how to make fluffy and rich cinnamon rolls

Cinnamon is one of my favorite ingredients in my kitchen, whenever I get the chance to add cinnamon to something. dessert I do. It is a very noble complement to elevate the flavors of each ingredient, without overshadowing theirs, so what a pleasure it gives us to try to make small figures in cappuccinos. That’s why today we bring the Recipe of some glazed cinnamon rolls who are finger licking.

Today it can be prepared in any kitchen due to its basic ingredients, but this has not always been the case due to various factors such as lack of time and scarcity of ingredients or financial resources to access it. Here we briefly leave some information about this delicious dessert.

Cinnamon Roll Facts

  • They originated in Sweden and the first cinnamon roll was baked in 1920.

  • Only people with a high economic position could cook them due to the cost of their ingredients (like cinnamon or butter).

  • Currently, cinnamon and butter are among the things that are always in a forgotten corner of refrigerators and cupboards.

  • It is estimated that every Swedish citizen consumes 300 cinnamon rolls a year.

  • Cinnamon rolls are so popular that in Sweden they have their own day marked on the calendar: October 4th.

  • With the emigration of Swedes to the United States in the mid-twentieth century, they reached America and eventually spread throughout the world.

For the mass

  • We will start by warming the milk, we will add half a cup of sugar and seven grams of dry yeast. Dissolve everything and let the yeast rise for ten minutes. Remember that the milk should not be very hot.

  • In a large bowl with your diluted yeast, add 1/3 of the melted unsalted butter, two room temperature eggs, 1 1/2 teaspoons of salt, 1 teaspoon of vanilla, and two cups of wheat flour. Blend everything in a blender

  • Once it’s all incorporated into a batter, add half a cup by half a cup more flour until there’s about 2 cups more than the initials, this will be so it all comes off the bowl where we mix. Blend on high speed for 10 more minutes, set aside in a greased bowl and cover with plastic wrap. Leave to rest for an hour and a half until the dough doubles in volume.

For the fodder

  • In a container, you will mix one cup of brown sugar, three tablespoons of ground Saigon cinnamon and 1/4 of a tablespoon of nutmeg. Mix with a fork so that everything is like a mizma flour.

  • After the hour and a half of resting the dough, we will place it on a surface covered with wheat flour, we will knead it and spread it with our hands until the dough does not stick to any surface.

  • Roll it out into a rectangle shape using the rolling pin and once it’s ready, you’ll spread your soft butter all over the top side of the dough rectangle, then spread the cinnamon and sugar mixture over it. all on the same surface, they should not be left blank and should build up a nice coating of sugar.

  • Once covered with sugar, we will roll the dough so that it has the shape of a tube, but it should not be too tight.

  • Using a kitchen or dental hygiene wire, cut your rolls to the thickness of your choice. There should be 16 individual pieces.

  • Once you have your pieces, transfer them to a greased baking dish with butter. Lay your cinnamon rolls face up (you should see the cinnamon roll facing up) and leave enough space between them for them to puff up.

  • Cover your role plate with plastic wrap for an hour, and 15 minutes before the end of the resting time, start preheating your oven to 180°C.

  • After the preheating and resting time, put your rolls in the oven (without the plastic wrap) for 10 minutes.

  • Take the tray out and pour three teaspoons of milk into each piece, then return to the oven until golden on top, this will take about 5-10 minutes and they will be ready.

For the icing

  • In a bowl, beat 150 grams of cream cheese at room temperature, 50 grams of butter at room temperature, a tablespoon of vanilla extract and a cup of icing sugar.

  • Personally, I prefer to sprinkle more brown sugar in the frosting, but that’s a matter of personal taste.

  • Place your frosting on top of your rolls, it should cover all of its edges and that’s it. To be enjoyed with a coffee!

In Directo al Paladar México you can also read How to make grandma’s chocolate atole. The whole family’s favorite recipe to fight the cold | How to make hot chocolate with melted cheese. Colombia’s definitive recipe for the world | Churros recipes: how to make churros stuffed with jam and condensed milk in a pan

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