Buttery Cinnamon Rolls

Buttery Cinnamon Rolls

Recipe source : sallysbakingaddiction

I love cinnamon rolls!! Have you ever walked past the cinnamon rolls chains in the malls and smelt the aroma wafting up to you? It is the most irresistible smell in the world. I am reminded of those cartoon shows where the aroma just floats across the room and puts tendrils up one’s nose. Baking does the same to you especially if it has cinnamon.

These rolls are easy to make. You just have to use some arm muscles while kneading the dough because the more you knead the softer they will turn out to be. I, however, take the easy way out and use a Kitchenaid. Once you make them at home you will stop buying those overpriced ones form the market.

Ingredients

2 ¾ cups all purpose flour

3 tbsp granulated sugar

2 ¼ tsp yeast

½ cup water

¼ cup milk

2 ½ tbsp. butter ( I used Amul butter and so have not added any extra salt)

1 egg

For the cinnamon filling

3 tbsp butter

1 tbsp cinnamon powder

¼ cup granulated sugar

For the glaze

3 tbsp cream ( you can use more cream to make a smooth glaze)

1 cup powdered sugar

Keep aside ½ cup flour. Mix together rest of flour, yeast and sugar. 

Warm the milk, butter and water till the butter melts. Keep aside for a few minutes till the mixture is lukewarm.  

Add the buttery mix to the flour and mix. 

Add the egg and start kneading. The mixture will be very wet. 

Keep adding the reserved ½ cup flour and keep kneading. 

In case you feel that the dough is not coming together even after adding the ½ cup flour then you can add a few tablespoons more till the dough comes away from the bowl. Knead for at least 15-20 minutes if you are doing it by hand. The dough should be soft and pliable. 

Put the dough in a greased bowl, cover with a cling film and keep it in a warm place till it doubles in size. This will take about 2 hours. 

Now take the dough out and punch it a few times. 

Divide into two large balls. 

Take one ball and roll it out to a big circle. Spread half the butter on the rolled out dough. Sprinkle half the sugar and cinnamon powder. 

Roll it up tightly. 

Cut roundels. 

Use the other ball of the dough the same way.

Grease a baking dish. Place the roundels in the dish keeping some space between them as the roundels will be left to double in size. 

Cover with a clingfilm and keep aside for another hour till it doubles.

Preheat the oven to 175 degrees Celsius. Bake the rolls for about 25-30 minutes.

Take out the warm rolls and drizzle the glaze on top. For the glaze mix powdered sugar and cream to a thick paste. When the glaze touches the warm rolls it will melt and drip down the sides and insides of the rolls.