Sticky cinnamon Rolls

Sticky Cinnamon Rolls

Ingredients for the rolls 

5 cups APF + 1 cup APF 

2 packets instant yeast

2 tbsp sugar

1/2 Tsp salt

2 Cups 2% or Almond Milk 

4 tbsp butter or Margarine 

1 Tbsp oil

1/4 cup butter melted for brushing

Ingredients for the filling 

1/2 cup butter / Margarine softened 

1 cup brown sugar 

2 tbsp cinnamon powder

Ingredients for the sticky toffee

1 cup butter or Margarine - melted 

1 cup chopped pecans 

1 cup brown sugar 

Procedure

Warm the milk to about 110F. Add the butter to this warm milk. In a bowl add the milk, yeast and salt. Pour in the milk and butter mixture. Whisk well with a fork. Keep aside for 10 minutes. If the milk is too hot, it will kill the yeast. If it too cold then the yeast will take much longer to bloom. 

Once the yeast has bloomed - add in the flour, a cup at a time. Use a fork to mix in. Yeast Dough will be sticky at first. But once it come yo consistency where it’s starts to pull together, you will need to put it on a flat surface and knead it for about 8 minutes. Depending on the liquid you may need 6 cups. So once you get to 5 cups, start adding the flour 1 Tbsp at a time. 

I take a short cut. I use my kitchen-aide dough mixer to get this done.  I start will making the yeast mixture in my mixing bowl, use a dough hook and gradually add the flour. I let the dough mix in at medium spread for about 6 minutes. All the sides get cleaned up and all the dough is picked up nicely. 

At this stage I apply oils to all sides of the dough and let it rest at room temperature for 60-90 minutes. 

While the dough is resting take a 9x13 pan. Mix the ingredients for the sticky toffee and pour into the base of the pan. 

Once the dough has risen, flour a clean surface area on the counter, and knead the dough out for couple of minutes. Roll the dough. Thinner than pizza crust, but thicker than tortillas/ chapati. 

Now that the dough  is rolled, take the softened butter/ margarine set aside for the filling and spread it evenly across the dough. Mix the cinnamon and brown sugar well. sprinkle evenly covering the dough. Using a pizza cutter, cut into 1” strips. Roll each strip into a loose cinnamon roll. Layer carefully on the Toffee mix. 

Once all rolls have been placed, take the melted butter/ margarine kept aside for brushing and brush it across all the cinnamon rolls. Let it rest for 15 mins.

Bake at 350 F for 30 -35 minutes until golden brown. Cool for 5 minutes before inverting the whole pan onto a serving tray. 

Take a few pictures and then devour them!!! I like mine with icecream.