Cinnamon Rolls

This weekend has been quite relaxing. Saturday afternoon was spent shopping and walking around on the cobblestone streets and enjoying the amazing weather around Isu station with the Simmering Seoulmate. The evening was spent having some pizza at Bonny’s Pub and enjoying a few drinks with friends. We came home quite early, which was nice for a change, as most nights that we go out, I am left spending Sunday exhausted. Since I was well rested and feeling great, I thought today would be a good day to try out some cinnamon rolls. I have wanted to make cinnamon rolls for quite some time now, but have been discouraged about the time and effort that goes into making them. I came across this recipe from Sally’s Baking Addiction, which seemed like it was easy enough and looked yummy. I hope you try out this recipe on a lazy afternoon and I promise they are well worth the wait!

Cinnamon Rolls

Ingredients

Rolls:
2 and 3/4 cups flour
3 tbsp sugar
1 tsp salt
1 packet instant yeast
1/2 cup water
1/4 milk
2 and 1/2 tbsp unsalted butter 1 large egg

Filling:
3 tbsp unsalted room temperature butter
1 tbsp ground cinnamon
1/4 cup sugar

Glaze:
1 cup powdered sugar
1 tsp vanilla extract
2 tbsp milk

Directions

1. Rolls: In a large bowl, combine flour, sugar, salt, and yeast and stir together well.

2. Pour water, milk, and butter into a microwave safe dish and heat for about a minute and a half stopping to stir every 30 seconds. Pour the mixture into the dry ingredients and stir to combine. Add the egg and stir until the dough form into a ball and come away from the sides of the bowl.

3. Knead the dough on a lightly floured surface for 3 minutes. Then, set dough into a lightly oiled bowl and let rest for 10 minutes. Heat oven to 140ºF or 60 ºC, then turn off once heated.

4. Filling: After 10 minutes, roll the dough out onto a cookie sheet. Spread the butter across the dough. Mix together sugar in cinnamon and sprinkle over the dough.

5. Cut the dough into 8 even pieces. Roll each piece up and place in a lightly greased pie or cake pan.

6. In your warm oven (turned off), place the rolls inside and let rise for 90 minutes. After the rolls have risen to about double their size, cook for 25 minutes at 375ºF or 190 ºC. After about 10-15 minutes cover with foil so the tops don’t burn and finish cooking.

7. Glaze: While the rolls are cooking prepare the glaze. Combine powdered sugar, vanilla extract, and milk and stir until there are no lumps. Once rolls are finished, drizzle over rolls and serve warm.

Rolls can be kept in an airtight container in the refrigerator for about 5 days. Enjoy!

*Recipe adapted from Sally’s BakingAddiction*