Cinnamon Rolls

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 I have a sweet tooth. Chocolate mousse, fruit tarts, parfaits, decadent cookies... if it has sugar, I'm in!  I'm an undeniable sugarholic. My therapy? More chocolate on my ice cream, more syrup on my pancakes :)

Today is 'Cinnamon Rolls Day', that's it. No questions asked. It's cold and a little grey outside and I feel like eating them. Period.


This recipe is not only easy, but it calls for the best cinnamon rolls you've ever had. Soft, goey, full of flavor. You just need a little patience cause it takes its time, but like I always say: it's totally worth it!

I couldn't share as many pictures as I wanted to because they were actually not so good. The light was not so favourable and I had some problems with my camera, but I'll try to be really clear when explaining each step.

Start by preparing your dry yeast. It's important to mix it with the water and allow it to foam. This means that the yeast is activated and ready to use. It takes about 5 to 7 minutes.


Soften your butter and continue adding the rest of the ingredients, slowly. You'll notice the dough will be a little heavy and hard to work with, but that's fine, just make sure it's smooth and everything incorporated. If it gets sticky, you can add a little flour to it, but not too much cause the more flour in the mix, the harder it will get.

Grease a glass or plastic container and rest your dough, covered with plastic wrap. It's really important that the dough lays in a warm place so it rises properly. It'll get about 2 times bigger and it will take about 1 hour.


When the dough is ready, work with dough roller until you reach a smooth kind of rectangle. Something like this:


Mix refined white sugar, brown sugar and cinnamon. This will be the filling for the rolls.

Spread your flattened dough with softened butter, then sprinkle the sugar mix all over it. Leave some space around the edges so that the mix doesn't fall out when rolling. 

Carefully, start rolling your dough from one of the long sides, pressing and trying to get it as tight as possible. Once the roll is formed, cut into 14 to 16 slices.

Place the slices cut side down on a well-greased baking pan and cover with plastic wrap. Let them stand in a warm place for about 1 hour. They'll double in size.

 Once doubled in size, brush them with softened butter and bake at 180ºC for about 30 minutes or until golden brown.

While the rolls cool down a little, start making your buttercream glaze. I'll explain down how to make it step by step. It's really easy and delicious. Make sure to pour the glaze over the rolls while they're still hot so it melts and spreads evenly.

Serve hot and prepare to enjoy the best cinnamon rolls you'll ever eat ;)

CINNAMON ROLLS

Preparation Time: 2 hours
Cooking Time: 30 minutes
Servings: 14 to 16 rolls

For the Cinnamon Rolls

1 package  dry yeast
1/4 cup  warm water
4 cups  flour
1/4 cup  refined white sugar
1 tsp  salt
3/4 cup  whole milk
1/4 cup  unsalted butter (softened)
1  egg
1 tbsp  vanilla extract

For the Filling

1/3 cup  unsalted butter (softened)
3/4 cup  brown sugar
1/4 cup  refined white sugar
1 to 2 tbsp  ground cinnamon

For the Buttercream Glaze

1/3 cup  cream cheese (softened)
2 tbsp  unsalted butter (softened)
1 1/4 cups  powdered sugar
1 tbsp  vanilla extract
3 to 5 tbsp  warm milk (adjust to the desired consistency)

Preparation:

1. In a small bowl, combine the dry yeast and warm water. Let it foam (activate) for about 5 to 7 minutes.
2. In a deeper bowl, mix the sugar, salt, milk, softened butter, egg and vanilla extract. When smooth, add the activated yeast and start slowly incorporating the flour. Mix for about 5 minutes or until completely incorporated.
3. Using your hands, form a ball with the dough and place it in a greased bowl. Cover with plastic wrap and let it stand in a warm place for about 1 hour. This will allow your dough to double in size.
4. In a small bowl, combine the brown sugar, white sugar and cinnamon. Reserve.
5. When your dough is ready, roll it out with a dough roller into a rectangle. Spread your softened butter over the top, then sprinkle the sugar mix evenly. Leave some space around the edges so that the mix doesn't fall out when rolling.
6. Start rolling your dough from one of the long sides, pressing and trying to get it as tight as possible. Once the roll is formed, cut into 14 to 16 slices. Place the slices cut side down on a well-greased baking pan and cover with plastic wrap. Let them stand in a warm place for about 1 hour, so they double in size.
7. When ready, spread some softened butter on top of your rolls. Bake at 180ºC for about 30 minutes or until golden brown.
8. In a bowl, mix softened cream cheese, butter, milk and vanilla extract. Start slowly incorporating the powdered sugar and mix until smooth. Make sure to pour the glaze over the rolls while they're still hot so it melts and spreads evenly. 
9. Serve hot and enjoy!













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3 comments:

  1. Oh Mariana, Da hast Du mich erwischt, ich liebe Cinnamon Rolls, je süßer umso besser. Danke für das Rezept, muss ich demnächst probieren -
    liebe Grüße
    Hanna

    ReplyDelete
  2. Liebe Mariana,
    ich glaube, du hast mich jetzt so richtig in Versuchung geführt ;-) Liebste Grüße von Martina

    ReplyDelete
  3. Liebe Mariana,
    da bekomme ich richtig Appetit. Das Rezept kommt auf meine Liste: muss ich backen.
    Herzliche Grüße
    Marianne

    ReplyDelete