Cinnamon Rolls with cream cheese pistachio icing- These are the world’s easiest Cinnamon Rolls loaded with sweet cinnamon-brown sugar-butter mix and deliciousness!
Ingredients: [‘milk’, ‘granulated sugar’, ‘instant yeast’, ‘unsalted butter’, ‘eggs’, ‘salt’, ‘all-purpose flour’, ‘potato’, ‘olive oil’, ‘honey’, ‘unsalted butter’, ‘brown sugar’, ‘ground cinnamon’, ‘cream cheese frosting’, ‘cream cheese’, ‘icing sugar’, ‘milk’, ‘vanilla essence’, ‘pistachios’]
Quantity of Ingredients: [“1 cup milk”,”3/4 cup granulated sugar”,”1 1/2 tablespoons instant yeast”,”1/2 cup unsalted butter (softened)”,”2 large eggs (at room temperature)”,”1/2 teaspoon salt”,”4 1/2 cups all-purpose flour”,”1 medium potato (boiled,skin removed and mashed)”,”1/4 cup olive oil”,”1 teaspoon honey”,”6 tablespoons unsalted butter, softened “,”1/2 cup brown sugar”,”1 1/2 tablespoons ground cinnamon”,” cream cheese frosting”,”1/4 cup cream cheese”,”1 1/4 cups icing sugar”,”1/2 cup milk”,”1/2 teaspoon vanilla essence”,””,” pistachios”]
Number of Servings: 5
Steps: [‘In a bowl add flour, salt, yeast and mix. In a saucepan warm milk, remove from heat and add honey,sugar, butter and eggs. Beat till well done and pour over the flour mix. Then add olive oil and mashed potatoes and mix (No need for kneading at this stage). Cover with a cling wrap and place a towel and let it sit in a warm place for about an hour (it should almost double in size).’, ‘*This is called proofing your yeast.’, ‘Keep it in the fridge (overnight). This will allow the yeast to work though at a slower pace.’, ‘Transfer the dough to a lightly floured surface (the dough should be *wet*) and knead it with your hands for 2 minutes Roll into a 13×18 inch rectangle (I used a ruler for accuracy). Make sure the dough is smooth and evenly thick, even at the corners.’, ‘For The Filling: Spread the softened butter all over the dough. In a small bowl, toss the cinnamon and sugar together and then sprinkle evenly over the dough. Cut into 12 rolls (1.5 inches in width). Place in a baking dish.’, ‘Cover the rolls very tightly with cling wrap (No dough should be exposed otherwise rolls will turn out to be dry) and keep in a warm place for an hour.’, ‘Bake at 180 degree C for about 25 minutes, until they are light golden brown. (DO NOT OVER BAKE!).’, “Prepare the icing by mixing all the ingredients listed under ‘icing’ and spread it over the rolls when they are hot. Sprinkle some chopped pistachios before serving.”]