Cinnamon Rolls

My first lovely encounter with cinnamon rolls was back in the late-nineties, during my secondary years in Singapore. When I walked past the Saint Cinnamon shop at Wisma Atria,  I was instantly allured to the aroma of these rolls... and ended up spoiling myself with these luscious treats ^^

I make two types of cinnamon rolls: the original and the sinfully yummy chocolate chip cinnamon rolls ^^ For a first attempt, the cinnamon rolls turn out quite well. The shapes are lovely and they are deliciously sweet. I will definitely make them again, as they make a perfect comfort food and leave the kitchen with that special, sexy aroma :D

Cinnamon Rolls

Ingredients:

160 gr flour

100 gr sugar

1 1/2 tsp salt

1 package active dry yeast

115 gr butter, melted

375 ml warm milk

2 eggs

160 gr flour

About 480 gr flour

Method:

1) Combine flour, sugar, salt and active dry yeast in a bowl.

2) Add butter and milk, mix at medium speed for 2 minutes.

3) Add eggs and flour, mix at high speed for 1 minute.

4) Add enough flour to form soft dough.

5) Place on lightly floured surface, knead for 10 minutes.

6) Form into ball. Cover with plastic wrap and towel. Let rise for 30 minutes.

7) Punch dough down. Divide in half for easier rolling.

8) Place on lightly floured surface, roll each dough into 25 cm x 35 cm rectangle.

9) Brush with melted butter. Sprinkle with sugar and cinnamon.

10) Roll dough and cut into individual rolls. Cover and let rise for 30 minutes.

11) Bake at 190 deg C for 20-25 minutes.

12) Cool in a pan and drizzle frosting over warm rolls. Serve warm.

Frosting:

200 gr icing sugar

1 tbsp warm milk

1/2 tsp vanilla

Method:

1) Mix sugar, milk and vanilla. Drizzle over warm rolls.

Yield:

25 cinnamon rolls