Cinnamon Rolls/Buns-Bánh Mì Ngọt Cuộn Bột Quế

Vietnamese food

Have you tried “Cinnamon buns from heaven” of Nicki Cross, one of The 150 best America recipes ? or the one from Leites culinaria. They all sound wonderful.  I sure will try them sometimes but today I will share with you my favorite Cinnamon rolls recipe.  This recipe was adapted from Cinnamon Rolls of Pillsbury Kitchens’ Family Cookbook, very basic, simple with less sugar and butter ratio than most of recipes I have seen anywhere but these buns are delicious and you can devour more than one at a time and would not feel too guilty like me.

1 cup milk
3 Tbs butter
3½ to 4 cups all purpose flour (stir, spoon flour into a measured cup and leveled )
1 egg
1/4 cup sugar
2 tsp rapid rise yeast or 1/4 oz packed active dry yeast
1 tsp salt
13×9 in. pan, or 9 in. square or round pans
A rimmed pan (larger than the baking pan) is needed if use springform pan  to prevent dripping

1/4 cup butter melt
1/2 cup firmly packed brown sugar or sugar
2 tsp cinnamon
1/2 cup raisin, or chopped nuts (optional)

Sugar Glaze:
1 cup powder sugar
1/2 tsp vanilla extract
1 Tbs butter, softened
1-2 Tbs milk or light cream

Cream cheese Glaze:  recipe in Pumpkin Cinnamon Rolls
4 oz cream cheese at room temperature
1 cup powder sugar
1/2 tsp vanilla extract
2-4 Tbs milk

  1. In a small saucepan, heat milk and butter until very warm 120-130 oF.  In a mixing bowl of a standing electric mixer, add 3½ cups flour,sugar, salt & yeast.  Stir well.  Attack dough hood, add warm liquid and egg to the bowl, beat with low speed and scrap the bowl occasionally until combined.  Increase speed to speed #4 and beat until the dough leaves the side of the bowl  but still stick to the bowl at bottom about 6 minutes total .  If the dough still sticks to the side of the bowl after 4 minutes beating add flour 2 Tbs at a time with 1/2 minute interval, scrap the bowl occasionally.  Beat 2-3 minutes until the dough smooth and elastic.The dough should be soft and sticky.  When you pick it up with floured or oil hand, it should not form a firm ball but tend to be pulling down by gravity. Remove the dough from the bowl, form it into a ball, and put it in a greased bowl/container, and turn the greased side up (to prevent hard, tough spots while the dough rising).  Cover with a plastic wrap, let  rise at a warm place until double in size  about 1-1.5 hour.  It may need less time in a warm weather (35-45 minutes)
  2. Melt butter and use some melted butter to coat the inside of a 13×9 in pan, or 9 in square or round pans.  Punch the dough down.  Let it rest for 5 minutes and roll it out on a  slightly floured surface into a 15 x 18 inch rectangle. Brush dough with butter liberally except 1/2 in border on  a longer side.  Combine sugar and cinnamon, and raisin or chopped nuts if use in a small bowl and sprinkle evenly over the buttered dough, pat gently into dough.  Start to roll up from the long buttered side like jelly-roll style, pinch at the edges to seal.  Turn the seam down, cut into 15 slices for 13×9 pan or 12 for round or square.  Use a separate/chef knife  with sawing motion.  Place into the prepared pans.  Cover with plastic wrap and let rise at a warm place until double in size 30-45 minutes.  The rolls can be risen overnight in the fridge overnight and bake in the morning.  
  3. Heat oven 375 oF with a rack at the center. Put the baking pan on rimmed tray if needed. Bake until nicely brown about 25-30 minutes.  The center of the roll will raise up lightly and can be pushed down while still warm.  Remove from oven, brush some remaining butter (if any) on top and cool 5 minutes on cooling rack.
  4. Make the glaze while the rolls baking.  Only need to make one kind of glaze. Beat all ingredients in a medium bowl together except milk.  Add milk slowly to make a thick glaze but pourable.  Spread over lightly cooled rolls. Enjoy.

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