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| Cinnamon roll |
Made: around 17 rolls (can actually make less)
ROLLS
2 ¾ cups (345g) all-purpose flour
3 Tablespoons granulated sugar
1 teaspoon salt
1 package instant yeast (7g)
½ cup (120ml) water
¼ cup (60ml) milk
2 ½ Tablespoons (40g) unsalted butter
1 large egg
FILLING
(*add much more cinnamon and sugar, not sweet and can't taste cinnamon at all)
45g unsalted butter, softened to room
temperature (around 20g is sufficient)
1 Tablespoon ground cinnamon
50g granulated sugar
COFFEE/SUGAR
GLAZE
1 cup (120g) confectioners' sugar
2-3 Tablespoons (30-45ml) strong coffee (or
use milk/water instead)
Make
the dough:
1.
Set aside ½ cup of flour. In a
large bowl, whisk the 2 ¼ cups flour, the sugar, salt, and yeast together until
evenly dispersed.
2.
Heat the water, milk, and
butter together in the microwave until the butter is melted and the mixture is
hot to touch. Stir the butter mixture into the flour mixture. Add the egg and
only enough of the reserved flour to make a soft dough (I needed less than ½ cup,
but you may need the full ½ cup). Dough will be ready when it gently pulls away
from the side of the bowl and has an elastic consistency.
3.
On a lightly floured surface,
knead the dough for about 3-4mins (until it passes the window pane test). Place
in a lightly greased bowl and let rest for about 10mins.
Make
the filling:
4.
After 10mins, roll the dough
out in a 14x8 inch rectangle. Spread the softened butter on top. Mix together
the cinnamon and sugar and sprinkle it all over the dough. Add more
cinnamon/sugar if desired. Roll up the dough tightly. Cut into even pieces and
place in lightly greased (with butter) muffin tins.
5.
Loosely cover the rolls with cling
wrap/aluminum foil and allow to rise in a warm, draft-free place for 60-90mins.
6.
After the rolls have doubled in
size, preheat the oven to 190°C (may want to reduce to 180°C). Bake for 18-20mins until lightly browned. *Take out after around 8mins
to cover with aluminum foil and place back in oven to bake.
Make
the glaze:
7.
Right before serving, top your
cinnamon rolls with glaze. Mix the powdered sugar and 2 Tablespoons coffee
together until smooth and drizzle over rolls. If it seems too thick, add 1 more
Tablespoon coffee. You may replace the coffee with milk or water instead, if
you do not want a coffee flavored glaze. If you prefer a thicker glaze, add
more powdered sugar and then add salt to cut the sweetness.
8.
Rolls are best enjoyed the same
day, but stay fresh and soft in a covered container at room temperature or in
the refrigerator for 5 days. Glaze the rolls immediately before serving. Rolls
(with or without glaze) freeze well, up to about 3 months. Thaw in the
refrigerator and heat up however you prefer.
Additional Notes:
The dough may be made the night before through step 4. Cover with plastic wrap and let rise in the refrigerator overnight. The next morning, remove from the refrigerator and let rise, about 1 hour.
Adapted from: sallysbakingaddiction
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| After sitting for 1h, before baking |
