Do you like cinnamon? If the answer is yes, then you will surely love CINNAMON ROLLS, delicious and soft pastries with a spicy cinnamon scent and topped with an amazing water glaze. It is said that these tasty rolls originate from Sweden, but where they come from does not matter because what is important is their amazing taste! Great for breakfast, snacks, or served as a dessert! Did I make you hungry? If the answer is yes, hurry up and try the recipe!
- Difficulty: Easy
- Cost: Economical
- 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 tbsps butter (at room temperature)
- 1 tsp fine salt
- 1 tsp dry yeast
- 3 tbsps butter (melted and cooled)
- 1/2 cup granulated sugar
- 2 tbsps ground cinnamon (heaping)
- 1 cup powdered sugar
- 2 tbsps water
Useful tools
- Stand mixer
- Bowls
- Food Scale
- Spoon
- Baking pan
- Plastic wrap
- Rolling pin and board
- Small saucepan
- Brush
Steps to prepare cinnamon rolls
In the bowl of the stand mixer, add the flour, sugar, and yeast and quickly mix with the spoon.
Then add the water, milk, and egg to the bowl, attach the dough hook, and operate at speed 2 for 5 minutes, then stop and let it rest for 5 minutes.
After resting, add the room temperature butter and salt to the bowl, operate at speed 2 for 5/6 minutes, then stop, and work the dough on the floured board until it forms a ball.
Place the dough ball in a glass bowl, cover with plastic wrap, and put it in a closed, dark place (the turned-off oven is great!) to rise until doubled (it will take about 2/3 hours, depending a lot on the outside temperature).
When the dough has more than doubled, place it on the lightly floured board and roll it out with the rolling pin into a very thin rectangular shape, brush the entire surface with the butter you previously melted, add the sugar mixed with cinnamon and spread it evenly everywhere.
Roll from the longer side to form a log, cut 26 rolls about 1/2 inch wide, arrange the rolls spaced out in a non-stick baking pan (or a large rectangular one where they all fit or in several small round pans like I did and as seen in the photo), cover the pan with plastic wrap and let rise again for 1/2 hours or until doubled, the rolls need to touch each other.
When the cinnamon rolls have doubled in volume, take them out of the oven, heat it to 392°F, and once hot, remove the plastic wrap and bake, cook for 20/25 minutes, at the end of cooking the rolls should be golden, times may vary from oven to oven because they are not all the same! Once cooked, remove the cinnamon rolls from the oven and let them cool.
Prepare the glaze by very thoroughly mixing the powdered sugar with water (it’s important to respect the quantities given in the ingredients to get a perfect glaze for the cinnamon rolls) until you get a thick and lump-free mixture, once the cinnamon rolls are cold, pour the glaze over them and serve! Now you can enjoy this delicious treat!
