Easy Homemade Cinnamon Rolls

Days in Quarantine

These days are taking its toll on me recently, well to most of us actually, and so what I do is divert it by trying to replicate some of the local Filipino favorites at the comfort of our home to give me time distressing amidst the uncertainties that this Covid-19 has for everyone. We knew that this too shall pass and we just need to follow what our government is asking us, and that is to stay home to stop the spread of virus.

So today, a week before the targeted end of the ongoing under Enhanced Community Quarantine here in Manila, I decided to recreate another Filipino local favorite of my son - cinnamon rolls. I'm using everything that I have staple in our kitchen as going out too often is not advisable nowadays.

"Superfood"

Cinnamon by the way, other than adding flavor and aroma to dishes and pastries also has variety of health benefits. It has been used historically way back the Ancient Egypt and is regarded of high and rare value and was regarded as gift fit for Kings. It is rich in compound called cinnamaldehyde which is believe to be responsible for its powerful effects on health and metabolism. It is also is loaded with powerful antioxidants, such as polyphenols that protect your body from oxidative damage caused by free radicals thus earning it's slot as one of the "Superfood". 

So let's get started!

Easy Homemade Cinnamon Rolls

Ingredients:


ROLLS

  • 2 and 3/4 cups (345g) All Purpose flour (spoon & leveled)
  • 1/4 cup (50g) granulated sugar (common table sugar)
  • 1 teaspoon salt (I omitted this since I'm using salted butter)
  • 2 and 1/4 teaspoons Active instant yeast (or 1 packet), here I am using the local brand Calumet
  • 1/2 cup (120ml) whole milk (I used Devondale) any brand will do
  • 1/4 cup (60ml) water
  • 3 Tablespoons unsalted butter (I used salted and omitted salt))
  • 1 large egg

Filling

  • 3 Tablespoons (45g) unsalted butter (I used Elle & Vire), softened to room temperature
  • 1 Tablespoon ground cinnamon
  • 1/4 cup (50g) granulated sugar or packed light or dark brown sugar

Icing

  • 1 cup (120g) confectioners’ sugar (or known as Powdered or Icing Sugar)
  • 1/2 teaspoon pure vanilla extract
  • 2–3 Tablespoons (30-45ml) milk

Here's how:

  1. Combine the the flour, sugar, salt, and yeast in a large bowl, whisk . Set aside.
  2. In a separate heatproof bowl, add in milk, water, and butter together . Microwave (or use the stove) and heat until the butter is melted and the mixture is warm to touch (about 110°F). 
  3. Pour into the dry ingredients, add the egg, and stir until it forms a soft dough or use your mixer.
  4. On a lightly floured work surface using floured hands, knead the dough for 3 minutes. 
  5. Place in a lightly greased bowl (I brushed it with butter), cover loosely, and let rest for about 10 minutes.
  6. After 10 minutes, roll the dough out in a 14×8 inch rectangle. Spread the softened butter on top. Mix together the cinnamon and sugar. Sprinkle it all over the dough and roll up the dough tightly. 
  7. Cut the filled rolled dough into 6-8 (or 12-16 if you have an 8-inch round cake pan) even rolls and arrange in a lightly greased 6-inch round cake pan or pie dish.
  8. Tightly cover the rolls with aluminum foil or plastic wrap and allow to rise in a warm, draft-free environment for 60-90 minutes.
  9. Once the  rolls have doubled in size, preheat the oven to 375°F (190°C). Bake for 25-28 minutes until lightly browned. If you notice the tops are getting too brown too quickly, loosely cover the rolls with aluminum foil and continue baking.
  10. Whisk the confectioners’ sugar, vanilla extract, and milk together. Drizzle or spread over warm rolls. You may now serve it warm or cold.

  11. Cover leftover frosted or unfrosted rolls tightly and store for up to 3 days at room temperature or up to 5 days in the refrigerator.


Note: Too much yeast could cause the dough to go flat by releasing gas before the flour is ready to expand. If you let the dough rise too long, it will start having a yeast or beer smell and taste and ultimately deflate or rise poorly in the oven and have a light crust.





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