I was so apprehensive about making homemade Cinnamon Rolls, but I was shocked at how well they turned out! It was just as yummy as having a fresh bun at Cinnabon with the added bonus of self accomplishment. It goes down a treat.
1 1/4 tsp instant yeast
1/2 cup warm water
1/2 cup scalded milk
1/4 cup sugar
1/3 cup butter
1 teaspoon salt
3 1/2 - 4 cups plain flour
1/2 cup melted butter, plus more for pan
3/4 cup sugar, plus more for pan
2 tablespoons ground cinnamon
4 tablespoons butter
2 cups icing sugar
1 teaspoon vanilla extract
3 to 6 tablespoons hot water
A handful of chopped walnuts to sprinkle on top.
- Heat oven to 165C (fan-forced). In a small bowl, dissolve yeast in warm water and set aside.
- In a large bowl mix milk, sugar, melted butter, salt and egg. Add 2 cups of flour and mix until smooth. Add yeast mixture and then mix in remaining flour until dough is easy to handle. Knead dough on lightly floured surface for 5 to 10 minutes. Place in well-greased bowl, cover and let rise until doubled in size, usually an hour. **NOTE: I used my KitchenAid Mixer for kneading the dough. Once it was coming off the sides clean and the dough bounced back once it was pressed I stopped kneading.**
- Combine the sugar and melted butter and set aside.
- Once the dough has doubled in size, punch it down and turn it out onto a floured surface. Roll into a 15 by 9-inch rectangle. Spread the melted butter and sugar mixture evenly over the dough. Beginning at the 15-inch side, roll up dough and pinch edge together to seal. Cut into 1 inch slices
- Place cinnamon roll slices close together in the prepared tin and let them rise until dough is doubled, about 45 minutes (once they rise they should be 'hugging' each other). Bake for about 25 minutes or until nicely browned.
- Meanwhile, mix butter, powdered sugar, and vanilla. Add hot water 1 tablespoon at a time until the glaze reaches desired consistency. Spread over slightly cooled rolls and top with walnuts.