Cinnamon Rolls/Buns!

alfway through my pregnancy when I was carrying my little princess there was brief period of about a week when cinnamon roll was the only thing I would eat. We bought a whole big pack from our local Sam's club. The craving was gone in a few days but cinnamon rolls were stuck in my mind.

Cinnamon rolls need no introduction; sticky, sweet, sinful and utterly delicious. But the best thing about making your own is the irresistible aroma of the fresh rolls baking in the oven. The straight out of the oven, warm, soft and glazed rolls are heavenly you just want to dig into them and gobble them up... irresistible! On the day you feel like indulging, make these beauties.

I made them a few times since, made them again last week. Whenever I make them, the wonderful smell reminds me of my pregnancy days and then I see my little princess making a mess of herself eating them up. There is no better feeling. That makes this one special for me.

Ingredients: Makes about 11-12 buns

All purpose flour ............................... 3 1/4 cups

Rapid rise Yeast ............................... 3/4 tbsp

Butter ........................................... 4 tbsp melted (unsalted)

Sugar ............................................ 4 tbsp

Salt .............................................. 3/4 tsp

Milk ..................................... 1 1/4 cup (warm)

For the cinnamon layer-

6 tbsp sugar ( brown or regular) mixed with 1 tbsp of ground cinnamon 
2 tbsp melted butter

For the glaze-

Powdered Sugar .............. 1 cup

Vanilla extract ................ 1 tsp

Butter .......................... 1 tsp at room temp

Milk ............................. 3-4 tbsp

Method:
1. In a large mixing bowl  add milk, sugar and yeast. Let stand for 2-3 minutes andd in the melted butter and salt.
2. Mix in  the flour slowly. Stir everything together.
3. Knead for about 3-4 minutes until the dough becomes smooth. While kneading apply some oil on your palm, it helps in kneading and the dough doesn't stick to your hand.
4. Apply oil on top of the dough and cover with a wet kitchen towel and place it in a warm place. Let the dough rise to double its size, about 30 to  45 minutes.
5. Gently deflate the dough and knead for a minute.
6. Roll out the dough to a 10-12" rectangle on a lightly floured surface. Brush with 2 tbsp melted butter. Spread the cinnamon-sugar mixture all over the rectangle. Roll into a log. Once rolled log, cut at about 1" intervals Place the slices flat on a greased baking tray. Cover and let it rise until doubled about 45 minutes to an hour.
7. Preheat the oven to 350ºF. Bake the rolls for 22-25 minutes until golden brown. While the rolls are baking, make the glaze.
8. Whisk together the sugar, butter, vanilla and milk till it reaches a thick, but slightly pouring consistency.
9. Take the rolls out of the oven. Let it cool for 10-15 minutes and pour the sugar glaze in any pattern you like.Serve while still a little warm or allow to cool to room temperature and store in air-tight containers. When ready to serve, microwave on high for 10 seconds and serve. ENJOY!

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