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CINNAMON ROLLS

Ingredients:
2 and 3/4 cups (345g) all-purpose flour (spoon & leveled)
1/4 cup (50g) granulated sugar
1 teaspoon salt
2 and 1/4 teaspoons Red Star Platinum Yeast or any instant yeast (1 packet)
1/2 cup (120ml) whole milk
1/4 cup (60ml) water
3 Tablespoons unsalted butter
1 large egg
 

Filling:
3 Tablespoons (45g) unsalted butter, softened to room temperature
1 Tablespoon ground cinnamon
1/4 cup (50g) granulated sugar or packed light or dark brown sugar
 

Icing:
1 cup (120g) confectioners’ sugar
1/2 teaspoon pure vanilla extract
2–3 Tablespoons (30-45ml) strong brewed coffee or milk

 I made this recipe with milk but I think coffee would taste amazing in the icing

  1. Make the dough: Whisk the flour, sugar, salt, and yeast together in a large bowl. Set aside.
  2. Combine the milk, water, and butter together in a pan. Use the stove and heat until the butter is melted and the mixture is warm to touch (about 110°F, you can use a candy thermometer for the right temp). Pour into the dry ingredients, add the egg, and stir until it forms a soft dough or use your mixer.
  3. On a lightly floured surface using floured hands, knead the dough for 3 minutes. Place in a lightly greased bowl (I use non-stick spray), cover loosely, and let rest for about 10 minutes.
  4. Fill the rolls: After 10 minutes, roll the dough out in a 14×8 inch rectangle. Spread the softened butter on top. Mix together the cinnamon and sugar. Sprinkle it all over the dough. Roll up the dough tightly. Cut into 10-12 even rolls and arrange in a lightly greased 9-inch round cake pan or pie dish.
  5. Rise: Tightly cover the rolls with aluminum foil or plastic wrap and allow to rise in a warm, draft-free environment for 60-90 minutes.
  6. Bake the rolls: After the rolls have doubled in size, preheat the oven to 375°F. Bake for 25-28 minutes until lightly browned. If you notice the tops are getting too brown too quickly, loosely cover the rolls with aluminum foil and continue baking.
  7. Make the icing: Whisk the confectioners’ sugar, vanilla extract, and coffee or milk together. Drizzle or spread over warm rolls.
  8. Cover leftover frosted or unfrosted rolls tightly and store for up to 3 days at room temperature or up to 5 days in the refrigerator.

For more tips and tricks visit: https://sallysbakingaddiction.com/easy-cinnamon-rolls-from-scratch/

I used the proof setting on my oven to proof these for an hour. You can just cover with towel and let sit on kitchen counter. The warmer the better.   

Here is how mine came out: 





 

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