Cinnamon Rolls

Of course everyone loves cinnamon rolls . My family always enjoy them . Unfortunately i don’t make it often like i used to . Not these past several years . Since we’re eating healthier , i still allow myself to make treats , just not that often . My teenage son loves cinnamon rolls . I don’t think i ever bought cinnamon rolls from cinnabon . Why would i when you can make your own cinnamon rolls . On top of that .. the macros on these rolls are much easier to fit into your daily meal .

Yesterday i made one batch of cinnamon rolls because i had intention to give our son’s guitar teacher some treats , since i forgot to send him christmas cookies couple of weeks ago . So there i was , getting the sweet dough going and all . The good thing about this , you can always split this one batch in 2 pie plates , or if you want them all to yourself i suppose you can just use 13×9 inch pan . But with pie plate ,it works great , especially if you have a small family like mine , not that we have issue finishing a dozen of cinnamon rolls , no we don’t , but that’s the thing , you don’t want to eat too much of these rolls . Well you do , but you shouldn’t .

Super easy cinnamon rolls is made from sweet enriched dough , basically enriched dough has butter , eggs and milk . You can actually play around with this dough , it’s pretty much able to be turned to be many things like cinnamon swirl bread , or almond cream bread , raisins braided bread .

Ingredients :

• 3.5 cups all purpose flour
• 2 tsp active dry yeast
• 1 large egg
• 1 1/4 cup of warm milk , i used 1% , you can even use skim milk , or almond milk , it’ll be fine
• 6 1/2 tbsp of sugar
• 5 tbsp of unsalted butter , melted and cooled slightly
• 1/2 tsp of kosher salt
• cinnamon sugar ( made from 6 tbsp sugar + 1 1/2 tbsp ground cinnamon)
• 3 tbsp butter , room temperature

Directions :

• In a large mixing bowl , add flour , yeast
• Mix warm milk with melted butter , and sugar .
• Add beaten egg into the liquid mixture , pour this mixture into the dry mixture .
• Using the dough hook , start mixing , speed 2 , keep mixing . You might need to add more flour . If so , do it per tbsp so you wouldn’t add too much flour . Too little and you can always add more , too much , you’ll end up with dry dough .
• Let the mixer knead it for about 5-8 minutes , usually i stop kneading once it reaches window pane stage .
• Take it out from mixing bowl , shape into ball and place it back to the mixing bowl , seam side down . Cover and let it proof for 2 hours in a warm place .
• After 2 hours , take the dough out , let it rest for 5 minutes before handling it .
• Roll the dough out into 14×12 inches , spread the butter all over , sprinkle with cinnamon sugar mixture .
• Roll the dough as if you roll sushi , roll tight , pinch to seal the seam . Cut the dough into 12 pieces .
• Grease the pie plate or pan with butter lightly , place the rolls , space them apart , they will need to proof again , and need room to grow .
• Cover , let it proof for an hour to 75 minutes or until the doughs touches each other .
• Bake at 350 F , for about 20-25 minutes . Take it out , cool about 5-8 minutes before adding the icing .
• Make the icing with 2 tbsp melted butter , 3 tbsp milk , about 3 cups of sugar , if the mixture is too runny , add more sugar , too thick , add more milk . The consistency needs to be pretty thick not runny , you will spread this icing on top of warm cinnamon rolls .