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Cinnamon Rolls


Rise and roll!

This was the first time bae aka my foodie partner-in-crime and I attempted making cinnamon rolls at home and it was quite the success during the holiday season. So much so, that it will now become a yearly tradition around Christmas time. Even with full bellies, everyone wanted seconds. So let me tell you about these sweet rolls of love because they’ll be a recipe you’ll never forget thanks Chef Michael Smith. Because sometimes you just need to indulge and these cinnamon rolls are DE-LI-CIOUS! You won’t regret waking up to these!

Easy Cinnamon Rolls

Easy Cinnamon Rolls

Easy Cinnamon Rolls

CINNAMON ROLLS

Recipe by: Chef Michael Smith

INGREDIENTS

For the Dough
1 cup milk
1 stick butter, softened
1/2 cup brown sugar
2 tablespoons pure vanilla extract
1 teaspoon salt
5 cups all-purpose flour
1 – 1/4 ounce package instant yeast
4 eggs

For the Cinnamon Filling
1/2 cup butter, softened
1 cup brown sugar
2 tablespoons ground cinnamon

For the Glaze
1 cup powdered sugar
1/4 cup heavy cream (35%)
1 tablespoon pure vanilla extract

DIRECTIONS

Step 1 - Make Dough

For the dough, gently warm the milk, butter, brown sugar, vanilla and salt in a small pot. Don’t bring to a simmer; warm just enough to melt the butter.

Meanwhile, measure one-half of the flour into the bowl of your stand mixer along with the yeast. Add the warm milk and melted butter mixture to the flour and beat with your paddle attachment until smooth. Add the eggs 1 at a time, beating until smooth before proceeding. Switch to a dough hook and add the remaining flour.

Step 2 - Knead Dough

Remove and knead until a soft dough forms that is no longer sticky to the touch, about 5 minutes. Place the dough in a lightly oiled bowl, cover and let rest in a warm place until dough doubles in size. This could take as long as 2 hours.

Step 3 - Make Filling

For the filling, stir or whisk together the softened butter with the brown sugar and the cinnamon in a mixing bowl.

Once the dough has risen, punch it down and let it rest for a few minutes.

Step 4 - Roll Dough

Flour your work surface, the dough, your hands and a rolling pin. Roll out the dough into a long rectangle shape, about 18 x 12 inches (45 x 30 cm), with the long side facing you.

Evenly spread the cinnamon filling all over the top of the dough, leaving 1 or 2 inches (2.5 or 5 cm) uncovered along the top edge. Leaving a border helps the dough stick together when you form the roll.

Roll into a long, tight, cigar-shaped log from the covered long edge to the uncovered long edge. Brush the outside of the log with oil or melted butter.

Slice the dough log into 12 or 16 sections. Turn each on its side and position evenly in a lightly oiled 15- x 10-inch baking pan.

Rest, uncovered, until the dough doubles in size once again and the rolls swell into each other, filling the pan.

Step 5 - Bake Dough

Meanwhile, preheat your oven to 350 °F (180 °C).

When the dough has risen a second time, bake for 40 to 45 minutes.

Step 6 - Make the Glaze

When cinnamon rolls are finished baking, remove from oven and allow to cool. When they have cooled enough to handle, stir together the glaze ingredients and drizzle all over the rolls. Serve immediately!

Bon appetit!
Rosalyn Gambhir
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[name=Rosalyn Gambhir] [img=https://i.imgur.com/9rNiMGU.jpg] [description=Rosalyn Gambhir is the gal behind the blog The Staycationer. Whether its exploring the local food scene with her foodie partner-in-crime or taking in the view from her favourite cafe, Rosalyn is always a tourist, looking for the next exciting adventure. The Staycationer allows you to rediscover hidden gems in your very own backyard.] (facebook=https://www.facebook.com/thestaycationer) (twitter=https://twitter.com/rosalyngambhir) (instagram=https://www.instagram.com/rosalyngambhir/)

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