Cinnamon Rolls

 

I have been saying I’m gonna make cinnamon rolls since the first lockdown, one year later I have finally made some and it was so much easier than I thought 😂
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Dough:
5 gram dry yeast
160ml milk(Luke warm)
70g sugar
54g unsalted butter (soften in room temp)
Pinch of salt
2 eggs (I used small ones)
400g all purpose flour
Icing:
90g brown sugar
2 1/2 tbsp cinnamon powder
50g butter (soften in room temp)
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- Dissolve the yeast with a tsp of sugar in the warm milk. Let it sit until it has foamed up(5-10 mins).
- In a large bowl, add sugar, butter, salt, eggs, and flour and mix until well incorporated. Pour the yeast mixture over the flour and knead until the dough is smooth and not sticky. Place the dough into an oiled bowl, cover and let rise in a warm place about 1 hour or until the dough has doubled in size.
- Roll the dough out on a lightly floured surface, until approx. 14” x 10” wide. Spread the butter evenly over the dough, then sprinkle with the cinnamon sugar over. Roll the dough down to the bottom edge. Cut the dough into 1 1/2 inch slices, and place in a lightly greased baking pan. Cover and let them rise for another 30 minutes.
- Bake them in a preheated 170C oven for 20 minutes or until golden brown. I airfried half of the dough as well, the texture turns out to be pretty similar.

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For the icing, I used recipe from here