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Soft and fluffy cinnamon rolls with a quick vanilla glaze

Cinnamon Rolls with Vanilla Glaze (Eggless)

Soft and fluffy cinnamon rolls with a quick vanilla glaze
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Makes: 12 rolls
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Ingredients
  

For the dough

  • 2 and 1/4 tsp active dry yeast
  • 1/2 cup warm water (125 ml)
  • 1/4 cup caster sugar + 1 tsp extra (50 gms)
  • 2 tbsps butter at room temperature
  • 1/2 tsp salt (1 tsp if using unsalted butter)
  • 1/2 cup whole milk (125 ml)
  • 3 cups all-purpose flour (360 gms) + 1/2 cup (60 gms) as needed

For the filling

  • 1/4 cup caster sugar (47 gms)
  • 2 tsps cinnamon powder
  • 1/4 cup butter, at room temperature (55 gms)

For the glaze

  • 1/2 cup icing sugar, sifted (55 gms)
  • 1/2 tsp vanilla extract
  • 3 tbsps cream (or milk for a thinner glaze)

Instructions

  • In a small bowl, mix the yeast, warm water and 1 teaspoon sugar. Cover with clingfilm and set aside for a 5 to 10 minutes until the yeast has dissolved and the mixture is frothy.
  • To make the dough, first combine the 1/4 cup sugar, butter, salt and milk in the bowl of a stand mixer fitted with a dough hook. You can also do this by hand in a mixing bowl.
  • Pour in the yeast mixture and stir to combine. Now add 3 cups of flour and knead on low speed for 3 to 4 minutes. If the dough seems sticky, add the remaining half cup of flour, but depending on how warm it is in your kitchen, you may or may not need it, so add it slowly and stop when the dough begins to look soft and pliable.
  • When the dough leaves the sides of the bowl and begins to form a ball, knead it a few times with your hands. It should spring back slowly when poked with a finger and this is when you know it's ready to rise. Kneading entirely by hand may take a little longer but it's absolutely doable.
  • Form the dough into a ball and place in a lightly oiled bowl (I just use the mixing bowl). Cover with clingfilm and leave to rise in a warm area for 1 to 2 hours, until doubled.
  • When the dough has puffed and doubled in size, lightly flour your kitchen counter or a silicone mat which is more convenient for clean-up.
  • Punch down the dough to release any air bubbles, then turn it out onto the floured surface or mat. Sprinkle a little flour on top and use your fingertips to pat it out into a roughly 10x12 rectangle, making sure it's the same thickness all around.
  • In a small bowl, combine the cinnamon and sugar. Spread the butter onto the rolled out dough, making sure it reaches every inch of it. Sprinkle on the cinnamon sugar, covering the dough entirely.
  • Starting at the shorter end, slowly roll the dough up tightly. Slice into 12 even pieces. I have also made 9 larger rolls out of this dough, which seem to fit more easily into the pan, if you want to try it that way.
  • Place each roll, cut side up in a lightly greased 8 inch square baking pan. Cover with clingfilm and let rise again for 30 minutes to 1 hour, until puffy.
  • Preheat the oven to 190 C, then remove the clingfilm from the dish.
  • Bake the rolls for 20 minutes or until they are browned on top, have risen and smell amaaazing! If they seem to be browning too quickly, lower the temperature to 175 C.
  • Allow the rolls to cool in the pan for 5 minutes while you make the glaze. Simply combine the sugar, vanilla and cream in a small bowl till smooth. Add more cream or milk if you find it too thick.
  • Drizzle the glaze over the warm rolls and cut each one out of the pan with a sharp knife. Eat immediately! Store at room temperature in an airtight tin overnight, after which in humid places, they are better stored in the fridge for 4 to 5 days. Reheat as needed. Happy baking!

Notes

*Adapted from Sally's Baking Addiction