Holidays Cinnamon Rolls
by Blu
The cinnamon rolls are sweet fragrant desserts, delicious in every occasion, perfect for breakfast or snack even during Xmas holidays. With their shape and their slow leavening, the cinnamon rolls lend themselves to many interpretations: these can be eaten alone, or in a mini version, or in a rose cake, a garland or a Christmas tree.
Ingredients / Dough:
- 500 gr flour 00
- 200 ml warm milk
- 100 gr butter, melted
- 80 gr sugar
- 12 gr brewer's yeast
- 2 eggs
- 1 cinnamon spoon
- 1 pinch of salt
- 1 vanillin sachet
Filling:
- 100 gr sugar
- 100 gr butter, melted
- 3 cinnamon spoons
Method:
In a bowl combine the flour, the yeast (dissolved in warm milk) then the sugar, eggs (lightly beaten), the remaining milk, vanillin, cinnamon, butter melted and salt. Mix everything then turn the dough onto a floured surface, knead until smooth and elastic, about 8-10 minutes. Place the dough in a bowl, cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.
Meanwhile, in a small bowl, mix together for the filling: sugar, cinnamon and butter melted.
On a lightly floured surface, roll the dough into an 40x60cm rectangle. Brush with the brown sugar mixture and roll up starting with the long side, pinch seam to seal. Cut into slices with a kitchen twine to make the classical rolls or use a scissor to cut the tree branches (left normal or rolled up). Let rise the slices in a warm place until doubled, about 1 hour.
In a bowl combine the flour, the yeast (dissolved in warm milk) then the sugar, eggs (lightly beaten), the remaining milk, vanillin, cinnamon, butter melted and salt. Mix everything then turn the dough onto a floured surface, knead until smooth and elastic, about 8-10 minutes. Place the dough in a bowl, cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.
Meanwhile, in a small bowl, mix together for the filling: sugar, cinnamon and butter melted.
On a lightly floured surface, roll the dough into an 40x60cm rectangle. Brush with the brown sugar mixture and roll up starting with the long side, pinch seam to seal. Cut into slices with a kitchen twine to make the classical rolls or use a scissor to cut the tree branches (left normal or rolled up). Let rise the slices in a warm place until doubled, about 1 hour.
If you want to realize a "cinnamon rolls" rose cake, place the rolls just cutted in the baking pan lined with parchment paper (or greased) starting from the outside and leaving a few cm of space between each "rose", then let rise the slices/roses in a warm place until doubled, about 1 hour.
Bake in the preheated oven to 180°C for 25 minutes, or until browned. Decorated the cinnamon rolls with sugar, powdered sugar or icing.
Bake in the preheated oven to 180°C for 25 minutes, or until browned. Decorated the cinnamon rolls with sugar, powdered sugar or icing.