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.

5 from 1 vote

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Prep Time 1 40

Cook Time 30

Total Time 2 50

Course Breakfast, Dessert

Cuisine American

Servings

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.

Keyword Bakery