Here’s something that you can include in your Xmas goodie bag to gift your friends & family. Now, what shall I write about Cinnamon Rolls…. I’ve a soft corner towards cinnamon rolls or should I say Cinnabon? I still remember the day I had Cinnamon rolls for the first time, 31st Jan, 2005. That’s the day I landed in Bahrain for the first time, as a newly wed :) Cinnabon was the first place that Jose took me in Bahrain. Even today when I see a Cinnabon shop, I remember my first day in Bahrain!
I fell in love with Cinnamon Rolls from that day and that love affair is still going strong. I never thought I’ll bake these at home, because I considered it too complicated to bake @ home. Anyhow, I decided to give it a try, because I wanted to bake something different from the usual cakes. The first time I baked it, I wasn’t very happy with the results. But the simplicity and ease of making it motivated me to try again. I’m glad I gave it a second chance. Now, this will be a regular in my baking list. Hope you will also enjoy these sweet little Cinnamon Rolls.
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Here you go…
| Cinnamon Rolls |
- Milk – 1/4 cup
- Water – 1/4 cup
- Butter – 1 tbsp (14 gms)
- Salt – 1/4 tsp
- Plain Flour – 1 1/2 cups
- Yeast – 1 1/8 tsp (refer notes)
- Sugar – 1/8 cup ( 2 tbsp approx)
- Egg – 1, lightly beaten
- Filling
- Butter – 1 1/2 tbsp, melted
- Cinnamon Powder – 1/2 tbsp
- Brown Sugar – 3-4 tbsp (I used dark brown sugar)
- Frosting
- Icing sugar – 1/2 cup
- Melted Butter – 3/4 – 1 tbsp
- Vanilla essence – 1/8 tsp
- Milk/Water – 3/4 – 1tbsp (I used water)
- Candied Walnuts
- Brown sugar – 1 1/2 tbsp
- Walnuts – a handful
- Preheat the oven @ 180 C for 10 mins, before baking.
- Mix together salt, flour, yeast & sugar. Heat milk, water & butter till the butter melts. Add dry ingredients & beaten egg to the wet ingredients. Mix together to make a dough. Transfer the dough to a floured surface & knead it for a few minutes, till you get a smooth dough (without stickiness). Transfer the dough to an oiled vessel & cover it with a cling film. Let it rest till the dough doubles (about 1.5-2 hrs).
- Combine the brown sugar & cinnamon for the filling. Punch down the risen dough & roll it out into a rectangle on a floured surface. Smear the dough with melted butter. Sprinkle brown sugar & cinnamon mix evenly over the dough. Roll the dough up into a log starting at the long side. Press together the edges to seal it. Depending on the size you want (mini or medium size rolls), cut the dough using a serrated knife. Place the rolls cut side down into a greased baking pan. Cover, and let rise in a warm place until almost doubled, about 30-45 minutes.
- Bake the rolls in the preheated oven for around 20-25 mins. Meanwhile make the icing by mixing together all ingredients listed under ‘frosting’.
- Allow the baked rolls to cool for 10 mins & spread the frosting over the baked rolls. Top it with candied walnuts
- To make candied walnuts, melt the sugar with 1 tsp of water. When it melts, add the chopped walnuts & mix well. Make sure the walnuts are coated with melted sugar. Spread it on al.foil & let it cool. Break it into small pieces.
The original recipe calls for active dry yeast but I used Instant yeast. You can adjust the qty of brown sugar and cinnamon for the filling to suit your taste. I prefer mini rolls,so cut the rolls into 1 inch size. I got around 15 mini cinnamon rolls from the above qty. I stored the frosted cinnamon rolls @ room temp for 2 days in an airtight container. Microwave the rolls for a few seconds before serving.
Recipe adapted from here.
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MariasMenu is a popular food blog written by Maria Jose with its no nonsense simple, tasty and delicious recipes – all tried and tested by readers, family and friends alike. Read more about Maria and her venture.
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