INGREDIENTS REQUIRED FOR THE DOUGH
2 packages of dry yeast
1 cup hot water
2/3 cup white castor sugar, plus
1 teaspoon of white castor sugar
1 cup warm milk
2/3 cup unsalted butter room temperature
2 teaspoons of salt
2 large eggs, beaten lightly
7 cups all purpose flour
Filling INGREDIENTS REQUIREMENT
1 cup melted unsalted butter, divided
1 3/4 cup white castor sugar, divided
3 tablespoons grounded cinnamon
Creamy Glaze INGREDIENTS
2/3 cup butter room temperature
4 cups confectioner's sugar
2 teaspoons pure vanilla extract
6 tablespoons hot water,
HOW TO MAKE CINNAMON ROLLS FROM A SCRATCH
In a small bowl mix the warm water, yeast and sugar together and set it aside. Now take one large bowl and put milk, remaining 2/3 Cup white castor sugar, melted butter, salt and eggs; whisk well and add the yeast mixture.
Now Add half of the flour and beat with a beater until smooth. whisk in enough of the remaining flour until the prepared dough is slightly stiff (the dough will be sticky). Place the dough on a lightly floured surface; knead for about 10 minutes. Place the dough in a plastic bowl greased with butter, cover and allow it to rise in warm place until the dough has doubled in bulk, for about 1 to 1 1/2 hours. When the dough has doubled,using your hand punch it down and allow it rest for about 5 minutes. Roll out the dough on a lightly floured surface into a 15x20" rectangle.
FILLING for cinnamon rolls: Spread 1/2 Cup melted butter on the dough . In a bowl Mix together 1 1/2 Cup sugar and cinnamon powder; sprinkle the sugar-cinnamon mixture over buttered dough. Roll up the dough in a jellyroll-fashion and pinch edge from the sides together to seal. Cut into 12 slices. Grease bottom of a 13x9 inch baking pan and a 8 inch square pan with remaining melted unsalted butter, then sprinkle the remaining sugar over it. Now Place the rolled cinnamon roll slices close together in the greased pans. Allow it rise in warm place at room temperature until the dough is doubled for about 45 minutes. Preheat oven to 350 degrees F. Bake for about 25-30 minutes, or until rolls are nicely browned. Cool rolls slightly.
HOW TO MAKE ICING FOR CINNAMON ROLLS: take a medium size bowl and mix the melted butter, powdered sugar and vanilla in it now add hot water 1 Tablespoon at a time until the glaze reaches the consistency required for spreading. Spread over slightly cooled rolls.
2 packages of dry yeast
1 cup hot water
2/3 cup white castor sugar, plus
1 teaspoon of white castor sugar
1 cup warm milk
2/3 cup unsalted butter room temperature
2 teaspoons of salt
2 large eggs, beaten lightly
7 cups all purpose flour
Filling INGREDIENTS REQUIREMENT
1 cup melted unsalted butter, divided
1 3/4 cup white castor sugar, divided
3 tablespoons grounded cinnamon
Creamy Glaze INGREDIENTS
2/3 cup butter room temperature
4 cups confectioner's sugar
2 teaspoons pure vanilla extract
6 tablespoons hot water,
HOW TO MAKE CINNAMON ROLLS FROM A SCRATCH
In a small bowl mix the warm water, yeast and sugar together and set it aside. Now take one large bowl and put milk, remaining 2/3 Cup white castor sugar, melted butter, salt and eggs; whisk well and add the yeast mixture.
FILLING for cinnamon rolls: Spread 1/2 Cup melted butter on the dough . In a bowl Mix together 1 1/2 Cup sugar and cinnamon powder; sprinkle the sugar-cinnamon mixture over buttered dough. Roll up the dough in a jellyroll-fashion and pinch edge from the sides together to seal. Cut into 12 slices. Grease bottom of a 13x9 inch baking pan and a 8 inch square pan with remaining melted unsalted butter, then sprinkle the remaining sugar over it. Now Place the rolled cinnamon roll slices close together in the greased pans. Allow it rise in warm place at room temperature until the dough is doubled for about 45 minutes. Preheat oven to 350 degrees F. Bake for about 25-30 minutes, or until rolls are nicely browned. Cool rolls slightly.
HOW TO MAKE ICING FOR CINNAMON ROLLS: take a medium size bowl and mix the melted butter, powdered sugar and vanilla in it now add hot water 1 Tablespoon at a time until the glaze reaches the consistency required for spreading. Spread over slightly cooled rolls.
