Cinnamon Rolls
Cinnamon Rolls — a recipes for pastries recipe, 11 ingredients.
contains glutencontains dairycontains eggs
Ingredients
US
Metric
- Milk, warm
- Active dry yeast
- 1 pinch sugar
- 1 egg, room temperature
- 2½ tbsp sugar
- Butter, softened
- 3 cups flour
- 1 pinch salt
- 16 tbsp (8 oz) butter, softened
- 1 cup sugar
- 2 tbsp ground cinnamon
Make it lactose-friendly
- Milk, warm → lactose-free milk, oat milk, or almond milk
- Butter, softened → plant butter, ghee (mostly lactose-free), or olive oil
- 16 tbsp (8 oz) butter, softened → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- Dissolve the yeast in the warm milk. Stir in the sugar, and let it sit for 5 minutes to activate the yeast.
- Combine the egg, 2½ tbsp sugar, and softened butter until smooth. Mix in the milk mixture.
- Combine the flour and salt. Gradually stir this dry mixture into the wet mixture until it forms a dough.
- Knead the dough for at least 5 minutes until it is smooth, stretchy, and no longer sticky. If it is still sticky, add a little more flour. If it is too dry, add a little bit of warm water.
- Cover the dough in the bowl, and let rest for 5 minutes to make it more controllable because it becomes too soft and flexible to roll into the proper cylindrical shape.
- Place the dough on a lightly floured surface, and roll it out into a flat rectangle. Lightly dust the dough if needed to prevent sticking.
- Spread the softened butter in a thin layer over the dough. Combine the sugar and cinnamon, and sprinkle it evenly over the butter.
- Roll up the dough rectangle like a mat so you get a cylindrical log.
- Cut the log into slices a few inches thick. Arrange the slices cut-side up in a baking pan.
- Bake in the oven at 350°F until it turns golden brown.
- Cool slightly and serve warm.
Source
Wikibooks Cookbook — adapted under CC BY-SA 3.0