• Rabab Awada

Cinnamon Rolls Can't eat them without Chocolate chips!


Ingredients: Makes 12 big rolls


Dough:

4 1/4cups (440g) flour + extra for dusting

25 g fresh yeast (2 1/4 tsp active dry yeast)

1 cup (240 ml) lukewarm milk

1/4 cup sugar

1 tsp (5g) salt

2 eggs

1/2 cup melted butter


Filling:

1/2 cup butter, at room temperature

2 tbsp (13g) ground cinnamon

1 cup (100g) packed light brown sugar

1/2 a cup of chocolate chips


Icing:

1 cup (120g) powdered sugar

1 tsp (5g) vanilla extract

2 tbsp (30 ml) milk


Directions:

Prepare the Dough:

Add 1 teaspoon of sugar over the yeast on the cup of warm milk. Stir to dissolve use after 5 min. In a large bowl combine flour and salt and Remaining sugar.Add melted butter, dissolved yeast, 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 (63g). Let it rest forever an hour.I


Assemble:

In a small bowl combine butter with cinnamon and sugar. On an oiled or floured surface roll the dough in a 12x18 inch (30x45cm) rectangle. Spread butter cinnamon mixture over the top of the rectangle add the the chocolate chips as desired. Roll the dough, seal the seam with water and cut into 12 equal size rolls. I prefer a zigzag knife to cut them, it makes it way easier.

Place on a parchment paper lined (9x13 inch - 23x33cm) tray with 1/2 -1 inch (2 cm) distance between them to allow them to rise. Cover with plastic wrap and let the rolls rise in a warm place for about one hour, until doubled in size. Preheat oven to 350F (180 C).Bake the rolls for about 30 minutes until lightly browned.

Prepare the glaze. Mix powdered sugar with vanilla and milk and before serving drizzle over the rolls.