Servings: 12 rolls
Calories: 250kcal
Cost: $10
Equipment
- Large mixing bowl
- Measuring cups and spoons
- Whisk and spatula
- Kitchen towel or shower cap
- Sharp knife or dental floss
Ingredients
- 2 tbsp dry yeast
- 1 cup warm milk
- 1/2 cup white sugar
- 1 large egg
- 55 g melted and cold butter
- 3 cups wheat flour
- a pinch salt
- 90 g melted and cold butter (for the filling)
- 2 tbsp ground cinnamon
- 1 cup muscovado sugar
- optional chopped nuts
- 1 cup powdered sugar
- to taste lemon milk or juice
Instructions
- In a small bowl, combine the warm milk, 1 tablespoon of sugar, and dry yeast; stir and let sit for about 10 minutes.
- In a large mixing bowl, combine flour, egg, remaining sugar, salt, and 55 g of melted butter; add yeast mixture and mix until a soft dough forms.
- Knead the dough on a floured surface for a few minutes until smooth and elastic.
- Place dough in a greased bowl, cover with a kitchen towel, and let rise in a warm place for about 1 hour, or until doubled in size.
- Prepare the filling by mixing ground cinnamon and muscovado sugar in a small bowl.
- Roll out the risen dough into a large rectangle; brush with melted butter, then sprinkle the cinnamon-sugar mixture evenly over the dough.
- Roll the dough tightly from the long side, cut into 12 even slices, and place in a greased baking dish; cover and let rise for another 30-40 minutes.
- Preheat the oven to 180°C (350°F) and bake rolls for 30-40 minutes until golden brown.
- Prepare the glaze by mixing powdered sugar with lemon milk or juice, then drizzle over warm rolls and serve immediately.
Notes
For a gooey center, avoid over-baking the rolls. They should be golden brown yet soft in the middle.
Nutrition
Calories: 250kcal | Carbohydrates: 35g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 30mg | Sodium: 180mg | Potassium: 150mg | Fiber: 1g | Sugar: 10g | Vitamin A: 300IU | Calcium: 50mg | Iron: 1mg
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