Second only to bacon, the smell of cinnamon bread baking in your oven is so damn irresistibly awesome. If you're tired of eating cinnamon rolls that are rock-hard on the outside, dry and tasteless on the inside, you should really try this awesome recipe by the kitchen goddess, Laura Vitale! Although the process may be slightly long and messy, the result is definitely worth the wait (and mess, well.. until your mum scolds you for making a mess).
Difficulty: Intermediate
Yields 14-16 rolls
Ingredients
Roll
1 package dry yeast
3/4 cup whole milk
1/4 cup caster sugar
1/4 cup lukewarm water
1/4 tsp vanilla extract
1 Egg
1 tsp salt
1/4 cup unsalted butter, melted
4 cups all purpose flour
1/4 cup unsalted butter, melted (for brushing)
Filling
1/3 cup unsalted butter, melted
3/4 cup brown sugar
1/4 cup of caster sugar
2 tbsp cinnamon powder
raisins/sultanas (optional)
Glaze
icing/powder sugar
warm water
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Steps
1. Combine warm water and 1/4 tbsp of sugar in a mixing bowl. Add the yeast and let it proof (for about 10 minutes).
2. Using an electric beater fitted with a dough-hook or with your hands, mix the egg, milk, salt, sugar and melted butter in a large bowl. Add 2 cups of the flour and the water, vanilla and yeast mixture, mix until incorporated. Add about 2 more cups of flour. Mix or knead the dough until smooth. (If the dough is still very watery, add more flour sparingly).
2. Using an electric beater fitted with a dough-hook or with your hands, mix the egg, milk, salt, sugar and melted butter in a large bowl. Add 2 cups of the flour and the water, vanilla and yeast mixture, mix until incorporated. Add about 2 more cups of flour. Mix or knead the dough until smooth. (If the dough is still very watery, add more flour sparingly).
3. Oil a large bowl with some butter and place the dough inside. Oil the surface of the dough with more melted butter. Cover with plastic wrap and put a warm, moist towel over it. Let it rise till doubled, about 1 to 1.5 hours.
4. In a small bowl, stir together the brown sugar, caster sugar and cinnamon for the filling, and set aside.
5. After the dough has doubled in size, punch it down and roll it out onto a floured surface into a 15 x 9-in rectangle. Spread the melted butter over the top and sprinkle evenly over the cinnamon sugar and raisins/sultanas.
6. Staring from the long end, tightly roll the dough into a log. Cut into 14 to 16 even slices (about 1-inch each) and place them cut side down in a well buttered 9 x 13 baking pan. The ends of the roll is not sightly (but still delicious), so do not waste them! Cover the pan with plastic wrap and warm towel and let it rise for another hour till doubled.
7. Preheat your oven to 170 degree celsius.
8. Once the dough has risen, brush the top with melted butter and bake for about 30 minutes or until golden brown.
9. While the babies are in the oven. Prepare the sugar glaze by simply mixing the icing sugar and water together to your preferred consistency. (Note: Add the water SPARINGLY).
10. Serve immediately with sugar glaze because nothing ain't as good as something fresh from the oven.
Original recipe here.