Cinnamon Rolls

That smell of freshly baked cinnamon rolls wafting in the air. That's some different kind of high. And with a cup of coffee to wash it down you are in food coma. The smell of cinnamon has almost an aphrodisiac  effect on me. It is an instant mood lifter, and added with yeast the pleasure multiplies.

The first time I was introduced to cinnamon rolls was not by taste but via its smell. I was walking down a mall by myself. I was almost in a rush, and just wanted to finish whatever I was doing and head off. I actually don't remember now if I was there to shop or to watch a movie rather. But suddenly the smell of these freshly baked heaven hit my nostrils and I back-traced my steps to find a quaint cafe. They served coffee and the humble cinnamon rolls. Never had I ever been awed by something so singularly simple yet so obnoxiously perfect.

So here you go, the recipe.

Ingredients:

For the roll/bun

2-2.5 cups all purpose flour (depending on humdidty), plus a bit extra for dusting

1/4 cup sugar

1/ tsp salt

1 egg

2 tsp active yeast

1/3 cup milk

1/8 cup water (to activate the yeast)

2 tbsp melted butter

For the filling:

3 tbsp soft butter (room temperature)

1 tbsp cinnamon powder

1/4 cup icicing sugar

For the icing

1/4 cup confectioners sugar

1/4 cup cream

1/2 tsp vanilla extract

1 tbsp cocoa powder (optional)

Method:

For the Rolls/Bun:

Activate the yeast in warm water (about 40 degree C) and sugar.

If after ten minutes the water does not turn foamy/frothy then throw away and start over again.

Warm the milk also to about 40 degree C.

Now make a dough by mixing all the ingredients mentioned under cinnamon roll. If the dough is too sticky add some more flour and mix. (You can also try adding the milk in little by little.)

Once the dough  comes together place it in a big bowl to let it rise. Cover the bowl, and rub a little oil on the top of the dough. Cover the bowl/container to let the dough rise. Let it rise for about 1.5 hours or till it doubles in size.

Once the dough has risen, punch it and then roll it like a flat bread or roti/naan about 1/2 inch thick. 

For the filling:

Now make the filling by mixing the butter, sugar and cinnamon powder.

Brush/Spread the filling on the flat bread.

Roll it tightly like a pinwheel/swiss roll.

Now cut the roll into 1-1.5 inch rolls. I got 7.

Place the rolls in a greased baking tin and let it rise again for an hour.

Bake at 190 degree C for 20-25 minutes. You can check once, if you think the top has browned and it is done, you can turn off the oven.

Let it cool before you top with a bit of icicing.

To make the icing, heat the cream in a double boiler, add the sugar and vanilla and mix it well.

Now divide the icicing into two portions (if using cocoa). To one portion add the cocoa powder and mix well. 

Let the icicing cool slightly, it will thicken.

Once the cinnamon rolls have cooled, top with icing and serve.