Quick and Easy Homemade Cinnamon Rolls | How to make cinnamon rolls | Soft and Fluffy Cinnamon Rolls

Soft & fluffy, warm & aromatic freshly baked cinnamon rolls with sticky caramelized brown sugar filling & a lovely cream cheese icing on top. Yummy 😋
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HOMEMADE CINNAMON ROLLS RECIPE
Serves: 12
Preparation time: 45 minutes (plus rising)
Cooking Time: 22 - 25 minutes
INGREDIENTS:
For Dough:
• High Grade Bread Flour / All purpose or Plain Flour - 5 Cups (625g)
• Salt - 1 teaspoon
• Milk (warm) - 1 1/2 Cups (375 ml)
• Sugar - 1/2 Cup (100g)
• Instant Dry Yeast - 2 1/2 teaspoons (approx. 8g)
• Egg (beaten) - 1 Large size
• Salted Butter (melted) - 1/2 Cup (113g)
For Filling:
• Butter (soft, at room temperature) - 3/4 Cup (170 g)
• Brown Sugar - 1 Cup (200g)
• Cinnamon (ground) - 3 Tablespoons
For Icing:
• Cream Cheese (soft, at room temperature) - 8 Tablespoons (113g)
• Salted Butter (soft, at room temperature) - 4 Tablespoons (56g)
• Vanilla essence - 1/2 teaspoon
• Icing Sugar (sifted) - 3/4 Cup (100 g)
• Milk at room temperature (optional) - as needed
METHOD:
1. In a medium size bowl whisk flour and salt. Set it aside.
2. In a large bowl add milk, sugar and yeast and mix. Cover with a plastic and put in a warm place for 10-15 minutes until yeast is activated. (see tips below)
3. When yeast mixture is activated add beaten egg, melted butter and stir to combine. (You can use unsalted butter, add 1 3/4 teaspoon salt in flour).
4. Add flour in 2 to 3 additions, use a wooden spoon to mix until dough starts to form. Then use a stand mixer with dough attachment or knead by hand on a lightly floured surface for approx. 5 - 8 minutes until a soft and smooth dough is formed. Dough should be stretchy and slightly sticky. Use extra flour if required.
5. Place dough in a greased bowl, cover and let it rise in a warm place until double in size (approx. 40 to 60 minutes or more depending upon the weather).
6. Transfer dough to a lightly floured large flat surface and roll into a 35cm x 60cm rectangle, approx. 1 cm in thickness.
7. Spread butter evenly on dough, leaving almost one inch border on top side. Evenly spread brown sugar and cinnamon on top.
8. Gently roll the dough into a tight log from the short end, and seal the edges of the dough.
9. By using a floss or a serrated knife cut into 12 even pieces.
10. Place the rolls in a greased and lined rectangle 5cm(H) X 35.5cm(W) X 28cm(D) baking pan, spacing between each roll. Cover with a plastic wrap and leave it to rise in a warm place until almost double in size (approx. 30 to 45 minutes or more depending upon the weather).
11. Pre-heat the oven to 180'C degrees.
12. Remove the plastic wrap and bake in pre-heated oven at 180 degrees Celsius for around 22 to 25 minutes or until golden brown.
13. Meanwhile make the icing for cinnamon rolls. Beat together the cream cheese, butter and vanilla essence until light and fluffy. Add icing sugar gradually and mix well to combine and until all sugar is dissolved. Add little bit of milk for a runny icing.
14. When baked, remove cinnamon rolls from oven and cool on a wire rack for 10 to 15 minutes.
15. Drizzle icing on warm cinnamon rolls, serve warm and enjoy with family and friends.
TIPS:
• This recipe uses High grade bread flour to make the best and soft cinnamon scrolls. You may use all purpose / plain flour but texture may not be as soft. I have used Countdown High grade Flour (NZ) here.
• How to know yeast is activated? Mixture will be foamy and bubbly. It will expand with a distinct yeasty smell. If not, mixture is no longer good, sorry. Dump it & start again.
• Cinnamon rolls can be frozen for 2 to 3 months. After the final rise (just before baking), freeze in a tray for few hours. When frozen transfer to a zip lock bag and an air tight container. Defrost for 10-12 minutes, and increase almost 8-10 minutes in the baking time.
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[@syedhussain3294]

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