Cinnamon Rolls with Simple Glaze
Who doesn’t love scrumptious cinnamon rolls and the wonderful smell that fills the whole house while they are baking? This recipe is relatively simple as I don’t use heavy frosting, but it does require quite a bit of time for the dough to rise and become fluffy. The reward for all that patience is 24-25 delicious rolls, that hopefully will last for breakfast the next morning too. So here we go! (for more delicious recipes check out my instagram https://www.instagram.com/ketiskitchen/)
Ingredients (Makes 24-25 rolls)
1 cup warm milk
1 tablespoon dry yeast
3 room temperature eggs
6 tablespoons of room temperature butter
1/2 cup brown sugar
1 teaspoon salt
1 teaspoon vanilla extract
4 cups of flour
1/2 cup brown sugar
2 tablespoons of cinnamon
3 tablespoons of melted butter
3 tablespoons of power sugar
1 teaspoon water or milk
Step1 – Whisk yeast in a bowl with warm milk. Let it stand a few min, then add all the dough ingredients and knead the dough for 5-10 min. Cover with plastic wrap of kitchen towel and let it stand to rise in warm place for about 1-1.5 hours. Once the dough has risen, punch it to release the air. Split in 2 parts and start rolling out in 1/2 inch thick rectangle shapes.
Step 2 – mix the filling ingredients – sugar and cinnamon in a small bowl and melt butter in a small pot.
Step 3 – brush the rolled out dough with melted butter, leaving about 1 inch uncovered space at the longer side of the rectangle at the top (see picture below). Sprinkle the buttered part with half of the cinnamon sugar mix and roll ending with the unbuttered side. Pinch along the side to seal the dough and cut into equal, 1 inch thick portions. Place the rolls on the oiled baking tray and repeat step 3 for the second part of dough.
Step 4 – cover rolls with plastic wrap or kitchen towel and let it rise for another 40 min.
Step 5 – preheat oven to 350F and bake rolls for 20-25 min until golden brown and hollow sounding when tapped with finger.
Step 6 – mix the glaze ingredients and brush the buns while they are still hot, straight out of the oven, to give them a shiny glazed look.