Cinnamon Rolls

This is the most successful attempt I have made. So far, it turned out very good every time I did them. But I still need to find out how to maintain the softness and the glaze after it cools down. Best eaten when it is still hot. The smells of fresh cinnamon rolls in the morning beats everything else, even nasi lemak or roti canai!!

Here it goes (I get the recipe from here):

Ingredients:

1 package of active dry yeast
3/4 cup warm water
1/4 cup white sugar
3/4 tsp salt
1 egg room temperature
2.5 cups of bread flour

1/4 butter (softened)

Mixed together and leave aside:

1 tsp ground cinnamon
1/2 cup brown sugar

Instructions:
1) In a small bowl, dissolve yeast in warm water. Let stand until creamy about 10 minutes. (I put a 1tsp of sugar to further activate the yeast)
2) In a large bowl, combine the yeast mixture with the sugar, salt, egg and 1 cup flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well with each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead untill smooth and elastic, about 8 minutes. Cover with a damp cloth and let rest for 10 minutes.
3) Lightly grease an 8x8 inch square baling pan. Roll dough out on lightly floures surface to 1/4 inch thick rectangle. Smear the dough with butter and sprinkle with cinnamon and brown sugar. Roll up the dough along the long edge until it forms a roll. Slice the roll into 16 equal size pieces ans place them in the pan with the cut side up.
4) Cover pan with plastic wrap and refrigerate overnight or cover and let it rise at room temperature until it doubled in volume, about 45 minutes.
5) Preheat oven to 200 C. Bake rolls until golden brown about 17~20 minutes.