These airy cinnamon rolls are so delicious because:
They have a golden crispy sticky top & a soft and bouncy interior.
They are so flavoursome with the cardamom in them and the cinnamon filling.
They are great like that or to make them extra festive, add on a cream cheese icing flavoured with a lot of vanilla to make them taste super fresh and yummy.
Cinnamon rolls - perfect for breakfast, dessert and a snack
I love unravelling the swirl of a cinnamon roll when I tuck into one. They are a very hygge-like dish that are wonderfully comforting on a cold day tucked into warm blankets and a crackling fire(just to be 100% in the mood).
HYGGE DEFINITION: A quality of cosiness and comfortable conviviality that engenders a feeling of contentment or well-being (regarded as a defining characteristic of Danish culture)
While the buns will be in the oven, your house will smell amazing.
Perfect for the Fall and Winter period!
Cinnamon rolls just scream fall/Autumn to me, and you?
This recipe does take a long time what with the proving of the dough but you can be sure that it is worth the time as they last up to 10 days in an air-tight container and you get around 15 big cinnamon rolls. You could always make a double batch and then freeze half and unfreeze in the oven and they will taste like fresh.
My favourite time to eat them is when they are still warm from the oven so be sure to try them when they are still warm or re-heat them to get the most yumminess out of them!
Ingredients:
Dough:
100 grams unsalted butter, melted
430 ml whole or semi-skimmed milk (just not the skimmed version), warm to the touch
100 grams granulated sugar
2 tsp active dry yeast
700 grams plain flour
1 teaspoon baking powder
1 teaspoon ground cardamom seeds
1 teaspoon table or kosher salt
Filling:
80 g unsalted butter, softened
about 165 grams soft light brown sugar
2 tablespoons ground cinnamon
Syrup:
50 g caster sugar
50 ml water
Recipe
In a large bowl, whisk together the warm milk, melted butter, and granulated sugar. The mixture should be just warm. Sprinkle the yeast evenly over the warm mixture and let sit for 1 minute.
Add the flour + baking powder + salt to the milk mixture and mix with a dough hook in a stand mixer for about 5-7 minutes until the dough comes off the edges of the bowl.
Cover the bowl with a towel or plastic wrap and set in a warm place to rise for 1 hour.
After 1 hour, the dough should have nearly doubled in size. Remove the towel and then turn out onto a well-floured surface.
Knead the dough lightly, adding additional flour as necessary, until the dough just loses its stickiness and does not stick to the surface. Roll the dough out into a large rectangle, about 5 mm thick.
Fix corners to make sure they are sharp and even.
Spread the softened butter or margarine evenly over the dough (How much butter you will need varies on the size of your rectangle, so spread it out bit by bit evenly)Sprinkle evenly with brown sugar (this also varies on the size of your rectangle so also sprinkle it on generously but bit by bit) and a generous sprinkling of cinnamon.Press the mixture into the butter vigorously.
Roll up the dough, forming a log. Place seam-side down.
Cut the log into pieces, each about 1,5-2,5 cm thick depending on the size you are looking for. Place the cinnamon rolls in cake pans, one in the centre, and 4 around the sides. Make sure they are not touching each other yet, as they will rise and if they rise to touch each other, they will stick together to for one cinnamon roll.
Cover each tin with a towel and place in a warm area to rise for 3 hours or overnight.
Preheat oven to 350˚F (180˚C).Remove towel.
Bake the cinnamon rolls in a preheated oven for 25-30 minutes, until golden brown and hollow when you tap their bottom.
Make the syrup by placing the sugar + water in a saucepan over low heat until amber in colour. If not syrupy enough, add a little more water.
Brush the syrup on the cinnamon rolls.
Optional: Make a cream cheese icing by mixing 1 tsp of vanilla extract + 3 tablespoons of cream cheese + icing sugar to taste + milk to get a liquid texture.
Your cinnamon rolls are ready to serve, warm or cold, iced or not iced!
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