Cinnamon Butter Rolls - By Manoj Rathore

Ingredients:

• 3 cups bakery flour

• 1 tsp Salt

• ¾ cup sugar

• 1 egg

• 1 cup warm milk

• ? cup Butter

• 2 tbsp instant dry yeast

• ¼ cup melted butter

• 3 tbsp brown sugar

• 3 tbsp ground cinnamon

Preparation:

1. Activate Yeast:

• In a container, add warm milk and yeast, mix well until the yeast is dissolved.

• Add a tablespoon of sugar to the mixture and let it rest.

2. Prepare Dry Ingredients:

• In a separate container, add the flour, salt, and sugar, and mix well.

• Place the dry mixture on a flat surface, forming a small mound.

• Make a well in the center and add the egg and butter.

• Slowly integrate everything with your hands.

3. Combine Wet and Dry Ingredients:

• Gradually add the milk and yeast mixture to the dry ingredients.

• The milk and yeast mixture should be thick and foamy.

• Knead the dough well, gradually adding more flour if needed until it reaches a non-sticky consistency.

• Cover the dough with oil, then let it rest in a cool place at room temperature, covered with a clean cloth, for 1 to 2 hours until it doubles in size.

4. Rolling and Filling:

• After the dough has risen, roll it out on a flat surface with a rolling pin until it is about 1 cm thick.

• Cut off the edges to form a rectangle.

• Brush the melted butter over the dough, then sprinkle evenly with cinnamon and brown sugar.

• Roll up the dough tightly and cut it into pieces approximately 1.5 cm thick.

5. Final Rise and Baking:

• Place the rolls on a baking tray lined with parchment paper and let them rest for a little while longer until they have grown slightly.

• Preheat the oven to 180°C (350°F).

• Bake the rolls in the preheated oven for 5 minutes until they turn golden.

• Flip the rolls over and bake for another 5 minutes.

6. Serving:

• Serve the warm Cinnamon Butter Rolls with tea or coffee.