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They are soft, doughy and have a sharp cinnamon taste. I love cinnamon, and sometimes I even put more in the filling than what’s in the recipe to really bring out that cinnamon flavor and smell. I love the combination of the doughy taste with the sweetness of the icing. Cinnamon rolls are for when you don’t mind that sweet guilty feeling of having devoured too much of something that is far too enjoyable!.
Prep time: 30 mins – Rising time: 2 1/2 – 4 hours – Cook time: 25 mins – Total time: 3- 5 hours
Makes about 12 rolls.
Ingredients:
For the Dough
- 1 cup milk
- 110 grams (1/2 cup) unsalted butter
- 1/4 cup yogurt, at room temperature
- 2 1/4 teaspoons instant yeast
- 1/4 cup sugar
- 1 egg
- 2 egg yolks
- 1/2 teaspoon vanilla
- 4 cups flour, plus more for dusting
- 1 1/2 teaspoons salt
- 1 teaspoon oil to grease the bowl
- A few teaspoons of water (to brush the dough)
Icing
- 2 tablespoons cocoa powder
- 1 cup powdered sugar
- 1-2 tablespoons milk
- 1/2 cup crushed peanuts (optional)
Equipment:
| Small pot (for use on stove top) |
| Electric mixer (standing preferable to handheld) |
| Large bowl |
| Medium bowl |
| Plastic wrap or kitchen towel |
| Rolling pin |
| 9 * 13 inch/23 * 33 cm baking pan or two 9 * 9 inch/23 * 23 cm square pans, greased |
| Serrated knife or non-flavored tooth floss |
How to…..
Make the dough:
1. Heat the milk and butter until the butter melts. Remove from heat and stir in the sour cream until smooth. Let it cool.
2. With the electric mixer, mix the milk mixture with the yeast, sugar, egg, egg yolks, and vanilla. Add in half of the flour and the salt and beat until combined. Then gradually add the remaining flour until it doesn’t stick to the sides of the bowl, beating for about 10 minutes. If the dough is still sticky add very little flour at a time until it falls off the sides of the bowl and doesn’t stick.
3. Grease (little) a large bowl. Shape the dough into a ball and place in the bowl. Cover with plastic wrap or kitchen towel and let it rise in a warm place until doubled in size. I find there’s no set time for this – depending on how hot your kitchen is it could take anywhere from 1 -2 hours or so.
Filling
1. Put all the ingredients in a bowl and beat with the mixer for about 3 minutes (on medium-high).
To shape the dough:
1. Punch down the risen dough and turn out onto a lightly floured work surface. Use a rolling pin to shape the dough into a 16×12-inch /41 * 31 cm rectangle, long side facing you.
2. Spread the filling mixture all over the dough, leaving a 1 inch /2.5 cm border. Brush the border with water to help it seal. Roll the dough up, pulling with your hands to keep it tightly rolled into a log shape. Press the border to seal. If you want you can also roll it into other shapes – get some ideas from YouTube!
3. Cut the roll into 12 equal pieces using a serrated knife or floss. Place the rolls cut side up in the prepared baking dish. Cover with plastic wrap and let rise in a warm place until doubled about 1 1/2 to 2 hours.
4. Meanwhile, preheat the oven to 350 F/176°C. Bake the rolls until lightly golden brown, about 25 minutes.
For the icing:
1. Mix all the ingredients together in a bowl. Once the cinnamon rolls are a bit cool, pour the chocolate sauce over the rolls.