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. Serving Size: 21 cinnamon rolls
Milk – 1 cup
Butter – ¼ cup
Sugar – ¼ cup
Yeast – 2 teaspoons
Warm water – ¼ cup
Salt – 1 teaspoon
Flour – 3 ½ cups
Oil – 2 teaspoons
Egg – 1
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.
Once a film start to form on the top of the milk, turn off the heat of the stove and skim your milk off with a large spoon.
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.
Take a large mixing bowl and place 2 teaspoons of yeast in it.
Pour in ¼ cup of warm water into it. Grab the egg beater again and stir it vigorously until both ingredient mixes absolutely.
Stir in the egg into the yeast mixture and continue stirring until the ingredients mix up well.
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.
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.
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.
Take a rolling pin and gently spin the dough out into a rectangular shape.
Keep its thickness about an eight inch.
Grab a small mixing bowl and place ¼ cup of butter in it.
Set it aside at room temperature until soften well. Now, spread it uniformly onto your dough.
Take another small mixing bowl and place 4 tablespoons of brown sugar and 1 ½ teaspoons of cinnamon in it.
Combine both of the ingredients with a spoon until mix well.
Now, spread the cinnamon mixture evenly over the dough and then roll it up gently.
Take plastic food wrap and place the dough roll in it. This plastic wrap helps in keeping the cinnamon roll from drying out.
Now, wrap the plastic covered roll with an aluminium foil in order to keep its proper shape.
Now, put the wrapped cinnamon roll in your refrigerator until firmer and much easier to cut.
Cut the roll into equal slices with the help of a dental floss or you can use a thin sharp knife as well.
It is better to squeeze the slices in order to round them for a proper shape.
Once you cut the rill and shape them round, take a large baking sheet and oil it thoroughly.
Now, arrange the rolls on the baking sheet in a row with room in between them.
Place the baking sheet in oven and bake them at 400 C° for approximately 10 to 15 minutes or until the dough warms up, rolls double in size and are golden brown on top.
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.
Pour the lemon glaze over your cinnamon rolls and serve them.