Cinnamon Roll! YUMMY

First cut out after puting filling


1 hour after the rolls rise


Drizzle the glaze when its out from the oven XD (most fun)


EAT!!! EAT!!! EAT!!!

I have made this Cinnamon Roll last Sunday, however since I have so many update already, I decide to put this update few days later XD
I love this Cinnamon Roll! So yummy and when it come out from oven, I feel like I am PRO! ( I know I am!!!! XD)

I always think Cinnamon Roll is very hard to make coz I watch some youtube b4 and ppl need to do it 1 day ahead for the dough to rise, but mine only use 3 hr from start to EAT + DIGEST lol

The recipe I had which can make 24 Cinnamon Roll lol so I still have tons at freezer. I read some ppl say, you can freeze the dough up to 1 month, all you need to do is put it to refrigerator 12 hr before bake (yeast will still rise even in low temperature, just it rise slow, so you need more time for it to rise) I didn’t try to bake my frozen roll yet, I will test it out maybe the end of the week

Dough
5.5-6.5 cup all-purpose flour
5 teaspoon active dry yeast
¾ cup low-fat milk
½ cup butter
½ cup sugar
1½ teaspoon salt
3 large eggs

Filling
1 cup firmly packed brown sugar
1 cup sugar
½ butter
¼ cup all-purpose flour
1½ tablespoons cinnamon
½ cup walnuts

Powdered Sugar Glaze:
1/2 cup powdered sugar
1 tablespoons half-and-half

(In a small container put the powdered sugar and milk together, put in microwave for 30s , take it out and stir the sugar till it dissolves, drizzle over cinnamon rolls when it come out from the oven)


In a small saucepan, stirring constantly, heat the milk, butter, sugar, and salt just till warm (120 -130 degrees F) (49 - 54 degrees C) and the butter is almost melted.

Gradually pour the milk mixture into the flour mixture, with the mixer on low speed. Add eggs, one at a time, beating after each addition. Scrape down the sides of the bowl. Beat this mixture on high speed for 3 minutes. Replace the paddle attachment with the dough hook (or do the kneading by hand), and knead in as much of the remaining 2 1/4 to 2 3/4 cups (315 - 385 grams) flour until you make a moderately soft dough that is smooth and elastic (3 to 5 minutes). (Dough will no longer be sticky to the touch.)

Shape into a ball. Place the dough into a greased bowl, turning once. Cover and let rise in a warm place till double (approximately 1 - 1 1/2 hours).

When the dough has doubled in size punch it down. Place onto a lightly floured surface, cover with a clean towel, and let rest for 10 minutes.

Meanwhile, combine the ingredients for the filling. In a medium-sized bowl place the brown sugar, flour, and cinnamon. Stir to combine. Cut in the cold butter with a pastry blender, or two knives, until the mixture is crumbly. Set aside.

After about 10 minutes, roll the dough into a 12 inch (30 cm) square. Sprinkle the filling evenly over the rolled out dough and top with raisins (if desired). Carefully roll the dough into a log and pinch the edges to seal. Slice the log (roll) into eight equal-sized pieces. Arrange dough pieces in a greased 13 x 9 x 2 inch (33 x 23 x 5 cm) baking pan.

Cover dough loosely with clear plastic wrap, leaving room for rolls to rise. At this point you can refrigerate the dough for anywhere from 2 to 24 hours. If overnight, the next morning remove the rolls from the refrigerator, take off the plastic wrap, and let stand at room temperature for 30 minutes. (If you are making the cinnamon rolls immediately, don’t chill dough. Instead, cover loosely with plastic wrap, and let dough rise in a warm place till nearly double, about 45 minutes to 1 hour.)

Break any surface bubbles with a toothpick. Brush dough with half-and-half or light cream. Bake in a 375 degrees F (190 degrees C) oven for 25 to 30 minutes or till light brown. (Can tell if done by inserting a toothpick into one of the buns, and it should come out clean. Also, if you lightly tap on the top of the buns it should sound hollow.)

If necessary, to prevent over-browning, cover rolls loosely with foil the last 5 to 10 minutes of baking. Remove rolls from oven. Brush again with half-and-half or light cream. Cool 5 minutes and then invert onto a baking rack and re-invert onto a serving plate or platter.