Yesterday was my blog’s 4th anniversary! Thanks for your support, comments and everything. It really means a lot.
We all know cinnamon rolls, they’re everywhere. It is deliciously sugary and full of cinnamon. I must admit I kinda HATE cinnamon. But in these little buns, I don’t hate it anymore… I ate one, then two, then…!
The recipe is so simple but, as in every « dough » recipe, asks for a little patience. What I like to do is bake a whole lot on a Sunday to have it on hand for the week. Or on Monday when things are not crazy (never happens).
The secret to get those golden caramelized buns is to use a combination of white and brown sugar. It adds a delicate taste! I didn’t put quantities as for the cinnamon and sugar because it really is up to you (and your taste). I eyeball it. Lots of cinnamon, lots of brown sugar and a little less white sugar.
Cinnamon rolls (15 rolls) :
For the dough :
- 1/2 tbsp yeast
- 2,5 cups water
- 5-6 cups flour
- 1/2 brown sugar
- 1/2 tbsp salt
- Vegetable oil
For the filling :
- 50g butter
- White sugar
- Brown sugar
In a big mixing bowl, add luke warm water and yeast. Let it activate for 5 minutes. Add half of the flour and stir well.
Add sugar and salt. Mix. Starting from there, add your flour a little at a time until it starts to form a really sticky dough. Transfer to a floured surface and knead, adding flour as needed until you get an elastic and smooth dough. Knead for 10 minutes.
Oil a bowl and let the dough rise for 2 hours.
Melt your butter. Lighty flour a surface and punch your dough to get the air out. Roll it in a rectangle shape, quite thinly. Spread melted butter with a brush on one of the surface of the dough. Put cinnamon, brown sugar and white sugar.
Roll it tight starting from one of the largest side of the rectangle. When it’s done, pinch the end to make a closed roll.
Cut your rolls (2cm approx) and put on a parchment paper covered baking tray. Let it sit for 30 minutes.
Preheat the oven at 180°C (360°F).
Bake for 15-20 minutes, keep an eye on it. It must be golden on top!