Cinnamon Rolls
These cinnamon rolls are big, fluffy, soft and absolutely delicious. Packed with a cinnamon, cane sugar and butter filling and topped with lemon glaze. They’ll fill your kitchen with a sweet, delicious aroma.
Ingredients
Ingredients for dough
- 500 g flour
- 1 tsp salt
- 15 g dried yeast
- 250 ml milk
- 1 tsp sugar
- 2 tbsp flour
- 1 egg
- 60 g melted butter
For filling
- 100 g butter soft
- 100 g cane sugar
- 2 tsp cinnamon
Lemon glaze
- 1 cup powder sugar (140g)
- 3 tbsp freshly squeezed lemon juice
Instructions
- In large bowl, combine yeast, 1 tsp of sugar, 2 tbsp flour and 250 ml of warm milk (preferably lukewarm, not hot). Mix thoroughly and set a aside for about 10 minutes. Yeast solution should increase its volume.
- When the yeast solution grows add 500 g of sifted flour, 1 tsp salt, 1 egg, 60 g melted butter and mix thoroughly. Cover and put in a warm place to rise for 1 hour.
- After that time, put the dough on floured surface and knead it quickly until you get a smooth ball. Roll dough to 16- x 19-inch rectangle. Mix remaining 100 g of softened butter with 100 g cane sugar and 2 tsp cinnamon. Spread the butter mixture evenly on the dough (You can also spread butter on the dough and then sprinkle with a mixture of sugar and cinnamon). Beginning at short end, roll up dough and place seam side down. Cut into 1 1/2 inch sections. Place the rolls in round baking dish lined with parchment paper.
- Cover with cloth and set aside for about 30 minutes until it rises slightly.Preheat the oven for 340°F. Brush the top with a beaten egg with a 1 tsp of water. Bake until golden brown, 30 minutes.
- When the rolls cool down mix all the ingredients of the icing until smooth and combine and spread it on the top of the roll.
- Warm cinnamon rolls taste by far the best. If you want to keep them fresh for a few days, be sure to put them in an airtight container.
Tried this recipe?Let us know how it was!