Cinnamon Rolls have been doing the rounds in the blogosphere and there was no way I could not get enticed by  its beauty. I checked so many recipes and finally decided to go with Aipi’s. The recipe was short with simple instructions and at first glance, it appeared very much do-able.  It was so easy to make but the proofing time while working with yeast left me impatient as always. I was bubbling with enthusiasm to dig into these sinful rolls. When they were baking, the aroma of cinnamon and bread wafted all around our home and it felt so so heavenly. The rolls were outright delicious and I’m planning to make a savoury version soon…

Here’s the recipe:

For the dough:

  • AP Flour / Maida – 3 1/4 cups
  • Rapid Rise Yeast – 3 tbsp  (I used Glorispan Active Dried Yeast)
  • Butter – 4 tbsp (melted)
  • Sugar – 4 tbsp
  • Salt – 3/4 tsp
  • Milk – 1 1/4 cup (warm)

For the cinnamon layer:

  • Sugar – 6 tbsp  mixed with 1 tbsp ground cinnamon powder (I ground sugar and cinnamon together in the mixie)
  • Butter – 2 tbsp melted

For the glaze:

  • Powdered sugar – 1 cup
  • Vanilla extract – 1 tsp
  • Butter – 1 tsp at room temperature
  • Milk – 3-4 tbsp

Method:

  1. In a large mixing bowl, add milk, sugar and yeast. Let it stand for 2-3 minutes. (I kept it for 10 minutes till the solutions turned frothy)
  2. Add in melted butter and salt. Grease your palm with olive oil.
  3. Add in flour slowly mixing all the while and then knead into a soft dough for about 5 minutes.
  4. Apply oil on top of the dough, cover with a wet kitchen towel. Keep the bowl aside in a warm place for 30-45 minutes or till the dough rises to double up in volume.
  5. Gently deflate and knead for a minute.
  6. Roll the dough into a 10″ X 12″ rectangle using a rolling pin. Brush melted butter all over. Now sprinkle the cinnamon sugar uniformly all over.
  7. Roll it into a log and cut into pieces 1″ apart. Place the slices flat on a greased baking tray atleast 1/2 ” apart.
  8. Cover it and let it rise for another 45 minutes.
  9. Preheat the oven to 350F. Bake for 20-22 minutes until golden brown.
  10. Whisk together milk, sugar, butter and vanilla till it attains think but pouring consistency.
  11. Let the rolls cool for about 10-15 minutes, pour the glaze all over.
  12. This can be served warm or kept in air tight container. Warm before serving.
Advertisements