Can you imgine a brunch without cinnamon rolls? Well, probably you can but after tasting these buttery rolls you might just want to change your mind. These puffed up and doughy cinnamon swirls at a brunch or tea party are a sure-shot winner with all age groups. Needless, to say these rolls were a hit with my family. You can even find in one of the photos below where Little A came with a knife along to cut rolls while I was taking a photograph!
Something that has always been my passion – is baking! And baking some good home-style stuff. These cinnamon rolls doesn’t require whole lot of work to make them though it requires some patience for the dough to ferment. Do not fret because the wait is all worthwhile when you smell those beauties filling up your house with sweet cinnamon. I woke up an hour before everyone else did in the house just to bake a batch of these and have them for a breakfast to kick start our weekend.
As all the home bakers may know that however baking own bread at home is very inviting, it is also supposed to be messy especially when you have a toddler at home who wants to grab the flour and puff it on themselves. And then you are busy cleaning him, instead of paying attention to what you started. There, then the food processor comes to your rescue. I bought my Moulinex food processor 3 years back and have been loving it since then. It fulfills all my purpose of baking breads, cakes, whisking, extracting juice, blending, making chutneys and what not. Ever since the recipe for food processor focassia bread turned out so marvelous, I haven’t gone back to kneading the dough on my kitchen counter-top. It’s handy, quick and keep your kitchen clean by all means.
So, let’s get started folks! I hope you love these cinnamon rolls as much as we did. And if you did or for any queries, you can find me on Facebook,Twitter and Instagram.
Recipe for Cinnamon Rolls
Cinnamon Rolls
- Servings: 4
- Time: 2 hours
- Difficulty: Medium
Ingredients :
- Dry Yeast – 1 tsp
- All purpose Flour – 2 cups
- Whole Milk – 1/2 cup
- Warm water – 4 tbsp
- Vanilla Extract – 1/4 tsp
- Egg – 1
- Unsalted Butter – 1/4 cup, at room temperature
- Salt – 1/2 tsp
- Granulated Sugar – 4 tbsp
Filling Ingredients:
- Unsalted Butter – 1/2 cup, at room temperature
- Brown Sugar – 1/2 cup
- Sugar – 4 tbsp
- Cinnamon Powder – 1 tbsp
Icing Ingredients -
- Unsalted Butter – 4 tbsp, melted
- Vanilla Extract- 1/2 tsp
- Powdered Sugar – 1 cup
- Milk – 1 tbsp, if required
Brown Sugar Icing Ingredients -
- Unsalted Butter – 4 tbsp, melted
- Brown Sugar – 4 tbsp
Method -
To activate the yeast, in a bowl of warm water sprinkle yeast first and a teaspoon of sugar, and set it aside for 3-4 mins. In a bowl of food processor with kneading attachment pour milk, 4 tbsp butter, egg, vanilla extract and sugar. Mix for a minute on medium speed. Scoop all of the yeast in the bowl of milk mixture. Turn off the processor. Give a gentle stir to flour and salt and pour half of the flour in a food processor bowl. Pulse on medium speed till the flour is well combined. Scrape from the sides and pour in the remaining half of the flour. Turn on the processor and knead the flour mixture on medium speed for about 5-7 minutes till it forms a nice and smooth dough. Very quickly pull the dough together with your hands and form into a ball. In a oil-greased bowl coat the dough with some oil and place the bowl in a warm place covered with a plastic wrap. Let the dough rise for an hour till it doubles in size. After the dough is ready it will inflate when you punch it down. Put the dough on the counter top sprinkled with some flour, and using your hands roll the dough in a lasrge rectangle with a thickness of 1/2 inch. Mix the ingredients of filling in a bowl and keep it ready. Spread the remaining soft butter on the rolled dough and smear it through on all the sides and in the center. Sprinkle evenly the brown sugar and cinnamon mixture on top of the butter. From the long side of the dough tightly roll up the dough and seal the ends with tiny bit of water. Cut them in equal rolls. If you are preparing for the party you can discard the ends for rolls to be even but if you are servin them at home, you might just don’t want to do that. I didn’t. Place each of the cut cinnamon rolls with cut side down on well butter baking pan. Cover again with the plastic warm and place it at some warm place for it to rise for about 30 minutes. While the dough is rising, make the icing and keep it ready. Read the method below. When the rolls are ready, uncover and place on the center rack of your pre-heated oven. Bake at 200 Degrees Celcius for 15-20 minutes or until the rolls are golden and cooked. Remove and let cool. Drizzle with your favorite icing and serve.
Method for Icing :
In a bowl whisk together butter, vanilla extract and sugar. Add in a teaspoon or two of milk if the icing is too thick. Your icing is ready!
Method for brown icing :
In a microsafe bowl, melt butter and then add in brown sugar. Whisk well till it is well combined. Add in a teaspoon or two of milk if the icing is too thick. Your icing is ready!
