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Brunch Recipes: Homemade Cinnamon Rolls

start drizzling the cinnamon rolls
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These easy homemade cinnamon rolls are one of the best recipes I try with dry yeast because the final result is a moist and soft dough. The good thing is that you can make them the day before and let them do the final rise on the refrigerator, and have them ready to bake the following day for your perfect brunch for any special occasion that you have in mind.

Ingredients

Dough:

  • 4 – 4 1/4 cups of flour
  • 1 package of active dry yeast (7 grams)
  • 1 cup of milk
  • 1/3 cup of sugar
  • 1/3 cup of unsalted butter
  • 1/4 teaspoon salt
  • 2 eggs

Filling:

  • 3 tablespoon melted butter
  • 1/2 cup of sugar
  • 2 teaspoon cinnamon powder

Icing:

  • 2 cups of icing sugar
  • 1 teaspoon vanilla extract
  • 3 tablespoons of milk or a little more if you want it runnier

Instructions

 

  1. Warm the butter, sugar, milk, and salt in a small pan over low heat. Let it there until the sugar is dissolved and the preparation is lukewarm. NOT let it simmer. (If you forgot it and simmered, let it rest until the temperature is lukewarm to use it)
  2. Put two cups of flour and the dry yeast in a bowl. Pour the wet ingredients: the warm milk mixture and the eggs. Mix the preparation for 30 seconds with a stand mixer with the hook attachment. Scrap the sides with a rubber spatula. Continue beating for 3 more minutes adding the flour little by little until it is possible. For the final flour, you have to add it with a wooden spoon and/or while kneading over a surface.
  3. Turn the mixture over a floured surface and begin to knead with your hands for 10 minutes, let everything mix and turn into a homogeneous and elastic dough. Form a ball and let it rest in an oiled bowl covered with plastic wrap. Let it rest for an hour or until it is double its size in a warm environment.
  4. When the dough has already rested, grease a rectangular pan (30x15cm).
  5. Mix the 3 ingredients of the filling and set aside. 
  6. Roll the dough into a rectangle with a rolling pin, more or less 26x13cm (9×3 inches rectangle). Spread the filling over the dough with a spoon. Roll the rectangle from the long side and try to make an even roll. Cut the roll into 12 pieces with a sharp knife. Put the pieces into a greased large rectangle pan. Let at least 1 cm between each piece. Cover with plastic wrap and let it rest for at least 30 minutes before baking, but if you are doing them overnight just cover with plastic and place them in the refrigerator. 
  7. Preheat the oven to 180°C and bake the cinnamon rolls for 20-25 minutes or until golden. (If you do them the night before, let it out of the fridge for 20 minutes before baking)
  8. While baking them, prepare the icing by mixing the 3 ingredients. As soon as the rolls come out of the oven, pour the icing over with a spoon. Finally, let it rest for 5 minutes and enjoy it with your favourite coffee. 

Notes

  1. You can prepare them the night before and do the second rise in the refrigerator. Let them out of the fridge for 20 minutes before baking.
  2. You can reheat your leftovers for 30 seconds in the microwave before eating.  

Find it online: https://cangurocriollo.com/brunch-recipes-homemade-cinnamon-rolls/

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