowning.
7. Prepare the icing:
In a small bowl, whisk together the powdered sugar, milk, vanilla essence, and a touch of salt to make the frosting while the rolls are baking. If you want a thinner glaze, use more milk; if you want a thicker glaze, add more powdered sugar.
8. Apply Ice to the Rolls:
Let the cinnamon rolls cool for a few minutes after taking them out of the oven, then, while they’re still warm, drizzle the icing over the top.
9. Present and Savor!
Enjoy the soft, gooey, sweet pleasure that is these cinnamon rolls when they are served warm!
Advice:
Make-Ahead Option: The cinnamon rolls can be made the evening before. Transfer them to the baking dish, cover firmly, and chill overnight. Before baking, allow them to rise for half an hour at room temperature in the morning.
For a Crunchy Top: Bake the rolls for a further five to seven minutes, or until golden and somewhat crunchy on top, if you prefer a slightly crispier top.
Variations in Flavor: For added taste, mix in some chopped nuts, raisins, or even some orange zest with the filling.
Savor these cinnamon rolls warm from the oven for a delectable and cozy treat!