We all know them as cinnamon rolls: soft, fragrant, delicious and covered in glaze. In Sweden they are the famous Kanelbulle — the well-known cinnamon swirls — fantastic for breakfast, an afternoon snack, a coffee break, brunch and any time of the day. Made with a soft brioche-style dough for brioche and filled with a mix of butter, cinnamon and cane sugar, their scent is unmistakable and you will not be able to resist wanting to eat them again and again, not to mention the velvety cream cheese glaze that covers them and makes them truly unique, special and irresistible. Today in this easy cinnamon rolls recipe I show you how to prepare very soft brioches that will remain soft even the next day. This is thanks to the tangzhong preparation, a mix of water and flour that, once cooked, creates a starchy gel that makes leavened products very soft and elastic. Let’s go to the kitchen now and discover how to make cinnamon rolls, but before we roll up our sleeves I remind you that if you want to stay updated on new recipes you can follow my page Facebook and my profile Instagram.
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- Difficulty: Medium
- Cost: Very inexpensive
- Rest time: 2 Hours
- Cooking methods: Oven, Stove
- Cuisine: Swedish
- Seasonality: Autumn, Winter, Christmas
Ingredients
- 3 3/4 cups all-purpose flour
- 5 tbsp granulated sugar
- Half sachet fresh yeast
- 1/3 cup mascarpone
- 1 egg
- to taste vanilla (Or a packet of vanilla sugar)
- 1 stick (4 oz) salted butter
- 1/3 cup whole milk
- 1 tsp salt
- 4 1/2 tbsp all-purpose flour
- 2/3 cup water
- 1/2 cup butter (for the filling)
- 1/3 cup (packed) brown sugar
- 4 tsp ground cinnamon
- to taste vanilla
- to taste lemon zest
- 6.3 oz cream cheese
- 1/3 cup (2.8 oz) butter (for the frosting)
- 1 cup powdered sugar
- to taste vanilla
- 1 tbsp mascarpone
Preparation
To ensure the dough turns out perfect, start by making the tangzhong, a mixture of water and flour that will make the dough elastic and keep your cinnamon rolls very soft for longer. To do this, combine 2/3 cup of water and 4 1/2 tablespoons of flour in a small saucepan and begin to mix. Keep whisking until you obtain a gel with a creamy consistency, then set it aside.
In a bowl, combine the flour, sugar, salt and fresh yeast.
Add the milk, mascarpone, vanilla and the egg.
Add the cooked water-and-flour mixture prepared earlier and begin kneading (I used a mixer at low speed) until you obtain a smooth, homogeneous dough. Put it in a warm place to rise until doubled in size.
Prepare the cinnamon roll filling by working the softened butter with the brown sugar in a bowl. Add the cinnamon and vanilla extract as well; you should obtain a creamy mixture (photo missing)
Roll out the risen dough into a rectangle of about 20 x 24 inches, and spread the prepared filling evenly over the surface, leaving a few inches free along one edge to allow sealing the rolls.
Cut the dough into strips about 1 1/2 inches wide and roll up each strip separately. Alternatively, you can roll the entire sheet into one large log and then cut it into individual rolls using kitchen twine. Arrange the rolls in a baking dish lined with parchment paper and let them rise again until doubled. Bake in a preheated oven at 338°F for 40 minutes.
In a bowl, combine the cream cheese, butter, powdered sugar and vanilla. Mix until smooth and creamy.
Spread the frosting as desired over your cinnamon rolls when they are cool or
still slightly warm and enjoy.
Storage and tips
Store the cinnamon rolls at room temperature under a glass dome or in an airtight container. If you glaze them, consume within 24 hours; if you prefer to glaze them little by little, consume within two or three days — the farther from baking, the firmer they will become (you can microwave them briefly to soften them).
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From here, you can return to the HOME and discover new recipes!
From here, you can return to the HOME and discover new recipes!
