Cinnamon Roll

Prep time: 15 mins Resting time: 90 mins Baking time: 20 mins

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INGREDIENTS : 

For the dough : 

All-purpose flour 250 gms + 2 tbsp

Instant Dry Yeast 1 1/4 tsp

Castor Sugar 30 gms

Warm Milk 60 ml

Warm Water 80 ml

Butter (melted) 50 gms

Vanilla Extract 1 1/4 tsp

For the filling :

Brown Sugar 100 gms

Cinnamon Powder 1 tbsp

Cold Butter 20 gms

PREPARATION :

Dough :

In a bowl take 250 gms of flour and make a small well in it. Add instant dry yeast, caster sugar, and a little bit of lukewarm milk to it.

Mix till bubbles are formed and then add the remaining milk. Mix well and add lukewarm water to it. Start kneading the dough of the mixture and add melted butter and vanilla extract to it. Knead the dough till it’s no longer sticky and completely smooth. (You might need to add the 2 tbsp of flour at this stage if the dough feels sticky.)

Transfer the dough to a greased bowl. Covering with a damp kitchen towel keep aside for an hour.

Filling :

In a bowl take brown sugar, cinnamon powder, cold butter and mix it all with fingertips till it resembles wet sand. 

Roll :

Take the dough out and knead it for around 30 seconds and roll it out into a rectangle of 10” x 10” with a rolling pin. 

Spread the filling on the flattened dough making sure 1” space is left at the ends. Apply some milk on the edges with fingertips and sprinkle some flour on the filling. Pick one end and roll the dough to form a log. Divide the log into 10-11 portions cutting with a knife.

Place the cinnamon rolls inside an 8” x 8” square tin which is lined up with parchment paper making sure there is a distance of 1” between each roll. Cover the tin with a damp kitchen towel leaving aside for an hour. 

After an hour, brush with milk and bake in a preheated oven at 180°C for 15-20 minutes checking after 15 minutes. Once the buns are out of the oven brush them with melted butter and serve hot.