Gooey and Glazed Easy Cinnamon Rolls

You will love this if you can’t get over with cinnamon

I love Cinnamon, and Cinnamon rolls are one of the items I wanted to try and short-listed a long time ago.

It is also known as a cinnamon bun, cinnamon swirl, cinnamon Danish, and cinnamon snail.

Interestingly in Sweden, it is known as kanelbulle; in Denmark, it is called kanelsnegl, in Norway, it is called Skillingsboller, Kanelbolle, and Kanelsnurr, and in Finland, it is known as korvapuusti.

Frankly speaking, I was not dared to attempt this due to the widely spread myth that bread and rolls are not easy to make, and usually, they would end up in disaster form.

Finally, I gathered courage and level myself, but it wasn’t a happy journey as I imagined.

Cinnamon rolls didn’t love me the way I loved it. We started on a rocky relationship, so I took the time to reach a satisfying version of it.

And I took the time to understand those basic but most fundamental elements;

• Kneading the dough
• Rising the dough

Those two factors determine the fate of your cinnamon rolls. It is an easy version using instant yeast.

Ingredients

1 and 1/2 cups All-purpose flour (spoon & leveled) 1 Tablespoon granulated sugar 1/2 teaspoon salt 1 teaspoon instant yeast 1/4 cup Butter milk 1.5 Tablespoons unsalted butter 1 large egg room temprature 1 teaspoon cooking oil for greasing

Filling

1.5 Tablespoons softened butter 1/2 Tablespoon ground cinnamon 2 Tablespoon light or dark brown sugar

Preparation

1. In a large bowl, whisk the flour, sugar, salt, and yeast and keep aside.
2. Melt butter, do not overheat, and add in buttermilk and egg. Whisk the mixture until combined well. If it is too hot, let it sit to cool down.
3. Add the dry ingredients mix into the butter mixture, stir it until it forms a soft dough. The dough might be a little sticky at this stage, but not to worry; we need to work it out.
4. Before moving into the next step, preheat the oven 150°F (66°C). This step is essential as we need to rise the dough in a draft-free environment and remember this is an easy recipe.
5. On a floured surface, knead the dough for around 3 minutes.
6. Let the dough sit for around 10 minutes in a greased bowl, loosely cover it using a cloth or aluminum foil.
7. Take out the dough and roll the dough out into a rectangular shape, up to your desired thickness. Some may like thick roles while some like thin. Use little flour or oil to handle the stickiness.
8. Spread the butter on top of the dough and sprinkle cinnamon and brown sugar. Sprinkle more if you like to have more taste.
9. Roll the dough tightly and cut into small even rolls, place them into a pie dish.
10. Cover the rolls tightly using aluminum foil and place it inside the preheated oven. Leave the oven door cracked open for around 30 minutes and closed it.
11. Let the dough rise for around 1.5 hours to 2 hours.
12. Now the rolls will be in their double size, take out from the oven, and preheat the oven to 375°F (190°C) for around 5 minutes.
13. Using the same aluminum foil, loosely cover the rolls bake for around 28–30 minutes until they are lightly browned. There is a chance tops might get brown too quickly if the rolls are not covered.
14. Spread icing or sweetened milk over the warm rolls.
15. Enjoy the glazed rolls with coffee.

Notes

• You may store them at Room Temperature for a few days or in a refrigerator.