Cinnamon Rolls with Light Glaze
Make these small Cinnamon Rolls with Light Glaze for your next breakfast. They have the warm and comforting cinnamon flavor and a light sugar icing. The icing is just enough to add a little sweetness.
Ingredients
Dough
- 1/2 cup milk
- 1/4 cup butter
- 2 tablespoons sugar
- 1.5 teaspoons yeast
- 1 egg
- 2 cups all-purpose flour
- 1 teaspoon salt
Cinnamon Filling
- 1/2 cup brown sugar packed, dark or light brown
- 1/4 cup butter softened
- 1.5 tablespoons cinnamon
- 1/2 teaspoon nutmeg
Light Glaze
- 1/2 cup confectioner's sugar
- 1 tablespoon milk
- 1/2 teaspoon vanilla extract
Instructions
- All ingredients need to be at room temperature, especially the butter and the eggs. Cover a 8x8 baking dish with parchment paper.
- Bring the milk to a boil in a small saucepan and remove from heat. Add the sugar and the butter and allow the butter to melt. When the milk is cooled down to lukewarm, add the yeast, stir and wait 5-10 minutes until you see the surface of you milk mixture become frothy.
- Transfer the milk mixture to a bowl, add egg, flour and salt and knead with your mixer for about 10 minutes. The dough will stretch a little and the gluten starts to develop. Add a little bit of flour if the dough is too sticky, but be careful not to add too much. Cover your bowl with plastic wrap or a towel and allow the dough to rise until double in volume. This will take about 1-1.5 hours
- In the meantime you can make the cinnamon filling by mixing the sugar, butter, cinnamon and nutmeg. Set it aside until you're ready to make the rolls.
- Punch the risen dough down and transfer to a floured work surface. Work it a few times, by folding and rolling, folding and rolling out. The final roll will be a rectangle of 16 x 10 inches.
- Spread the cinnamon filling over the dough. Leave about 1 inch uncovered on one long end. Now roll up the dough tightly, start at the long end that is covered with cinnamon filling, until you have a roll.
- Cut the roll in 12 or 16 equal rolls and place them in the baking dish. Allow them to rise for another 30 minutes (if you make them ahead, cover the baking dish with plastic wrap and place them in the fridge. (NOTE 1)
- Preheat an over to 350°F and bake the cinnamon rolls for approx. 20 minutes. (NOTE 2 and 3)
- Make the glaze while the cinnamon rolls are baking, by mixing sugar, milk and vanilla extract.
- Take the cinnamon rolls out of the oven, allow to cool just a little bit and drizzle with the sugar glaze.
Notes
- I prefer to roll them in smaller cinnamon rolls. There is something about small sweet bites.
- If you bake the rolls that were made a day earlier, please allow them to warm to room temperature before you place them in the oven.
- If you decided to make larger cinnamon rolls, they may need to be baked longer.
Nutrition
Calories: 167kcalCarbohydrates: 25gProtein: 2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.3gSodium: 201mgFiber: 1gSugar: 12g