Cinnamon Rolls
A fall favorite.
Ingredients
Rolls
- 15 g dry yeast
- 4 cups flour 600g
- 1 tsp salt
- 1/4 cup sugar 50g
- 300 ml warm sour cream
- 1/4 cup warm milk
- 2 tbsp melted butter 30g
- 1 egg (lightly beaten)
Filling
- 2 tbsp room temp. butter 2 tbsp
- 1 cup brown sugar 200g
- 1 tsp cinnamon
- 1/4 tsp nutmeg optional, but highly recommended
Icing
- 1 tbsp butter 15g
- 1 tsp vanilla essence
- 1 cup icing sugar 125g
- 1 tbsp milk
Instructions
- Mix dry ingredients (including yeast) in a large bowl
- Add sour cream, milk, butter and egg and mix well to form a soft dough
- Knead for 10 minutes until smooth and elastic
- Transfer dough to a greased bowl, cover with a tea towel and put it in a warm place to double in volume (1 hour)
- To check if dough is ready, gently press two fingers in the middle, if an indentation remains, dough has not risen enough
- Once dough has risen, make a fist and gently punch dough right in the centre to deflate it, then knead for a minute
- Roll out dough onto a lightly floured surface into a rectangle the size of a cookie sheet (50cm x 30cm)
- Spread room temp butter all over the dough, leaving a 2cm gap on one of the narrow sides
- Combine brown sugar, cinnamon and nutmeg and sprinkle evenly over the butter
- Starting opposite of the butterless strip, roll the dough tightly to form an spiral, then gently pinch the seam down to seal, trim the ends for even slices
- Cut the dough into even slices around 2cm to make 24 mini rolls or around 4cm to make 12 large ones
- Place the rolls in a greased baking dish not touching each other and allow them to rest in a warm place for about 30 minutes for a final rise
- Bake at 180*C for 25 minutes or until golden brown, cool on a wire rack
- To make the icing, beat butter and sugar until light and fluffy, then beat in milk
- When rolls are cool, ice and sprinkle cinnamon to decorate