Cinnamon rolls are so delicious! well, it has to with all that sugar and flavor packed into it????. Other than cakes and pies I rarely bake anything else because i get impatient with measuring and also when it calls for recipes that needs time to rise, i'd rather just pass but then cinnamon roll is one of my guilty pleasures. I remember my university days, cinnamon roll and a bottle of La casera was the perfect snack or breakfast for me back then???? I would usually buy this at the cafetaria on the way back from early morning lectures????
Today i was craving for cinnamon rolls, i checked my kitchen cupboards and found all the ingredients I needed so I took time out to bake some and trust me to go for the easy but perfect recipe. This is my 'no long thing cinnamon roll recipe'. I went easy on the sugar in my recipe.
INGREDIENTS (12-14 rolls)
420g all purpose flour
50g Margarine / butter (softened)
50g white sugar
1 satchet (7g) fast action yeast
½ teaspoon salt
80g brown sugar
90g butter / margarine (softened)
1 tablespoon ground cinnamon
In a mixing bowl combine 300g of flour, white sugar, salt, yeast and mix well.
Heat the milk in another bowl and add the margarine. This melts the margarine. Let it cool till lukewarm.
Add egg, the milk and butter mixture and water to the flour mixture and mix thoroughly. Add the remaining flour and when the dough has pulled together knead it until it's smooth. The kneading will take you about 4 minutes. Cover the dough and leave it for 10 minutes.
In a different bowl mix the cinnamon, brown sugar and butter.
Roll the dough out and spread with the butter/sugar mixture. Roll the dough up and pinch the seam to seal.
Cut into 12-14 rolls and place on a baking pan that is lightly greased or lined with baking sheet. The cut side should face up. Cover and let the dough rise to double in size. This would take about 35minutes.
Preheat oven to 180 degrees and bake the rolls in preheated oven for 25minutes or till it turns brown.
Cinnamon rolls all done. Soft, fluffy and delicious i tell you 🙂 Best served warm.