Cinnamon Rolls

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1. In a bowl, beat one small egg at room temperature, add 2 tsp granulated sugar, 1/2 tsp salt, 2 tbs melted butter and 1/2 cup warm milk. Then add 1 1/4 tsp dry yeast (make sure the milk is not too hot as it will kill the yeast) and stir the mix. After 1-2 mins when you see little froth/bubbles forming, add 1 1/4 cups of all-purpose flour(maida) and mix. To make a healthier version, I used whole wheat flour instead and so the taste varies accordingly. You will have to use your hands to knead the dough; it might get messy and sticky but knead it till it gets a little firm and does not stick to clean dry fingers.

2. While kneading you might need to dust a little more flour on top or to your hands. Cover the dough with a transparent wrap and leave it for proofing at room temperature (ideally some warm place) for 2 hours. After that it will double in size. Then flatten the dough on a smooth surface with your hands first and then with a rolling pin into a rectangular shape somewhat like this-

                                                         


While kneading you may dust more flour(all this extra dusting will use up about 1/4 cup flour so in total a little more than 1 1/2 cups of flour is used up the dough)

3. For the filling- Take 1/4 cup of softened butter(not melted) and mix it well with 1/4 cup of brown sugar and 2 tbs of cinnamon powder. Spread this mixture uniformly on the dough sheet. Then start rolling the dough along the width.

                                                




4. Once rolled up in a log, cut the log into equal sized rolls. If you face difficulty in cutting them with a knife, use a floss to do it which will keep the shape intact. Now keep the cinnamon rolls in a large casserole with enough space between them as they will further expand. Keep them aside for an hour more at room temperature while covering them with a transparent sheet. After they've proved, keep them in the oven for baking at 180 degrees celsius and bake them for 30 mins.




5. For the frosting, I kept it simple and just whipped up 1/2 cup butter with 1/4 cup icing sugar until its fluffy and soft peaks start forming. Layer the frosting with the help of a butter knife on top of the buns and enjoy!

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