Friday, May 11, 2012

cinnamon roll

I make cinnamon roll most often for the request of my family. Everyone really likes it I try the heather version but it doesn’t work for me.
I believe butter ,milk and yeast make this bread very soft and yummy ,and this recipe is great for brunch or breakfast for a company .
So here we go today I am giving you the recipe that I am very proud ,because it never disappoints me and I am sharing this with you. 
cinnamon roll
1-1/4 cup milk warm
1 teaspoon  vanilla sugar or 1 vanilla beam.
1/2 cup butter, room temperature
2 eggs,  beaten
1/2 teaspoon salt
1/2 cup sugar
4-1/2 cups  bread flour pulse extra for rolling and dusting.
1 package instant yeast

Cinnamon  Filling:
1/2 cup butter, melted or softened
1 cup firmly-packed brown sugar
4 to 5 tablespoons ground cinnamon


In a large bowl or in the bowl of a 5-quart stand mixer, combine all the ingredients in the order given except the Cinnamon Filling and the Butter Frosting. Using a dough hook, if using  stand mixer  or just  use wooden spoon and mix everything together until a soft dough forms.
Turn the dough out onto a lightly-floured surface and knead until elastic, approximately 15 minutes. Cover the bowl with plastic wrap and let rise about 1hour or  until double in size. 
Roll the dough with rolling pin and spread  the filling first the butter then mix brown sugar and cinnamon and sprinkle evenly .
Roll up the dough  and pinch to seal the seams.

Cut the roll in equal size cinnamon rolls and arrange them in to prepped baking tray.

Cover and let it rise for 35 minutes more.
Now bake them for 20 to 25 minutes in preheated oven .