Cinnamon Rolls

Weather is getting cold now.Smell of freshly baked cinnamon rolls is nothing better on a cold weather in the morning.Enjoy warm and delicious cinnamon rolls in the morning really wake me up.This time I prepared the dough the night before and let the rolls rise in .The yeast dough for these cinnamon rolls includes sour cream and lots of butter.I found that adding the sour cream in the dough make the bread soft and kind of like a danish pastry.Cinnamon has always my favorite spice, ever since I ate my very first Cinnamon rolls.Everytime I eat cinnamon rolls,it will remind me of Hum chim peng(Can be savoury and sweet).It is a chinese version of cinnamon rolls but it is fried with oil. My next challenge will be Hum chim peng.

Recipe
Ingredients


1 package active dry yeast/instant(or 2 1/2 teaspoon)
1/4 cup warm water
1/2 cup warm milk
4 Tbsp sugars
1/2 teaspoon salt
1/2 cup melted butter
1 large egg,lighly beaten
2-2 1/2 All purpose flour

Method

1. Dissolve yeast,warm water and 1/2 cup flour;let stand for about an hour.
2. Put lighly beaten egg,yeast mixture,milk,sugar,salt,butter and 1 1/2 cup flour in a bowl.
3. Knead to make a soft dough.Add another 1/2 cup flour if necessary.
4. Knead on lightly floured surface until smooth and elastic.
5. (Pinch seam and tuck sides under,again piching seam about 8-10 minutes. )
6. Place in a greased glass bowl(better result in proofing).
7. Cover and let rise in a warm place until double in size about 45-1 hour.
8. Punch down dough and turn out on to lightly floured surface.
9. Roll out to rectangle and Coat with butter, brown sugar, and cinnamon.
10. Roll and cut into pieces.
11. Cover and let rise in a warm place for about 30-40 mintues.
12. Bake at 360'F for 8-10 minutes or till golden brown.
13. Wait 10 minutes to turn out of pan.
14. Then top with the topping.