Hi everyone, today I am going to show you how to make cinnamon roll.
This is one of my favorite sweet bread.
Let's go over the ingredients for the bread first, and later I will show you those for the filling and icing.
First off, microwave the milk to warm it up to 30C/86F.
Sprinkle dry yeast in it, and let it sit for about 15 minutes.
Wait to activate the yeast.
Add the flour, sugar, and a pinch of salt in the mixing bowl, and mix it well.
Add in melted butter, and beaten egg.
Mix them well first.
I am going to use a stand mixer. You can also do it manually.
Use your hand to mix them up and then press them into crumbs.
Wait until everything is incorporated, and then slowly pour in the milk and yeast mixture.
And then knead the bread dough.
It takes about 5 minutes in a stand mixer, and about 10 minutes if you are doing it with your hands.
At first, the dough is very sticky. Don’t worry about it and keep kneading.
Gradually the dough will become smooth and not very sticky to touch.
It looks like this after 5 minutes in the mixer.
The dough is very soft. Since it's not very smooth right now, I will work with it for 2 more minutes by hand.
You can see how soft the dough is, and it's quite easy to knead.
Knead it like you are washing your clothes.
Gently knead it until it becomes very smooth and shiny.
Shape it into a ball.
In a large bowl, drizzle in some neutral vegetable oil at the bottom, and make sure both sides of your dough have some oil as well.
This prevents the dough from drying out or sticking to the bowl.
Cover with a piece of cling film.
Let it rise in a warm environment for 1-2 hours.
While we are waiting, prepare the filling.
The filling consists of two parts, butter and cinnamon sugar mixture.
For the butter, soften it first.
For the cinnamon sugar mixture, I am using coarse brown sugar here. You can also substitute with regular coarse sugar.
Grate a whole orange zest in it.
Add in cinnamon powder and plain flour, and mix well.
The orange zest is optional. But it will cool down the sweetness a bit, so the cinnamon roll will taste lighter.
Now the dough is ready.
Transfer it from the bowl.
Lightly flour your working surface.
Roughly shape the dough, and you don’t need to knead it anymore.
Shape it into a ball, and then press down.
Shape it into a rectangle shape.
Roll it out into a rectangule dough sheet with a rolling pin.
About the size of 40x40cm.
And 7-8 mm thick.
Keep the dough sheet in shape. While rolling it, roll out to four directions on each corner.
When it's almost there, you can measure the size with the roasting pan that you are going to use later.
The dough sheet should be a little longer than the pan.
Now rub the softened butter on the dough sheet with your hand.
And grease your pan as well.
Now set it aside.
Sprinkle the cinnamon sugar mixture on the dough sheet.
Leave out about 1 cm of the farther edge.
Once you apply all of them evenly on the dough sheet, you can start to roll it up now.
Start from the closer edge, roll it up firmly.
Do not make it too tight, otherwise the cinnamon rolls will bump up in the oven.
Well if you want them to be that way, go ahead.
Roll it as you like.
Gently roll it up like so, and when it comes to an end, brush some water on the edge.
Pinch the seam side to close.
Roll it and shape it into an even and long dough strip.
Now let's cut them.
You can lightly cut the dough with a scraper to help you make even slices.
Cut them into 12 equal pieces.
In the greased roasting pan, arrange the rolls in the pan with the section side up.
Shape them into a round roll.
Cover with a piece of cling film, and leave them to rise again in a warm environment.
It takes for about 20 minutes for the second rise.
Now preheat the oven to 180C/356F.
Before we pop them in the oven, crack an egg, and take only half of it.
Add in a tbs. of water.
Whisk the mixture, and then brush the egg wash on the rolls.
It gives a nice color on them.
Use the pastry brush, paint them evenly.
Now pop them in the preheated oven.
Bake for about 25 minutes.
Prepare the sugar glaze while we are waiting for the rolls.
It's optional.
I personally enjoy the cinnamon rolls to the sweeter end, so I make sugar glaze every time.
If you see lumps in powdered sugar, sift it first.
Add in 2 tbs. of milk.
Mix well until the mixture become thin and runny, and there you have the glaze.
Now the rolls are ready. Transfer them on a cooling rack to cool.
While the rolls are still warm, drizzle the glaze over the top.
When they cool down completely, the glaze will become a little translucent and solid.
My recipe of this cinnamon roll is quite sweet.
For I see it as a dessert for afternoon tea.
Since we add in some orange zest in it, so it won't be too sweet, but with a fresher aroma.
You can adjust the amount of sugar to your liking.
I like sweeter ones, and they go very well with tea and coffee.
Cinnamon rolls taste the best while they are still warm.
I hope you enjoy this sweet cinnamon roll.
For a detailed recipe, please refer to the description down below, or go to my blog. Thanks for watching.