Tuesday, July 9, 2013

Cinnamon Rolls

Cinnamon rolls are a sweet breakfast staple seen in coffee shops and bakeries everywhere these days. So why not make them at home? With an easy recipe like this you can. You can make a big batch like this and freeze any raw cinnamon rolls you don't use and cook them another time. This is not something you're going to eat everyday so it's a perfect indulgent treat every now and then. This goes great with a freshly brewed cup of coffee for a morning treat.

2 cups all-purpose flour
2 tsp. active dry yeast
1/3 cup light brown sugar, packed
5 tbsp. unsalted butter, melted
3/4 cup milk
1 egg, plus 1 extra for brushing

1/2 cup light brown sugar, packed
1 1/2 tbsp. ground cinnamon
1/2 stick unsalted butter, melted

1/2 cup powdered sugar
2 tbsp. milk

In a stand mixing bowl with a dough hook attachment or a clean bowl place all the ingredients for the dough in the bowl, mix, and knead for 10 minutes

Place the sticky dough in a bowl and cover with plastic wrap and let it rise in a warm place for 2 hours

On a floured surface, roll the dough into a rectangle 1/4 in. thick and brush melted butter onto the dough

Mix brown sugar and cinnamon together and spread over the dough evenly, then roll into a long cylinder

Cut slices 1/2 in. thick and place as many as you want on a buttered baking dish and rise in a warm place for 1 hour

Preheat oven to 375°F

Brush the tops of the cinnamon rolls with a beaten egg and bake for about 20 minutes, until they're golden on top

Meanwhile mix the powdered sugar and milk together until a glaze forms

Take the cinnamon buns out of the oven and cool for 10 minutes before icing them