Cinnamon with buns or buns with cinnamon, who can tell. 😉 I like my cinnamon rolls extra cinnamony, I pair my rolls with cinnamon glaze. I can’t help it, i’ve grown up on a diet concentrated around spices. 🙂 We went on a road trip to Vienna and I brought with me these small buns of joy and they were turned out to be a great breakfast treat for my friends.
It has made it to the list of my special Sunday brunches. 🙂 The delectable, sweet aroma of cinnamon wafting out of your kitchen will make everyone crawl out of their beds on lazy Sunday mornings. 🙂
These rolls are super easy to make and can be made the night before and refrigerated. The next day they need to be out 30 minutes before baking. The recipe has been adapted from Sallys Baking Addiction .
I have replaced the coffee in the glaze with maple syrup and it tastes absolutely divine.
Makes 20 medium rolls
- 345g all-purpose flour
- 3 tbsp granulated sugar
- 1 tsp salt
- 1 package instant yeast
- 120 ml water
- 60ml milk
- 40 g unsalted butter
- 1 large egg
- 45 g unsalted butter, softened to room temperature
- 10 g ground cinnamon
- 50 g sugar
Maple syrup glaze :
- 60 g icing sugar
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- 2 tblsp pure maple syrup
Keep aside the flour, sugar, salt and yeast in a bowl and mix with a fork.
Heat the water, milk and butter until the butter is melted and the mixture is warm.
Pour the wet mixture into the dry ingredients. Add the egg and mix with the help of a fork until the dough comes together.
Lightly dust a working surface with flour and knead the dough for about 3-4 minutes. Place in a greased bowl and cover and rest for 15 minutes.
Meanwhile, grease 2 9″ tart pans with butter.
After 15 minutes roll out the dough on a floured surface into a 14×8 in rectangle.
Mix the sugar and cinnamon together.Spread the softened butter on the rectangle evenly and sprinkle the sugar mixture all over it.
With the longer side facing towards yourself, roll the dough tightly.
Cut into equal pieces and place on the tart pan with enough space between each roll.
Cover and let rise for 2 hours.
Preheat the oven to 190°C. Bake for 20-25 minutes and cover with aluminium foil after the first 10 minutes to prevent from over browning.
Mix the sugar, vanilla essence and maple syrup until smooth.