Efrat's Notebook
Cinnamon Rolls

Cinnamon Rolls

Big yeast-dough swirls with a brown sugar and cinnamon filling, made from a soft dough that I enrich with vanilla instant pudding mix.

  • Cook15 min
  • Total15 min
  • Makes12 large pastries
  • KashrutDairy

What you need

Amount:12

For the dough

For the cinnamon filling

For the glaze

How I make it

The dough

  1. In a stand mixer bowl fitted with the dough hook, mix the flour, instant yeast, and instant pudding mix.

  2. Add the sugar, milk, egg, melted butter, and salt, and mix for 5 minutes, until the dough is smooth, shiny, and fairly soft.

  3. Spray with cooking oil so the dough does not dry out, cover, and let rise until doubled in size.

Filling and shaping

  1. Mix the brown sugar and cinnamon together and set aside.

  2. Transfer the risen dough to a floured surface and roll it into a rectangle 1/4 inch thick.

  3. Brush with butter, sprinkle the cinnamon mixture over the dough, and roll it up into a long log.

  4. Cut into 12 equal slices.

  5. Place the slices on a baking sheet lined with parchment paper, leaving space between them. Tuck the end of each roll underneath, spray again with cooking oil, and let rise until doubled in size.

Baking

  1. Preheat the oven to 375°F.

  2. Beat the egg with the water and brush it over the pastries.

  3. Bake for about 15 minutes, until the pastries are puffed, golden on the bottom too, and still soft to the touch.

What I've learned

  • I find it easier to spread soft butter by hand than to brush on melted butter.
  • I tuck the end under each roll so it doesn't come open while rising and baking.
  • Be careful not to overbake. I take them out while they are still soft.

Source: ChefEf (chefef.com)