Cinnamon Rolls

A favorite during the Holidays or when we have guests over for breakfast, these Cinnamon rolls are so satisfying and never cease to impress. A freshly baked tray of Homemade Cinnamon Rolls is a breakfast treat that’s hard to beat! Soft and fluffy dough is swirled with sweet cinnamon and brown sugar and baked to golden brown perfection before being glazed with cream cheese frosting. Make these buns for special occasions like Christmas morning, Saturday brunch, or as a special treat when you have guests. Who has time to prepare them when you have guests at home you’ll say; well, the beauty of this recipe is that these rolls freeze very well and can be thawed overnight at room temperature.

When they are frozen solid, place the pan in the oven overnight. The following morning, remove them from the oven and set aside. Turn on your oven at 190 Celsius or 375 Fahrenheit and when your oven is hot enough, but them back in and bake them for the delight of family and guests. You can imagine the smell in the house; cinnamon and coffee… oh Happy Days !

INGREDIENTS
344 Gr. All purpose flour – (2 and 3/4 Cups)
50 Gr. Granulated sugar (1/4 Cup)
1/2 Teaspoon Salt
180 Ml Whole Milk (3/4 Cup)
43 Gr. Unsalted Butter (3 Tablespoons)
2 1/4 Teaspoon Active Dry Yeast
1 Large Egg (room temperature)

FILLING
1 Tablespoon ground Cinnamon
43 Gr. Unsalted butter (3 Tablespoons)
67 Gr. Dark Brown Sugar (1/3 Cup)

PREPARATION
Whisk the flour, sugar, and salt together in a large bowl. Set aside.

Combine the milk and butter together in a heatproof bowl. Microwave or use the stove and heat until the butter has melted and the mixture is warm to the touch (about 110°F/43°C) Whisk in the yeast and wait until it has dissolved. (About 10 minutes)
Pour the mixture into the dry ingredients, add the egg, and stir with a wooden spoon or use a stand mixer with a paddle attachment at medium speed. Mix until a soft dough forms.

You should have a smooth ball of dough. If the dough is too soft or sticky, you can add a little more flour. Place in a lightly greased bowl, cover loosely, and let the dough rise for about an hour, giving you ample time to prepare the filling.

After an hour, roll the dough out in a 36 X 20 cm rectangle. (14 X 8-inch) Spread the softened butter on top. Mix together the cinnamon and brown sugar. Sprinkle it all over the dough. Roll up the dough to make a 14-inch log. Cut into 10–12 even rolls and arrange in a lightly greased 9- or 10-inch in a cake pan.
Cover the pan and you can wrap it in cling film and freeze it right away or you can leave it at room temperature and let it rise for about an hour. It should double in size.

Bake the rolls in a 190 Celsius or 375F – Bake for about 25-30 minutes, until golden brown.
When baked, place the tin on a cooling rack and when they lukewarm, spread the icing with a spatula.
Voila !