Recipe for two: Cinnamon rolls
The first time I tried Cinnamon Rolls was last winter, here in London. This time, instead of buy them, I decide to make them myself!
PS: they could be vegan if you use a dairy free milk and butter!
2 + ¼ tsp of yeast
1 cup (240 ml) milk
1/2 cup (112 g) butter
1/4 tsp salt
3 cups (408 g) all purpose flour
1 1/2 tsp ground cinnamon
1/4 cup + 1 Tbsp (63 g) light brown sugar
In a large sauce pan (or in a bowl in the microwave at 30 sec increments), heat the milk and 3 Tbsp of butter until warm and melted, never reaching boiling.
Remove from heat and let cool, it should be warm but not too hot or it will kill the yeast.
Transfer mixture to a large mixing bowl and sprinkle on yeast. Let activate for 10 minutes, then add 1 Tbsp sugar and the salt and stir.
Next add in flour, stirring as you go; the dough will be sticky. When it is too thick to stir, transfer to a lightly floured surface and knead for a minute or so until it forms a loose ball (be careful not to overmix).
Rinse your mixing bowl out, coat it with canola or grapeseed oil, and add your dough ball back in. Cover with plastic wrap and set in a warm place to rise for about 1 hour, or until doubled in size.
On a lightly floured surface, roll out the dough into a thin rectangle.
Mix 3 Tbsp melted butter and add in 1/4 cup sugar and 1/2 - 1 Tbsp cinnamon, spread the mix in a thin layer over your dough.
Starting at one end, tightly roll up the dough, then with a serrated knife cut the dough into 1.5 - 2 inch sections and position in a well-buttered 8x8-inch square or comparable sized round pan (you should have about 9 rolls). Brush with remaining 2 Tbsp of butter melted and cover with plastic wrap. Set on top of the oven to let rise again.
Preheat oven to 180°C (176 C) and once the oven is hot, bake rolls for 25-30 minutes or until slightly golden brown. Let cool for a few minutes and then serve immediately.
Optional: Frost with a simple mixture of 1 cup (112 g) of powdered sugar and 1-2 Tbsp (15-30 ml) milk.