Another Friday bring another delightful yummy recipe from Chef Jay. This time around its all about the Cinnamon Rolls.

Tryout her Cinnamon rolls recipe this weekend and tell us how it went down. *winks*

  • Prep Time: 1 hour, 40 minutes
  • Cook Time: 25 minute
  • Total Time: 2 hours, 5 minutes
  • Yield: 11-12 rolls

Cinnamon Roll Ingredients

Rolls :

  • 2 and 3/4 cups (345g) all-purpose flour (spoon & leveled)
  • 1/4 cup (50g) granulated sugar
  • 1 teaspoon salt
  • 2 and 1/4 teaspoons instant yeast
  • 1/2 cup (120ml) whole milk
  • 1/4 cup (60ml) water
  • 3 Tablespoons unsalted butter
  • 1large egg

Filling

  • 3 Tablespoons (45g) unsalted butter, softened toroom temperature
  • 1 Tablespoon ground cinnamon
  • 1/4 cup (50g) granulated sugar or packed light or dark brown sugar

Icing

  • 1 cup (120g) confectioners’ sugar
  • 1/2 teaspoon pure vanilla extract
  • 2–3 Tablespoons (30-45ml) strong brewed coffee or milk

Read More – Chef Jay Teaches Us How To Make The Most Amazing Peanut Butter Chocolate Chips Cookies

    How To Make Cinnamon Rolls
    1. Make the dough:
    -Whisk the flour, sugar, salt, and yeast together in a large bowl. Set aside.
    -Combine the milk, water, and butter together in a heatproof bowl. Microwave or use the stove and heat until the butter is melted and the mixture is warm to touch (about 110°F). Pour into the dry ingredients, add the egg, and stir until it forms a soft dough or use your mixer.
    -On a lightly floured surface using floured hands, knead the dough for 3 minutes. Place in a lightly greased bowl (I use non-stick spray), cover loosely, and let rest for about 10 minutes.
    2.Fill the rolls:
    -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. Roll up the dough tightly. Cut into 10-12 even rolls and arrange in a lightly greased 9-inch round cake pan or pie dish.
    3. Rise:
    Tightly cover the rolls with aluminum foil or plastic wrap and allow to rise in a warm, draft-free environment for 60-90 minutes.
    4.Bake the rolls:
     After 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.
    5.Make the icing:
    Whisk the confectioners’ sugar, vanilla extract, and coffee/milk together. Drizzle or spread over warm rolls.
    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.
The hard work is now over. Enjoy!!!
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