Cinnamon Rolls


°160 ml (⅔ cup) slightly warmed milk
°10 ml (2 tsp.) instant yeast
°80 ml (⅓ cup) melted butter
°60 ml (¼ cup) sugar
°2 eggs
°750 ml (3 cups) flour (you may need to add a little more)
°A pinch of salt
°30 ml (2 tbsp.) butter
°160 ml (⅔ cup) maple or brown sugar
°10 ml (2 tsp.) cinnamon
°250 ml (1 cup) icing sugar
°1.5 oz water (or bourbon)
°A few drops of vanilla
Put all the ingredients in a bowl and mix until you get a homogeneous texture.
Reserve until use
Pour the yeast into the milk with 15 ml (1 tablespoon) of the sugar
In a bowl, mix the melted butter and the rest of the sugar
Incorporate the eggs
Add the hot milk with the yeast and the pinch of salt
Incorporate the flour (start with the initial quantity, if you see that your dough is a little too sticky, add more little by little)
Knead the dough by hand for a good 10 minutes
Place in an oiled bowl, cover with a cloth moistened with hot water and let rise for a good hour.
Flour your work surface, place the dough and using a rolling pin flatten it to about 1.5 cm thick (this should give you a rectangle of dough about 30 cm by 50 cm)
In a bowl, mix the ingredients for the filling (butter, cinnamon and maple sugar) then brush this mixture on the rectangle of dough
Roll it all up lengthwise
Cut into 8 equal rounds and place in a greased 16” x 9” pan
Cover and let rise for 45 minutes
Bake in preheated 350°F oven for 30 minutes
Let cool, glaze and serve
Enjoy !

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