Cinnamon Rolls

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Winter hasn't ended yet and in addition these days it is becoming harsher where I live. So what do you do to overcome a cloudy & rainy day especially when it's super cold outside ?! 
For me it always has to be a lazy day, whether I have school or not. I just get up tired and I'm all day sleepy, so what I love to do is wrapping myself in a soft & fluffy blanket and drink a cup of tea (maybe two or three) with a side of a delicious cinnamony dessert. 
Did I just say DELICIOUS CINNAMONY DESSERT?! 
Let me tell you a secret. My house has been smelling like cinnamon just broke into for the past week, because if you haven't guessed it yet, I made the most delicious cinnamon rolls and to be honest I like the aroma I get to experience every time I enter into my house.












Rewinding back to my cinnamon rolls and their texture, all I can say is, that when you take a bite, you experience it all. You get the soft dough, the crunchiness of some non melted yet sugar granules, the aroma of the cinnamon that goes straight to your heart and the delicious icing on top that puts a smile on your face. 
So enough rambling and let's get to the recipe.. 
Ingredients: 
(For the dough)
1 cup of lukewarm milk
2 tsp of active dry yeast 
4 cups of flour 
1/2 a cup of granulated sugar 
3 tbsp of unsalted butter (spoon fulls) 
2 eggs
a pinch of salt 
(For the filling)
4 tbsp of unsalted butter (spoon fulls) 
1 cup of brown sugar 
3 tbsp of cinnamon
(For the icing)
5 tbsp of unsalted butter 
1 1/2 cups of icing sugar 
4 tbsp of mascarpone cheese 
a pinch of salt 
a splash of vanilla extract
Preparation:
In a bowl mix the lukewarm milk with the active dry yeast and set it aside.
In a larger bowl add the sugar & butter at first and then add the eggs and the flour. Use a mixer, because it makes it easier to incorporate the ingredients. 
When the yeast has become frothy on top, add that mix to the large bowl and mix it well with a spatula or a spoon until it becomes a dough. 
Kneed the dough for a couple of minutes and place it into an oiled bowl. Cover it with a warm cloth and let it rise for about a hour.


Use this time to make the filling by mixing butter, brown sugar and cinnamon in a bowl. This may seem strange, because it makes a thick paste, but I think it is easier to spread it evenly into the dough later.
Preheat the oven to 180°C, when you start the final preparation.
Once the dough has doubled in size, roll it out by using a little bit of flour to prevent the dough from sticking into the surface. 
Spread the filling over the dough and roll it carefully back together. Cut the slices about 2 cm thick. Don't make them too big, because they grow in size once cooked.


Place the slices in a parchment paper-lined pan and bake them for about 20 minutes until golden brown.
While the cinnamon rolls are baking, prepare the icing.






When those are done cooking, let them cool down a bit and add a generous amount of icing on top to enjoy right away.
ENJOY!!




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