Nothing says Happy Holidays like a warm, gooey batch of homemade Cinnamon Rolls topped with a generous coating of vanilla icing glaze! The baking aroma that whiffs through home completes the festive mood and leaves us hanging for the treat to be served.
To look into its origin, Cinnamon rolls are believed to have originated in Sweden in the 1920s. But it wasn’t until the 1950s that they became popular. In Sweden, they’re commonly served for fika, which is a gathering time that includes a cup of coffee or tea. Sweden even has a National Cinnamon Bun Day. Which we’re on board for!
These Warm, fluffy, gooey and super soft buns bursting with aromatic cinnamon flavor are a real surprise if you are used to local bakeries simply serving cinnamon-flavoured buns in the name of cinnamon rolls. Here, the dough is packed with a cinnamon-flavoured icing and then baked to perfection. As you bite into it, the soft and fluffy bread reveals a creamy, cinnamon-tinged core, enthralling your taste buds and making your heart soar with joy! It’s the perfect treat to go with your morning and evening coffee.
Prep Time: 60 min
Cook Time: 15 min
Servings : 16
01. In a large wide stainless steel bowl, add milk, oil and sugar and heat on medium flame for 2 to 3 mins till hot on touch. Turn off the flame and allow to cool to lukewarm. Sprinkle yeast over this milk mixture and allow it to sit for 2 mins.
02. Add 4 cups of flour to the yeast mixture bowl and stir until just combined and cover with a kitchen towel. Set aside in a warm area of your kitchen for at least an hour.
03. After one hour, remove the kitchen towel and add the baking powder, baking soda, salt, and the remaining 1/2 cup flour. Mix thoroughly and add a little more flour if necessary. Now the dough is ready to prepare rolls.
04. Preheat the oven to 190 degree C. To prepare the rolls, dust your work surface with a generous amount of flour and roll out the dough into a large thick rectangle(approx 30″ X10″).
05. To prepare the filling, pour 3/4 cup of melted butter over the surface of the dough and use your fingers to smear the butter all over. Sprinkle cinnamon powder followed by 3/4 cup of sugar evenly all over the base.
06. Now, slowly roll the rectangle tightly towards you using both hands. Roll tight and it’s alright if the filling oozes. Pinch the ends of the log.
07. Cut 1 1/2″ slices off the log. Grease a round or square cake pan and place the slices, being careful not to overcrowd since they will rise. Cover with a kitchen cloth and allow it to sit for 20 mins.
08. Remove the kitchen towel and bake the rolls for 15 to 18 mts or until golden brown. Do not over brown them.
09. While the rolls are baking, make the icing. In a bowl, add the powdered sugar, vanilla extract and milk and mix together until smooth. You may replace the milk with cream or coffee. For a thicker glaze, you can add more powdered sugar.
10. Once the rolls have baked, remove the pan from the oven and immediately