In Tallinn Estonia, I have made Cinnamon Rolls but this is the first time to make them in Singapore. The best part about making my own Cinnamon Rolls is that I can control the amount of sugar added. I prefer not-too-sweet Cinnamon Rolls if I can have it my way. I like this recipe as it is really soft and fluffy in the inside as I am using Bread flour. I am absolutely happy with the results:

INGREDIENTS:

Dough:

• 4 cups of bread flour
• 1/2 cup granulated sugar
• 3/4 tsp fine sea salt
• 1/3 cup butter
• 1 cup lukewarm milk
• 7g instant yeast
• 3 eggs

Filling:

• 1 cup sugar
• 17g cinnamon powder
• 1/3 cup butter

Glaze:

• 3/4 cups powdered sugar
• 3 Tbsp milk

INSTRUCTIONS:

Method:

1. In a large mixer bowl, whisk together bread flour, granulated sugar, and fine sea salt.
2. Add in softened unsalted butter. Blend in using a spatula
3. In a separate container, whisk together lukewarm milk and instant yeast.
4. Add in yeast mixture, eggs, mix for 3 minutes.
5. On a lightly floured work surface and knead for 1 minute. Plop into a greased bowl and cover with plastic wrap, let rise for 1.5 hour.
6. Once dough is ready, mix together sugar and cinnamon.
7. Place dough out onto a lightly floured surface flattening it into a large rectangle.
8. Spread softened unsalted butter across the whole rectangle then sprinkle the cinnamon sugar evenly across the whole dough.
9. Tightly roll from the bottom all the way to the top. Slice into 2” thick segments
10. Grease a baking dish or round pan, line the bottom of the pan the rolls and cover with a damp cloth. Let rise at room temperature for 45 minutes.
11. Bake in a 190 Degree Celsius preheated oven for 20 minutes. Let cool in the container for 15 minutes.
12. For the filling, powdered sugar and milk blend with a mini whisk until smooth.
13. Drizzle the glaze on top of the cinnamon rolls and serve.