My family really missed my yeast bread that I have regularly served during weekend. Although have baked all type of yeast bread but not this Cinnamon Rolls made from scratch.
This is no fail recipe, it can be made with or without egg. If you prefer them with egg, reduce the milk to 3/4 cup and add an egg. The rest, follow the same recipe below.
You can add more to the dough like nuts, raisins or just leave them simple. Feel free to ice these Cinnamon Rolls but we love them without it.
Yield : 12 rolls
2.5 cups all purpose flour
1.5 tablespoon sugar
1.5 teaspoon instant yeast
3/4 tsp salt
3 tablespoon butter softened
1 cup warm milk
* If adding an egg, reduce milk to 3/4 cup
1/4 cup butter melted
1/4 cup brown sugar
1.5 teaspoon ground cinnamon
Combine brown sugar and cinnamon in a small bowl
METHOD FOR ROLLS
Place flour and yeast in a mixing bowl.
Combine butter , milk, sugar and salt in a separate bowl, stir well.
Now add the milk mixture to the dry ingredients, forms into soft dough using a mixer or by hand.
Transfer dough onto floured surface and knead by hand until smooth for 10 minutes.
Place dough into oiled and covered bowl, let rise until double for 1.5 hours.
Punch dough down, roll out dough into rectangle about 10 x 14 in.
Brush the dough with softened butter leaving 1 in bare edge along one long side. Spread filling evenly over the dough .
Starting with long edge, roll up dough into a tight cylinder, pinch seams to seal.
Using sharp knife, equally cut into 1 in thick slice. Place dough, seam side down in a baking pan. Let sit for 45 minutes, towards the end of rising time, heat the oven @ 190 C.
Bake for 15 minutes until golden brown, transfer onto rack to cool.
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