@bakingenvy: cinnamon rolls from scratch 🤎 For the Dough 1 cup (250 mL) milk ⅔ cup (165 mL) heavy (pouring) cream 1 large egg ⅓ cup (80 g) caster sugar / superfine sugar 3 ½ cups (525 g) plain / all-purpose flour, plus extra to knead ¼ cup (35 g) corn starch / cornflour 2 teaspoon (1 sachet / 7 g) dried active yeast 1 teaspoon (6 g) salt For the Cinnamon Filling 125 g (4.5 oz / ½ cup) unsalted butter, very soft 1 cup (220 g) brown sugar, packed 2 tablespoon (24 g) ground cinnamon For the Glaze 2 ½ cups (350 g) icing sugar / confectioners sugar ¼ cup (60 mL) milk, plus extra as needed 1 teaspoon (5 g) vanilla Dough: 1. Combine all dough ingredients in a large bowl until shaggy. 2. Knead by hand 8–10 min (or mix with dough hook 4 min), adding up to ½ cup extra flour until smooth and elastic. 3. Shape into a ball, place in greased bowl, cover, and let rise 1 hr or until doubled. Filling & Shaping: 1. Mix butter, brown sugar, and cinnamon into a paste. 2. Roll dough into a 30×40 cm rectangle, spread filling evenly, roll up tightly, and cut into 12 pieces. 3. Arrange in greased 24×30 cm dish, cover, and rise 1 hr or until doubled. 4. Bake at 180°C / 355°F for 20–25 min until golden. Glaze: 1. Mix icing sugar, milk, and vanilla until smooth, adding milk to thin if needed. 2. Drizzle over cooled rolls. #cinnamonroll #foryou #cinnamonrolls #fallbaking #Recipe

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Monday 10 November 2025 08:04:51 GMT