Do you like the smell of cinnamon? Mr 197 is a huge fan of cinnamon, but I always feel cinnamon is an autumn/winter thing. I like to have a cinnamon apple pie or enjoy the gluhwein (warm wine) at the Christmas market that is filled with cinnamon and spice.
Sometimes when I want to make something to impress and bring it back to the office, cinnamon rolls are one of my favorites! Everyone is so happy and excited whenever I made some! When I would share them with my colleagues, I would always add some icings on top to make them look nice. When we are having it on our own, we try to watch out for the calories and skip the icing part.
This is my favorite recipe for cinnamon rolls! Sometimes I even try this recipe and make it the night before, and quickly put it into the oven when I’m getting ready in the morning if I would like to bring them to work. If you would like to make something to impress, or you love cinnamon too, you should definitely give it a try.
Cinnamon Rolls
Ingredients
Dough
- 345 g All-purpose flour
- 50 g Caster Sugar
- 1 tsp Salt
- 7 g Instant Yeast
- 120 mL Water
- 60 mL Milk
- 50 g Butter Softened
- 1 Egg
Cinnamon filling
- 70 g Soft Butter
- 1.5 tbsp Cinnamon
- 60 g Dark soft brown sugar
Glaze
- 80 g Icing sugar
- A few drops of Vanilla extract
- 1.5 tbsp Milk
- Pinch of Salt
Instructions
Dough
- Warm the water and milk to around 45-50 degrees (basically, you put your finger in the liquid and it’s not burning).
- Add yeast and 10g sugar to the warm liquids, mix briefly and let it sit for 10 mins.
- Mix plain flour, salt & the remaining 40g sugar in a separate bowl.
- Add the dry ingredients to the wet ones.
- Using a mixer with a dough hook, mix at low speed until everything comes together. (I'm just using a hand mixer.)
- Add the butter, continue mixing at high speed for few minutes until it looks smooth (looks smooth, but should still be sticky).
- Dust your worktop with plenty of flour (also for your hands), scrape the dough from the mixing bowl onto the worktop. Knead the dough a few more times until it is smooth.
- Put your dough into a lightly greased bowl (i greased it with butter) and leave it to rise for 15 minutes with a tea towel/cling film over the top of the bowl.
- While the dough is proofing, prepare for the filling (see below).
- Dust your worktop with plenty of flour, and roll it out to a rectangle, approx 7 x 10 inches.
- Spread the fillings all over the dough, all the way to the edges.
- Start rolling from the wider side, very tightly.
- Trim the corner (you can still bake and eat them… don't waste food), and cut the roll about 4-5cm long. Line them in a baking tin, leave some spaces in between as they will double their size.
- Prove them again (covered with tea towels/cling film) for another 1.5 hours.
- Preheat oven at 175 degrees Celsius, and bake for 25 mins. Around 20 mins, if it’s turning too brown, put a foil on top.
- Prepare the icing while baking. (see below)
- Once you take them out of the oven, brush the glaze on top while it’s still hot.
Cinnamon Filling
- Put all the ingredients in a bowl and mix it together.
Glaze
- Whisk all the ingredients together, better start with less milk, and slowly add more if they are not runny enough.