These cinnamon rolls aren’t just easy to make but, are also super fluffy and light, better than any store bought roll…Trust me. These would melt in your mouth and melt you heart too…
Honestly, yeast and I aren’t very good friends. It actually used to scare me to use yeast and I have had so many failures with yeast, that I have lost count. But then, I couldn’t give up my love for baking breads and decided to get to know “Yeast” better and learn to work cordially. We’ve been best friends since then….LOLzzz. I know my stories are sometimes too long and some of you might just want to jump to the actual dish than to play around and read the stories. But you know what, this is what would connect us. Every food has a story and mostly, its worth remembering and sharing, even if the dish is a disaster.
So, this is the story to this wonderful dish: I realized that would see cinnamon rolls EVERYWHERE. We go to the mall and Mr. Parveez would buy them. I see my boys head over heels in love with them. I see my little one craving for more….and sometimes all these are signs that you have to be on a mission and make your own. So, I start my search to get an authentic recipe and found some wonderful recipes, all very different from the other. I decided to pick and choose and make my own. First Batch, a BIG disaster and I made changes. Second Batch, a few more changes…a few more after the third. Fourth batch, the cinnamon rolls were perfect but the icing messed it up and finally, fifth batch, they came out perfect. This recipe is fool proof and something that you will save and love and pass on.
With regular cinnamon roll recipes, there’s so a lot of waiting time for the yeast to rise and to be sure that the dough would turn out perfect. Honestly, as much as I enjoy cooking, I do not have the time and energy to wait that long. I love making things that can be served in less amount of time. Something, that’s clean, cooked with love and effort without wasting too much time. But, that doesn’t mean I would try a recipe where cinnamon rolls are made within an hour. I like to give my food flavors time to mingle too.
I’ve managed to meet these soft cinnamon rolls in a little prep time with a faster procedure and made sure that they stay soft, fluffy and wonderful.
P.S. Don’t let the yeast scare you. It takes time to open, but once you know it well, you will love it just like me.
| Prep Time | 75 minutes |
| Cook Time | 25 minutes |
| Passive Time | 15 minutes |
| Servings |
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- 1 cup Whole Milk warm, NOT HOT [Temp. should be 110 F or 45C
- 1/4 cup unsalted butter For Mixing Yeast
- 5 tbsp white sugar Granulated
- 2.5 tsp Yeast Rapid Rise or quick rise
- 1 No. Egg Whisked
- 3.5 cups All purpose Flour
- 1/4 tsp Salt
- 1 can Cooking spray Olive or Canola
- 1/2 cup Brown sugar
- 2 tbsp Cinnamon powder
- 2 tbsp unsalted butter melted, for filling
- 4 oz Cream Cheese 110 gms
- 2 tbsp unsalted butter For icing
- 2 tbsp milk For icing
- 1 tsp Vanilla essence
- 1 cup Confectioner's sugar
Ingredients
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- Combine the warm milk together with the melted butter, sugar and yeast in a large bowl. Allow to stand for 10 minutes, until frothy.
- Add the whisked egg to the milk mixture. Add in flour and salt, and mix until a soft dough forms, the dough might be slightly sticky. Knead until smooth and elastic, occasionally rolling into the flour on your bench top to prevent the dough sticking to your fingers. You can also knead it on a lightly floured surface, if you aren't using the mixer like me.
- Lightly coat a large bowl with cooking oil spray and transfer the ball of dough to the bowl, turning once to coat in the oil. Cover with a damp towel. Transfer bowl of dough to the warm oven or a warm place. Allow to rise for 30 minutes. To check if dough is ready, gently press two fingers into dough. If an indentation remains, dough has not risen enough. Punch dough down; cover and let rest for an additional 30 minutes or until doubled in size.
- Roll out dough onto a lightly floured surface, into a 19-inch x 13–inch rectangle. Brush the melted butter over the dough and sprinkle evenly with brown sugar and cinnamon. Gently rub the cinnamon mixture into the butter. Beginning at one long side, roll up dough tightly like a jelly-roll; then gently pinch the seam down to seal. Trim the ends for even slices, and cut dough into 12 slices.
- Arrange the rolls in a lightly greased 9x13-inch baking dish. Cover with the damp towel and allow to rise for a further 30 minutes or until doubled in size. While rising, preheat oven to 175°C | 350°F.
- Bake for 25 minutes, or until lightly golden. Cool slightly before glazing.
- Prepare icing while rolls are baking. Beat together the cream cheese, butter and vanilla, until smooth and creamy. Beat in the powdered sugar until lump free. Spread icing over rolls. Serve warm.
- Milk used should preferable be whole milk, but you can always opt for 2% or skim, if you prefer. It needs to be warmed in the microwave for about 20 seconds. It should be warm to touch. If its too hot, the yeast will be killed and won't rise.
- If Your yeast mixed with milk isn't frothy, you need to restart. Do not use it if it ain't frothy.