Cinnamon Rolls with Buttery Glaze



These past couple of days my husband and I have been seeing cinnamon rolls being made on various Food Network shows.  These made us silently think and crave for cinnamon rolls and so today I have decided to surprise my husband and daughter by making a batch of my own recipe, which I haven’t done for quite some time.  The weather is perfect… a bit chilly, and they would go well with coffee (tea for my baby girl).

I have posted my recipe a long time ago but I thought I’d reproduce them below and include some of the revisions I have also added in them before.  In my previous recipe, I used just the normal glaze (icing sugar + milk + salt) recipe but I wanted some butter flavour today so I made a buttery glaze.

Ingredients for the rolls:

2 3/4 cups plain flour, divided into 2 1/4 and 1/2 cups

3 tablespoons white sugar

1 teaspoon salt

1 foil pack of Tandaco dry yeast (about 7 grams dry yeast if you don’t have this brand)

1/2 cup water

1/4 cup milk (skim is fine if that is what you have like me)

35 grams butter

1 extra large sized egg

For the filling:

85 grams butter, melted in a small saucepan

5 tablespoons sugar

1 teaspoon cinnamon

raisins (optional)

chopped pecans (optional)

For the buttery glaze:

about 1/4 – 1/2 cup softened butter

about 1/2 – 1 cup icing mixture (note, I just used icing mixture and not pure icing sugar — you can use that if that’s what you have)

pinch of salt

about 2 tablespoons milk or as needed


First, make the dough.  In a bowl, mix together your 2 1/4 cup of plain flour, sugar, salt and yeast and set this mixture aside.

In a small saucepan in lowest heat, warm up the water, milk and butter together until the temperature reaches about 40 deg C (should only be warm and NOT HOT — if the temperature gets higher than this, turn off heat and wait until temperature gets back down to 40 degrees).  Pour this onto the flour mixture while mixing using the hook attachment of your mixer.  Add the egg and the reserved 1/2 cup of flour a little at a time and only as needed; you will see whether you need to add all or only some of the 1/2 cup flour, or perhaps even a bit more IF your dough still looks a bit too sticky which sometimes happens, depending on the size of the egg you use.  Mix until the dough looks elastic; some of it would still be sticking to the side of the bowl but not as much as when you started mixing.  I did use all of my 1/2 cup of flour.  Take out the dough, and on a lightly floured surface (your kitchen countertop usually), knead the dough for about 5 minutes until it should feel smooth and soft, adding flour as necessary — do not knead too much.  Shape into a ball.  Spray some oil in the same bowl you used earlier, and place your dough in it and let rest for 10 minutes (after all that kneading both you and the dough need some rest!).

While resting the dough, prepare your filling.  In a small saucepan (you can use the same saucepan you used earlier 🙂 Melt the butter in low heat and set aside.  In a small bowl, mix together the sugar and cinnamon.

Spray a round baking pan with oil.  Cut long strips of foil and form into a 1 inch tall wall around the inside of your pan to prevent browning on the sides while baking later.  Set this pan aside.

Take your dough and cut into two.   Shape one of the dough into a cylinder about 5-6 inches long. Using a rolling pin, roll the dough to make a flat rectangle measuring about 10 inches long about 5 inches wide (long side closer to you) — it does NOT have to be a perfect rectangle.  Brush about a third of your melted butter on top.  Sprinkle your sugar/cinnamon mixture, and add raisins and/or pecans if you are using them.  Roll the dough by tucking the bottom edge in and gently but firmly rolling, until it forms a long log.  Cut the log into about 1 inch thick rolls.  (Alternatively, you can just slice the rectangle into 1 inch wide strips and then roll each up.  Depends on what is more comfortable for you.)  Do the same to the other dough that you left behind and you will make about 22 – 24 rolls in all.

Place each cut up rolls onto your prepared pan, with about 1 inch space in between each of them to allow for rising. Turn on your oven to 180 degrees and set the timer for 2 minutes.  When 2 minutes is finished, turn your oven off.  This just warms up the oven perfectly for proofing your dough.

Brush the remaining melted butter generously on top of each of the rolls.  Loosely cover with aluminium foil and place your pan in your pre-warmed oven for 1 1/2 hours after which the rolls would have doubled in size.  Take them out of the oven and preheat the oven to 170 deg C fan forced.  After preheating your oven, put the tray of rolls in and bake.  After 15 minutes loosely cover with the same foil you used earlier and continue baking for a further 5 minutes.

To make the glaze, just mix together your softened butter (start with the 1/4 cup) and icing mixture (start with 1/2 cup) and salt and milk.  Add the ingredients as needed until desired taste and consistency and until you have enough icing to put on top of the rolls.  Set aside.

Spread on top of the rolls immediately after they are finished baking.  Yum.



After rising and before baking


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