Homemade Cinnamon Rolls -msk

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Homemade Cinnamon Rolls with tasted good and I do not like cinnamon in my bakes. I made it for my daughter so made it with minimum sugar.

cinnamon bun, cinnamon swirl, cinnamon snail,Kanelsnegl, kanelbulle, cinnamon bun, Swedish kanelbulle, German Franzbrötchen, a cinnamon pastry

Homemade Cinnamon Rolls

A cinnamon roll is also known as a cinnamon bun, cinnamon swirl and cinnamon snail. In Denmark, you may be served Kanelsnegl. The Swedes are presumed to be the original inventors of kanelbulle or cinnamon bun. Swedish kanelbulle dough typically also contains cardamom powder or buds. The German variant from Hamburg and its surroundings is the Franzbrötchen, a cinnamon pastry inspired by the non-cinnamon French croissant.

The other variant that you may enjoy is Cinnamon Chocolate Babka Muffins.

The reason why I am posting this recipe now is that I am participating in Bake-a- ton. We are a group of bloggers and every year in December Srivalli, our gang leader organises it. We bake and post 3 days a week. The only condition is baked!!! Do try it out and join the fun.

Homemade Cinnamon Rolls

Serves: 12 to 15 servings
Preparation time: 20 minutes
Cooking time: 30 minutes
Passive time: 60 minutes

Ingredients:

Dough:

2- ¼ teaspoon instant yeast
½ cup water warm
½ cup milk scalded
¼ cup sugar
⅓ cup butter
1 teaspoon salt
1 egg (optional)
3 ½ to 4 cups Maida/all purpose flour

Filling:

½ cup butter, melted plus more for pan
¾ cup sugar
2 tablespoon cinnamon powder

Glaze:

4 tablespoon butter
2 cups sugar, powdered
1 teaspoon vanilla extract
3 to 6 tablespoon water, hot

Method:

In a mixing bowl mix milk, sugar, melted butter, salt and egg (if using).
Add 2 cups of flour and mix well until smooth. Now add the yeast mix well.
Add the rest of the flour as needed and knead till the mixture is easy to handle. You may not need all the flour.
Lightly flour the platform and knead dough for 5 to 10 minutes.
Place the dough in a well-greased bowl.
Turn the dough over in the bowl so it is covered with the oil. (This helps prevent the dough from drying out.)
Cover with plastic cling film and allow to rise in a warm place until double in size. About 45 minutes to 1 hour here in Goa.
Sprinkle the counter with flour and put the dough on the flour.
Press gently and degas the dough.
Roll out using a rolling pin and flour on a floured surface into a 15 by 9-inch rectangle.
Spread melted butter all over the dough.
Mix the sugar and cinnamon and sprinkle over the buttered surface.
Now begin rolling the dough from the bigger side of the rectangle. Pinch the edges to seal well. Cut into 12 to 15 slices.
Grease the bottom of the pan with the butter. You can sprinkle more sugar but I did not.
Arrange the rolls such that you can see the spirals close to one another.
Let the slices rise about 30 to 45 minutes.
Preheat the oven to 170ᵒC towards the end of the rise time.
Brush milk or egg white over the dough.
Bake in a 170ᵒC oven for 20-30 minutes or until they are browned to your satisfaction.
Brush with melted butter while hot.
Remove from the mould after about 10 minutes.
Eat after the bread cools down.
In case you are using the glaze then mix butter, powdered sugar, and vanilla.
Add hot water 1 tablespoon at a time until the glaze reaches desired consistency.
Spread over slightly cooled rolls.