INGREDIENTS:
FOR DOUGH:- All purpose flour - 550 gm
- Fresh yeast - 25 gm ( otherwise you can use 8.5 g of Dry Yeast)
- Melted Butter - 70 gm
- Milk - 210 ml
- Sugar - 70 gm
- Eggs - 2 nos
- Salt - 1/4 tsp
- All purpose flour -1/2 cup for dusting.
- Cinnamon - 1 Tbsp
- Brown Sugar - 150 gm
- Butter, at room temperature - 85 gm
- Egg - 1
- Milk- 2 Tbsp
- Beat egg and milk together and keep it aside.
Make The Dough:
- Take a large mixing bowl and add all the ingredients named FOR DOUGH: except All purpose flour -1/2 cup for dusting. (means All purpose flour - 550 gm,Fresh yeast - 25 gm [otherwise you can use 8.5 g of Dry Yeast],Melted Butter - 70 gm,Milk - 210 ml,Sugar - 70 gm,Eggs - 2 nos,Salt - 1/4 tsp)
- Mix all this ingredients using a hand mixer on low for 5 minutes.
- Continue to mix until dough is smooth and comes away from the sides of the bowl, about 10 minutes.
- If the dough looks too wet add about 2 Tbsp of all purpose flour to the bowl and mix again for 5 minutes.
- Now turn off the hand mixer.Remove dough from mixer.
- Then knead the dough and let it rise.
- Put1 tbsp flour into the bowl on top of the dough and knead again.
- Also sprinkle a little flour in your work surface.
- Place the dough in your work surface, where you sprinkled flour and knead well.
- Now add a little all purpose flour to the bowl and return the dough to the bowl.
- Then sprinkle 1 tsp of flour onto the dough.
- Cover the bowl with a damp cloth and let the dough rise for 1 hour or until it has doubled its size.
- While the dough is rising you can place all the ingredients under FOR FILLING (Cinnamon - 1 Tbsp,Brown Sugar - 150 gm,Butter, at room temperature - 85 g) in a bowl.
- Mix it well with a spoon until combined.
- Now set it aside.
- When the dough has risen punch the air out of it.
- Sprinkle your work space withall purpose flour.
- Place the dough onto the work surface and sprinkle it with some all purpose flour.
- Roll out the dough to half cm (0.5 cm) in thickness.
- The dough might be sticky, so flour the work surface and the rolling pin, checking to be sure the dough isn't stuck to the work surface and adding more flour as necessary.
- You can now spread the filling on the dough.
- Now carefully roll the dough. Start at the right-hand corner of the edge closest to you. Working from right to left, tug the lip of the dough up and over the filling, keeping it tight. Roll up the dough, tightening the log as you go.(If you need , when you reach the far edge of the dough, moisten the bare edge with egg wash or water and pinch to seal the seam.)
- Using a knife, pastry cutter, or length of unwaxed dental floss to cut the dough into even-sized pieces ( about 3cm/1 inch piece slices). You might want to discard the very ends of the roll since they often contain little filling.
- Place the cut rolls on a greased or parchment-lined pan or cookie sheet. For pull-apart rolls, use a baking pan and arrange the rolls about an inch apart.
- To make individual rolls, space them two to three inches apart on a cookie sheet.
- Cover the rolls with a damp cloth and let them rise until they nearly double in size, about 45 minutes to an hour.
- Preheat the oven to 375 degree F(190 degrees C).
- When the rolls have doubled in size, remove the damp cloth.
- Take your egg wash and using your brush paint on each cinnamon roll.
- Bake them in the preheated 375 degrees F oven.
- Cinnamon rolls are generally baked at a lower temperature than other breads-if the rolls are close together, the tops will begin to brown before the edges and centers are done. If the rolls begin browning too soon, cover pan with foil.
- After approximately 30 minutes, test for doneness.
- Use a paring knife or fork to pull up the center-most roll; if the dough is still sticky and raw-looking, return the pan to the oven for about ten more minutes.
- The rolls should be golden to dark brown on top, and fully baked in the center of the coil.
- Cool the pan on a rack about 10 to 15 minutes before glazing.
