Cinnamon Rolls

Ingredients

Directions

1. 1
   

   Add all the dough ingredients and knead. Before starting, cover them with flour so that the yeast, salt, and sugar do not come into direct contact with each other. With a stand mixer, knead for 5 to 7 minutes; when kneading by hand, work the dough for at least 10 minutes so that enough gluten develops. Knead until the surface becomes smooth and a thin membrane forms.

2. 2
   

   Cover the dough with plastic wrap or an airtight container and let it rise for the first proof at room temperature for 1 to 2 hours. The time varies depending on the temperature; leave it until the dough has more than doubled in size.

3. 3
   

   This is the dough after it has doubled in size.

4. 4
   

   For the filling, mix the remaining ingredients evenly except for the butter. The butter is spread directly onto the dough.

5. 5
   

   Roll the dough out thinly into a rectangular shape. Brush butter evenly over it with a brush, sprinkle the prepared filling all over, and roll it up tightly from one end.

6. 6
   

   Press the seam firmly to seal the dough so the filling does not leak, then cut into about 10 equal pieces at regular intervals.

7. 7
   

   Line a baking pan with parchment paper, shape each cut piece of dough into a round and place them apart with space in between. Cover with plastic wrap so the surface does not dry out and proof for about 40 minutes for the second rise. When proofing is done, the dough will have puffed up plump and full.

8. 8
   

   Bake in an oven preheated to 180°C for 15 to 18 minutes.

9. 9
   

   Mix all the icing ingredients together into a smooth, creamy consistency. As soon as the rolls are baked, spread the icing on while they are still hot so the heat naturally melts it and lets it soak in.

10. 10
    

    Once the cinnamon rolls are fully baked, spread on a generous layer of icing. You can also pipe it on with a piping bag.