Warm Cinnamon Rolls

If you have ever tasted a homemade, fresh, hot off the oven cinnamon rolls, you will never want those sold in a plastic wrap or the mediocre bread dough rolled in cinnamon sugar that many baked goods retailers try to pass on as Cinnamon Rolls. Okay, maybe Cinnabon's once a year, but the pool of frosting they slathered on those buns can't be that good for my buns, can it?

So, twas the days leading to new year and I am on vacation. What is a girl to do but to indulge in her baking and cooking activities......and yes, I have been deprived of my hobbies in the name of work. With a little help from my trusted bread machine (you can do it by hand but I do have a bread machine), off to making cinnamon rolls. Once baked, the aroma of cinnamon sugar, butter and yeast filled the house with love and joy! The world should be filled with cinnamon rolls.

Cinnamon Rolls
(Adapted from The Joy Of Baking )

Dough:

3 cups bread flour

1 1/2 - 2 cups all-purpose flour

1 package (1/4 ounce) (7 grams) rapid rise yeast

1 cup (240 ml) milk

1/3 cup (75 grams) butter

1/3 cup (66 grams) granulated white sugar

1/2 teaspoon (2.5 grams) salt

3 large eggs

Filling:

3/4 cup (160 grams) packed light brown sugar

1/4 cup (35 grams) all-purpose flour

1 1/2 Tbsp ground cinnamon

1/2 cup (113 grams) butter, cold (cut into pieces)

1/2 cup chopped walnuts or raisins (optional)

1 egg, beaten

Sugar Glaze:

In a medium-sized bowl stir together:

1 cup powdered (confectioners or icing) sugar

1 tsp vanilla

2-3 Tbsp milk (depending on how thick you want the glaze)

Directions

1) I used my bread machine to make the dough but you can also use a stand mixer or knead the dough by hand, if you have the time. In a medium saucepan, combine milk, sugar, salt, and butter. Heat till butter is melted. Let it cool to 110F or put a drop of mixture on your wrist. It should feel warm, not scalding hot. Pour the mixture into the bread machine. Mix in the three beaten eggs, flour, and yeast. (Follow the manufacturer's direction). Turn the dough cycle on and let it mix and proof till cycle ends.

2) Once dough is done proofing, deflate dough. Place on a well greased work surface.

3) Roll dough out into a rectangle (approx 12x16).

4) In a bowl, combine all fillings ingredient except for egg.

5) Brush beaten eggs onto the dough. It will help to hold the filling ingredients in place.

6) Spread the filling evenly onto dough, leaving about 2 inches of the dough free of fillings.

7) Roll the dough towards you, gently but firmly, to form a log. Seal the edges.

8) Grease a 12-inch round pan or a rectangle pan.

9) Slice dough into 8 and place in pan. Cover with plastic wrap and let rise till double in size. (45 minutes to 1 hour). Alternately, you can slice dough into 16 and place them in a large rectangle pan or 2 9-inch round pan.

10) Preheat oven to 375F or 190C. Dough should puff up to fill the pan. Brush top lightly with milk or cream to help browning. Bake for 25 to 30 minutes till done.

11) Let cinnamon rolls rest for 10 minutes before removing from pan. Let it cool for a further 5 minutes before drizzling the glaze over them. Glaze is optional but really...can there be too much sugar?

12) The cinnamon rolls came out light and moist. I will definitely recommend to divide the dough into 16 to get smaller cinnamon rolls. These babies were huge but then again, if you have cinnamon rolls lovers at home, who cares if these are of gigantic portion.