Cinnamon Rolls–Guest Post By Razina from RaaaZzzfoodlove

Today I have a sweet person in my blog who is Razina (Food blogger who blogs at RaaaZzzfoodlove).Now a days everyone started to bake cakes and lots more.That's actually good for our family where we can play with our ingredients.So far I have not uploaded any Baking recipes.Here is my fellow blogger Razina who has done Cinnamon Rolls for you guys.Check out her recipe and  have a lovely treat.

Here She says,

Hi all, I'm Razina who blogs at RaaaZzzfoodlove. Born in India (North), happily lived in U.A.E. and now once again staying in India (South), to be precise in Bangalore for the past 6 years. An audit and accounts executive by profession with 7 years of stunts in the corporate world, I have started performing experiments in the kitchen for the past 2 years. So far I've been learning and improved a lot and you'll find all the basic recipes plus authentic recipes from UP as well as my baking experiments on my page. RaaaZzzfoodlove was born more out of necessity to keep a record of my daily meal.
When Shobana sent me a message for a guest post I immediately agreed for it and decided to go for a baked recipe. Cinnamon rolls had been in my to do list from long and I found this perfect opportunity to bake it and send across to her. This recipe also requires glaze which I have skipped, rest everything is followed to the T as per the recipe source. Thank you dear for giving me this opportunity, hope you and the readers of your page will like this recipe as much as me and my family did.

 Recipe Source: Joy of Baking

Ingredients

For the dough

All purpose flour - 4 1/2 - 5 cups

Active dry yeast - 2 tsp

Milk - 1 cup

Unsalted butter - 1/3 cup

Granulated white sugar -  1/3 cup

Salt - 1/2 tsp

Eggs - 3 large

For filling

Light brown sugar - 3/4 cup

All purpose flour - 1/4 cup

Cinnamon powder - 1 tbsp

Unsalted butter - 1/2 cup, cold, cut into pieces

 Light cream - 3-4 tbsp

Method:

1. In a mixing bowl, combine 2 1/4 cups of flour and yeast .In a saucepan, heat milk, butter, sugar and salt till just warm and the butter is almost melted. Keep stir continuously.

2. With the mixer on low speed, gradually pour the milk mixture to the flour mixture.Add eggs, one at a time, beating well after each addition. Then beat it on high speed for 3 minutes.

3. Using the dough hook attachment, knead in as much of the remaining 2 1/4 to 2 3/4 cups of flour until a smooth and elastic soft dough is formed. It should not be sticky.Shape the dough into a ball and place in a greased bowl, turning once.

4. Cover with a plastic wrap and let rise in a warm place for about 1 1/2 to 2 hours or until almost doubled.Now gently punch the dough to release the air and let it rest for 10 minutes.

5. For making the filling, stir together brown sugar, flour and cinnamon together. Cut in the cold butter with 2 knives, until the mixture is crumbly.Roll the dough into a 12 inch square and sprinkle the filling evenly over it.

6. Lightly brush one end of the dough with a little light cream to seal the edges of the rolls.Roll the dough gently to form a log, starting at the end opposite the edge you brushed with cream.Cut the log into 8 equal-sized pieces and arrange them in a greased 13 x 9 x 2 inch glass baking pan.Cover the rolls loosely with lightly greased plastic wrap for about an hour so that it gets doubled

7. At this  point if you are planning to bake immediately, lightly brush rolls with light cream and bake in a preheated oven at 190C for 25 to 30 minutes or till light brown or a tooth pick inserted comes out clean (Or else, you can refrigerate it for upto 24 hours. Whenever you want to bake remove from fridge and keep for 30 minutes to bring it to room temperature)

8. Remove the rolls from oven and brush again with light cream.Cool for 5 minutes and invert it on a baking rack and reinvert onto a serving plate

9.Serve warm or at room temperature.Enjoy with your family.