Rolled up, soft and fragrant, in Sweden, they are known as Kanelbulle and are served during the fika, the traditional coffee break with a sweet. But it is in the United States that they then became very famous and depopulated all over the world with the name of cinnamon rolls.
A brioche pastry is prepared with a very common method in America, where the powders are mixed together and the liquids are mixed aside and finally, they are joined together to obtain the soft dough. But what makes cinnamon rolls truly irresistible is the presence of a delicious mix of sugar and cinnamon and the topping glaze poured just before serving.
The best time to serve these rolls? Obviously for breakfast or during the famous American brunch. But we liked them so much that we offer them to you for practically any occasion: cinnamon rolls really know how to conquer everyone!
Please note that this recipe is inspired by Pioneer Woman’s cinnamon rolls recipe with little variations.
Ingredients you need
- Sugar 60 g
- 00 flour 615 g
- Dry yeast 5 g
- Salt up to 5 g
- Water at room temperature 120 g
- Whole milk at room temperature 120 g
- Butter 80 g
- Eggs (about 1) 55 g
To Flavor and Brush
- Sugar 110 g
- Cinnamon powder 15 g
- Butter (to grease the pan and to brush the dough) 15 g
To Glaze
- 200 g powdered sugar
- Room temperature water to taste
How to Make Cinnamon Rolls
To prepare cinnamon rolls, start by melting the butter over low heat and then letting it cool when ready. Then pour all the dry ingredients into a bowl, then the flour and sugar, dry yeast (or fresh crumbled directly in a bowl, 18 g), and salt and mix.
Do the same with liquid ingredients. In a bowl pour the water together with milk and the lightly beaten egg. Then continue with the melted butter that you have left to cool and mix everything with a wooden spoon. At this point, add the liquid ingredients to the dry ones and, with the help of a spoon, mix until you get an amalgamated mixture. Transfer it to the work surface and knead by hand until you get a smooth and homogeneous sphere. You can add a pinch of flour if necessary to work more easily. The dough is ready when kneading your hands will be clean.
Grease a bowl with butter and put the dough inside, cover it with cling film, and let it rise for at least 30 minutes at a temperature between 20 ° and 25 ° (alternatively you can keep the bowl in the oven off but with the light on).
Move on to preparing the mix for flavoring. In a bowl pour the sugar and ground cinnamon, mix well, and set aside.
Take back the leavened dough and deflate it on a lightly floured pastry board with the help of a rolling pin. You get a rectangle of 50×35 cm. Then brush with melted butter and sprinkle with ¾ of the flavoring mix taking care to distribute it over the entire surface.
At this point, you will have to roll the dough. Start by gently lifting the bottom flap along the longest side, in this way you will help to detach it from the pastry board. Then proceed to roll up a little at a time and be careful to roll up tightly and without crushing the dough. Once the roll is obtained, you will have to shape it with your hands so as to obtain a length of 48cm, so hold one end firmly with your hand and with the other make slight pressure towards the end you are blocking, to give a homogeneous shape.
With a sharp blade, divide the roll in half, divide one of the halves still in half, and from each subdivision, you will have to obtain 3 discs of the same size (about 3-4 cm). Continue in the same way for the other piece. You will get 12 wheels with these doses; you can lightly shape them with your hands to round the shape.
Grease a 30x20cm rectangular pan and sprinkle it with the remaining ¼ of the fragrant mix. Arrange the rolls in the pan all in the same direction, spacing them about 1 cm apart. Once all the pieces are arranged, gently squeeze with your fingers to make the shape of each roll homogeneous.
And finally cover with cling film, leaving it to rise for at least another 30 minutes. After this time the swivels will be doubled, and then move on to cooking. 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 icing, pour the icing sugar into a container and add a little cold water a little at a time and start mixing, continue to add if necessary, always a spoon at a time, until you get a sticky consistency, and finally sprinkle your cinnamon rolls with icing before enjoying them!
Pioneer Woman's Cinnamon Rolls
Equipment
- Oven
Ingredients
- 60 g Sugar
- 615 g Flour
- 5 g Dry Yeast
- 5 g Salt
- 120 ml Water at room temperature
- 120 ml Milk at room temperature
- 80 g Butter
- 1 Egg
To Flavor and Brush
- 110 g Sugar
- 15 g Cinnamon powder
- 15 g Butter(to grease the pan and to brush the dough)
To Glaze
- 200 g powdered sugar
- Room temperature water as needed
Instructions
- To prepare cinnamon rolls, start by melting the butter over low heat and then letting it cool when ready. Then pour all the dry ingredients into a bowl, then the flour and sugar, dry yeast (or fresh crumbled directly in a bowl, 18 g) and salt and mix.
- Do the same with liquid ingredients. In a bowl pour the water together with milk and the lightly beaten egg. Then continue with the melted butter that you have left to cool and mix everything with a wooden spoon.At this point, add the liquid ingredients to the dry ones and, with the help of a spoon, mix until you get an amalgamated mixture. Transfer it to the work surface and knead by hand until you get a smooth and homogeneous sphere. You can add a pinch of flour if necessary to work more easily. The dough is ready when kneading your hands will be clean.
- Grease a bowl with butter and put the dough inside, cover with cling film and let it rise for at least 30 minutes at a temperature between 20 ° and 25 ° (alternatively you can keep the bowl in the oven off but with the light on).
- Move on to preparing the mix for flavoring. In a bowl pour the sugar and ground cinnamon, mix well and set aside.
- Take back the leavened dough and deflate it on a lightly floured pastry board with the help of a rolling pin. You get a rectangle of 50x35 cm. Then brush with melted butter and sprinkle with ¾ of the flavoring mix taking care to distribute it over the entire surface.
- At this point you will have to roll the dough. Start by gently lifting the bottom flap along the longest side, in this way you will help to detach it from the pastry board. Then proceed to roll up a little at a time and being careful to roll up tightly and without crushing the dough. Once the roll is obtained, you will have to shape it with your hands so as to obtain a length of 48 cm, so hold one end firmly with your hand and with the other makes light pressure towards the end you are blocking, to give a homogeneous shape.
- With a sharp blade, divide the roll in half, divide one of the halves still in half and from each subdivision you will have to obtain 3 discs of the same size (about 3-4 cm). Continue in the same way for the other piece. You will get 12 wheels with these doses; you can lightly shape them with your hands to round the shape.
- Grease a 30x20 cm rectangular pan and sprinkle it with the remaining ¼ of the fragrant mix. Arrange the rolls in the pan all in the same direction,spacing them about 1 cm apart. Once all the pieces are arranged, gently squeeze with your fingers to make the shape of each roll homogeneous.
- And finally cover with cling film, leaving it to rise for at least another 30 minutes. After this time the swivels will be doubled, and then move on to cooking. 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 icing, pour the icing sugar into a container and add a little cold water a little at a time and start mixing, continue to add if necessary, always a spoon at a time, until you get a sticky consistency and finally sprinkle your cinnamon rolls with icing before enjoying them!
Storage
You can prepare the cinnamon rolls dough in advance: it will be enough to reduce the amount of yeast and keep the dough in the refrigerator for 8-12 hours; the next day it will be sufficient to resume the dough and let it acclimate before continuing as per recipe.
Once cooked, cinnamon rolls can be kept at room temperature (or in the refrigerator), for 1-2 days maximum: but in this case, it would be advisable not to glaze them in advance, as this will become a glossy syrup that will soften the dough a lot.
