I have been baking for several years now; I am a self-taught baker who is not afraid to try new recipes. However, there are some recipes that I completely avoid, because they seem too complicated. Recipes such as Red Velvet Cake, Coconut Cake, and rolls, or any log type cake.
But today, I have conquered one on my list. I have finally baked cinnamon rolls, and it was so good, and surprisingly easy, I don’t know what I was scared of. In addition to that, they came out perfectly.
If there are recipes that you have been too scared to try, go for it, it may turn out as lovely as mine did.
Here is how I made my first cinnamon rolls:
Step 1
Combine 2 1/4 cups (295 grams) flour with the dried milk powder (if used) and the yeast.
Step 2
Warm the milk, butter, sugar, and salt just until the butter is almost melted
Step 3
Combine the milk mixture with the flour mixture. Once combined, add eggs, one at a time, mixing well after each addition.
Step 4
Knead in the remaining 2 1/4 cups of flour until the dough is elastic, but not sticky… add a little more flour if necessary.
Step 5
Shape the dough into a ball, and place it in a greased bowl, turning once. Cover with plastic wrap and let rise in a warm place until doubled.
Step 6
Combine the brown sugar, flour, and cinnamon.
Step 7
On a lightly floured surface, roll the dough into a 12-inch (30 cm) square. Rub room temperature butter over the entire surface.
Step 8
Sprinkle the filling evenly over the rolled-out dough and top with raisins and/or nuts (if desired). Gently press the sugar mixture into the dough. Lightly brush one end of the dough with a little half-and-half or light cream (to seal the edges of the rolls).
Step 9
Roll the dough to form a log, starting at the end opposite the edge you brushed with cream. (Do not roll the dough too tightly or the centers of the rolls will pop up during baking.)
Step 10
Slice the log with thread in the size of your preference. Pieces should be equal in size. And arrange rolls in a greased 13 x 9 x 2-inch (33 x 23 x 5 cm) baking pan/dish.
Step 11
Bake for about 20 to 25 minutes or until browned, and a toothpick inserted into the bun comes out clean. Remove rolls from the oven. Brush with half-and-half or light cream.
Step 12
Let cool and enjoy 🙂
Full Recipe
Cinnamon Rolls
A hearty, delicious dessert to satisfy your sweet tooth!.
Ingredients
- Rolls:
- 4 ½ cups (590 grams) all-purpose flour, divided
- 3 tablespoons (21 grams) dried milk powder (optional)
- ¼ ounce package (2 teaspoons) (7 grams) active dry yeast (can also use 2 teaspoons (6 grams) SAF Gold Instant Yeast)
- 1 cup (240 ml/grams) milk
- 1/3 cup (75 grams) unsalted butter, diced
- 1/3 cup (65 grams) granulated white sugar
- ½ teaspoon (2 grams) salt
- 3 large eggs (150 grams), at room temperature Filling:
- ¾ cup (155 grams) light brown sugar, firmly packed
- ¼ cup (30 grams) all-purpose flour
- 1 tablespoon ground cinnamon
- ½ cup (113 grams) unsalted butter, cold (cut into pieces)
- ½ cup (50 grams) raisins or currants and/or chopped nuts (optional)
- Half-and-half (or light cream)
Directions
- Preheat your oven to 375 degrees F (190 degrees C). In the bowl of your electric stand mixer, fitted with the paddle attachment (can use an electric hand mixer), combine 2 1/4 cups (295 grams) flour with the dried milk powder (if using) and the yeast.
- In a small saucepan, stirring constantly, heat the milk, butter, sugar, and salt just till warm (about 120 degrees F) (49 degrees C) And the butter is almost melted.
- With the mixer on low speed, gradually pour the milk mixture into the flour mixture, and beat until combined. At low speed, add eggs, one at a time, beating well after each addition. Scrape down the sides and bottom of the bowl as needed.
- Then beat this mixture at high speed for 3 minutes. Replace the paddle attachment with the dough hook (or knead by hand), and knead in the remaining 2 1/4 cups (295 grams) flour until you have a soft dough that is smooth and elastic, but not sticky (5 minutes). Add a little more flour if necessary.
- Shape the dough into a ball, and place it in a greased bowl, turning once. Cover with plastic wrap and let rise in a warm place (73 – 75 degrees C) (23 – 24 degrees C) Until soft and puffy and almost doubled (approximately 1 1/2 hours). Then gently punch the dough to release the air and let rest for 10 minutes.
- Meanwhile, make the filling. In a bowl, stir together the brown sugar, flour, and cinnamon until the mixture is combined.
- On a lightly floured surface, roll the dough into a 12-inch (30 cm) square. Lightly brush the surface of the dough with cream or water.
- Sprinkle the filling evenly over the rolled-out dough and top with raisins and/or nuts (if desired). Gently press the sugar mixture into the dough. Lightly brush one end of the dough with a little half-and-half or light cream (to seal the edges of the rolls).
- Roll the dough to form a log, starting at the end opposite the edge you brushed with cream. Do not roll the dough too tightly or the centers of the rolls will pop up during baking.
- Slice the log with thread in the size of your preference. Pieces should be equal in size. Arrange rolls in a greased 13 x 9 x 2-inch (33 x 23 x 5 cm) baking pan.
- Bake for about 20 to 25 minutes or till browned, and a toothpick inserted into the bun comes out clean. Also, if you lightly tap on the top of the buns, they should sound hollow. The internal temperature of the Cinnamon Rolls should be 188 degrees F (87 C). Remove rolls from the oven and brush with half-and-half or light cream.
Simply Marvia 
One response to “Cinnamon Rolls”
[…] Cinnamon Rolls — Simply Marvia […]
LikeLike