Cinnamon Rolls
A perfect bread to snack on with your brewed coffee!
Time to prepare:
Time to cook:
Difficulty: Average
Ingredients (6 persons):
1/2 cup of warm milk2 eggs1/3 cup of melted butter4 cups of flour2 teaspoons of dry instant yeast1/2 cup of sugar
For the filling:2 tablespoons of brown sugar1 teaspoon of cinnamon powder1/2 cup of butter
For the frosting (optional)1/2 cup of cream cheese1/4 cup of powdered sugar
How to prepare:
1. In a bowl put the warm milk, crack the 2 eggs, add the flour and the yeast. Mix well. If you have a stand mixer or a bread maker, knead for about fifteen minutes. If not knead them with your hands
2. Once the dough is no longer sticking to your hands and when you try to stretch the dough it doesn't break, its ready. Set it aside and let it rise in a warm place until it doubles in size.
3. Meanwhile in another bowl mix together the brown sugar and cinnamon, set aside. Prepare the frosting by whsking the cream cheese with the powdered sugar and let it chill in the fridge.
4. Flatten the dough on a flour dusted surface. Using the rolling pin, flatten it and aim for the size of 16 by 21 inches. Spread the remaining butter using a spatula everywhere the dough. Then smear it with the cinnamon and sugar mixture. Roll gently the dough. Use a dental floss to cut nicely the rolls. To cut it, hold both ends of the floss over the dough and pretend as if you are tying them.
5. Butter your baking dish and put your cinnamon rolls, allowing enough space for it to grow. Preheat the oven at 200°C and bake it for fifteen minutes.
6. You can pour over the cream cheese frosting as soon as gets out of the oven.
Posted by Dhanggit
Votes
- Polk found it very good.
Polk
This recipe is not beginner friendly. I'll explain why and I'll explain what I did to deal with that.
The recipe instructions are missing some info, like when to use the first butter and the sugar, when and how much to divide the second butter. It also doesn't mention how many rolls you should cut your log into or what size baking dish you should use.
I just assumed that the milk, eggs, melted butter, flour, yeast, and sugar all went in together. Honestly, I probably should have used the sugar and milk to bloom the yeast, then add in the rest of the ingredients.
I also decided to just cream together the cinnamon, brown sugar, and butter and smear that instead.
The cream cheese and powdered sugar is not pourable or even spreadable at room temperature, so I microwaved it for 30 seconds and spread it over the rolls. Also, the frosting isn't very sweet. The frosting starts with a tang from the cream cheese and has a subtle sweetness at the end. Not a problem, just a note. However, adding more sugar (or some vanilla extract) should make it closer to pourable.
I cut mine into 12 pieces (including the janky end pieces), and put them in a 9"*13" glass baking dish.
Finally, I had to cook mine for 20-25 minutes to start getting a golden brown color, but that's probably just an issue with my old conventional oven or in not knowing the right size or amount of pieces.
I wish I could share a picture, but they puffed up nicely. It's a stiff dough, so some of my rolls broke on the outer edges from pushing against each other.
As for taste, the cream cheese is the most powerful flavor, but overall it tastes good. They're a lot denser than other cinnamon rolls, good with a glass of milk.
Everyone in my household liked them.