There are aromas capable of warming the heart even before tasting a dessert, and cinnamon is undoubtedly one of them. Cinnamon rolls encompass all the magic of the cold seasons: soft spirals of brioche dough, wrapped in sugar and cinnamon, which fill the kitchen with an irresistible aroma during baking. Born in Sweden and becoming iconic also in America, today they are loved worldwide. I prepare them especially in autumn and during the Christmas season, when you crave fragrant, warm, comforting sweets to enjoy slowly, perhaps with a cup of hot tea or coffee.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Swedish
- Seasonality: Autumn, Winter, Christmas
Ingredients
- 1/3 cup sugar
- 4 3/4 cups all-purpose flour
- 1 tbsp fresh yeast
- 1/2 cup milk
- 1/3 cup butter
- 1/2 cup water
- 1 egg
- 1 pinch salt
- 1/2 cup sugar
- 2 tbsp cinnamon powder
- 1 tbsp butter
Preparation
To prepare the cinnamon rolls, start by melting the butter in a double boiler. In a bowl, pour the flour, sugar, and pinch of salt, mix well and form a well. In the center, place the crumbled yeast and dissolve it with a bit of lukewarm water. Add the melted butter and start incorporating it into the dough by mixing with a spoon. Gradually, while continuing to mix, add the milk in a stream and then also the water, always gradually.
Beat an egg and add it to the mixture, then transfer the dough to a floured work surface and knead it with your hands until you obtain a smooth and homogeneous ball. When the dough no longer sticks to your hands, it will be ready. Put it back in the bowl, cover, and let it rise for about 30 minutes in the turned-off oven with the light on.
Meanwhile, prepare the aromatic mix: in a small bowl, combine the sugar and cinnamon, mix well to unify the powders, and set aside.After 30 minutes, take back the risen dough and roll it out on a floured work surface with the help of a rolling pin, forming a rectangle about 20×16 inches. Melt the 1 tbsp of butter and brush the entire surface of the dough evenly. Sprinkle with the sugar and cinnamon mix, reserving a couple of tablespoons.
Roll the dough starting from the narrowest side, forming a roll about 20 inches long, being careful not to leave empty spaces inside. Using a sharp knife, cut the roll into slices about 1.5 inches thick, obtaining 10-12 rolls.
Take a 12×20-inch baking tray or two 10×10-inch trays, butter them, and sprinkle the bottom with the remaining aromatic mix. Place the rolls leaving about 1/2 inch of space between each and let rise for another 30 minutes. Then bake in a preheated static oven at 350°F for about 30 minutes.
Let cool completely before serving.
