Cinnamon Rolls
Cinnamon Rolls are hands down one of our favorite sweets and coffee time treats. The most important aspect of cinnamon rolls is how moist they are - no one wants a dry roll! This is why our recipe aims to make the absolutely fluffiest rolls for you and your loved ones :)
The beauty of this recipe is you can skip the egg and also make a vegan version with vegan butter and almond milk.
Prep Time: 75 Minutes
Cooking Time: 30 Minutes
Ingredients (for 12 rolls)
Sugar - 60 gr
Eggs - 1
Butter - 100 gr. + butter to grease the pan and to brush the rolls before going in the oven
Whole Milk - 110 gr.
White Flour - 620 gr.
Brewer’s Yeast - 5 gr.
Salt - A pinch
Water - 120 gr
Powder Cinnamon - 15gr.
Sugar 110 gr
Ingredients for Frosting
Icing Sugar - 200 gr.
Water
How to:
Let's start by melting the butter over low heat and then leaving it to cool once ready. After this, pour the following ingredients into a bowl: flour, sugar, yeast and the salt and mix everything together.
In a separate bowl mix the water together with the milk and the lightly beaten egg. Add the melted butter you have left to cool and mix everything with a wooden spoon.
Now you can mix the two bowls together and with the help of a spoon mix until all the ingredients are amalgamated.
Transfer your newly made dough to a work surface and knead by hand until a smooth and homogeneous sphere is obtained. You can add a pinch of flour if necessary to work more easily. The dough will be ready once it is no longer sticky.
Grease a bowl with butter and place the dough inside, cover it with a kitchen towel and let rise for at least 30 minutes in a place with no sunlight.
While you are waiting for the dough you can work on the flavoring. Pour the sugar and the ground cinnamon, mix them together and put aside.
When the dough is ready, flatten it out with the help of a rolling pin and make a rectangle around 1 cm thick, then brush with melted butter and sprinkle with ¾ of the flavoring mix you made earlier making sure you distribute it over the entire surface.
At this point, you will have to roll the dough. Start by gently lifting the bottom along the longest side, this way you will help to detach it from the pastry board. Then proceed to roll it up a little at a time rolling tightly without crushing the dough. Once you have made the roll you will have to shape it with your hands to obtain a length of around 50cm. Make sure it has a homogenous shape and is not bigger or smaller in some parts.
With a knife, you can now cut even slices (you should be cutting 12 slices). You can help yourself by halving the dough first and then keep halving it until you get to 12 pieces or you can also measure them.
Grease a 30x20cm rectangular pan and sprinkle it with the remaining ¼ of the scented mix. Place the rolls in the pan all in the same direction, spacing them about 1 cm away from each other. Once all the pieces are placed, gently press them with your fingers to make the shape homogeneous of each roll and finally cover with cling film and let rise for at least 30 minutes.
Once the time has elapsed, the rolls will be thicker. Cinnamon rolls bake in a preheated oven, in static mode, at 180 ° for about 30 minutes. Once cooked, let them cool completely.
To prepare the glaze, pour the icing sugar into a bowl and add a little cold water a little at a time and start mixing, keep adding water if necessary, always one spoon at a time, until you get a sticky consistency. Sprinkle the icing on your delicious rolls before serving them and enjoy :)