HOMEY CINNAMON ROLLS

It’s autumn, can you smell baked cinnamon sweets in the kitchen? I’ve changed our sofa cushion covers, and displayed pumpkin decors and there is cranberry/cinnamon candles burning in my home. I absolutely love getting in the mood of festivities!

When I think of desserts in the chilly Autumn months, it’s cinnamon rolls! It’s fluffy, moist, and creamy. It’s absolutely delicious! It’s everything you expect from cinnamon rolls to be. When it is baking in the oven, the cinnamon aroma fill up your entire home and takes me back to my days in Canada. I love it.

I hope you will enjoy it too!

-Ari Yori

HOMEY CINNAMON ROLLS

prep time: 20-30 minutes

rising time: 1.5 hour

baking time: 20-22 minutes

portion: 12 pieces

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INGREDIENTS

For the dough:

3/4 cup warm milk (not hot)

2 1/2 teaspoons instant dry yeast

2 eggs at room temperature

1/3 cup salted butter* (Melted, but not hot)

3 1/2 cups (490g) all-purpose flour (divided), spooned and levelled

1 teaspoon salt

1/3 cup granulated sugar

For the filling:

1/3 cup salted butter, softened

1/2-1 cup packed dark brown sugar

2 tablespoons cinnamon

1/3 cup heavy cream, warm to the touch

For the frosting:

80g cream cheese (softened)

1/4 cup salted butter (softened)

1/3 cup powdered sugar

1/2 tablespoon vanilla extract

Baking tools:

33cm x 23cm rectangular baking pan or 32cm round cast iron pan

DIRECTIONS

1. Combine warm milk, sugar, and yeast together into a bowl of a stand mixer.

2. Add eggs, butter, salt and sugar.

3. Add 3 cups of flour and mix all the ingredients together using a rubber spatula. Then allow the mixture to rest for 5 minutes so the flour has time to soak up the liquids.

4. Knead the dough for about 5 minutes in medium speed until the dough is smooth, elastic and slightly tacky. If you feel that the dough is too wet, add additional 1/2 cup of flour. But, the dough will be sticking to the sides of the bowl so don’t be tempted to add more flour!

5. Using a spatula, remove the dough from the mixing bowl and place it into a greased bowl. Cover the bowl and let it sit for about 1 hour or until it doubles in size.

6. While your dough is rising, prepare your filling by combining softened salted butter, brown sugar, and cinnamon together. Set it aside.

7. Generously dust flour on your working surface and a rolling pin. Then, place your risen dough on to the floured surface and roll the dough into a rectangular shape roughly around the size of 25 x 15 cm.

8. Using a rubber spatula. spread the sugar filling on the entire surface of the rolled out dough.

9. Starting from the long end of the right side of the dough, tightly roll the dough to the left.

10. Cut the rolled dough into 11-12 even slices. Place each cinnamon roll slice into a buttered baking pan. Make sure you have approximately 3cm space between each cinnamon slice.

11. Cover the baking pan with a kitchen towel and let the rolls rise for 20 minutes.

12. Preheat the oven to 190°C (375°F).

13. Once the rolls have risen, pour the warm heavy cream over the rolls and have them soak in and around the rolls.

14. Bake for 20-22 minutes until the top of the rolls are golden brown in colour.

15. While the rolls are cooling down, prepare your frosting by combining cream cheese, salted butter, powered sugar and vanilla extract.

16. Spread the frosting over the cooled cinnamon rolls