Yeast and cinnamon for a sweet leavened dessert of Swedish origin that has become famous all over the world. It’s a sweet leavened dough that is rolled up like many pinwheels in a pan with brown sugar, cinnamon, and butter, and then it peels off hot in your hands with its lemon glaze on top.
I also tried to make it in a classic version and I’m proposing it to you.
For the glaze, you can use the recipe you find here:
- Difficulty: Medium
- Cost: Inexpensive
- Rest time: 2 Hours
- Preparation time: 20 Minutes
- Portions: 10
- Cooking methods: Oven, Electric Oven
- Cuisine: International
- Seasonality: All Seasons
Ingredients
- 2 ⅓ cups Manitoba flour
- 2 ⅓ cups all-purpose flour
- cup sugar
- oz fresh yeast (or half a packet of dry yeast)
- 1 pinch salt
- 1 egg yolk
- 1 cup milk
- cup butter
- 2 tbsp butter
- 3 tbsp brown sugar
- 2 tsp ground cinnamon
Tools
- 1 Stand Mixer
- 1 Bowl
- 1 Baking Tray
- 1 Spoon
- 1 Rolling Pin
Dough Steps
Start our cinnamon rolls dough by adding yeast to milk and water with sugar and egg yolk, and dissolve well.
Put all the flour in the stand mixer with the paddle attachment and while it starts to turn, pour in the liquids. When the dough is smooth and elastic, start adding the butter in small pieces.
Wait for the butter to be absorbed before adding the other pieces.
Let it turn a little longer until the dough is smooth and shiny.
Transfer it onto the work surface and knead by hand until you get a smooth and homogeneous ball. You can add a pinch of flour if necessary to work it more easily. The dough is ready when your hands are clean and dry after kneading.
Grease a bowl with butter and place the dough inside, cover with plastic wrap or a cloth and let it rise (first rise) for at least 30 minutes at a temperature between 68°F and 77°F (alternatively, you can keep the bowl in an off oven with the light on).
Meanwhile, as the dough rises, pour the sugar into a bowl along with ground cinnamon, mix well and set aside.
Then add it to the melted butter and let it rest.
After the rising time is over, take the risen dough and deflate it on a lightly floured board and with the help of a rolling pin, roll it out. Get a rectangle of about 20×14 inches.
Sprinkle the entire surface with the sugar, cinnamon, and butter mixture, and then start rolling it up into itself until you get a compact roll.
Cut the roll into 12 fairly thick rounds and place them in a buttered baking dish. I used parchment paper.
Cover with a cloth or plastic wrap and let it rise (second rise) for about half an hour.
Meanwhile, turn the oven on to 356°F and when the dough has risen, bake for about 18 minutes.
Let it cool and then sprinkle with a glaze of water, sugar, and lemon.
Storage
This leavened dessert keeps for a couple of days covered with plastic wrap.
