Cinnamon Rolls

A cinnamon roll also known as cinnamon bun is a famous sweet roll served commonly in Northern Europe and North America. It consists of a rolled sheet of yeast-leavened dough onto which a cinnamon and sugar mixture is sprinkled over a thin coat of butter. The dough is then rolled, cut into individual portions, and baked. In North America, cinnamon rolls are frequently topped with icing.

These buns are so good hot from the oven when they're gooey and warm. This soft, rich, buttery dough is the secret to a sweet teatime treat. Although you may be able to buy these gorgeous buns from store, nothing compares to baking it at home, with the lovely smell of buns awakening everybody. 

Ingredients:

For Dough

Maida / All-purpose flour - 500 g

Active dry yeast – 2 tsp

Butter, melted – 1/3 cup

Milk – 1 cup

White sugar, granulated – ½ cup

Eggs - 3

Salt a pinch

For Filling:

Cinnamon, powdered - 1 tbsp

Brown Sugar – ¾ cup

Butter, cubes  - ½ cup

Maida / All-purpose flour – ¼ cup

Preparation:

Make the dough-

Start by adding the flour, the yeast, the sugar, the salt, the eggs, the milk, and the butter into a bowl and mix it well it the hand mixer on low for first 5 minutes until it becomes shiny in appearance. Add about 2 Tbsp. more of flour to the bowl and mix for 2 minutes. Now scrape the dough from the bowl to a working table, sprinkle some on your work table and knead the dough briefly. Sprinkle a little flour to the bowl and return the dough to the bowl. Cover it and let it rise for about 1 hour or until it has doubled its size.

Make the filling-

While the dough is rising you can place into a bowl the brown sugar, flour, the cinnamon, and the butter and mix with a spoon until combined. Now set it aside.

Roll the dough-

Punch the air out of the dough. Sprinkle the work space with flour and place the dough on it. Sprinkle the dough with some flour. Now roll out the dough to a 1/2 cm thickness, making sure there is enough flour to prevent it from sticking to the table.

Shape the rolls-

Now spread the filling on the dough. Carefully roll the dough into a log and cut it into slices of about 3 cm in thickness. Place them on the lined baking tray, leaving enough space for the rolls to rise. Allow them to rise for 15-20 minutes.

Bake-

Take your egg white and using your brush, paint each roll individually. Put the tray into the oven and let them bake for 12-15 minutes.

Now remove the tray from the oven and let the rolls cool a bit. Cinnamon Rolls are now ready to be served.