Assasalamu Aykum Everyone! I hope You're all doing well!
So, Ramadan is ending soon and I have a mix feeling of sadness and excitment. I'm sad because I'll miss it and excited 'cause even though Ramadan is a month of blessing and purity I wont lie I found this year fast quite hard! (fasting while working isn't a piece of cake u.u)
However it's been a lovely Ramadan and I'm praying that I'll be able to enjoy and experience it the next year as well. ^-^
I want to thanks My Ninja Naan and Chocolate and Chillies for hosting Eid Eats 2017. If you don't know already it's like a virtual Eid potluck. Where all bloggers has the opportunity to bring one dish to share the day of our virtual party. What else can I say I'm really gratefull to be part of this amazing food community!
For this Eid Eats 2017 I'm sharing this Cinnamon Roll Buns!
It's an easy and perfect recipe to recreate for that lovely and cozy Eid breakfast!
This Cinnamon Roll Bun is really soft, easy and super delicious recipe that you can enjoy with your family and friends!
Hope you all will give it a try!
Cinnamon Roll Buns Recipe
Dough:
- 3 1/2 cups flour + extra for dusting
- 25 g fresh yeast (2 1/4 tsp active dry yeast)
- 1 cup lukewarm milk
- 2 tbsp+1 tsp sugar
- 1 tsp salt
- 2 eggs
- 4 tbsp oil or melted butter
- 5 tbsp butter, melted
- 2 tbsp ground cinnamon
- 1/2 cup white or light brown sugar
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 2 tbsp milk
DIRECTIONS:
- Prepare the dough.
- In a small bowl combine warm milk, 1 tsp sugar and yeast. Stir to dissolve. Let rest for 10 minutes or until bubbles appear.
- In a large bowl combine flour, 2 tbsp sugar and salt. Add oil or melted butter, dissolved yeast and eggs. Stir to combine and knead until the dough is soft, a bit sticky but quite elastic and pulls away from the side of the bowl. If it feels too soft, you can add extra flour up to 1/2 cup. Let it rest for 45 minutes or until it has doubled in size.
- On an oiled or floured surface roll the dough in a 12x18 inch (30x45cm) rectangle. Spread butter then sprinkle evenly cinnamon and sugar over the top of the rectangle. Roll the dough, seal the seam and cut into 12 equal size rolls. Place on a parchment paper lined tray leaving distance between them to allow them to rise.
- Cover and let the rolls rise in a warm place for about 30 minutes, until doubled in size.
- Preheat oven to 350F (180 C).
- Bake the rolls for about 15-20 minutes until lightly browned.
- Prepare the glaze. Mix powdered sugar with vanilla and milk and before serving drizzle over the rolls.
- And your done!
