Kitchen Adventures

The Cinnamon Roll Experiment

I’ve been experimenting for the past couple weeks, trying to find the perfect cinnamon roll recipe.  Finally, after two moderately successful attempts, I found this recipe on YouTube, by tatyanaseverydayfood and it turned out perfectly.  I’ll link the recipe below and show you how mine turned out.

The original recipe

First, I let the yeast proof with the warm milk and sugar.  After about 10 minutes (because my yeast is old) it looked like this:

Next I added the melted butter and egg along with the salt and whisked to combine the ingredients.  Then I added the flour little by little until I formed a soft dough.  I made the recipe using half the quantities from Tatyana’s but ended up needing about 2.5 cups of flour.

Next I let it rise in a warm place for about an hour under a clean kitchen towel in a greased bowl.  If you make this on a cold day you will need to let it rise for longer.  The rising process can also be sped up by placing the dough in a hot water bath.

Now it’s time to roll out the dough and add the filling.

The filling consists of butter, sugar and cinnamon. I also added crushed pecans.

Roll the dough into a large rectangle and spread it generously with softened butter.  Then sprinkle the cinnamon sugar mixture and the nuts over it making sure to cover the entire surface.

When rolling out the dough it is important to make sure it is even thickness all the way through.  This makes the rolling process easier and finished rolls more uniform.

Next roll it into a log starting from the long side.  Flatten the edges and slice into 1.5inch slices.  Place these into a baking tray.

Allow to proof in a warm place and put them in the oven for 10 minutes.  After this time has elapsed, take them out and pour milk or heavy cream over the rolls.  Replace them in the oven for another 25 mins to half an hour.  They are done when the tops are golden brown.  Now your cinnamon rolls are ready to enjoy, with or without cream cheese frosting!  I’m really impressed with how these turned out, even when I used my 13 year old yeast.  The dough itself isn’t too sweet so it balances perfectly with the cinnamon sugar filling.  The rolls are soft and not too dense or bready.  Tatyana’s recipe is  also very well explained and easy to follow.  Hope you all try this and enjoy it as much as I did!

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