Cinnamon Rolls

Cinnamon Rolls
Inspiration: Berly’s Kitchen

Dough:
2 1/4 tsp Active Dry Yeast
1/2 cup Warm Water
3 tbsp Sugar
1 tsp Salt
2-3 cups Flour
1/4 cup Milk
3 tbsp Butter, Melted
1 lg Egg

Filling:
3 tbsp Butter, Softened
1/2-1 cup Brown Sugar
1/3 cup Cinnamon
1/2 cup Walnuts (opt.)
1/3 cup Raisins (opt.)

Icing:
1 cup Powdered Sugar
1 tsp Vanilla Extract
2-3 tbsp Milk

• Combine Warm Water, (1 tbsp) Sugar, and Active Dry Yeast together in a bowl. Set to the side for 5-10 minutes. Should be bubbly and frothy.
• Combine (1 cup) Flour, (2 tbsp) Sugar, Salt, Butter- Melted, Milk, Egg, and Yeast Mixture.
• Start kneading the dough, with your dough hook, on a low speed with your standard mixture.
• Add the remaining 2 cups of flour as needed. Some indicators you don’t need anymore flour are the dough starts pulling away from the sides of the bowl while mixing, also your dough should be smooth, elastic-y, and slightly sticky to the touch. SEE NOTES.
• Feel free to take out and knead it with your hands a bit. After the dough is kneaded, and all the ingredients incorporated, place the dough back in the bowl, and let it rise, until double the size. OR. Let rest for 5 minutes before continuing. SEE NOTES.
• Take the dough out, and knead it slightly, then take a rolling pin, and roll the dough into a rectangular shape.
• Take Butter- Softened, and cover the surface of the rectangular dough evenly.
• Spread Brown Sugar, then Cinnamon, over the butter evenly.
Add your Walnuts, Raisins, or any other filler here. SEE NOTES.
• Starting on the long side of the rectangle, tightly roll the dough, so the cinnamon, sugar, and fillings, are on the inside.
• Cut the rolled dough into 10-12 even pieces, and place on a greased 9″ x 13″ pan. (We used our cookie sheet)
• Let the dough rise to double its size.
• Preheat oven to 350 C
• Cook cinnamon rolls for 25 minutes, or until golden brown.
• Combine Powdered Sugar, Vanilla Extract, and Milk, in a bowl, whisk together.
• Let the cinnamon buns cool completely. Ice the top of the cinnamon rolls.
• Serve/Enjoy.

MenuDuet’s Notes: In the picture displayed;

-If the yeast doesn’t turn bubbly and frothy, do that part over again.

-We only used 2 cups of Flour.

-You do not have to let it rise double its sized twice, if you want, you can skip the first one, and just let the dough rest for 5 minutes. I let it rise twice to be more fluffy.

-We used both Walnuts and Raisins at the same time. You can also try other fillers.

Cinnamon Rolls! An instant classic and much loved by many. This was actually the second time we made this, the first time, we didn’t roll them tight enough, and we were trying different fillers, concluding that Walnuts and Raisins tasted best together.

You don’t really need to let the dough rise twice, but I thought we may have gotten a fluffier product the second time around by doing it, but to each there own. These are perfect for a snack, or even a quick tasty lunch, easy to pack up and take with you.
The only concern we had was the Icing, it barley covered all of them, so I would suggest having enough ingredients for two batches of Icing, since the first may not be enough. We suggest starting with the amount shown, and if you find you need more, to then make a second batch.

These were so tasty, that we only ended up keeping three for ourselves, and we will definitely be making more in the future!

Let us know what you think in the comments, and follow us on Facebook at ‘Menu Duet’

I took the picture displayed, with my camera.

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