Recipe: Delicious Cinnamon Rolls

Cinnamon Rolls. After testing many recipes for cinnamon rolls I found that just about any home-made roll can be good if you have the right icing. In too many recipes the cream cheese flavor overpowers the icing. Use this recipe for decadent cream cheese icing on your favorite cinnamon roll and you won't be disappointed!

This recipe is great served alongside fresh coffee for a leisurely breakfast in and is perfect for sharing with company. If you can't eat them all in one go, store any frosted extras in the fridge due to the cream cheese.. A Slow Rise for the Best Cinnamon Rolls. You can have Cinnamon Rolls using 13 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Cinnamon Rolls

1. You need 2 cup+2tbsp of Refund flour.
2. You need 1 tsp of Dried instant yeast.
3. It's 1/2 cup of Warm milk.
4. It's 1/2 cup of Warm water.
5. It's 2 tablespoons of Grain Sugar.
6. Prepare of Warm water if needed for binding.
7. Prepare 1/2 tsp of Salt.
8. Prepare 1 tablespoon of Cinnamon powder.
9. Prepare 4 tablespoons of Sugar powder.
10. You need 1/4 th cup of Softned butter.
11. Prepare 1/2 cup of Whipped cream.
12. It's 1/4 cup of Icing sugar.
13. You need 2 tsp of Milk for brushing.

The dough I ultimately created is best made over two days. Not only does this break up the work, but I think the flavor from a slow-risen dough tastes better. ***This is the original Cinnamon Roll recipe! All other sweet roll recipe variations that I do come from this. Let's start by making the dough.

Cinnamon Rolls step by step

1. In a deep glass bowl, sieve maida and salt and keep aside. Mix yeast, warm water and warm milk in a cup. Mix well. Add grain sugar and mix well. Cover and keep to rise and froth up in a warm place for 15 minutes..
2. Then add this mix to the dough and combine everything. Then sprinkle loose maida on a counter, take the dough on it and knead for 10 minutes till it is elastic and we'll stretched..
3. Add in 2 tablespoons of soft butter and knead for 5 minutes. Then tuck it in from all sides and place in a greased bowl. Cover with cling wrap or warm wand damp towel and leave in a warm place to rise for 2 hours. It will double in size..
4. Then remove cover, punch the dough around 10 times and lightly knead again for 5 minutes..
5. Divide the dough in 2 equal portions. Roll out a big round disk of one inch thickness from half of the dough and spread 1 tablespoon butter all over. Then sprinkle a mixture of cinnamon powder and sugar powder all over the disc..
6. Then roll it tightly and tuck all the sides. Then cut equal sized rounds from the dough and arrange on a large baking tray which is greased and lined with baking paper..
7. Keep covered in a warm place for final proofing or rising for 30 minutes to 45 minutes. Again they will double in size..
8. Preheat the oven at 180 °c. Brush the rolls with milk gently all over. Keep in oven to bake for 30 to 35 minutes till golden on top..
9. Remove after baked perfectly, brush with butter and serve. Or prepare a frosting of sugar, butter and whipped cream in equal proportions and pour over warm cinnamon rolls and enjoy..

These cinnamon rolls can easily be made ahead. For best results, choose one of the following two methods. OVERNIGHT INSTRUCTIONS: After you've rolled and cut your cinnamon rolls and placed them into your lightly greased baking pan, cover with plastic wrap and place in your refrigerator. The next day, remove them from the fridge and allow them to come to room. To make overnight cinnamon rolls: After placing rolls into the greased pan (after the first rise), simply cover, place overnight in the fridge and then bake them in the morning as directed.