Cinnamon rolls Quick and easy recipe
Cinnamon rolls: soft Swedish cinnamon buns. If like me you are reticent towards cinnamon (Cinnamon / Kanel), and those who insist on putting it everywhere, well then you will change your mind with this dessert, cinnamon is just fine, together with brown sugar and very little butter creates an effect fantastic caramel! I used a round cake pan and I discovered that in Norway it is made just like that, as if it were a cake, while in Sweden the rectangular shape is preferred. Try them and then they are Santa's favorite treats along with American cookies 🙂
Ingredients for 20 rolls
- 550 grams of flour 00
- 6 gr of dry yeast
- 120 grams of water
- 120 grams of milk
- 50 gr of butter
- 1 whole egg (medium size)
- 1 sachet of vanillin (I used Paneangeli)
- 2 tablespoons of granulated sugar
- a pinch of salt
for the filling
- 20 gr of butter
- 10 gr of cinnamon powder
100 grams of brown sugar
for the icing
- 2 tablespoons of water
- 4 tablespoons of powdered sugar
How to make Cinnamon rolls
Prepare all the ingredients on the work surface
Combine all dry ingredients in a bowl: flour, salt, yeast, vanillin and granulated sugar. While in another bowl pour the milk, the water, the lightly beaten egg and finally the cooled melted butter.
Now put the liquid ingredients in the dry ones and mix everything together with a fork
create a dough to pour on a pastry board and knead with your hands until the dough becomes smooth and soft
Put the dough in a greased bowl, cover with a sheet of cling film and let it rise for half an hour at a temperature of 20-22 ° (if the room is colder, put the dough in the oven off with only the light on.
After rising, roll out the dough. brushed with melted butter, sugar and cinnamon
rolled up from the long side
cut in half and then half in half, up to make slices of about 2 cm thick
butter the pan, sprinkle with brown sugar and cinnamon and arrange the washers to which you have restored the shape of a swivel after cutting them. Space them at least half a cm from each other. Let rise for another hour by covering the pan with a sheet of cling film. Remove the film and bake at 180 ° for about 30-35 minutes in a static oven. Place a sheet of aluminum foil on the wire rack on the top of the oven so as not to darken the surface too much.
If you want to prepare the icing with water and powdered sugar, it must be of a consistency between thick and liquid, mix in a small bowl water and powdered sugar (2 tablespoons of water for 3-4 of powdered sugar) pour it on still hot cinnamon rolls.
Serve warm with a tea or a good coffee!
HOW TO STORE: Put the Cinnamon rolls in the food bags and put them in the fridge, before eating them heat them a little in the oven.
Enjoy your meal!