Cinnamon rolls are delicious and easy-to-make cinnamon swirls that are irresistible.
Originally from Sweden, where they are called Kanelbulle, they are brioche dough rolls filled with sugar and cinnamon, decorated with sugar glaze, perfect for breakfast, a snack, or as a dessert accompanied by tea or coffee.
Read how to make cinnamon rolls with the easy recipe below, as usual, right after the photo 😉
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- Difficulty: Easy
- Cost: Cheap
- Rest time: 2 Hours 30 Minutes
- Preparation time: 20 Minutes
- Portions: 9People
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for cinnamon rolls
- 2 cups all-purpose flour
- 2 cups cake flour
- 1 cup milk (warm)
- 6 tbsps butter
- 1/3 cup sugar
- 2 1/4 tsps active dry yeast (or one cube of fresh yeast)
- 1 egg
- 2 tbsps butter
- 1/4 cup sugar
- 2 tsps ground cinnamon
- 1 cup powdered sugar
- 4 tsps water
Preparation of cinnamon rolls
Prepare the dough first.
Melt the butter in a saucepan over low heat or in the microwave.
In a large bowl, mix the two types of flour and the active dry yeast (if using fresh yeast, crumble it and dissolve it in the warm milk).
In a separate small bowl, beat the egg with the sugar, melted butter, and warm milk (if using fresh yeast, do not add the milk to this mixture).Make a well in the center of the dry ingredients and add the egg mixture (and the yeast dissolved in milk if using fresh yeast).
Mix with a fork starting from the center until all the liquids are absorbed by the dry ingredients, then move to a work surface and knead the dough vigorously for a few minutes until it is smooth, soft, and elastic.
Form a ball, place it in a bowl, and with a smooth-bladed knife, make a cross incision on the surface, then seal the bowl with plastic wrap and let it rise for two hours.After the rising time, take the dough again and work it, making some folds (just stretch and fold the dough over itself, turn it, stretch it again, and fold it again).
Finally, flour a sheet of parchment paper and roll out the dough with a rolling pin to form a rectangle about 1/4 inch thick.Melt the butter for the filling and brush it over the dough.
In a small bowl, mix the sugar and ground cinnamon and sprinkle it over the butter.
Using the parchment paper, roll the dough over itself to form a compact roll.
Cut it into rolls about 1 1/4 inches thick with a smooth-bladed knife and place them in a greased and floured rectangular baking dish, leaving little space between them.
Cover with plastic wrap and let rise for another thirty minutes.After this time, bake in a preheated convection oven at 340°F for half an hour, then remove from the oven.
Prepare the decoration by mixing the powdered sugar with the water in a small bowl until it becomes a smooth and homogeneous mixture.
Using a teaspoon or a pastry bag with a small smooth nozzle, create diagonal stripes of glaze on the cinnamon rolls.
Let the glaze dry and serve.
Notes
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