Don’t forget to go through the baking tips first, CHECK IT NOW!
Set your cup of tea, coffee or latte and make sure you have that warm cinnamon roll with it. These rolls are so soft and gooey. My husband and I finished all 12 rolls in one day – no kidding! You can opt out of the chocolate sauce if you don’t have any lying around, or go to my recipe for chocolate sauce under frosting.
Prep time: 45 mins – Rising time: 120 – 240 mins – Cook time: 20 – 25 mins – Total time: 2 hours 45 minutes – 4 hours 45 minutes (depends on how warm your kitchen is as that will affect the rising time)
Ingredients
- Dough
- 8 tablespoons unsalted butter
- 1cup milk
- 1/4cup sugar
- 1/4cup yoghurt
- 7 grams instant yeast (one packet)
- 2eggs, room temperature
- 1teaspoon vanilla extract
- 1 1/2teaspoon salt
- 4 cups flour
- Oil for greasing a large bowl
- Handful of crushed peanuts to sprinkle on top (optional)
- Filling
- 8 tablespoons unsalted butter
- ¾ cup brown sugar
- 3 tablespoons cinnamon
- ¼ teaspoon salt
Equipment
| Measuring cups and spoons |
| Standing mixer Small heatproof saucepan Spatula Large bowl Medium bowl Plastic wrap Rolling pin Pastry cutter wheel (https://a.co/d/cgLBXGI) or serrated knife 8 by 8 inch / 20 by 20 cm square baking pan |
How to…..
Dough
In a small saucepan heat the milk and butter until the butter is fully melted. Remove and let it cool slightly. Set aside.
In a large bowl or in the bowl of the standing mixer, add the yeast, sugar, eggs, vanilla extract and milk mixture. Let it sit for 15 minutes so the yeast can bloom. Mix it on low for a few seconds.
Add half the flour to the mixture and beat with a dough hook. Add the salt, and gradually add the remaining flour. Let it beat at medium speed for about 8 minutes. You will know its done when the dough is smooth and doesn’t stick to the bowl.
Turn the dough out into the large, greased bowl. Cover well with plastic wrap and let it sit in a warm place for the dough to rise until it is doubled in size. This will take between 1–2 hours depending on the temperature in your kitchen.
Filling
In a medium bowl, mix all the ingredients with a spatula. Mix it well until the filling is smooth and the ingredients are spread out evenly.
Once the dough is doubled in size you can start to shape it.
Turn the dough out onto a floured surface and using a rolling pin shape it into a rectangular shape of about 16 by 12 inches (40 by 30 cm).
Spread the filling over the dough, working your way all the way to the sides but leaving about half an inch border on all sides.
Using the pastry cutter wheel, cut across the dough to form equal stripes of dough. If you don’t have a pastry cutter wheel you can use a serrated knife, and measure about an inch apart and cut across.
Take the end of each strip and roll it up all the way to the end. Lift and put it on the buttered baking tray. Repeat until you roll up all the strips.
Cover the baking tray with plastic wrap and let it sit in a warm place for 2 hours.
Preheat the oven to 350 degrees Fahrenheit/176 degrees Celsius.
Bake the rolls for 20-25 minutes. Remove from the oven, sprinkle some crushed peanuts on top (optional), and serve warm. They can also be served at room temperature, but they taste so much better when warm!