Buttery Cinnamon Rolls

Soft, buttery, sweet and soaked in cinnamon goodness. Here it is, simple yet so gorgeous cinnamon rolls.

Add this comforting warm bread in your breakfast menu or just serve them with a hot cup of tea or coffee. These are super delicious and tad easy to make at home. I have been dyeing to make few types of bread from quite some time. So what was stopping me? It’s a shame to say, but a reality..I don’t get good yeast in the area where I live. It makes me cry. What a fuss for such a simple thing. If get a good one and buy in bulk they will die off eventually. Every time I open a pack and do the test, my heart beats faster and I pray to have a good yeast to continue my endeavor with bread. Of course I was lucky and went on to bake these beauties which are my current favorite (So yummm!!!)

I have mentioned before in my earlier post on bread here the most important thing in bread making is your humble yeast and step to test that your yeast is alive is just not to be skipped. In this recipe all you need is all purpose flour, butter, sugar and cinnamon. Yeah some water and milk as well, and you can have a winner after the process.

2 and 1/2 cups Flour

1/2 cup Water

1/4 cup Milk

3 Tablespoons granulated sugar

1 teaspoon salt

2 and 1/4 teaspoons Instant Yeast

2 and 1/2 Tablespoons Unsalted butter

FILLING

3 Tablespoons Unsalted butter

1 Tablespoon Ground cinnamon

1/4 cup Sugar

For dough:

In a large bowl, toss the 2 and 1/4 cups flour, the sugar, salt, and yeast together until evenly dispersed. Keep ½ cup flour for later use.

Heat the water, milk, and butter together until the butter is melted and the mixture is hot enough to touch. Pour this butter mixture into the flour mixture. You may add the reserved flour to make soft dough, if the mixture is too wet. I just used a spoon more. Your dough will be ready when it gently pulls away from the side of the bowl and has an elastic consistency.

Lightly flour the surface and knead the dough for about 3-4 minutes. Place in a lightly greased bowl and let rest for about 10 minutes.

For Cinnamon filling: 

After the dough is rested, roll the dough out in a rectangle (approx 12x6 inch). Spread the softened butter on top. Sprinkle it all over the dough. Mix together the cinnamon and sugar.  Roll up the dough tightly. Cut into 8 even pieces and place in a lightly greased the pan. I used a rectangular pan.

Cover the pan with cling film and allow to rise in a warm, for 60-90 minutes. After the rolls have doubled in size, preheat the oven to 180 °C. Bake for 25-30 minutes until lightly browned.

You can make Vanilla glaze by combining 1 cup of icing sugar, with 1 table spoon of Vanilla extract and 1 tablespoon milk. Mix well and spatter over the rolls.