Ingredients
- All-purpose flour - 3cups
- Unsalted butter - 4tbsp plus 2tbsp
- Whole milk - 1cup
- White Sugar - 1/4cup
- Active Yeast - 1pack or 21/4tsp
- Extra-large Egg - 2nos
- Salt - 1/2tsp
- Vanilla Extract - 2tbsp
- Dark brown sugar - 1/3cup plus 1/4cup
- Maple syrup - 3tbsp
- Walnuts - 1cup(washed in water)
- Cinnamon powder - 1tbsp
For the Sugar Glaze
- Confectioner sugar - 2cups
- Cold Milk - 1/2 cup
- Melted butter - 1tbsp
Instruction
- Melt 4tbsp of butter in a pan over medium heat once it is melted turn off the stove.
- Then, add the milk and 1/4cup sugar, stir till the sugar is melted.
- Add the active yeast to the butter and milk mixture, leave the mixture for 5 mins for the yeast to get active.
- Add vanilla extra and egg to the milk mixture, beat well till the egg combines with the milk.
- Add the flour and salt, mix well with the milk mixture. It will be a sticky dough. Close the pan with the lid and let it rise the dough for 1 hr.
- Now, In a small pan boil 1/3cup brown sugar, maple syrup with 1/4 cup water for 4minutes Then, add the walnuts to the syrup. POur the syrup with walnut into a 9in by 9in baking tray and keep it aside.
- In a bowl mix the cinnamon and 1/4cup brown sugar and keep it aside.
- After 1hr spread 1/2 cup flour on the surface and roll the dough using your hand to 1/2in thickness. The dough will be very sticky you can't able to roll it with a rolling pin. Then, apply the softened 2tbsp butter all over the rolled dough.
- Now, sprinkle the brown sugar, cinnamon mixture evenly all over the rolled dough.
- Roll the sticky dough and cut into 9 equal rolls.
- Place the cut rolls in the baking tray with the syrup and keep it in a warm place for another 30 mins to rise.
- Then, bake the cinnamon roll in a 350-degree oven for 20 to 25 minutes.
- Add the melted butter, sugar and milk, mix well into a runny glaze
- Serve warm as a dessert or as breakfast with coffee.
- The healthier version can be wheat flour instead of all-purpose flour.
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