Fluffiest Cinnamon Rolls EVER!

These are truly the fluffiest cinnamon rolls ever. Filled with aromatic cinnamon and loads of brown sugar, this will definitely become your favourite morning breakfast.

Cinnamon rolls may look super intimidating to make but this recipe is nothing but simple. Yet, it packs a punch with the soft and fluffy rolls that are filled with cinnamon and brown sugar, truly delectable.

And these might even be better than your favourite bakery's cinnamon rolls.

What are Cinnamon Rolls?

Cinnamon rolls, or cinnamon buns are loved all over the world. They are soft and fluffy buns that have been smothered with a mixture of cinnamon and brown sugar. Variations include sticky buns, that contain a layer of caramel and nuts to add to your experience. Then there are also Swedish buns that have cardamom, granulated sugar and pistachios.

Tips for Using Yeast:

1. There are 2 types of yeast: Active Dry Yeast or Instant Yeast. Active Dry Yeast needs to be activated in warm water with some sugar while the Instant Yeast can directly be added to the dough.

2. Salt and yeast are enemies. Salt can kill the yeast.

3. Use warm water, just enough warm for you to be able to dip your finger in it. Hot water can kill the yeast and too cold water cannot activate the yeast.

4. When activating yeast, ensure to use some sugar for it to thrive upon.

EQUIPMENT:

• 9 x 13 inch baking pan
• mixing bowls
• dough scraper

FLUFFIEST CINNAMON ROLLS

Total Time: 30 minutes of active work 

Author: Shreeya Sawhney

Serving: 12-13 rolls

Ingredients:

For the dough:

2 1/4 tsp of active dry yeast

3/4 cup of milk, slightly warm

1/4 cup of white granulated sugar

1/4 cup of water, slightly warm

1/4 cup of unsalted butter, melted

1/4 tsp of vanilla extract

1 egg, room temperature

4 cups of all purpose flour

1/4 cup of melted butter, for brushing on the top

For the filling:

1/3 cup of unsalted butter, room temperature

3/4 cup of dark brown sugar

1/4 cup of granulated sugar

3 tsp of cinnamon

Procedure:

In a small bowl, combine the warm water and 1 tsp of the granulated sugar, sprinkle the yeast over the top and let it sit for about 5 minutes.

In a large bowl, mix the egg, milk, salt, sugar and melted butter. Add 2 cups of the flour and the water, vanilla and yeast mixture, mix until its all incorporated and slowly add about 2 more cups of flour. Continue kneading for at least 12-15 minutes or until you are left with a round, smooth and supple dough.

Oil a large bowl with some vegetable oil and set aside. Pull the together with your hands to form a ball. Place it in the oiled bowl and oil the top of the dough with a little vegetable oil. Cover with plastic wrap and place it in a warm spot to rise for about 2 hours.

In a small bowl, mix together the brown sugar, granulated sugar and cinnamon for the filling, set aside.

When doubled in size, punch the dough down and roll it out onto a floured surface into a 15x9” rectangle.

Spread the soft butter over the top and sprinkle evenly over the sugar and cinnamon mixture. Staring from one of the long ends, tightly roll the dough into a jelly roll form. Cut into 14 to 16 slices (make sure they are even) and place them cut side down in a well buttered 9x13 baking pan.

Cover with plastic wrap and let put them back into a warm spot to rise for another 1 ½ hours.

Meanwhile preheat your oven to 190 degrees C.

Once risen, brush them with some melted butter and bake them for about 30 minutes or until golden brown.