Sunday, 24 May 2015

Cinnamon Rolls with Vanilla Frosting

Soft, fluffy and light Cinnamon buns filled with gooey brown sugar cinnamon filling and topped with delicious vanilla glaze. These rolls are not too sweet and perfect for breakfast. I loved them plain, without vanilla frosting. However, you can pour generous frosting over the rolls and serve them warm with a cup of coffee.



  • 2 and 1/4 Cup All purpose flour / Maida
  • 1/4 Teaspoon Baking Soda
  • 1/4 Teaspoon Baking Soda
  • 1/2 Teaspoon Salt 
  • 1/4 Cup warm water to proof yeast
  • 2 Teaspoons of active dry yeast ( I used Blue Bird brand)
  • 1 Tablespoon Granulated white Sugar 
  • 1/2 Cup Warm milk ( I used full cream)
  • 3 Tablespoons unsalted butter melted
  • 1/4 Cup milk to brush the rolls

For the filling 

  • 1/4 Cup Softened butter at room temperature
  • 1/2 Cup packed Brown Sugar
  • 1 Tablespoon Ground Cinnamon / Cinnamon powder
  • a big pinch of salt

For the Vanilla Glaze

  • 1 Cup powdered Sugar
  • 1/2 Teaspoon Vanilla extract
  • 1 Tablespoon melted Salted butter
  • 2 Tablespoons full cream milk
  • a pinch of salt


1. In a microwave safe mug heat 1/4 cup water for 20 seconds. Water should be just lukewarm to proof the yeast. Add 1 Tablespoon of sugar to the water and give it a stir. Then add 2 teaspoons of active dry yeast to the warm water and let it proof. The mixture will be frothy and bubbly in 10 minutes.

2. If the yeast doesn't proof, repeat step number one with a fresh packet of yeast. Do not proceed forward to the next step if your yeast is not proofing.

3. In a large mixing bowl, add 2 and 1/4 cups of all purpose flour, baking powder, baking soda and salt. Stir in yeast mixture and mix using a spatula or mix it with hands
4. Now, make a well in the center of the flour and pour warm milk, melted butter. Stir just until it is combined. This mixture will be slightly sticky. Now turn the dough on a surface and using hands knead the dough for 5 to 6 minutes until it comes together as a soft and non-sticky dough
5. Cover the dough with a kitchen towel and keep it in a warm place for an hour. I kept the dough in a preheated warm oven. Preheat the oven to 200 C for 5 minutes. Switch off the oven and keep the dough inside the warm oven for an hour. Keep the oven door slightly open to allow air from outside
6. After one hour, place the dough on a floured surface and roll the dough into a large thin rectangle
7. Using a pastry brush, brush 1/4 cup butter over the rolled dough leaving 1 inch space on the sides
8. Sprinkle cinnamon powder and brown sugar over the butter and spread them evenly
9 Roll the dough tightly starting from the farthest end from you to form a log. Pinch the seam side to keep the roll intact
10. Using a sharp knife cut the log 2 equal portions. Then cut these portions into 4 individual rolls. Totally you will have 8 cinnamon rolls.
11. Grease a 9 inch pan with butter and arrange the slices in a pan leaving space between each slices for them to grow. Keep them aside for 40 minutes and let them grow in size
12. Preheat the oven to 180C. Brush the rolls with milk and bake them at 180 C for 20 minutes until light golden
13. Meanwhile prepare the frosting: In a bowl, add powdered sugar. Whisk in butter, milk and vanilla until the mixture is smooth
14. Once the cinnamon rolls are out of the oven ,  immediately drizzle/ pour the frosting all over the rolls and let them cool completely in the pan
15. Cinnamon rolls are ready to be served and they taste even better the next day

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