The best homemade Cinnamon roll

    Cinnamon roll is a luscious roll served generally in North America and Northern Europe. It can be topped with cream cheese glaze or sugary lemon syrup. Here is the recipe for making absolutely enticing, big, fluffy and soft cinnamon rolls easily at home!!



Ingredients:

For Dough
  • All purpose flour/ Maida - 250 gm
  • Powdered sugar - 15 gm
  • Yeast - 7.5 gm
  • Granulated sugar - 1 tsp
  • Salt - 5 gm
  • Milk powder - 15 gm
  • Butter (room temperature) - 10 gm + extra for spreading between layers
  • Lukewarm water - 150 ml
For Cinnamon Mixture
  • Cinnamon - 1 inch piece
  • Granulated sugar - 1 tbsp
  • Brown sugar - 3 tbsp
For Sugary lemon syrup
  • Lemon juice - 1/2 of 1 lemon
  • Powdered sugar - as needed
  • Water - 1 tsp (optional)
Preparation:
  • Take half of the lukewarm water in a bowl. Add yeast and sugar. Mix well and keep aside for 5 mins or till it becomes frothy.
  • In a wide bowl add flour, powdered sugar, milk powder and salt. Mix well.
  • Add activated yeast mixture and mix well.
  • Add remaining warm water slowly and keep on mixing.
  • Transfer the mixture to a flat surface and start kneading for few mins till gluten is formed.
  • Once gluten is formed, add butter and start kneading again till everything is combined well. Stop kneading when the dough becomes smooth and is little bouncy when slightly pressed.
  • Tuck the dough towards the bottom to form a round shape.
  • Keep it in a dusted bowl. Close it and keep aside for proofing. May take around 35 -45 mins.
  • Take a grinder. Add cinnamon piece, granulated sugar and brown sugar. Powder it nicely. Keep aside.
  • Prepare the sugary lemon mixture by mixing filtered lemon juice and powdered sugar to get a semi thick consistency. If you want a little loose syrup then add little water.. Keep aside.
  • Now the dough would have doubled in size after 35-45 mins. Just punch it twice to release the air.
  • Transfer it to a flat surface. Roll it nicely into a rectangle shape. The thickness can be around 1 cm. 
  • Spread butter evenly over the flattened dough.Sprinkle cinnamon sugar mixture evenly.
  • No tightly roll up the dough to form a log. Pinch tightly at the end(flattened ones).
  • Cut the rolled dough into desired size and place them in a oil greased/ baking paper lined baking pan. Cover it with a cling wrap and leave for proofing for 5- 10 min.
  • Preheat the oven at 180 degree Celsius for 10 mins. 
  • Bake in a preheated oven at 180 degree Celsius for 10 mins or till the top of the cinnamon bun becomes light brown color.
  • Once the cinnamon rolls are cooled down, top it with the prepared lemon sugar syrup. Enjoy!!
Notes:
  • If you are adding then add 1/2 tsp cinnamon powder instead of 1 inch cinnamon piece.
  • I got 8 normal sized cinnamon rolls with this recipe.

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