Do you like cinnamon? If the answer is yes, then you’ll surely love CINNAMON ROLLS, delicious and soft treats with a spicy cinnamon aroma and topped with a wonderful water glaze. It is said that these tasty rolls originated in Sweden, but it doesn’t matter where they come from because what’s important is their incredible goodness! Great for breakfasts, snacks, or served as desserts! Did I make you hungry? If the answer is yes, hurry to try the recipe!
- Difficulty: Easy
- Cost: Inexpensive
- Rest time: 5 Hours
- Preparation time: 20 Minutes
- Portions: 26
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for Cinnamon Rolls
- 4 cups Manitoba flour
- 1/2 cup milk
- 1/2 cup water
- 1/4 cup granulated sugar
- 1 egg (large size)
- 3 tbsp butter (at room temperature)
- 1 tsp fine salt
- 1 1/4 tsp dry yeast
- 3 tbsp butter (melted and cooled)
- 1/2 cup granulated sugar
- 2 tbsp ground cinnamon (heaping)
- 1 cup powdered sugar
- 2 tbsp water
Useful Tools
- Stand Mixer
- Bowls
- Kitchen Scale
- Spoon
- Baking Pan
- Plastic Wrap
- Pastry Board
- Saucepan
- Brush
Steps to Prepare Cinnamon Rolls
In the stand mixer bowl, pour the flour, sugar, and yeast and mix quickly with the spoon.
Then add the water, milk, and egg to the bowl, attach the dough hook, and mix at speed 2 for 5 minutes, then turn off and let it rest for 5 minutes.
After resting, add the room temperature butter and salt to the bowl, mix at speed 2 for 5/6 minutes, then turn off, and knead the dough on the floured pastry board until it forms a ball.
Place the dough ball in a glass bowl, cover with plastic wrap, and let it rise in a closed and dark place (the turned-off oven works perfectly!) until doubled in size (it will take about 2/3 hours, depending on the external temperature).
When the dough has more than doubled, place it on the lightly floured pastry board and roll it out with a rolling pin into a rectangular and very thin shape, brush the entire surface with the previously melted butter, add the sugar mixed with cinnamon, and spread it evenly everywhere.
Roll from the longest side to form a log, cut 26 rolls about 1/2 inch wide, place the rolls spaced apart in a non-stick baking pan (either a large rectangular one where they all fit or in multiple small round pans as I did, shown in the photo), cover the pan with plastic wrap, and let it rise again for 1/2 hour or until doubled, the rolls should touch each other.
When the cinnamon rolls have doubled in volume, remove them from the oven, preheat the oven to 400°F, once hot, remove the plastic wrap and bake, cook for 20/25 minutes, at the end of cooking the rolls should be golden, the times may vary from oven to oven as not all are alike! Once cooked, remove the cinnamon rolls from the oven and let them cool.
Prepare the glaze by mixing the powdered sugar with water very well (it is important to respect the quantities provided in the ingredients to obtain a perfect glaze for the cinnamon rolls) until a thick, lump-free mixture is obtained, once the cinnamon rolls are cold, pour the glaze over them and serve! Now you can enjoy this delicious treat!
