One of my all time favourite snacks are………………..cinnamon rolls!! These can be quite daunting to make, especially if you are making them from scratch, but I believe that this recipe is super simple and should be easy to make! (Makes 16)
Sooo the first thing to tackle in this recipe is the dough.
We start by combining the sugar + yeast in the lukewarm water. Stir and let it sit for around 5-10 mins to proof.
In the meantime combine = Egg + Milk + Vanilla Extract + Melted Butter + Vegetable Oil + Sugar. Whisk till combined.
After 5-10 mins, the yeast mixture should look bubbly and will have a very strong smell. This indicates the yeast has life and is activated.
Once activated pour the yeast mixture, into the egg/milk mixture and whisk to combine.
Combine the salt and baking powder into the all purpose flour
Start adding the flour mixture, a spoonful at a time into the wet mixture, whisking until there are no lumps.
Once fully mixed, the mixture WILL BE SOFT, do not add too much flour at this stage, as it will cause the dough to be tough. The dough should be soft, but not sticky.
Cover with a damp tea towel & set the dough aside to proof for at least 2 hours, or until it has doubled in size.
While the dough is proofing, we can make the filling for the cinnamon rolls!!
Combine = Sugar + Cinnamon (yes that’s it!)
Now all that needed to be done is done. So just sit back, relax and wait until the dough is done proofing!!
[2 HOURS LATER]…………….!!!
Your dough at this point should be extremely bubbly and fluffy, so in order to prevent it from sticking to your countertop, generously flour your work surface with some all purpose flour.
Now is the time to remove the tea towel, to reveal the gorgeous dough that lies beneath it!!!
aaaaaaand, here it is!
Now, turn out your dough onto your floured work surface. There is no need to knead it any further, it is ok to start rolling and flattening it out immediately.
Roll the dough out into a large rectangle. (Roughly 1/4 inch thick)
Begin to spread the butter all over the dough + be sure to leave on edge free for rolling.
And then you can sprinkle over the brown sugar and cinnamon mixture.
Finally, start rolling the dough into a log, from the length (ie. the longer side) + then begin slicing the dough into 16 equal pieces.
I did it by first cutting the log into 8 equal pieces.
and then cutting each of those pieces, in half, to end up with 16!
Place the rolls spiral side down into a baking dish, lined with grease proof paper.
Then cover them with a tea towel, once again and allow to proof for 1/2-1 hour.
(1/2 – 1 HOUR LATER)
The cinnamon rolls should have expanded and grown even more in size!
Now, we can finally bake them in an oven at 350f* for 20-25 mins.
(20-25 MINS LATER)
For a different twist, I prefer to put a jam on my cinnamon rolls!! Just melt any jam (eg. Apricot or Marmalade) for 15-20 seconds in your microwave and brush over the cinnamon rolls, while still warm!!
THEY ARE DONE & READY TO BE SERVED!!
YEAST MIXTURE :
1/2 teaspoon White Granulated Sugar
1 & 3/4 teaspoon Active Dry Yeast
1/4 cup Lukewarm Water
1/4 cup White Granulated Sugar
1/2 cup Milk
3 tablespoons Melted Butter
1 tablespoon Vegetable Oil
1 large Egg
1/2 tablespoon Vanilla Extract / Paste
1/2 teaspoon Salt
1/2 teaspoon Baking Powder
2 cups All – Purpose Flour
CINNAMON FILLING :
1/2 cups Brown Sugar
1/2 tablespoons Ground Cinnamon
1/4 cup Softened Butter
- Combine in a small bowl = Yeast + Sugar in the lukewarm water
- Set aside to let it proof
- Combine in a large mixing bowl = Milk + Butter + Egg + Vanilla Extract + Sugar + Vegetable oil, whisk and set aside.
- After 5-10 mins, pour the yeast mixture into the egg milk mixture.
- Mix together = Salt + Baking Powder + All purpose flour.
- Slowly combine flour mixture ( a spoonful at a time) to the wet mixture, until dough forms.
- Place in a greased bowl, cover with a damp tea towel and allow to proof for 2-3 hours, or until doubled in size.
- In the mean time make the filling; combine sugar and cinnamon, set aside until needed.
- Once dough has proofed, turn out onto a floured work surface and roll out into a rectangle (1/4 inch thick)
- Smear softened butter all over the dough
- Sprinkle over powdered sugar.
- Roll dough up lengthwise.
- Cut into 16 equal pieces.
- Place into a baking sheet lined with parchment paper, spiral side down.
- Cover with a damp tea towel, and allow to proof for 1 – 1 and a half hours.
- Once proofed, place into a 350*f oven for 20-25 mins until golden brown.
- After baking brush with jam or any glaze of your liking.
- Serve & enjoy!!!!