Wednesday, August 21, 2013

Cinnamon Rolls

Fluffy, chewy & soft, bursting with buttery sugar-cinnamon filling - Cinnamon rolls for Sunday evening; My house smelled heavenly with the baking aromas of fresh bread and cinnamon. I was keeping my fingers crossed, hoping they'd taste as good. Well, my family has polished of most of it, so I guess its decent! 

This is how I made it.

For the dough:
Maida/All purpose flour - 3 1/2 cups
Vanilla Essence - few drops
Milk -1/4 cup
Sugar -5 tsp
Salt -1 tsp
Butter -5 tsp(softened)
Active dry yeast - 1 tbs
Olive Oil - 1 tbs

For the filling:
Cinnamon Powder
Melted butter 
Granulated Sugar 

For the frosting:
4 tbs melted butter
5 tbs icing sugar
1/2 cup warm milk

Ready the yeast mixture by dissolving the dry yeast in lukewarm water until dissolved and frothy. Set aside.

In a large mixing bowl, combine the milk, sugar, salt vanilla essence and yeast mixture. Add the flour little at a time and knead to form a pliable dough. Add the olive oil and knead further (knead for about 20 minutes). Cover the dough with a damp cloth and set aside for a few hours or until the dough doubles in size.

Preheat the oven.

On a floured and dusted surface, roll out the dough into a rectangular shape with a rolling pin.  Coat the dough with butter and spread the cinnamon and sugar generously. Tightly roll up the spread dough and cut into even pieces. Place in a greased baking tin and bake for about 30 minutes or till golden brown.

For the frosting, whisk together all the ingredients to form a smooth syrup. Drizzle over the rolls before serving.

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