Cinnamon Rolls

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  Whirl wind romance with cinnamon rolls.  Pretty, sweet swirls with cinnamony goodness a delight in your mouth and to the eyes.  The aroma wafting while it bakes puts all candles from the store to shame.  



 I have to confess though that kneading the gooey dough for a good 30 minutes was no joke.  To begin with  I measured the quantity of dough all wrong.  I use a light flour 'White Lily.'  If you are not using bread flour and this one they remember to read the fine print.  It says, add 1 cup and 2 tbspn to equal 1 cup of all purpose flour.  Bah! not being careful with the measurement made me waste a lot of time.  It took my brains 30 of kneading the gooey dough before realizing the folly.  The very wet dough I was working with proved too much for my shoulders.   However, once I got the proportions all fixed it worked like a charm.



  Like in all relationships misunderstanding once worked out everything falls in place.  The cinnamon rolls out of the oven was perfect.  I was tearing at it in delight as soon as it was cool.  They are great as an evening snack with tea or breakfast with a strong cup of Nescafe.



Ingredients:
1. Bread Flour (or all purpose flour which is bleached and enriched) - 2 1/2 - 3 cups
2. Sugar      - 1/4 cup
3. Salt         - 1/4 tspn
4. Vanilla Essence - 1 tspn
5. Eggs - 1

6. Milk   - 1/2 cup
7. Butter 1/4 cup
8. Yeast - 2 tspn dry active
9. Water - 2 Tbspn (warm at 110 DF)
10. Sugar - 1 pinch

Method:

1.  Take ingredients 8, 9 and 10  and mix and set aside till yeast froths
2. Mix ingredients 1 to 3 in a bowl large enough to knead the dough. (Use only 2 1/4 cup to begin with and as needed add the remaining flour)
3. Mix all the wet ingredients 4 to 7
4. Make a well in the flour and pour the wet ingredients
5. Add the frothy yeast
6. Start stirring in with a spatula slowly incorporating the wet and dry ingredients
7.The dough will be sticky but will come together to make a smooth dough with kneading
8. After 10 minutes of kneading in the bowl lightly flour a surface and working a little flour in if gooey knead the dough until you have a smooth dough
9. Place in the bowl cover with damp cloth or cling sheet and set aside for the dough to double in size

Cinnamon Filling
Brown Sugar - 1/4 cup packed
Cinnamon Powder - 1 1/2 tspn
Butter                    - 3 Tbspn melted

Rolling:
1. Once the dough has doubled (it takes about 1 1/2 to 2 hours) punch down the dough and roll it out into a rectangle shape.
2. Brush the melted butter on and add the mixed sugar and cinnamon powder evenly
3. Roll and pinch the top
4. Using serated knife cut 1 inch pieces and place in a 9 inch or any tin dish
5. Keep it covered to rise and the rolls should stick to each other
6. Bake at 350 D F for 15 -20 minutes or until golden brown

Entering this for Champa's Bake off Event. To find more click here.

Contributor: Sunitha