One of the things that I enjoy from the COVID-19 Stay at Home order is having the time to bake bread… and that’s what I did this past weekend. I made cinnamon rolls.
Every bread starts with a good dough. This recipe used instant dry yeast. It was a little sticky but not too difficult to handle.
I love using this mat from Sur la Table. It grips well on the countertop , easy to work on and ri clean.
I used the stand mixer initially then kneaded by hand for about 10 mins until smooth. I then placed it on a lightly greased bowl and let it rise for 30 mins. Once ready, I formed it into a log and divided it into balls, each weighing 38 – 40 grams. Each ball is then flattened with a rolling pin to form a small rectangle.
Next is the filling – butter, cinnamon and sugar (I used a mix of white and raw sugar). Then roll it, working from the long side.
Form into a spiral and place individually in a mold. You can also use a baking pan and place the buns together, leaving room in between for the proofing… Kinda like social distancing.
Finally, the dough has to rest and proof for 1.5 hours. They will expand as you can see here. When its almost time, preheat your oven to 325F.
Once the dough is ready, place it in the oven and bake for 18-20 mins. While waiting, prepare your coffee and when the rolls are done, grab one or two and enjoy!