Modified from Sally’s Baking Kitchen
INGREDIENTS
Rolls
- 2 and 3/4 cups canna flour
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 2 and 1/4 teaspoons Yeast or any instant yeast
- 1/2 cup whole milk
- 1/4 cup water
- 3 tbsp unsalted butter
- 1 large egg
Filling
- 3 tbsp unsalted butter, softened
- 1 tbsp ground cinnamon
- 1/4 cup granulated sugar
Icing
- 1 cup confectioners’ sugar
- 1/2 tsp pure vanilla extract
- 2–3 tbsp strong brewed coffee or milk
DIRECTIONS
- Make the dough: Whisk the flour, sugar, salt, and yeast together in a large bowl. Set aside.
- Combine the milk, water, and butter together in a heatproof bowl. Microwave or use the stove and heat until the butter is melted and the mixture is warm to touch (about 110°F). Pour into the dry ingredients, add the egg, and stir until it forms a soft dough or use your mixer.
- On a lightly floured surface using floured hands, knead the dough for 3 minutes. Place in a lightly greased bowl (I use non-stick spray), cover loosely, and let rest for about 10 minutes.
- Fill the rolls: After 10 minutes, roll the dough out in a 14×8 inch rectangle. Spread the softened butter on top. Mix together the cinnamon and sugar. Sprinkle it all over the dough. Roll up the dough tightly. Cut into 10-12 even rolls and arrange in a lightly greased 9-inch round cake pan.
- Rise: Tightly cover the rolls with aluminum foil or plastic wrap and allow to rise in a warm, draft-free environment for 60-90 minutes.
- Bake the rolls: After the rolls have doubled in size, preheat the oven to 375°F (190°C). Bake for 25-28 minutes until lightly browned. If you notice the tops are getting too brown too quickly, loosely cover the rolls with aluminum foil and continue baking.
- Make the icing: Whisk the confectioners’ sugar, vanilla extract, and coffee/milk together. Drizzle or spread over warm rolls.
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