Cinnamon Rolls with Icing
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Source: https://recipheon.com/en/recipes/desserts/cinnamon-rolls-with-icing
About this recipe
Soft, yeasted cinnamon rolls with a buttery filling and light icing are a fragrant bake that is ideal with coffee, tea, or a sweet breakfast. The dough rises fluffy, rolls out easily, and stays tender after baking, while the cinnamon spirals create an appealing, lightly caramelized layer. For the best result, drizzle the rolls with icing while they are still pleasantly warm.
Ingredients
Dough
500 g all-purpose flour
7 g instant dry yeast
70 g sugar
1 egg
250 ml lukewarm milk
60 g butter, melted and cooled
1/2 teaspoon salt
Filling
80 g softened butter
100 g brown sugar
2 tablespoons ground cinnamon
Icing
120 g powdered sugar
2 tablespoons lemon juice
Steps
In a large bowl, combine the flour, yeast, sugar, and salt. Add the egg, lukewarm milk, and cooled butter. Knead by hand or with a dough hook for about 8 minutes, until the dough is smooth, elastic, and only slightly sticky.
Cover the bowl with a kitchen towel and let the dough rise in a warm place for about 1 hour, until it has clearly increased in volume, approximately doubling in size.
Mix the brown sugar with the cinnamon. Transfer the risen dough to a lightly floured work surface and roll it into a rectangle approximately 35 × 45 cm.
Spread the softened butter over the dough, leaving a narrow margin along one long edge, then sprinkle it evenly with the sugar and cinnamon mixture. Roll the dough tightly into a log, starting from the other long edge, and cut it into 12 equal pieces.
Arrange the pieces spiral-side up in a greased rectangular pan approximately 23 × 33 cm, leaving a little space between them. Cover and let them rise for about 30 minutes, until the rolls puff up slightly.
Preheat the oven to 180°C on the conventional (no-fan) setting. Bake the rolls for about 25 minutes, until the top is golden and the dough inside has risen and no longer looks raw. Let them cool slightly for 10 minutes.
Stir the powdered sugar and lemon juice together to make a smooth, fairly thick icing. Drizzle it over the still-warm rolls and serve once the icing has set slightly.
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