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.
- 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.