Before I say anymore I cannot be held responsible for any food induced comas that come from eating these cinnamon rolls. I’ve eaten three already.
I made them about an hour ago.
I can’t decide If I’m ashamed or not.
They are so fluffy! They pair perfectly with with cold mornings and the coffee glaze recipe from this post by sally’s baking addiction. Seriously these cinnamon rolls are so good, I don’t know why I don’t make them more often… I mean I always say I will… But I never do. And did I mention that you can make them the night before and then just pop them in the oven when you wake up? BOOM they just got better.
Picture this, It’s early and cold. You slide out of bed and walk sleepily to the fridge. You take out the uncooked cinnamon rolls and slide them into the oven. Moments later your stuffing your face with warm, gooey cinnamon rolls.
Now if you’ll excuse me, I’m going to leave you with the recipe while I go stuff my face some more.
Serves 9 – 12 (depending on how big you cut them)
For the dough:
•8g (2 tsp) yeast
•1 cup warm milk
•2 tbsp (35g) sugar
•1 egg yolk
•60g butter, melted and cooled to room temperature
For the filling:
•1/4 cup raw sugar
•1/4 cup brown sugar
•3 tbsp cinnamon (use more or less depending on your taste… I’m a cinnamon fiend!)
1. Mix together the milk, yeast, and sugar. Cover with a tea towel and let sit for 10 minutes. the mixture should be foamy (if it’s not foamy throw it out and try again, the milk was either to hot or to cold, or your yeast is expired)
2. Add the yeast mixture and the rest of the dough ingredients into the bowl of a stand mixture fitted with the dough hook.
3. knead until smooth and starting to pull away from the bowl.
4. cover with plastic wrap and let rise in a warm spot until doubled in size.
5. while the dough is rising mix all the ingredients for the filling together, set aside.
6. when the dough has risen punch down and tip onto a floured surface. knead a couple of times until smooth.
7. roll the dough into a long rectangle and spread on filling, tightly roll into a log and cut into desired size pieces.
8. move rolls into a greased baking tray and leave somewhere warm to rise until doubled in size, meanwhile preheat the oven to 175°c (if making the night before place in fridge overnight and take out when ready to bake)
9. bake until golden and let cool slightly.