Cinnamon rolls are soft glazed rolls filled with sugar and cinnamon. This dessert originates from Sweden and its original name is “Kanelbullar”. Cinnamon rolls are easy to prepare, soft, and spicy. The glaze also makes them even more delicious, perfect for breakfast or brunch for both kids and adults, but they can also be enjoyed as a dessert. Very suitable for the Christmas period, when our kitchens smell of cookies and cinnamon, this yeast dough can be given as a gift to friends and relatives. Ideal to enjoy alone or with company, in front of a nice cup of steaming tea or hot chocolate. Let’s prepare them together.
You can also read:
- Difficulty: Medium
- Cost: Economical
- Rest time: 1 Hour 30 Minutes
- Preparation time: 30 Minutes
- Portions: 12
- Cooking methods: Oven
- Cuisine: Italian
- Energy 436.94 (Kcal)
- Carbohydrates 79.44 (g) of which sugars 36.24 (g)
- Proteins 9.13 (g)
- Fat 10.36 (g) of which saturated 6.23 (g)of which unsaturated 3.58 (g)
- Fibers 1.98 (g)
- Sodium 320.79 (mg)
Indicative values for a portion of 120 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Cinnamon Rolls
- 2 1/2 cups Manitoba flour
- 2 1/2 cups all-purpose flour
- 1/2 cup water
- 1/2 cup milk
- 1 egg (medium)
- 1/3 cup sugar
- 1/3 cup butter
- 1 1/2 tsp salt
- 1 tbsp fresh yeast
- as needed flour (for the work surface)
- 2 tbsp butter (melted)
- 1/2 cup sugar
- 1 1/2 tsp ground cinnamon
- 1 1/4 cups powdered sugar
- 3 tbsp water
Tools Needed for Cinnamon Rolls
- 1 Bowl
- Plastic Wrap
- 1 Pan
- 1 Brush
- 1 Rolling Pin
- 1 Baking Pan
Preparation of Cinnamon Rolls
This preparation can be done either by hand or using a stand mixer.
Sift the Manitoba flour and all-purpose flour. To make this recipe, the first thing to do is prepare a starter.
In a bowl, mix 100g of flour with 50ml of water and 50ml of milk, taken from the total ingredients, and the yeast, and knead.
Cover with plastic wrap and let rise for at least two hours. In a bowl containing the flour and sugar, add the starter, which will have become sponge-like.
Add the remaining water and milk and start kneading. Lightly beat the egg and add it to the dough, continuing to work.
Now add the butter cut into small pieces and the salt. Continue kneading until a homogeneous dough is obtained.
Place it in a bowl and cover with plastic wrap. Let it rise away from drafts for about 2 hours. The dough should triple in volume.
In a small bowl, mix the sugar and cinnamon well. Melt the butter in a double boiler or microwave and let it cool.
Sprinkle flour on the work surface and place the risen dough on it. Roll it out with a rolling pin, forming a rectangle of 22×16 inches.
Brush with melted and cooled butter and sprinkle the cinnamon with sugar evenly on top.
Roll up the dough from the long side, making sure to tighten it well. Cut into slices about 1 inch thick and place them on a baking sheet lined with parchment paper.
I placed the rolls in a rectangular baking dish, placing 3 rolls on the short side and 4 on the long side, spacing them apart because they will puff up during rising.
Let them rise again for about 1 hour. Bake in a static oven for about 25 minutes. Remove from oven and let cool.
Meanwhile, prepare the glaze to decorate the dessert. In a bowl, place the powdered sugar and add the water.
Mix well until the sugar dissolves. Initially, the water will seem insufficient, but as the sugar dissolves, everything will become more fluid.
If this is not the case, add a little more water, but only drop by drop, because otherwise, the glaze would become too liquid.
Drizzle the glaze over the Cinnamon Rolls and wait for it to dry. If not all the dessert will be consumed immediately, wrap it with plastic wrap to keep it soft and prevent it from drying out.
If you decide to store them and wrap them with plastic wrap, this should be done when the sugar and water glaze has hardened.
Now, all that remains is to enjoy this delight!
I invite you to subscribe to my YOUTUBE CHANNEL and activate notifications to be informed about the publication of my video recipes.
If you want to become a fan of my Facebook page to stay updated on my new recipes and stay in touch with me, click HERE and then LIKE.
Annamaria tra forno e fornelli is also on Instagram Pinterest and Twitter, follow me in large numbers.
You can enable PUSH NOTIFICATIONS to receive my recipes for free on your smartphone. The form to join is located at the top right.
