The perfect cinnamon rolls

Here’s an idea for the upcoming weekend, you will not be sorry 🙂 The perfection of the dough, the filling, they’re just too good! The only “bad” thing is that you have to wait for the dough to rise, the rest is done in seconds. For twenty pieces we need:

Dough:

• 2 tablespoons dry yeast
• 1/2 cup warm water
• 1/2 cup scalded milk
• 1/4 cup sugar
• 1/3 cup butter
• 1 teaspoon salt
• 2 eggs
• 4 cups all-purpose flour (I added a little bit more till my dough was compact)

Dip the yeast into the warm water and leave it for about ten minutes, until the yeast starts to rise. Put the pieces of butter in hot milk (I cooled milk with solid butter by dissolving it in it, and not separately, because the eggs are not supposed to turn into scrambled eggs). Add sugar, salt, beaten eggs (beat them separately) and a mixture of water and yeast. Stir and add flour. Use your hands, you don’t need a mixer. The dough should look like this:

Cover it and leave it in warm place for about 1,5 hours to double the amount.

During it is rising, prepare the filling:

• 100 g butter, plus more for pan
• 3/4 cup sugar, plus more for pan
• 3 tablespoons ground cinnamon
• 1 cup raisins, walnuts, or pecans, optional

Chop the walnuts, but not too much, leave some of the pieces, add cinnamon and sugar and stir. Melt the butter so you can cover the (phyllo) dough.

Once the dough has risen (do not over do it!), split it into two parts because your rolls would be too big to stretch all the amount of dough at once, sprinkle the surface on which you are rolling it and the dough itself with flour so that it doesn’t stick to your hands and roll it with the rolling pin:

The phyllo should not be thinly rolled out as it is for pie, leave it about 3 mm thick. Cover it with melted butter and sprinkle richly with the mixture. You role it out like this:

Do the same with the other part of the dough. When you cut the rolls, cut it into pieces of about 2 cm thick and put them close together in a pan, centered upward:

Cover them and leave them for about 45 minutes to rise before baking:

Pre-heat the oven to 190 degrees C, put the rolls in hot oven, after they start getting colour, reduce the heat to 160 degrees C.

Glaze:

• 4 tablespoons butter
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 5 tablespoons hot water

Mix butter and powdered sugar, then add vanilla extract and one by one tablespoon of hot water, until the sugar disolves. Spread the glaze over slightly cooled rolls. They are the most delicious while they’re hot.:)