My whole family loves cinnamon roll.
When I told them I'll be trying my hands on cinnamon rolls soon, they didn't leave me alone until I did. I'm quite glad they kept me on my toes.
Tip 1: Don't scrimp on the sugar and cinnamon mixture, I did because I was still very cautious. My rolls came out great but it would have been fantastic if I used up all the mixtures.
Tip 2: Make sure you roll the bread tight, not leaving any space in between.
Tip 3: Secure the end of the single rolls by using a toothpick, just to ensure it won't open in the process (yup, one of mine did).
Tip 4: Give 3-inch space around each roll, it expands as it cooks (I didn't post the photo of the ginormous ones, it was as big as plates!).
Tip 5: Use piping bottles or bag to top the rolls with cream cheese mixture.
Tip 6: Do something else while waiting for the dough to rise :P
Active time, it took me 45 minutes, waiting time... too long for an impatient person like me
100 ml warm water
2 1/4 teaspoon active dry yeast
1 cup warm milk
1/2 cup white sugar
4 1/2 cups bread flour, sifted
1 teaspoon salt
2 eggs, room temperature
1/3 cup margarine, melted
1 cup brown sugar
2 1/2 tablespoons ground cinnamon
1/3 cup butter, softened
3 ounce cream cheese, softened
1/4 cup butter, softened
1 1/2 cups confectioner's sugar (icing sugar)
1/2 teaspoon vanilla extract/ essence or few bits of vanilla from pods
1/8 teaspoon salt
20 generous portion
Preheat the oven to 400 degrees F.
Mix warm water and dry yeast then leave it for 10 minutes to activate. You will know yeast is alive when after 10 minutes, a bubble appears on top.
Add yeast mixture to warm milk, stir and set aside while you prepare the dry ingredients.
Put the sifted bread flour in a big mixing bowl. Add salt and sugar then mix thoroughly. Add the eggs, margarine and the yeast-milk-sugar mixture into the bowl. Mix all ingredients using spatula. Once all dry and wet are mixed well, use your hand to knead and complete the process.
Cover the bowl with cloth and leave for 2 hours for the dough to rise (It'll double in size).
Turn the dough out to a lightly floured surface, cover and let it rest for another 10 minutes.
Make the cinnamon filling by mixing sugar and cinnamon in a small bowl. Set aside.
Roll the dough on a flat surface, size of which should be approximately 16x21 inches.
NOTE: I did mine as one big roll and made 12 humongous rolls,,, tooooo big for one sitting. It's really up to you to decide how small or how big you want your roll. You don't want to scare your family with gigantic portions the way I did.
Spread 1/3 cup of melted butter on top of the flat doughs. Sprinkle the cinnamon mixture evenly. Roll up dough and cut it into 12 small rolls.
Place rolls in a lightly greased baking pan or pan with waxing paper. Leave a good space around the rolls. (I made mine tooo close to each other and I really wish I didn't). Cover again with cloth and let rise for about 30 minutes.
Bake rolls in preheated oven until golden brown, about 15 minutes.
In the meantime, beat together cream cheese, 1/4 cup butter, confectioner's sugar, vanilla extract and salt.
Spread frosting on warm rolls before serving.
I love this and I hope you will too!
-AcousticChef, cookin' one tune at a time!