Cinamon Rolls

My photography skills still at the bottom level. But I'm very please with this photo.

I always wonder what it takes to be a good photographer. Last year I took the beginner Photography course, wanting to learn the basic skill for using and taking pictures with my Canon DSLR. I am no pro, still a beginner. Good photographer 'acquired' the good eye. I don't have the eye and creativity in my photos. As far as that is concerned, I need to work on my food photography and styling technique to make my photos more interesting.

Hot buns with a sticky sweet glaze and a cup of Hazelnut coffee...hmm-mmm. I like cinnamon buns, but the ones from the store or bakery are way too sweet for my taste. This recipe has just the right amount of sugar and easy to make.

Hope you all like it too! Enjoy!

Cinnamon Rolls

Sweet Yeast Dough:
4C all purpose flour
8g instant yeast
1/3C granular sugar
75g butter, room temperature
2 large eggs
1C sour cream
1tsp salt
1tsp vanilla essence

Filling:
3/4C packed brown sugar
1/2C butter, softened
2tbsp ground cinnamon (i like to add more)

Cinnamon Glaze:
1C icing sugar
1/4tsp cinnamon
1/2tsp vanilla
1-2tbsp milk

Steps:

1.   Melt butter and let cool.

2.   In a large bowl, whisk together eggs and sour cream. Let stand until room temperature, about 20 mins. Whisk in butter, salt and vanilla.

3.   Mix the dry ingredient together (yeast, sugar and flour) in the mixing bowl.

4.   Using electric stand mixer fitted with hook attachment, slowly stir in egg mixture to make soft, slightly sticky dough. Beat the dough in high speed  until dough is smooth and elastic, about 10 mins.

5.   Place dough in large buttered bowl; turn dough to grease all sides. Cover and let rise in warm place until doubled in bulk, 1 to 1.5 hours.

6.   Press dough to flatten. Cover and let rest for 10 mins to get rid of its elasticity.

7.   Butter a 13x9 inch metal cake pan, set aside.

8.   In bowl, mash together brown sugar and cinnamon, set aside.

9.   On floured counter, roll out dough to 12x24 inch rectangle. Spread butter evenly over dough, leave 1/2 inch border on one short end unbuttered. Sprinkle sugar mixture evenly over buttered dough. Press filling gently with metal spatula.

10.  Roll up, starting at short end opposite unbuttered end. Pinch dough to seal seam. Cut into 12 equal slices; arrange cut-side up in prepared pan.

11.  Cover with plastic wrap. Let buns rise in warm place until doubled in bulk, about 1.5 hours.

12.  Bake in centre of 375F oven for 30 mins.

Cinnamon glaze: in bowl, whisk together icing sugar and cinnamon. Wisk in vanilla and enough milk until glaze is think enough to drizzle. Drizzle over warm buns for a glazed look. For visible drizzle look, let buns cool before drizzling.

To make sticky-top cinnamon buns: while dough is resting, before filling and rolling, heat 3/4C butter with 3/4C packed brown sugar in saucepan over medium heat, whisking until no longer granular. Pour into buttered baking pan. Arrange cut buns evenly over sugar mixture. Bake as directed. Remove from oven and turn out onto rack positioned over rimmed baking sheet or tray. Leave, bottom side up. Scrape any syrupy goo from the bottom of the pan over the buns. Omit cinnamon glaze.