Lazy Wednesday Cinnamon rolls (with yeast)
For the past couple of days I had le boyfriend stay at home because he was feeling poorly. Adding to the fact that after the most disgustingly hot weather days, the temperature finally drop and it was rainy and cold again and we were feeling quite lazy it gave me the perfect excuse to start baking again.
I hadn’t had the chance to bake much since we got here, hopping from house to house, lack of kitchen elements and not being quite in the mood, but yesterday felt like one of those days, were you just want to curl up in the sofa with something sweet, a cup tea, a book and some cuddles.
I opened all of the kitchen cupboards to assess my options….Cinnamon rolls… you can never go wrong with cinnamon rolls. This are one of the most easy recipes I found online and I’ve done it heaps of time. It’s not only fool proof, but actually quite fast.
You will need:
- 2 and 3/4 cups all-purpose flour (reserve some extra flour if needed)
- 3 Tablespoons white sugar
- 1 teaspoon salt
- 1/2 cube yeast or any dry yeast (1 packet = 2 and 1/4 teaspoons)
- 1/2 cup water
- 1/4 cup milk (this time I used almond milk)
- 40g unsalted butter
- 1 large egg
For the cinnamon filling
- 3 Tablespoons (45g) unsalted butter, softened to room temperature
- 1 Tablespoon ground cinnamon (but is up to you if you are a cinnamon lover to add more)
- 1/4 cup (50g) granulated sugar
- In a large bowl, combine the flour, sugar, salt, and yeast together. Set aside.
- Heat the water, milk, and butter together (in the microwave or the stove) until the butter is melted, try to avoid it reaching a boiling point. Stir the wet mixture into the dry mixture. Add the egg and combine until you get a soft dough. You might need a bit more flour if you find the dough too sticky, it will be ready when it gently pulls away from the side of the bowl and has an elastic consistency.
- On a lightly floured surface let rest for about 10 minutes.
- After that time, prepare the filling by mixing together the cinnamon and sugar. Roll the dough to form a rectangle (I usually try to make it 0.5cm thick), spread the soften butter of it surface and sprinkle the cinnamon mix it all over the dough. Roll up the dough tightly. Cut into as many even pieces you can, this will depend on your preference of thickness in these rolls and place in a lightly greased pan. I’ve used a rectangle pan, but you can use a pie dish or round pan if you have any on hand.
- Cover the rolls with a tea towel and allow them to rise for about 60 minutes in a warm place.
- After the rolls have doubled in size, preheat the oven to 190°C. Bake for 25-30 minutes until lightly browned and cooked throughout.
Extra tip: These rolls taste amazing with some sugar glaze on top, at the moment I didn’t have the ingredients so I used a lemon glaze powder that came in a ready made cake I had bought earlier, I didn’t look good hahaha but It gave the rolls a bit of a lemony scent that kinda worked.