Iced Cinnamon Rolls

 If you think bread smells good while baking, you are going to love it when you make these. The whole house is filled with a gorgeous 'sugar n spice' aroma. And these definitely taste just as good as they smell. These are the definition of feel-good food: soft cinnamon rolls slathered with a sticky, gooey, sweet and thick sugary glaze. But be warned, it is very, very hard to stop at just one!

Iced Cinnamon Rolls

Ingredients:

Dough
1 7g (1/4 oz) package ( or 2 1/4 teaspoons) active dry yeast
120mls  warm water (40-46°C/105-115°F)
65g plus  1/2 teaspoon sugar, divided
120mls warm milk (40-46°C/105-115°F)
75g  melted butter
1 teaspoon salt
1 egg, lightly beaten
440-500g plain (all-purpose) flour, sifted

Filling
100g melted butter
140g white sugar plus extra to sprinkle on greased baking tray
1 1/2 tablespoons (about 10-11g) ground cinnamon

Icing
75g melted butter
200g icing (confectioner’s/powdered) sugar
1 teaspoon vanilla extract
30-60mls hot water

Method:

In a small bowl, dissolve the extra ½ teaspoon of sugar in the warm water. Add the yeast, stirring until combined. Set aside for about 10 minutes, or until bubbly and foamy (note: if your yeast mixture does not foam, your yeast has expired!).

Meanwhile, mix together warm milk, remaining 65g of sugar, melted butter, salt and egg in the bowl of a stand mixer fitted with the paddle attachment (or whatever mixer you have). Mix on a low speed until combined, then add the yeast mixture. Add about half the flour (approx. 220g) beating on a low speed (so the flour doesn’t fly everywhere!) until combined and smooth. Add the rest of the flour, a little at a time, until you have a slightly stiff, sticky dough (note: you may not need all the remaining flour).

Transfer dough to a well floured surface (I used my pastry mat), and knead for around 5-6 minutes, being careful not to over-knead. (You could probably use your dough hook instead, it’s up to you). Place dough in a buttered bowl and let rise in a warm place until doubled in size (about an hour or so).

Meanwhile, mix together the sugar and cinnamon. Grease/butter a large baking pan (23 x 33cm/ 13in x 9in) and sprinkle with extra sugar (I ended up just lining the tin with some non-stick baking paper).

Once dough has risen, punch down, and let rest for another 5 minutes. Transfer dough to a large empty surface and form into a rough rectangle shape. Then roll out into a large, flat rectangle, about 5-6mm (1/4in) thick. Spread dough with the melted butter, and sprinkle with the cinnamon sugar mixture until covered.

Roll up the dough lengthwise, gently but firmly (this is to avoid the rolls coming apart, losing the filling or becoming misshapen). Cut dough into slices about 2.5cm thick (1in). (Note: I use cotton, or un-flavoured dental floss to slice the rolls– wrap around the two index fingers of each hand, then slide under the bottom of the rolled dough, then pull evenly upwards – see here for more info!)

Place slices into the greased pan (leaving room for each to rise) and let rise in a warm place until doubled in size (about 45mins or so),

Preheat the oven to 180°C (350°F). Bake the rolls for about 25 minutes or until light golden brown. Spread with the icing straight away, or when cooled.

To make the icing, combine the butter, sugar and vanilla in a small bowl. Gradually add the hot water until you reach your desired consistency. (I prefer a thick icing that I can spread onto the tops of the rolls when they come out of the oven – the icing smooths out and becomes drippy, sticky and gorgeous!)

Best eaten on the day they are made, but can be stored in an air-tight container for about 2 days (you can warm them up in the microwave to enjoy them warm again).

Makes about 12-16 rolls.

Source: Adapted from Everyday Home Cook - also see here for a fabulous step-by-step picture tutorial.