Cinnamon Rolls
I made these cinnamon rolls on Christmas Day. Whew! Making these cinnamon rolls without any kind of mixer or machine consumed much of my day. Kneading the dough was especially monotonous that I watched YouTube videos while doing the job.
But I really liked the results, because these cinnamon rolls turned out like cinnamon rolls! The bread had a good texture, there was enough cinnamon spice, and the glaze topped everything off wonderfully.
But I must warn that these should be eaten on the day it is made or a day after. It will go stale if you leave it for too long. The recipe below makes 24 cinnamon rolls, but it is a good idea to halve the recipe and make 12 cinnamon rolls. Especially if you don't have two muffin pans, which I don't! I only realized how much the recipe produced when I had gone halfway through.
Cinnamon Buns (Makes 24 Cinnamon Buns)
FOR THE BUNS
Ingredients
* 500g all purpose flour * 7g instant dry yeast * 60ml water, heat on stove until warm to touch * 1 tsp sugar * 180ml milk * 1/2 tsp vanilla extract * 1 egg * 50g melted butter * pinch of salt * 50g sugar
Instructions
1. In a small bowl combine 60ml warm water, 7g yeast, and 1 tsp sugar. Let it foam for 5 to 10 min.
2. In a large bowl whisk together 180ml milk, 1/2 tsp vanilla extract, 1 egg, 50g melted butter, 50g sugar, and pinch of salt.
3. Into the wet mixture, add the 500g flour in two additions and stir after each addition with a wooden spoon until a dough somewhat forms. Add the yeast mixture and stir.
4. Gather the dough by hand. Knead as long as it takes for the dough to be smooth and elastic, stretching and folding dough over and over.
5. Place the dough in a bowl and place that bowl on top of hot water. Cover and let rise for 2 hours.
FOR THE FILLING
Ingredients
*110g soft butter * 90g sugar * zest of 1/2 orange * 2 tsp cinnamon powder
Steps
1. Throw in the 110g soft butter, 90g sugar, 2 tsp. cinnamon, and the zest of half an orange in a bowl. Form a spread by folding and smoothing with a spatula.
ASSEMBLING
1. Halve the rested dough and roll each out into rectangles about 3mm thick.
2. Spread the filling evenly on the two doughs, leaving a border around the perimeter.
3. Tightly roll up the rolled-out doughs from long ends and pinch closed.
4. Slice each log of dough into about 12 slices. Place each slice into muffin holes of two 12-hole muffin pans. I didn't have 2 muffin pans so I waited for the first batch to bake before proceeding on the second.
11. Let the slices rest for 1 more hour.
Preheat oven at this point to 190 degrees C.
12. Bake for 10-15 minutes until golden brown. Let the cinnamon buns cool.
FOR THE GLAZE (Recipe can be halved. The recipe below is more than enough for 24 buns and half amount will do)
Ingredients
* 200g powdered sugar * 2-4 tbsp. freshly squeezed lemon juice
Instructions
Add lemon juice, tablespoon at a time, to powdered sugar. Combine with a spoon until a drizzle-able consistency forms. You might even need more lemon juice. Drizzle glaze over cinnamon buns.
Enjoy!
Recipe adapted from Kitchen Stories, app in iPad.
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