Before I start telling about the complete recipe for cinnamon rolls, I have one confession. I was totally doubtful about the taste of these rolls. I had never tasted these rolls before I baked them myself. My taste was only limited to sandwich bread and pav buns/dinner rolls. Facebook and Google introduced me to a whole wide range of baking goodies. So I started trying to bake them one by one.
Before Christmas everywhere on social media all you see is ‘cinnamon rolls’ posts. Bakers, bloggers, professionals, everyone is baking them, posting them or reviving their old post of cinnamon rolls. I was slightly sceptical about trying them. First reason was that the recipes had too much sugar in them and second reason was that I felt that these rolls have a lot of cinnamon powder. My usage of cinnamon is limited only to ‘masala tea’ and ‘vegetable pulav’. So I was almost sure that I will not like the taste of cinnamon rolls. Christmas came and went and new year started. The thought of cinnamon buns was still stuck in my brain. Finally I decided to try them with my own recipe and I planned to balance the sweetness with Salted Caramel Sauce
During second proofing time of the dough, power was disconnected and I started thinking that I was doing them with less interest, so probably…….. you know, some silly thoughts! I was about to keep them in the fridge and power was restored. Rolls were in the oven and something unexpected happened. The whole house was filled with beautiful aroma of cinnamon!!! Now I was eagerly waiting to taste them.
In the evening I teach Hindi language to a few kids. New year holidays were over and kids were coming to study. I had almost forgotten this. Kids came and I started teaching. But I couldn’t stop myself from offering rolls to kids to taste. I was eager to know their feedback. I gave them warm rolls and kids loved them a lot. I was doubtful of their response as I thought that they are just trying to be polite. So I also tasted half of the roll and I was so happy and excited with the wonderful buttery roll with cinnamon sweet taste!!! I finished rest half of the bun and suddenly realized that I have not taken the pictures and rolls were disappearing quickly !!!!
I drizzled caramel sauce, clicked some pictures and shared buns with some of my friends because I wanted buns to finish fast. Otherwise till the dinner time I would be finding some or other excuse to gorge them.
If you have never tried baking cinnamon rolls before, I would strongly suggest that you should definitely try them. I am sure you will be blessed and praised by your family members for giving them such delicious treat!!!
The recipe for preparing the dough for cinnamon rolls is almost similar to my recipe for Sweet milk buns/brioche buns as I was satisfied with the balanced sweetness of these buns.
Maida (all purpose flour) 2 cups
Milk powder 1 tbsp
Salt 1/2 tsp
Sugar 3 tbsp
Instant active yeast 3/4 tsp (if using dry active yeast the quantity would be 1 +1/4 tsp and you will have to bloom it before using)
Milk 3/4 cup +1tbsp (slightly warmer than lukewarm)
Butter 3 tbsp
(All ingredients except milk should be at room temperature)
Filling the rolls:
1/4 cup brown/white sugar
3/4 tbsp cinnamon powder
In a big pan take all dry ingredients so that it’s easy to knead.
Collect all dry ingredients with the help of water into the shape of a rough dough.
Use rest of the milk and butter and slowly start adding; simultaneously keep kneading the dough till it becomes smooth and develops elasticity. It will take 12-15 minutes. Keep this dough in a well oil greased bowl. Brush some oil on top of the dough to avoid it drying. Cling wrap the bowl and keep it at a warm place for first proofing.
While dough is proofing, keep your baking tin ready by greasing it with oil/butter and mix sugar and cinnamon powder in a bowl.
Generally first proofing gets over in 50 to 60 minutes but If kitchen is cold first proofing might take 90 minutes. But if you are confused about the proofing, poke your finger in the dough – if the holes don’t fill back, your dough is proofed. If dough bounces back to fill up the holes, it needs some more time to proof.
Grease oil or spread some flour on clean kitchen counter. Take out the dough after first proofing and punch it gently. Collect together the dough, knead it slightly to make it smooth and spread it in a rectangular shape.
Apply some melted butter on all over this rectangular shaped dough and then spread sugar-cinnamon mix evenly all over it and roll it into a tight log.
Cut the log into small rolls and keep these rolls into your baking tray. Brush up some melted butter on these rolls, cover them and keep them for second proofing. Second proofing will be over in 15 to 30 minutes.
Just 10 minutes before second proofing time is getting over, preheat oven for 10 minutes at 180 degrees and bake rolls on same temperature for 20 to 30 minutes.
Serve warm buns, and if you want, can drizzle salted caramel sauce on them and relish this wonderful sweet treat with your family and friends!!!!!