Cinnamon roll/ Gooey Cinnabuns

It is gloomy and rainy! Nothing could blot the dampened mood except a heavy dose of sugar! Instantly, I rolled up my sleeves to bake some cinnamon rolls.

I drool looking at cinnabons but keep away from them because I’m too scared of those giant calories. I never thought of making them at home just like not attempting doughnuts. These are best savoured from a store bought box.

Recently, I had a fancy of eating it and images of making it tormented me. So, I started to foam some yeast and break an egg and punch my dough. It ended up in this decadent, evil cinnamon rolls.

This is an easy recipe but the preparation is a bit elaborate. It is moist and soft with a sugary extravagance!

Ingredients

• 3 ½ cups flour
• 1 tbsp sugar
• 1 tsp salt
• 1 egg
• 1 cup milk
• 2½ tsp instant yeast
• 3 tbsp vegetable oil

Gooey brown syrupy

• ¼ cup brown sugar
• ¼ cup butter
• ¼ cup water
• few sliced almonds

Filling

• ¼ cup melted butter
• ½ cup packed brown sugar
• 2 tsp cinnamon powder
• 1/4 cup raisins and chopped almonds

1. Dissolve 1 tbsp sugar and yeast in warm water.
2. Let it stand for 10 minutes until it is creamy and starts foaming.
3. Microwave milk and butter to melt butter in warm milk. ( It can be done on stove top.)
4. Combine flour, yeast, sugar, and salt.
5. Mix lightly beaten egg and warm milk into the flour mixture.
6. When the dough comes together, turn it out onto a lightly floured surface and knead until smooth and elastic for about 8 minutes.
7. Transfer dough to a lightly oiled bowl and cover with plastic wrap and set aside to rise.
8. Let it rise in a warm place until it doubles in size.
9. To make brown syrup: melt 1/4 cup butter, 1/4 cup brown sugar, 1/4 cup water in a pan and simmer for 5 minutes.
10. Pour this as a thin layer in two 8″ cake pans and sprinkle sliced almonds.
11. After dough has doubled, roll it on a lightly floured surface into an 18×14 inch rectangle.
12. Brush melted 1/4 cup butter on the rolled dough leaving a small border.
13. For filling: mix 1/2 cup brown sugar, cinnamon powder, chopped almonds and raisins.
14. Starting at long side, tightly roll up the dough into a log.
15. Cut log into two pieces and each piece into 7 small sections using a serrated knife.
16. Place cut side down, in prepared pans with syrup.
17. Cover and let rise for 30 minutes until it fills the pan.
18. Preheat oven to 375 ° F and bake for 25-30 minutes, until deep golden. 
19. Let cool in pan for 2 minutes, then invert onto serving platter. Scrape remaining filling from the pan onto the rolls.
20. Separate the rolls after it cools completely.

Note – When there is more brown syrup at the bottom there is a chance that it boils and overflows. So place a baking tray under the pans to catch drippings.

The brown sugar syrup was a bit less in my pan and it stuck to the bottom of the cake pan.  After I baked and removed the rolls, I added some water to make a syrup by heating it on stove top. Then poured it over the sugared side of some cinnamon rolls.

Others were turned to the paler side and given a coating of sugar glazing.

For sugar glazing, heat 1 tbsp butter, 2 tbsp sugar and 2 tbsp water, bring to a boil and turn of heat. Drizzle this on the plain side of the rolls to get some extra sugar punch.

Cinnamon Rolls will keep up to 3 days in an airtight container on your counter or in the fridge. You can also freeze them in freezer bags for up to 3 weeks.

Once in a while, indulgence  is not a crime in my kitchen. If you feel the same do try this!