Cinnamon Rolls
Best Cinnamon Rolls / cinnamon bread / Cinnamon buns recipe with detailed instruction and step by step photos. these freshly baked cinnamon rolls are delicious and makes wonderful breakfast. This is best cinnamon rolls ever they are soft, fluffy, big and super delicious. - Take all the required ingredients- Take warm water add 1 tbsp sugar & yeast and mix it and cover and rest it for 10 minutes to activate the yeastNote : water should be neither too hot nor cold it should be warm- If using instant yeast then skip this step and add yeast directly to the flour- Take a large mixing bowl, add flour, salt, melted butter, sugar, egg and yeast mixture- Slowly start kneading the dough, knead it to smooth doughNote : dough may be slightly sticky if it too sticky to handle then add more flour and knead it- Dust some dry flour into the work surface and knead the dough- Knead it for good 10 minutes- Knead the dough into smooth ball- Place the dough in a greased bowl and cover it with cling wrap or with kitchen towel- Rest it in warm place or till it doubles in its sizeFilling- In a small bowl combine sugar and cinnamon and set aside- Knead the raised dough once- Dust the work surface with dry flour and spread the dough using rolling pin, roll the dough into rectangle with 1/4 inch thickness- Using a pastry brush spread the butter generously- Now sprinkle the cinnamon sugar mixture and pat it gently- Now roll it into a log- Pinch the edges- Cut into 10 equal balls- Place it in a greased tray- And cover and allow it rest for 2nd raise, meanwhile preheat the oven into 180 degree for 10 minutes- Once the rolls are doubled bake it for 15-20 minutes or till it turns golden brown- Take it out and allow it to cool for sometime ( do not cool completely before frosting)To make frosting- In a bowl take icing sugar, add vanilla essence and heavy cream or milk then mix it well and pour it in warm cinnamon roll
Ingredients
For dough
- 3 cup All purpose flour / maida
- 2 tsp Yeast
- 3 tbsp Sugar
- 1/4 cup Butter
- 3/4 cup Milk
For filling
- 2 tbsp Cinnamon powder
- 1/4 cup Sugar brown or white regular granulated suagr
- 1/4 cup Butter
For topping
- 1 cup Icing sugar or powdered sugar
- 1 tsp Vanilla essence
- 3 tbsp Heavy cream or milk
Instructions
For dough
- Take all the required ingredients
- Take warm water add 1 tbsp sugar & yeast and mix it and cover and rest it for 10 minutes to activate the yeast Note : water should be neither too hot nor cold it should be warm If using instant yeast then skip this step and add yeast directly to the flour
- Take a large mixing bowl, add flour, salt, melted butter, sugar, egg and yeast mixture
- Slowly start kneading the dough, knead it to smooth dough Note : dough may be slightly sticky if it too sticky to handle then add more flour and knead it
- Dust some dry flour into the work surface and knead the dough
- Knead it for good 10 minutes
- Knead the dough into smooth ball
- Place the dough in a greased bowl and cover it with cling wrap or with kitchen towel
- Rest it in warm place or till it doubles in its size
Filling
- In a small bowl combine sugar and cinnamon and set aside
- Knead the raised dough once
- Dust the work surface with dry flour and spread the dough using rolling pin, roll the dough into rectangle with 1/4 inch thickness
- Using a pastry brush spread the butter generously
- Now sprinkle the cinnamon sugar mixture and pat it gently
- Now roll it into a log
- Pinch the edges
- Cut into 10 equal balls
- Place it in a greased tray
- And cover and allow it rest for 2nd raise, meanwhile preheat the oven into 180 degree for 10 minutes
- Once the rolls are doubled bake it for 15-20 minutes or till it turns golden brown
- Take it out and allow it to cool for sometime ( do not cool completely before frosting)
To make frosting
- In a bowl take icing sugar, add vanilla essence and heavy cream or milk then mix it well and pour it in warm cinnamon roll
Notes
To make ahead of time
Once the dough is ready cover it tightly and keep in refrigerator for 2 days and take it out prior 1 hour before rolling the dough
You can use either brown sugar or regular white sugar for the filling
You can skip the frosting and just serve it like that
Use good quality yeast