Cinnamon roll recipe

Who can resist these homemade Cinnamon Rolls? Rich and fluffy, with their soft, buttery interior, they are totally irresistible. I’ve received requests for this recipe, and I am happy to report I have finally completed the photos for a step by step process. I admit it’s always a little difficult when teaching friends the process to resist the aroma, and eating my samples while taking photos, you know? 🙂 But they must so I can share the recipe with you! ..hehe 🙂 Serving tip: We usually like to serve them alongside a cold cup of milk.

Let’s start by preparing the dough.

First Step – Ingredients: 1 package of Active Dry Yeast or half of block of fresh yeast 240 ml. Milk 250 g. All Purpose Flour 60 g. Organic Cane Sugar

Heat the milk in the microwave (Or simmer on the stove at low), pour slowly in the bowl and add sugar. (incorporate) Set aside and cool to warm. When the mixture is warm, but NOT hot, sprinkle in 1 packages Active Dry Yeast (i used a half of block of fresh yeast). Let this sit for a minute so the yeast gets all warm, moist, and happy. Then add 250 g. of All-Purpose Flour. Stir mixture together. Cover and let sit for at least an hour. After an hour, the dough will look like this.

Second Step – extra Ingredients: 2 eggs 80 g Butter 1/4 tsp Salt 400 g. All Purpose Flour 120 g. organic white sugar. Teaspoon Vanilla Teaspoon Rum

Add melted butter, eggs, all-purpose flour, salt and sugar in a bowl.  Stir mixture together, cover the dough and leave it for 2 hours. (While you wait) Fold laundry, Sculpt, play Twister or Where’s my water (Game) on your iPhone, spend time on face book, or do what you do in the meantime!

Now, let’s go ahead and make the rolls!

To assemble the rolls, remove the dough from the pan/bowl On a floured baking surface. Knead the dough with your hands, add flour until the dough is no longer sticking to the sides. The more you knead it the less sticky it becomes. Knead for 8 to 10 minutes or until the dough feels smooth and elastic.

Then roll the dough thin, maintaining a general rectangular shape. Rectangle should increase in both width and length as you roll it out.

Filling: 100 g. firmly packed light brown sugar 2 Tbsp. ground cinnamon 50 g. unsalted butter 100 g. coarsely chopped pecans

Brush with melted butter over the dough. Now sprinkle the sugar over the butter……followed by a generous sprinkling of cinnamon and pecans on top. Now, starting begin rolling the dough.

Next, pinch the seam to the roll to seal it. Spread 1 tablespoon of melted butter in seven round, foil cake or pie pans. Then begin cutting rolls approximately 2,5 to 3 cm. thick and laying them in the buttered pans.

Let the rolls sit for 1 hour to rise.

Then bake at preheated oven (160 C’ degrees fan bake / 180 C’ degrees conventional oven) until light golden brown, about 25 to 30 minutes.

While the rolls are in the oven, make the deliciously sinful maple frosting. 

Frosting: To a mixing bowl, add 1 bag (125 g.) of powdered sugar. To this, add about 2 teaspoons maple syrup. 50 g. milk 60 g. melted butter. Also add a generous pinch of salt.

The mixture should be thick but pourable. Taste and adjust as needed. Generously drizzle frosting over warm rolls after you pull them out of the oven. Be sure to get frosting around the perimeter of the pan, too, so the icing will coat the outside of the rolls.

These rolls are:

Fluffy, Soft, Sweet, Tender, Cinnamon-y, Easy, Satisfying! And they turned out JUST AS DELICIOUS as bakery fresh cinnamon rolls. When I pulled these beauties out of the oven I was mesmerized. I couldn’t believe how fluffy and perfect they looked.