My favorite cinnamon rolls - soft and sticky, sweet buns
Soft, moist, sticky and sweet, my favorite: cinnamon rolls. These amazing buns have an irresistible flavor and smell and they are perfect for breakfast with a cup of of hot coffee. Yum!
For 1 Dozen(s)
- 120 g butter
- 480 ml milk
- 100 g brown sugar
- 7 g active dry yeast (see the notes)*
- 700 g all-purpose flour
- 0.5 tsp salt
- 2 tsp vanilla extract (optional)
- 150 g brown sugar
- 2 tbsp cinnamon
Ingredients for the glaze
- 120 g cream cheese
- 3 tbsp milk
- 120 g powdered sugar
My favorite cinnamon rolls - soft and sticky, sweet buns Directions
- Heat milk and butter until the butter is completely melted then set aside to cool down. Once the milk is lukewarm add vanilla extract, sugar and active dry yeast. Stir and set aside for 5 minutes until the yeast becomes slightly frothy.
- Add flour, mix it slightly with a spoon then add salt and mix well until there are no visible traces of flour. Set aside for 5 minutes so that the flour would absorb the liquids and the dough would be easier to handle.
- Work the dough for about 10 minutes or until the dough becomes smooth and elastic. Transfer the dough into a bowl, cover it with the plastic wrap, and let it rise in a warm place for 1 hour and a half or until it doubles the volume.
- After this time deflate the dough and roll out on a floured surface into a rectangle (about 1 cm and a half in height). Spread the rectangle with cinnamon mixed with brown sugar.
- Roll the rectangle to create a roll of dough. Using the sharp knife, divide it into 12 equal parts. Place cinnamon roll slices over a rectangular baking pan (leave some space between them). Cover the pan with some plastic wrap and let rise for another 30 to 45 minutes.
- Bake cinnamon rolls in pre-heated static oven at 180 °C for 25 to 30 minutes then take the pan from the oven and set aside to let it cool down.
- Meanwhile prepare the glaze by mixing cream cheese with milk and finally with sifted powdered sugar.
In case you would like to keep your focaccia, pizza, brioche or bread more fresh, all you have to do is divide the yeast in half and extend the leavening time.