Fluffy, soft, tender, sweet, Cinnamony, simply mouth watering Cinnamon rolls.
It was really great to wake up this morning to fresh cinnamon rolls. I threw these babies in the oven at 7 am and by 8 the whole apartment felt like a little Amish bakery.
I don’t know why a lot of people think it’s hard to make cinnamon rolls! It’s very easy and rewarding. It’s just a matter of waiting for them to rise ( it’s like magic isn’t it?) and I’m very impatient.
One of the biggest downsides to living in the city is the tiny kitchens. Now, imagine trying to roll out dough on a tiny 16×16 in counter top. It’s difficult, but this little counter space is all I have and has become my tiny baking corner.
This is my favorite part, Rolling out the dough and watching it double in size.
Fluffy Homemade Cinnamon Rolls
- 3 1/2 cup to 4 cups all purpose flour
- 2/3 cup warm water
- 1/2 cup milk
- 1 egg
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 1 1/4 ounce package dry yeast
- 1/4 cup melted butter + 2 tablespoons
- 1-2 teaspoon cinnamon
- 1 tablespoon sugar
- For the Glaze
- 1 cup powdered sugar
- 1 tsp vanilla
- 1 tablespoon milk or coffee I used coffee
In a small bowl mix 2 tablespoons warm water, sugar, and the yeast in a small bowl and set aside for 5 minutes until it becomes bubbly and has activated.
In a large bowl mix the egg, milk, water, flour, 1/4 cup butter, and salt.
Add the yeast and kneed the dough for 3-5 minutes. Spread a think layer of oil on the dough and cover for 20 minutes to rise.
Roll dough into 14x10 inch rectangle. Spread the butter on the dough, sprinkle the sugar and cinnamon. Roll and cut into 12-14 1 inch slices. Place 1 cm apart in a greased pan. Cover and let rise for another 30-45 minutes.
Bake rolls 350 degrees for 20-25 minutes, until they begin o turn golden in color.
For the Glaze:
Mix the powdered sugar, milk, and vanilla.
Drizzle on slightly cooled cinnamon rolls.