Cinnamon rolls, also known as cinnamon rolls, are leavened pastries typical of Nordic and American tradition, particularly loved for their soft texture and irresistible aroma. These pastries consist of a rich, buttery dough rolled with a sugar and cinnamon filling, which releases an intense and enveloping scent during baking.
Once out of the oven, cinnamon rolls are often glazed with a frosting made from powdered sugar, adding a touch of sweetness and making the rolls even more delicious. Usually consumed at breakfast or during a coffee break, cinnamon rolls are appreciated worldwide for their enveloping taste and softness.
Also check out these recipes with a rich flavor, evoking warmth and comfort, particularly suitable for the colder months, like autumn and winter
- Difficulty: Medium
- Rest time: 3 Hours 30 Minutes
- Preparation time: 30 Minutes
- Portions: 13 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, Halloween
Ingredients
- 4 cups all-purpose flour (230 w)
- 3/4 cup cake flour (w 180)
- 1/2 cup milk
- 1/3 cup water
- 2/3 cup sugar
- 2 eggs
- 2 tbsps fresh yeast
- 1/3 cup butter
- 1 packet vanillin
- 1/2 tsp fine salt
- 1/2 cup sugar
- 1 1/2 tbsps butter
- 1 tbsp ground cinnamon
- 1 1/4 cups powdered sugar
- 2 tbsps water
Tools
- Stand Mixer
- Baking Pan
Steps
Cinnamon rolls
Heat water and milk in a small pot to a temperature of 90°F no more!!!
Crumble the fresh yeast into it.
In the bowl of a stand mixer fitted with a hook, pour the sifted flours, sugar, add milk, water, dissolved yeast, and the vanillin. Start the mixer and subsequently add the beaten eggs and salt gradually.
Once everything is well combined, add the butter, one piece at a time, and knead for a few minutes until the dough is clinging to the hook.
Transfer the dough to a lightly floured work surface and knead it briefly until it forms a smooth, homogeneous ball.Place it in a greased bowl, cover with plastic wrap, and let it rise for about 2 hours until the volume doubles.
Once the rising time is over, roll out the dough to form a rectangle of about 20×12 inches and brush the surface with melted butter.Prepare the filling by mixing sugar and cinnamon in a bowl.
Grease a baking pan (14.5×10 inches) and dust it with one-third of this mix.
Then generously sprinkle the dough with the remaining sugar and cinnamon mix and gently roll the rectangle from the longer side.
Compact the roll with your hands, wrap it in plastic wrap, and refrigerate for 30 minutes.
After this time, take out the roll and cut it into 12/13 parts, each 1.5 inches wide.
Place the rolls in the previously lined baking pan and gently flatten them with your hand.
Cover the pan with plastic wrap and let it rise again for one hour.
After the last rise, bake the cinnamon rolls in a preheated static oven at 390°F for about 17 minutes, until golden brown.
Remove from the oven and let cool.
Now prepare the glaze: pour the powdered sugar into a bowl, add water little by little, mix well, and once the right consistency is reached, use a spoon to distribute the glaze over the cinnamon rolls, still a little warm. The glaze will seal in moisture, helping to keep the rolls soft for longer!
Storage and Tips
After they have cooled, place the cinnamon rolls in an airtight container or cover them with plastic wrap. Store at room temperature for 1-2 days, or in the refrigerator to prolong freshness.
If you want to keep them longer, you can freeze them. Thaw at room temperature and, if you prefer, slightly warm them before serving.
