The dough:
3 cups all-purpose flour
1/4 cup sugar
2 tablespoons butter
1 egg
1 package yeast
1/2 cup of warm water
1/4 cup of warm milk
1 teaspoon of salt
Filling:
2/3 cup brown sugar
1/4 cup butter
Ground cinnamon
Glaze:
2 cups powdered sugar
1/4 cup milk
Pinch of saffron
Method:
In a bowl pour in the warm milk, water, yeast and two tablespoons of sugar.
Mix and let the yeast prove for five minutes.
In a separate bowl, put in the flour, salt and butter.
Once the yeast has proven, put in the egg and the remaining sugar, and mix well.
Pour the liquid yeast mixture into the flour mixture and knead with your hands.
Should the mixture be sticky, add a handful of flour and knead until soft, firm and non-sticky.
Let the dough prove until double in size.
Roll the dough to a rectangular shape on a flat surface about 2 inches thin.
Now let us make the filling, for spreading on top of the rolls.
Filling:
2/3 cup brown sugar
1/4 cup butter
Ground cinnamon
50g butter for spreading on dough
Method:
In a medium-size bowl, mix the vanilla, cinnamon, and sugar until well combined and set aside.
Using a kitchen brush, spread the butter on the flat-rolled dough.
Then sprinkle the vanilla, cinnamon, and sugar mixture.
The butter will help the sugar attach to the dough.
Roll the dough with your hands lengthwise, then use a string to cut about one-inch slices of the cinnamon rolls.
Place the slices on a rectangular baking tray and keep them in a warm place to prove for about 15-20 minutes.
Bake the rolls in the oven for 25 minutes at 180 degrees Celsius, until golden brown on top.
As the rolls are baking, we make the glaze topping.
Glaze:
2 cups powdered sugar
1/4 cup milk
Pinch of saffron
Method:
Add the saffron and milk to the bowl with the powdered sugar.
Mix thoroughly, to get a thick liquid consistency.
Once the rolls are baked, let them cool to room temperature.
Now pour the glaze on top and serve warm or at room temperature.
Enjoy!