Cinnamon Rolls
Soft and fluffy glazed cinnamon rolls.
Yield: 16 pcs
Ingredients
Cinnamon Rolls
- 1 3/4 c Bread Flour
- 1/4 c White Sugar
- 1/2 tsp Salt
- 50 g Butter, melted
- 3/4 c Whole Milk, warm
- 1 pc Egg (medium-size)
- 7 g Dry Yeast
Filling
- 60 g Butter
- 100 g Brown Sugar
- 1 tbsp Cinnamon Powder
- 1/2 c Cornstarch
- 1/4 tsp Salt
Glaze
- 1 c Cream Cheese
- 2/3 c Powdered Sugar
- 2 tsp Vanilla Extract
- 4 tbsp Fresh Milk
Instructions
Cinnamon Rolls
- In a bowl, sift flour and sugar then mix well. Set aside.
- In a separate bowl, combine milk, butter, egg, and yeast then mix well.
- Gradually pour the liquid mixture into the dry mixture.
- Once mixed, lightly flour the surface and knead the dough.
- After kneading, put it in a bowl and cover it with a plastic wrapper. Let it rise for 1 to 1 1/2 hours.
- Once it has risen or double the size, lightly cover your work area with flour and roll the dough into a rectangular form.
- Spread soft butter on top and sprinkle with the cinnamon filling.
Filling
- Preheat oven to 180°C.
- In a bowl, mix brown sugar, salt, cornstarch, and cinnamon.
- Sprinkle the mixture evenly on your dough.
- Tightly roll up the dough.
- Cut the dough evenly to make 16 cinnamon rolls.
- Grease the baking tray with butter before placing the dough.
- Cover the baking tray with a plastic wrapper and let it rise for 30minutes.
- Once the cinnamon rolls are nice and fluffy, bake for around 20-30 minutes or until golden brown.
Glaze
- Whisk together cream cheese, sugar, vanilla extract, and fresh milk until the mixture is smooth.
- Drizzle on top of your baked cinnamon rolls and serve!