Backing your own Cinnamon rolls is admittedly not that easy to make but the aroma that it brings throughout your house will be no doubt scrumptious. These sweet and spicy delights are perfect for breakfast or any time throughout the day or any type of occasion around the year. You can decorate your Cinnamon Rolls with numerous topping ideas in order to enhance their look and taste. You will probably find lots of different recipes for cinnamon rolls, but this recipe is supper easy to make and contains original ingredients. Therefore, go through this simple article and make fresh, warm, gooey, cinnamon rolls at your home:
Serving Size: 21 cinnamon rolls
Preparation Time: 1 hour
Equipment: Heavy-bottomed pan, Spoons, Stirrers, Mixing Bowls, Whisk, Baking Sheet, Oven, Refrigerator, Egg Beater, Dish Towel or Food Wrapping, Rolling Pin, Aluminum Foil, Dental Floss
- (1 cup) milk
- (1/4 cup / 4 tablespoons) butter
- (1/4 cup) sugar
- (2 teaspoons / One Package) yeast
- (1/4 cup) warm water
- (1 teaspoon) salt
- (3 ½ cups) flour
- A couple of tablespoons of oil
- 1 egg
- (1/4 cup /4 tablespoons) butter
- (4 tablespoons) brown sugar
- (1-1/2 teaspoons) cinnamon
- Raisins – optional
- (1 cup) powdered sugar
- juice of 1/2 small lemon
First of all you have to scald the milk in order to split down the protein that helps in keeping the dough from mounting as much. Take a heavy-bottomed pan and pour 1 cup of milk into it. Now, place on the stove over a medium heat and wait until the milk is just about to a boil.
Now, add in ¼ cup of sugar, 1 teaspoon salt and ¼ cup of butter into the milk. Stir it with a spoon or an egg beater until the sugar dissolves and the butter melts completely. Set this mixture aside at room temperature until cool well.
Note: If you do not have the utensil to measure the quantity of butter then you can a half-stick of butter which is same measure.
Now, add in the cool butter-milk mixture and 3 ½ cups of flour. Stir briskly to all the ingredients incorporates with flour properly and forms soft dough. Bring the dough together in the form of a soft, loose ball.
Note: Make sure that the milk-butter mixture is cooled well as warm mixture can kill the yeast that is useful in keeping the Cinnamon Rolls soft.
Pick up a clean medium mixing bowl and pour in a couple of tablespoons of oil into it. Place the dough in it and roll it around the bowl until it is oiled well. Now, wrap the bowl completely with a wet dish towel or food wrapping. Set the wrapped dough someplace warm for approximately one and half hour or until double in volume.
Note: It is better to use olive pomace oil or extra virgin olive for better taste; otherwise, you can use the general edible oil.
Once the dough has mounted, cuff it down with your hands to deflate it thoroughly. Now, put some flour on the cutting board, place the oiled dough on it and knead it for few minutes until the dough is soft and smooth.
Remove the baking sheet from oven and set it aside at room temperature. Meanwhile, prepare the lemon glaze to give the rolls an eye-catching touch. Take a mixing bowl and 1 cup of powdered sugar
and squeeze the juice of half lemon in it. Grab a whisk and mix both of the ingredients until it forms a glaze of your preferred consistency.