Cinnamon Rolls

Sweet and spicy, soft and fluffy, homemade cinnamon rolls are the ultimate breakfast treat.

With a swirl of brown sugar and a hint of cardamom, these sweet buns will fill your kitchen with warmth and your heart with joy.

Ingredients

• 2 cups of warm water
• 1 tablespoon of sugar
• 2 teaspoons of active dry yeast
• 3 tablespoons of unsalted butter, melted
• 4 cups of all-purpose flour
• 1 teaspoon of salt
• 1/2 teaspoon of ground cinnamon
• 1/4 teaspoon of ground nutmeg
• 1/4 teaspoon of ground cardamom
• 1/2 cup of cinnamon sugar (a mixture of granulated sugar and cinnamon)
• 1/2 cup of brown sugar
• 2 large eggs
• 1/2 cup of confectioners’ sugar
• 1/2 cup of unsalted butter, softened

Instructions

In a large mixing bowl, combine warm water, sugar, and yeast.

Let it sit for 5-7 minutes until the yeast activates and becomes frothy.

Add melted butter, flour, salt, cinnamon, nutmeg, and cardamom to the bowl.

Mix until a shaggy dough forms.

Knead the dough on a floured surface for 10-12 minutes until it becomes smooth and elastic.

Place the dough in a greased bowl, cover it with plastic wrap, and let it rise in a warm place for about 1 hour, or until it has doubled in size.

Preheat the oven to 375°F (190°C).

Line a large baking sheet with parchment paper.

On a floured surface, roll out the dough into a rectangle, about 1/4-inch thick.

Brush with melted butter, leaving a 1-inch border around the edges.

Mix cinnamon sugar and brown sugar in a small bowl.

Sprinkle the sugar mixture evenly over the dough, leaving a 1-inch border around the edges.

Roll the dough into a tight log, starting from the long side.

Cut the log into 10 equal pieces.

Place the rolls on the prepared baking sheet, leaving about 1 inch of space between each roll.

Cover with plastic wrap and let it rise for another 30 minutes.

Bake the rolls for 18-20 minutes, or until golden brown.

While the rolls are baking, prepare the glaze by whisking together confectioners’ sugar and softened butter in a small bowl.

Remove the rolls from the oven and let them cool for 5 minutes.

Drizzle the glaze over the warm rolls.

Serve warm and enjoy!

Notes

Use warm water that’s not too hot or too cold, as this can affect yeast activation.

Make sure the yeast is fully activated and frothy before proceeding with the recipe.

Use high-quality cinnamon for the best flavor.

Don’t overmix the dough, as this can lead to tough cinnamon rolls.

Let the dough rise in a warm, draft-free place for the best results.

Use a light hand when spreading the melted butter and sugar mixture, as too much can make the rolls overly sweet.

Don’t overcrowd the baking sheet, as this can cause the rolls to stick together.

Keep an eye on the rolls while they’re baking, as they can go from golden brown to burnt quickly.

The glaze is optional, but it adds an extra layer of sweetness and flavor to the rolls.

You can adjust the amount of confectioners’ sugar to your taste.

The rolls are best served warm, but they can be stored in an airtight container at room temperature for up to 3 days.

Nutrional Value

• Calories: 320
• Total Fat: 12g
• Saturated Fat: 7g
• Cholesterol: 20mg
• Sodium: 250mg
• Total Carbohydrates: 45g
• Dietary Fiber: 2g
• Sugars: 20g
• Protein: 4g