Cinnamon rolls
Cinnamon rolls made from yeast dough are sweet pastries that can be served with morning coffee or tea. I prepare the cinnamon yeast dough with flour, milk, butter, sugar, yeast and eggs. After the ingredients are thoroughly combined and the dough has risen, I roll it thinly, fill it with cinnamon filling, roll it up and cut it into pieces. I only use three ingredients to make the cinnamon filling. It is butter, cinnamon and brown sugar. I mash these ingredients together until I get a fluffy mass. I put the rolls aside to rise, and when they increase their volume, I bake them. I cool the baked cinnamon rolls, and once cold, I cover them thoroughly with a cream cheese icing made from icing sugar, butter and lemon juice.
I recommend you the following recipe for cinnamon rolls. These homemade cinnamon rolls are fluffy, sweet and perfect for breakfast.
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Ingredients for cinnamon rolls.
Yeast dough:
- 320 ml lukewarm milk
- 1 egg “L”
- 30 g fresh yeast
- 650 g all-purpose flour + extra for dusting
- 80 g icing sugar
- 1/2 teaspoon of salt
- 1 teaspoon of vanilla extract
- 50 g liquid butter
Cinnamon filling:
- 100 g soft butter
- 1 and 1/4 teaspoon of cinnamon
- 150 g light brown sugar
Cream cheese icing:
- 100 g icing sugar
- 100 g butter
- 2 tablespoons of lemon juice
- 300 g cream cheese
Additionally:
- butter for greasing the tin
How to make cinnamon rolls.
Dough preparation.
Pour lukewarm milk into a bowl, add yeast, mix and set it aside for 10 minutes. Sift the flour, put it in a bowl. Add liquid yeast, icing sugar, salt, soft butter, vanilla and egg to it. Stir, then start kneading the dough. Knead the dough for about 8 minutes. I use a kitchen mixer to do so. Leave the kneaded dough in a bowl, cover it with a kitchen cloth and set it aside for an hour in a warm place to let the dough rise.
Cinnamon filling and cream cheese icing preparation.
Put brown sugar, soft butter and cinnamon in a bowl. Rub for about 5 minutes until you obtain a fluffy mass with a creamy consistency.
Put soft butter in a bowl, add icing sugar and mash together for about 8 minutes. Consecutively, while still grinding add the cream cheese in small batches, and finally the lemon juice.
Assembling of the cinnamon rolls.
Place the risen yeast dough on the kitchen counter, lightly sprinkled with flour. Roll it out into a square measuring 40 by 40 centimetres. Thoroughly spread the cinnamon filling over the entire surface of the dough, then, starting from one of the sides, roll the dough into a roll. Cut the dough roll into 16 pieces and place the rolls in a baking tin previously greased with butter, with the filling facing upwards. There should be a space of 2-3 cm between the rolls, because once they rise their volume will increase. Set aside the cinnamon rolls to rise in a warm place for 25 minutes. Preheat the oven to 180 degrees Celsius and when hot, put the rolls in. Bake the cinnamon rolls for 35-40 minutes. After removing the baked rolls from the oven, cool them down and, then cover them thoroughly with the cream cheese icing.
Good to know when making cinnamon rolls.
Fine-ground brown sugar is best for cinnamon filling. If you don’t manage to get one in the store, grind it in a grinder.
From the given amounts of ingredients, 16 large-sized rolls can be made. This number of rolls I bake in two large baking tins. If you want flat and slightly rounder cinnamon rolls, place them with some space between one another. In addition, you can divide the dough into more than 16 parts and after arranging them in a baking tin, flatten each piece of dough slightly with your hand.
As for the icing, I am using Philadelphia cheese for the cheese cream.
You can sprinkle the buns on the top with finely chopped nuts. You can use walnuts, pistachios, pecans and hazelnuts.
Do you like sweet buns? If so, try our recipe for Sweet buns with quark cheese.
