Cinnamon Rolls - My Recipe Book By Tarika Singh
Cinnamon roll is a sweet roll served commonly in northern Europe and North America. Food blogger Tarika Singh brings you the recipe of a soft, big and delicious cinnamon roll which you can gulp in with a cup of hot coffee.
Ingredients:
1 cup milk
1 1/2 tbsp yeast
400 grams all purpose flour
50 grams regular granulated sugar
1 tsp salt
1/4 cup oil
For filling:
100 grams dark brown sugar
2 tbsp cinnamon powder
3 tbsp softened butter
For icing:
1 cup of sifted icing sugar
1/2 tsp vanilla extract
1 tbsp milk
Method:
To make the filling:
- In a bowl of dark brown sugar, add the cinnamon powder and mix both the ingredients well.
To make the icing:
- In a cup of sifted icing sugar, add the vanilla extract and milk and whisk the ingredients.
- Again add the milk and whisk the ingredients. Repeat the process until you get a running consistency of the icing.
To make the cinnamon rolls:
- Dissolve some instant dry yeast into the warm milk and set it aside for 5 minutes. (Milk warmed at about 45-50 degrees Celsius)
- In a bowl of all purpose flour, add the sugar and salt and mix well. While you mix, create a well in the centre and add the milk that you'd kept aside earlier along with the oil and mix the ingredients well.
- Dust the surface with some flour and knead the dough for about 5 minutes. Once done, make sure the texture of the dough is soft. Turn it in a bowl that is greased with oil.
- Cover the bowl using cling film and leave it to rise at room temperature for about 2 hours.
- Once the dough has risen, punch the air out of it slightly and add a little flour to it so that it becomes easier to roll out.
- Roll out the dough into a rectangle of about 15 inches by 12 inches.
- Spread out the softened butter over the dough.
- Sprinkle the cinnamon sugar mixture over the dough evenly.
- Roll the dough gently. As you come towards the end, brush the edges with milk.
- After rolling, cut the edges off. The cut the entire roll into half, cut that half into half, cut
Ingredients:
1 cup milk
1 1/2 tbsp yeast
400 grams all purpose flour
50 grams regular granulated sugar
1 tsp salt
1/4 cup oil
For filling:
100 grams dark brown sugar
2 tbsp cinnamon powder
3 tbsp softened butter
For icing:
1 cup of sifted icing sugar
1/2 tsp vanilla extract
1 tbsp milk
Method:
To make the filling:
- In a bowl of dark brown sugar, add the cinnamon powder and mix both the ingredients well.
To make the icing:
- In a cup of sifted icing sugar, add the vanilla extract and milk and whisk the ingredients.
- Again add the milk and whisk the ingredients. Repeat the process until you get a running consistency of the icing.
To make the cinnamon rolls:
- Dissolve some instant dry yeast into the warm milk and set it aside for 5 minutes. (Milk warmed at about 45-50 degrees Celsius)
- In a bowl of all purpose flour, add the sugar and salt and mix well. While you mix, create a well in the centre and add the milk that you'd kept aside earlier along with the oil and mix the ingredients well.
- Dust the surface with some flour and knead the dough for about 5 minutes. Once done, make sure the texture of the dough is soft. Turn it in a bowl that is greased with oil.
- Cover the bowl using cling film and leave it to rise at room temperature for about 2 hours.
- Once the dough has risen, punch the air out of it slightly and add a little flour to it so that it becomes easier to roll out.
- Roll out the dough into a rectangle of about 15 inches by 12 inches.
- Spread out the softened butter over the dough.
- Sprinkle the cinnamon sugar mixture over the dough evenly.
- Roll the dough gently. As you come towards the end, brush the edges with milk.
- After rolling, cut the edges off. The cut the entire roll into half, cut that half into half, cut
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