Cinnamon Rolls
Looks as if every cinnamon roll of mine has a mind of it’s own, but they all share something - their softness and deliciousness!
Cinnamon rolls are a, beloved by all, baked treat, characterised by their soft texture and sweet, aromatic flavour. Traditionally made from a dough enriched with butter, sugar and milk, these rolls are coated with a mixture of cinnamon and sugar before being rolled up and sliced into individual portions. The rolls are then baked until golden brown and often topped with a drizzle of icing made from powdered sugar and cream cheese.
But did you know that cinnamon rolls trace their origins back to ancient times, with evidence suggesting the use of sweet cinnamon-infused bread in various cultures?
The modern version, however, is predominantly associated with Scandinavian cuisine, specifically Finland, where the renowned "korvapuusti," or "slapped ears," became popular in the 16th century. The pastry grew in prominence across Europe, particularly in Sweden, where it is a staple at coffee breaks. By the 20th century, cinnamon rolls made their way to the United States, where they became a beloved breakfast item, often served warm with glazes or icing. Nowadays, they are enjoyed worldwide, celebrated for their comforting aroma and sweet, spiced flavour.
Preparing cinnamon rolls typically involves a two-step process such as the one you’ll find below: making the dough and then shaping the rolls. The dough must be allowed to rise for optimal fluffiness, and a second rise after shaping is also crucial as this is what gives the rolls their soft, airy texture once baked.
And an amazing thing about cinnamon rolls is that you can always use them as an excuse to have dessert for breakfast!
Whisk together yeast with lukewarm milk, a teaspoon of sugar and a teaspoon of flour and leave it for 10 minutes.
Mix together the rest of the flour, a pinch of salt, sugar, yeast, melted butter and an egg into a soft dough. Place in a greased bowl, cover with a kitchen towel and place in a warm place to rise for 2 hours.
Once the dough has doubled in size, on a floured surface roll it out into a long thin rectangle.
With a mixer mix room temperature butter, brown sugar, cinnamon and cinnamon sugar until creamy, then spread it over the dough.
Roll it tightly into a long log, then cut off the ends.
Use a thin thread to cut it into 12 rolls, then spread them in a greased 23x33 cm casserole dish. Pour in the heavy cream, cover with a kitchen towel and leave to rise for another hour in a warm place until they proof.
Bake them in a preheated oven at 180°C/356°F for about 25 minutes.
For the frosting beat room temperature butter, cream cheese, icing and vanilla sugar until creamy, for about 2-3 minutes, then spread it over the rolls.
Cinnamon Rolls
Ingredients
Instructions
- Whisk together yeast with lukewarm milk, a teaspoon of sugar and a teaspoon of flour and leave it for 10 minutes.
- Mix together the rest of the flour, a pinch of salt, sugar, yeast, melted butter and an egg into a soft dough. Place in a greased bowl, cover with a kitchen towel and place in a warm place to rise for 2 hours.
- Once the dough has doubled in size, on a floured surface roll it out into a long thin rectangle.
- With a mixer mix room temperature butter, brown sugar, cinnamon and cinnamon sugar until creamy, then spread it over the dough.
- Roll it tightly into a long log, then cut off the ends.
- Use a thin thread to cut it into 12 rolls, then spread them in a greased 23x33 cm casserole dish. Pour in the heavy cream, cover with a kitchen towel and leave to rise for another hour in a warm place until they proof.
- Bake them in a preheated oven at 180°C for about 25 minutes.
- For the frosting beat room temperature butter, cream cheese, icing and vanilla sugar until creamy, for about 2-3 minutes, then spread it over the rolls.
