Ultimate Soft Cinnamon Rolls

ULTIMATE SOFT

CINNAMON

ROLLS

Ultimate Cinnamon Rolls – This is one of my favourite breads ever. Soft and fluffy, flavorful with the cinnamon aroma. When you’re hungry during cold weather, a warm freshly baked cinnamon roll is basically one of the best treats ever. I hope you’re try this out during this thanksgiving when you have a party of friends over. You can pre-prepared this, and chuck into the fridge and bake it whenever or before teatime or dinner. You are going to make your house like an expensive restaurant, pretty impressive to make your guest comfortable at home. Hope you’re inspired with this ultimate recipe. Enjoy the production of ASMR video! :)

This is a very busy season for me as it’s near Christmas, so I am using a mixer, but you can always knead by hands.

Watch my YouTube video for clearer picture and steps for baking. Should you like my video. Kindly subscribe my channel, and give me a "like" if you enjoy my video as there are going to be more recipe video coming up every week. Also, leave your comments or questions if you have any. Thank you.

Ingredients:

For about 8-9 cinnamon rolls

Dough

1 eggs, room temperature

150g ½ cup+2tbsp warm milk

300g 2 1/2 cups bread flour

1 ¾ l teaspoons instant dry yeast

30g 2 tbsp white sugar

½ teaspoon salt

42g 3 tbsp unsalted butter, softened

Filling

100g ½ cup brown sugar, packed

1 ½ tbsp ground cinnamon

2 tbsp butter, spreadable

Frosting

2 tbsp cream cheese, softened

1 tbsp butter, softened

1 tsp vanilla extract

2 tbsp powdered sugar

Instructions:

In a container, add milk and egg. Give it a quick mix.
In a large mixing bowl, add flour, yeast, sugar, salt and the milk mixture. Using a dough hook, mix on low speed, just to mix it evenly until it’s coming together. Then switch to medium speed and continue mixing for about 3-4 minutes. Check the dough, until a point you’ll get a stretchy texture and not easily break into a hole.
Transfer the dough into a large greased bowl. Grease the dough as well to prevent sticking to the bowl later. Proof it for about 1 hour at a warm spot (sometimes can be 1 ½ hour in cold weather) or until the size doubled. Do not over-proof the dough.
In a small bowl, add the brown sugar and cinnamon. Mix until well combined. Set aside.
Transfer the dough onto a floured workspace. Roll the dough into a surface approximately 10x13 inches or 2mm thickness. Try to roll evenly, and not too thick.
Spread a thin layer of butter evenly onto the surface.
Spread the sugar cinnamon mixture onto the surface.
Add some raisins, this is optional. You can add anything like nuts, etc. I also did a caramelised version. (How to make caramelised apples )
Gently roll the layer. Do not be too fast to prevent air bubbles and your roll will not stick to each other and not form well.
Cut into about 8 or 9 pieces (I did 8 pieces) using a relatively sharp knife. You can use whatever tools you’re comfortable to maintain a nice shape of the rolls.
Please the cut out rolls onto your preferred pan, greased with butter. You can use glass or ceramic ware.
Bake at preheated oven at 180°C/355°F for about 20 minutes. Try not to over bake as the sugar will easily burnt.
Let it cool.
In a small bowl, add the cream cheese, butter, vanilla and sugar. Mix until well combined. Transfer into a piping bag, if you would like to pipe the frosting onto the cinnamon. You can also simply spread frosting onto the rolls instead on piping it.
Cinnamon rolls are ready to serve.