Cinnamon rolls are very easy to make, and they are very rich, sweet and a great accompaniment to a glass of cold milk. Two layers of soft, fluffy dough, sandwiched by layers of butter, cinnamon and brown sugar. Really, nothing beats homemade cinnamon rolls. Even though they are sold in almost every bakery, and not just bakeries, the best ones are always homemade. You can serve them with cream cheese icing, although I prefer to serve it as a dipping sauce, with a slightly thinner consistency.
Ingredients
120 ml warm milk
120 ml warm water
4 tablespoons vegetable oil
For the vanilla dough
1 medium egg, beaten
1 ½ teaspoon vanilla bean paste
¾ teaspoon dried yeast
2 tablespoons sugar
300 grams plain flour
For the chocolate dough
1 medium egg, beaten
4 tablespoons unsweetened cocoa powder
¾ teaspoon dried yeast
2 tablespoons sugar
200 grams plain flour
For the filling
120 grams butter, softened
100 grams light brown sugar
1 tablespoon ground cinnamon
Preparation
In a medium bowl, whisk together the warm milk, warm water and oil. Set it aside for a minute. Take two large bowls and sift in the dry ingredients for each dough part separately. Add the yeast to the bowls and whisk well. Make little wells in centres of each bowl and pour in half of the wet ingredients. To the bowl with the vanilla portion of the dough, add the beaten egg, vanilla bean paste, and sugar and mix with a wooden spoon until a soft dough forms. Knead it for a couple minutes more, just to make it elastic, and add a bit more flour if needed (a tablespoon or so should be sufficient). To the bowl with the chocolate dough add the beaten egg, cocoa powder and sugar, and mix again with a wooden spoon until a soft dough forms. Coat both dough balls lightly in oil, cover with kitchen towels and let them rise in a warm spot, for about an hour and a half.
While the dough is rising, make the filling. Mix together the cinnamon with the brown sugar, and place them in a medium-sized bowl. Take the butter out of the fridge and dice it, so it can soften more quickly. Once the dough has risen, turn them out on a floured surface and gently knead them. Roll each dough portion to about 5 mm (¼-inch) thick rectangle. Take half of the softened butter and spread it evenly on the vanilla dough. Sprinkle half of the cinnamon sugar mixture.
Place the chocolate dough on top, and let it sit for about a minute, then brush it with the remaining butter, and sprinkle it with the remaining cinnamon sugar. Roll the dough up in a very tight roll, starting from the longer side. Cut it into 14 even pieces. Use a very sharp knife and cut carefully. Arrange the pieces in a large baking pan lined with baking paper (make sure there is a lot of room for them to spread) and cover them with a kitchen towel. Let them rise for another 30 minutes, then bake in a preheated oven, at 190˚C (375˚F) for 12-15 minutes. Do not overbake the rolls. Yields 14 large rolls. © Tina Vesić
