Cinnamon Roll

Risen cinnamon before baking 

Ingredients:


For Dough:
11/2 Cup All purpose flour
1/2 Cup Wheat flour
1 Cup Milk (warm)
Water if needed
1/2 tsp Vanilla Essence
2 tbsp Butter (room temperature)
1/4 Cup Semi course Sugar
3/4 tbsp Active Dry Yeast
For filling:

4 tbsp butter, melted or softened-Optional-I sometimes, skip this step but still rolls come out great.




1/3 cup firmly-packed brown sugar
1 tbsp cinnamon powder
3/4 cup chopped nuts (optional)

Soften the butter; set aside. In a bowl, combine brown sugar and cinnamon; stir in chopped nuts (optional).

Making of Butter Frosting 

In a medium bowl, combine 2 tsp soften butter and 3tsp icing sugar until creamy.  Add milk or water to make it loose so that it can be poured on rolls easily. Keep aside until ready to use. You can warm it up little bit later on if it gets hard.

Making the Dough

Take the yeast in a glass and mix it in the milk adding a tbspoon of sugar to it and keep it aside for 10min.
Take the flour, 1/4 cup sugar and salt in a bowl. (If you are using salted butter, skip the salt)

Add the risen yeast and vanilla essence to the flour mixture and knead it gently till you get a smooth and very soft dough. Now add the softened butter and knead gently for 3 more min. Now keep it aside for rising for 30min to 1 hr, by covering with a lid.
Once the dough has risen to double its quantity, knead it lightly again to take out the air. The dough would be little sticky at this stage, so keep extra flour as you may need to add some while kneading.
Now dust the  rolling surface with flour and roll out the dough till quarter inch thickness. 

Greece a  baking pan; set aside.

After dough has risen, roll and stretch the dough into approximately a 15 x 24-inch rectangle.

Brush the  softened butter  over the top of the dough with  a pastry brush. 

Sprinkle Cinnamon Filling over the butter on the prepared dough. Starting with long edge, roll up dough. Seal the edges properly.

With a knife, lightly mark roll into  1/2-inch section. Use a sharp knife. By bringing the ends of the floss up and criss-crossing them at the top of each mark, you can cut through the roll by pulling the strings in opposite directions. Place cut side up in prepared baking pan, flattening them only slightly. The unbaked cinnamon rolls should not touch each other before rising and baking. Do not pack the unbaked cinnamon rolls together.

Cover and let rise in a warm place for approximately 45 to 60 minutes or until doubled in size (after rising, rolls should be touching each other and the sides of the pan).

Preheat oven to 350 degrees F. 

Bake for 15 to 20 minutes until they are a light golden brown.

Remove from oven and let cool slightly. Spread Butter Frosting over the cinnamon rolls while still warm. Best served warm, but room temperature is also great!

Yields 15 cinnamon rolls.