Cinnamon rolls need no introduction; sticky, sweet, sinful and utterly delicious. Added to the package is the most important feature – the irresistible aroma of the fresh baked cinnamon rolls. Fresh brewed coffee, and the rolls that are warm soft and drizzled – straight out the oven can turn a day into sheer ecstasy.
The cinnamon roll is thought to have been invented in Sweden where it takes the name kanelbulle (literally: “cinnamon bun”). On October 4, “kanelbullens dag” (Cinnamon roll day) is celebrated in Sweden. (-Wiki)
I do not know about you but I turn into an unleashed insane woman when I smell cinnamon buns. I claw them, dig into them and gobble them up before you know. Well let me not go into more details…
A day at home to spend with my kids had been spent baking these buns. They love to hang around and observe when I am in the kitchen, esp. when I am baking. They can be more involved when it comes to baking and they blissfully enjoy the measuring, rolling, spreading and then grow crazily impatient while they have to wait for the oven to ding!
Both of our girls share the love of cinnamon rolls with us; and this time’s baking expedition brought out some sensual treats – warm and aromatic from the oven. My older daughter exclaimed – “they almost look and smell like the ones we get from outside..” When I asked her why “almost“, she told me that since I was not going to put the “unhealthy” white drizzle on the top they don’t quite look the same:-) She was wrong this time. Indulging into cinnamon buns is quite incomplete without the “unhealthy white drizzle”, isn’t it?
Ingredients: (makes about 14-16 small rolls)
- 2.5 cups all-purpose flour
- 1 tablespoon active dry yeast
- 1 tablespoon cinnamon (powder/ground)
- 3/4 whole cup milk
- 1/8 cup sugar
- 1/8 cup butter
- 1/2 teaspoon salt
- 1 egg
- 3 tablespoons butter, just about melted
- 1/4 cup packed brown sugar
- 2 tablespoons ground cinnamon
- chopped pecans or walnuts or raisins/or both nuts and raisins(Optional) – makes a nice addition
For the sugar glaze:
- 3/4 cup caster sugar
- 1 teaspoon melted butter
- 2-4 tablespoons milk (or just enough to make a thick consistency)
To make the Sugar Glaze:
Whisk together the sugar, butter and milk till it reaches a thick, but slightly pourable consistency.
To make the Rolls:
In a large bowl combine 1 1/2 cups of the all-purpose flour and the tablespoon of ground cinnamon and yeast. Heat the milk, 1/8 cup sugar, 1/8 cup butter and salt just until mixture is warm (not hot) and the butter is just melted, stirring slowly.
Add milk mixture to flour mixture; add the eggs. Beat with an electric mixer on low speed for about a minute while scraping the sides of bowl constantly. Beat on high speed for 3 minutes. Using a spoon, stir in as much of the remaining flour as you can. Dough will be soft.
Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough (3 to 5 minutes total). Shape dough into a ball.
Place the dough in a lightly greased bowl & cover; let it rise in a warm place until double (about 1 to 1.5 hours).
Punch dough down. On a lightly floured surface, divide dough in half and shape each half into a ball. Cover and let it rest for 10 minutes. On lightly floured surface roll out half of the dough into a rectangle/oblong.
Spread generously with 1.5 tablespoons softened butter. Combine brown sugar and cinnamon; sprinkle half over the stretched dough. Sprinkle the nuts/raisins if you are using them. Roll up from a short side.
Seal the edges.
Make a second roll with remaining dough, in the same way as above.
Slice each dough roll into 6-8 pieces.
Arrange slices, cut side down, in a greased baking pan. Cover; let rise until nearly double (about 30 – 45 minutes). Do NOT skip this step.
At this stage the dough may be refrigerated for 24 hours. If you are refrigerating the individual rolls overnight, the next morning remove the rolls from the refrigerator, remove the wrap, and let it stand at room temperature for at least 30 minutes.
Place the rolls very close to each other on a baking tray. Bake rolls in a 360 F degrees pre heated oven for 25 to 30 minutes or until light brown. If required, to prevent over-browning, cover rolls loosely with foil the last 5 to 10 minutes of baking.
Invert at once onto a wire rack. Cool slightly.
Drizzle rolls with the already made Sugar Glaze.
There you go… the Ooey, gooey, swirly, whirly Cinnamon Buns ! If you are insanely love with cinnamon rolls as me, and if you have never made them at home, please do give them a try. I promise you nothing gets more addictive than these. And I am not even going to tell you for how long these lasted between us.