Cinnamon Rolls

Supplies: 
8x8 inch square pan, 
8 muffin tins 

Makes 8 cinnamon rolls 

Rolls 
1/4 cup(50ml) very warm (but not hot) water 
1 tsp quick rise yeast 
1 tsp white sugar 
1/3 cup(75ml) milk 
1/4 cup(50ml) unsalted butter, cut into pieces 
3 tbsp skim milk powder 
3 tbsp white sugar 
1/4tsp vanilla extract 
pinch of salt 
1 large egg 
1 3/4cups (425ml) all purpose flour (spoon in, level) 
1/4 cup (50ml) all purpose flour (spoon in, level) 
Flour for dusting 

Filling 
1/3 cup (75ml) packed brown sugar 
1/4 cup (50ml) unsalted butter, soft 
1/2tsp cinnamon, or more if you wish 
Pinch of salt 

1. Line the square pan with plastic wrap, with lots of overhang up the sides. 
Grease the 8 muffin tins. 

2. To make the rolls, put the water, yeast and 1tsp sugar in a cup and jiggle to blend. 
Do not stir. Let stand at least 10 minutes to get foamy. 

3. In a bowl, heat the milk and 1/4vup butter in a microwave for about 2 minutes, or until butter melts. 
Stir in the milk powder, 3tbsp white sugar, vanilla and salt until dissolved. 
Cool to room temperature. 

4. After the melted butter mixture has cooled, use a whisk to stir in the foamy yeast and the egg. Dont worry if this is lumpy. 
Switch to a baking spatula and gradually stir in 1 3/4 cups (425ml) flour. Stir as hard as you can until the dough is smooth and stretchy. COver the bowl with plastic wrap and set in a warm spot to rise 20 minutes. 

5. In a small bowl, use a wooden spoon to cream the brown sugar, 1/4cup butter, cinnamon and salt. Set aside. 

6. After the dough has risen, use a clean baking spatula or wooden spoon to mix in the 1/4 cup(50ml) flour. 
Use your hands to squeeze all the flour into the sticky dough. 
Cover with plastic wrap and let rise for about 15 minutes. 

7. Preheat oven to 325F(160C). 

8. Flour your hands as needed and scoop the dough into the lined square pan. The dough will be sticky. 
Press out evenly to the edges of the pan, bursting any large air bubbles. 

9. Use the back of a spoon to spread the filling on the dough. 
Keeping the dough in the pan, roll it into a cylinder, lifting the plastic and rolling as tightly as you can, without gaps. Use a dinner knife or a bench scrapper dipped in flour to cut the dought into 8 equal slices. 
The dough is squishy, so dont worry about being neat. 

10. Put each slice (cut side up) into a greased muffin tin. Dont worry if the slices arent round. As long as you have the cut side up, the will bake into swirled rolls. 

11. Bake about 25 minutes, or until the buns are golden. 
Cool slightly in the tins before unmolding onto a plate, with the caramel-covered bottoms on top. Drizzle with sugar glaze, if you wish. 

Sugar Glaze for Cinnamon Rolls 
1/4 cup(50ml) icing sugar 
1 1/2 tbsp milk or cream, plus more if needed 

Sift the icing sugar into a bowl. Mix in the milk or crea with a spoon. Drizzle over the warm cinnamon buns. Let stand a few minutes to set.


by Sri