Cinnamon Rolls

For the base dough : In a saucepan,add the milk,butter,salt,vanilla essence and sugar and heat on the lowest point till butter melts and everything is nicely amalgamated.Test the heat of the solution.It should be lukewarm(NOT HOT).

This will ensure that the yeast rises.This is the main step so be very careful.

Mix the flour and yeast thoroughly in a bowl and make a well in the centre.Add the lukewarm solution and mix with a wooden spoon.Alternatively you can use a stand mixer if you have one.It will become a sticky dough.

Now add the eggs one at a time beating well after each addition.Beat for 3-4 minutes vigorously till incorporated.The mixture would look a little wet like a thick liquid.This is the base dough.

For the final dough : Add the rest of the flour to the base dough and mix well.Now the mixture has to be kneaded on a countertop.

Take the dough out on a floured countertop and start kneading till there is no dry flour and the everything comes together to form a nice and smooth dough.

Oil a large bowl and place the dough inside.Then flip it so that the Oil covers the entire surface of the dough.Cover with clingfilm and leave to proof for around an hour.

(This depends on the place you stay.Tropical countries need 45 minutes to 1 hour while the colder or temperate countries need 2 hours or maybe more depending on the season)!

Make the filling : Mix all the ingredients in a bowl and blend the cold butter with fingertips until it is mixed and the mixture resembles coarse sand.If the butter starts melting then this can be refrigerated till baking time.

Make the rolls : The dough would have risen nicely upto nearly double the size.Punch down the dough to remove any air pockets and flatten into a roughly square shape.

Use a ruler and roll into a 12″ or 14″ square on a floured countertop patting the dough now and then to remove any air bubbles.Keep a 1 – 1 1/2 inch border and fill the inside of the square with the prepared filling.

Distribute the filling evenly to avoid any gaps or empty spaces in between.Brush the border with milk or cream and start rolling from one end but not too tightly.

Seal the edges by rolling the prepared roll back and forth very gently.Grease a rectangular cake pan(I used a 13″ by 7″ pan) with butter or baking spray.

Now cut into rolls with a sharp knife.This should make 8 – 9 rolls.Put them on the prepared tray and cover with wrap.Let them proof for another 1 – 1 1/2 hours (again depending on your area) till nearly double in size.

Preheat the oven to 190°C or 350°F.Brush the top of the rolls with milk or cream.Bake for 25 – 30 minutes till the top gets a beautiful golden hue,your home has a divine aroma and the sides of the rolls start pulling away from the pan.

Take out the rolls from the oven and let them cool.They should sound hollow when tapped.Cool them inside the tray and brush them again on top with some milk or cream.Cool to room temperature.

Make the topping : Blend the sugar and cream till it is a thick glaze.With the tip of a spoon drizzle over the cooled buns.Serve with tea or coffee!