Saturday, February 11, 2012

Cinnamon Rolls لفائف القرفة


  • 235 ml milk
  • 115 g butter
  • 235 ml water
  • 10 g active dry yeast
  • 200 g white sugar
  • 6 g salt
  • 2 eggs
  • 750 g all-purpose flour
  • 5 g ground cinnamon
  • 290 g dark brown sugar
  • 115 g butter, softened
  • 250 g confectioners' sugar
  • 85 g cream cheese, softened
  • 15 g butter, softened
  • 3 ml vanilla extract
  • 45 ml milk


  1. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the butter; stir until melted. Add water and let cool until lukewarm.
  2. In a large bowl, combine the milk mixture, yeast, white sugar, salt, eggs and 2 cups flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
  3. Divide dough into two pieces. Roll each piece into a 12x9 inch rectangle. In a bowl, stir together the cinnamon and brown sugar. Spread each piece with half of the butter, half of the brown sugar and cinnamon mixture. Roll up dough, using a little water to seal the seam.
  4. Cut each roll into 12 slices using a very sharp knife or dental floss. Place rolls onto two 9x13 inch greased baking pans. Cover and let rise until almost doubled, about 1 hour. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
  5. Bake in preheated oven for 20 to 25 minutes until golden brown.
  6. To make frosting; combine confectioner's sugar, cream cheese, butter and vanilla. Add milk gradually until frosting reaches a spreading consistency. Spread over warm (but not hot) cinnamon rolls.