CINNAMON ROLLS

My family really  missed my yeast bread that I have regularly served during weekend. Although have baked all type of yeast bread but not this Cinnamon Rolls made from scratch.

This is no fail recipe, it can be made with or without egg.  If you prefer them with egg, reduce the milk to 3/4 cup and add an egg.  The rest, follow the same recipe below.

You can add more to the dough like nuts,  raisins or just leave them simple. Feel free to ice these Cinnamon Rolls but we love them without it.

CINNAMON ROLLS
Yield :  12 rolls

2.5 cups all purpose flour
1.5 tablespoon sugar
1.5 teaspoon instant yeast
3/4   tsp salt
3 tablespoon butter softened
1 cup warm milk
*  If adding  an egg, reduce milk to 3/4 cup

FILLING

1/4 cup butter melted
1/4 cup brown sugar
1.5 teaspoon ground cinnamon

Combine brown sugar and cinnamon in a small bowl

DIRECTIONS

METHOD FOR  ROLLS

Place flour and yeast in a mixing bowl.

Combine  butter , milk, sugar and salt in a separate bowl, stir well.

Now add the milk mixture to the dry ingredients, forms into soft dough using a mixer or by hand.

Transfer dough onto floured surface and knead by hand until smooth for 10 minutes.

Place dough  into oiled and covered bowl, let rise until double for 1.5 hours.

Punch dough down, roll out dough into rectangle about 10 x 14 in.

Brush  the dough with  softened butter leaving  1 in bare edge along one long side.  Spread filling evenly over the dough . 

Starting with long edge, roll up dough into a tight cylinder, pinch seams to seal.  

Using sharp knife, equally cut into 1 in thick slice.  Place  dough, seam side down  in a baking  pan. Let sit for 45 minutes, towards the end of rising time, heat the oven @ 190 C.

Bake for 15 minutes until golden brown, transfer onto rack to cool. 

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