Cinnamon rolls with icing sugar

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Introduction

These cinnamon rolls are the perfect treat for breakfast, brunch or any time of day.

1 package dry yeast

1 package dry yeast

1 cup warm water (about 110 degrees Fahrenheit)

2 tablespoons sugar, plus more to taste

1 teaspoon salt, plus more to taste

1/2 cup warm milk

• Warm the milk in a small saucepan over low heat until it is just below body temperature (about 110°F). A thermometer will help you make sure that your warm milk has reached this temperature, but if you don’t have one, test for yourself: Dip your finger into the bowl of warm milk and hold it there for about 10 seconds; then pull it out and see whether or not it feels hot to touch. If so, dip your finger back in without waiting for 10 seconds this time—you’ll see that as soon as you touch it again, its temperature will have cooled off enough so that if you wait long enough after dipping each time before touching again (and keeping both hands at least 6 inches away), then they’ll both feel cool enough by the time they’re ready to eat!

1/2 cup butter, melted and cooled

• Melt the butter in a microwave-safe bowl, and then let it cool in the fridge for 15 minutes.
• Remove from the fridge, and let come to room temperature before using (about 10–15 minutes).
• Brush melted butter over top of dough with pastry brush or if you don’t have one just use your hands!

1/3 cup sugar

Sugar is a sweetener, which means it adds flavor and texture. It’s also a carbohydrate, which means it can be broken down into glucose (sugar). Sugar can be used to keep baked goods tender, preserve moisture and add color. When you bake with sugar, the chemistry happens naturally in your kitchen—but there are other ingredients that can play an important role in creating those perfect cinnamon rolls!

Here are some tips for getting started:

• Use pure cane sugar in this recipe; refined white table sugar isn’t suitable because it lacks many of the nutrients found in natural cane molasses or beet juice extracts used by artisan bakers throughout Europe, who traditionally use these two ingredients as their primary sources of sweetness

1 teaspoon salt

You will need to use 1 teaspoon of salt in the recipe.

Salt is a chemical element with the symbol Na and atomic number 29, which makes it one of the most abundant elements in the universe.

The chemical formula for salt is NaCl (sometimes written as H2NaCl), meaning that there are two atoms of hydrogen and one atom of chlorine per molecule.

2 eggs

Eggs are a good source of protein and vitamins. They’re also high in cholesterol, which can be good or bad depending on your overall health goals.

Eggs contain many nutrients including fats, vitamins A and D, B6 (a vitamin that helps keep the brain healthy), riboflavin (also known as vitamin B2), thiamine (another B vitamin) and niacinamide—all important for brain function! Their fatty acids help support our immune system while their protein content keeps us fuller longer when we eat them as part of our daily diet.

Eggs can be cooked in many ways: fried sunny side up with tomatoes; scrambled with cheese; hard boiled for breakfast; poached for lunch/dinner/snacks…the possibilities are endless! Here’s one last reason why we love this versatile food so much: they’re easy to find at most grocery stores around the world!

4 cups flour

• You can make your own pastry flour by sifting the flour, dividing it into three bowls and sprinkling some salt on top of each.
• The amount of butter you use depends on how much icing sugar you want to use in your rolls. For an average-size cinnamon roll with a thick filling, use 1/2 cup plus 2 tablespoons (177 grams) unsalted butter at room temperature.
• To prepare dough: Melt half of the butter in a small saucepan over low heat until it begins to turn brown but not burn; remove from heat immediately because overheating will make the butter harden and crack when cooled down again later on during baking time!

FILLING INGREDIENTS

• 3/4 cup soft butter or (1 1/2 sticks) for filling
• 1 cup brown sugar, packed for filling and more for sprinkling before rolling up dough. You can also use granulated sugar if you prefer a less sweet cinnamon roll.
• 2 tablespoons ground cinnamon for filling

3/4 cup soft butter or (1 1/2 sticks) for filling

3/4 cup soft butter or (1 1/2 sticks) for filling

To soften the butter, place in a small saucepan and heat over medium-low heat until melted. Remove from heat immediately and let cool slightly before using.

1 cup brown sugar, packed for filling and more for sprinkling before rolling up dough

1/4 cup packed brown sugar

1/2 tsp cinnamon

Pinch of salt

2 cups all-purpose flour, plus more for dusting (about 2 cups)

• Filling: In a medium bowl, mix the brown sugar, cinnamon and salt. Stir in the egg until well combined; set aside. Mix flour with water in a small bowl until it forms a thick paste that can be molded into dough without sticking to your hands or fingers; set aside for 5 minutes while you prepare the other ingredients.*

2 tablespoons ground cinnamon for filling

Sprinkle cinnamon on top of dough before rolling up.

Add 1/4 cup melted butter and brown sugar mixture to cinnamon filling.

ICING INGREDIENTS

In a large bowl, combine the powdered sugar and milk until it forms a smooth paste. Add vanilla extract and almond extract; mix well.

3 cups powdered sugar for icing

1 cup powdered sugar

3 tablespoons milk

1 teaspoon vanilla extract

1/2 teaspoon almond extract

3 tablespoons milk for icing

Milk is used to thin the icing, so you may need more milk than 3 tablespoons. If you’re using water instead of milk and still want your icing to be thick enough for piping, go ahead and add more water than called for here (up to 5 tablespoons).

Conclusion

You can use this recipe as a guide to make your own cinnamon rolls.