This cinnamon rolls best for Sunday brunch.It takes a long time for preparation but when you will taste you will feel worth spending time on them.Here some of the flours are replaced with wheat germ which adds flavour and nutrients to them. You can store these rolls in freeze and use them anytime by making warm.
1/4 teaspoons yeast
1/4 cup warm water
1/2 cup fat-free milk
4 tablespoons unsalted butter
1/4 cup plus 3 tablespoons sugar, divided
1/2 teaspoon salt
1/2 cup FoodThink Toasted Wheat Germ
2 1/2 cups all-purpose flour
1 1/2 teaspoons cinnamon
First, of all take warm water in a bowl. Sprinkle yeast on that. Stire to mix it properly then put it aside. Meanwhile, boil milk on low flame, add unsalted butter in that, Stire until it gets melted. Let it cool now.
Take a large bowl, Combine the yeast and water mixture, cooled milk and butter mixture, 1/4 cup sugar, salt, egg, and wheat germ.Mix them well. Gradually add in flour Make sure that you stir the mixture after each addition. Once the dough is no longer too sticky to handle, turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough (3 to 5 minutes total). Make ball shapes of dough.
Now grease a bowl and put the dough in that.; turn once. Cover and keep it in a warm place until getting fermented with double size.It will take about an hour. Punch dough down, again cover and keep it for 1 additional hour. Punch dough down. Grease the baking dish and put aside.
Now take another bowl, melt remaining butter.Now mix 3 tablespoons sugar and cinnamon in the bowl. On lightly floured surface roll dough into a 12 x 8-inch rectangle. Brush about 1 1/2 tablespoons of the butter evenly over the dough using a pastry brush. Sprinkle 2/3 of the cinnamon sugar mixture over.
Cut dough in long rectangle strips using a pizza cutter. Roll up each strip tightly, sealing the end by pressing it into the dough. Arrange rolls in prepared pan. Pour remaining butter over the buns, then sprinkle remaining cinnamon and sugar on top. Let rise, uncovered, 30 minutes.
Preheat oven to 350F. Bake rolls for 25 to 30 minutes or until lightly browned. While cooling the rolls slightly, prepare glaze. Whisk together confectioners’ sugar and milk in a small bowl until smooth. Drizzle rolls with glaze. Serve warm.