CINNAMON ROLLS

 If you wanna spoil yourself with soft, sweet, mouth melting rolls with cinnamon, vanilla and butter aroma, then this is the recipe for you. I've never made cinnamon rolls before, though I'm a cinnamon person. I'm the only one in my home who is in looove with cinnamon, so I rarely give myself sweet pleasures to my taste. Though it's strange to me, but there are people who don't like cinnamon at all. Replace cinnamon with cocoa or carob powder or simply with vanilla aroma if you're one of those people :)

Ingredients:

Dough

• 1 bag of dry yeast
• 250 ml of milk
• 60 g white crystal sugar
• 70 g butter
• 1/2 teaspoon salt
• 3 eggs
• 600 g of multipurpose flour

Filling

• 100 g butter
• 160 g of brown sugar
• 3 tablespoons cinnamon powder

Glaze

• 60 g powdered sugar
• milk (about 5 tbs)
• 30 g butter
• 1/2 tsp vanilla extract

Preparation:

1. Mix half the flour and dry yeast in a bowl.
2. Put 250 ml of milk, 60 g of white crystal sugar and 70 g of butter in a pot and melt on a hot plate with constant stirring, so that it becomes lukewarm.
3. Add the mixture to the flour and mix with a mixer with dough attachments. When the mixture is combined, add 3 room temperature eggs, one at a time.
4. Add the rest of the flour to the previously kneaded dough and mix until the dough becomes smooth. Take the dough out of the bowl and mix it by hand on a hard surface. Transfer the dough to a larger bowl, cover with a cloth and leave for about 90 min in a warm place to rise.
5. For the filling, mix brown sugar, cinnamon and softened butter in a bowl.  The mixture should be such so it can be finely applied on the dough.
6. Roll out a rectangular dough up to 1 cm thick with a rolling pin. Coat it with the previously made filling from one edge to the other edge and wrap, not too tightly, like a roll.
7. Cut snails 2-3 cm thick and arrange them in a tray (baking paper is optional) and leave them to grow again for about 30-60 minutes. 
   
   
   
   
   
   
8. Bake in a preheated oven for 25-30 minutes at 190 C (375 F) degrees.
9. Make the glaze from 60 g of powdered sugar to which milk is gradually added until it becomes a thick liquid. Add the melted butter and mix. Add the vanilla extract. Glaze the snails with a syringe or a spoon, I used a coffee pot.
10. Leave to cool down a little, then serve while rolls are still warm.