Smoky Cinnamon Rolls
Ingredients
- 3 cups all-purpose flour
- 1/2 cup (75 g) granulated sugar
- 1 tablespoon active dry yeast
- 1/2 cup (75 g) whole milk
- 1/2 cup (75 g) water
- Pinch of salt
FOR THE FILLING
- 1/2 cup brown sugar
- 1/4 cup butter
- 1 – 2 tablespoons cinnamon (to taste)
FOR THE ICING
- 2 cups icing sugar
- 1 teaspoon vanilla extract
- 3 – 4 tablespoons milk
Directions
- Mix yeast with a few tablespoons of body-temperature water. To get the perfect temperature, feel the water with your wrist until it feels neither hot nor cold. Let stand for 5 minutes.
- Mix in milk, flour, and most of the water.
- Mix the dough by hand or with a dough hook, adding more water if necessary, until smooth and elastic.
- Form dough into balls (about 100g each) and let proof until the dough has doubled in size (about 30 minutes)
- For the filling, incorporate sugar with cinnamon and melted butter.
- Roll out dough into long strips about 6cm wide and spear-filling evenly on one side before rolling the dough into shape.
- Smoke at 162°C (325°F) for 30 – 40 minutes.
- For icing, incorporate icing sugar with vanilla and milk, starting with 3 tablespoons of milk and adding more until a thick but smooth consistency is reached.
- Ice cinnamon buns while still warm and serve.
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