Skip to main content

Cinnamon Rolls

Welcome back! 
Today, we have a classic breakfast-dessert dish: Cinnamon Rolls! Cinnamon rolls evoke the feeling of a nice American brunch spread, or a breakfast at a Southern cafe - who market their cinnamon rolls as the gooiest, fluffiest, most cinnamon-y delights you've seen. Well, cinnamon rolls actually find their strongest roots in Scandinavia, with Sweden in particular. In fact, Sweden and Finland originated a National Cinnamon Roll Day, on October 4th, to celebrate their cultural delicacy. The American version really isn't too different save for the use of a cream cheese frosting.

Cinnamon Rolls

Makes 9 cinnamon rolls

Ingredients:

  • 375 grams bread flour
  • 1 egg
  • 1 1/2 teaspoon instant yeast
  • 1/2 teaspoon salt
  • 40 grams sugar
  • 180 grams milk, slightly warm
  • 40 grams softened butter
  • 4 tablespoons softened butter
  • 1/2 cup brown sugar
  • 1 1/2 tablespoons ground cinnamon
  • 4 ounce softened cream cheese
  • 2 tablespoons softened butter
  • 2/3 cup powdered sugar
  • 1 teaspoon vanilla extract
9" by 9" square baking pan
(We used a 9" circle pan but it was a little small, so the square one will fit better)

Directions:

  1. Put the flour, salt, sugar, and yeast in a stand mixer. Add in the milk and egg.
  2. Mix on the lowest setting until the dough forms into a ball.
  3. Add in the butter and mix until even. You can add some flour if the butter isn't mixing together.
  4. Turn the stand mixer up to the next setting and mix until smooth. This should take about 10 minutes. You should be able to stretch the dough into a thin film, as in the photo below.
    This photo is actually from a pumpkin bread recipe

  5. Cover and let the dough proof for an hour or two, depending on your room temperature, until doubled in size.

  6. Uncover the dough and punch the air out. Form the dough into a ball again, cover, and let rest for 20 minutes.
  7. On a floured surface, roll the dough into a big rectangle.
  8. Spread the softened butter over the flattened dough.
  9. Mix together the brown sugar and cinnamon and spread over the dough.

  10. Roll the dough up and cut into nine pieces.

  11. Put in the baking pan, cover, and let rise until doubled in size for 30 to 60 minutes, again depending on your room temperature.


  12. Bake in the oven at 350°F for 18-20 minutes.

  13. In the meantime, mix the ingredients for the frosting.
  14. Spread the frosting over the cinnamon rolls once they are done baking.

The cinnamon roll essentially is just (sweeter) bread made in a fun shape and filled with even more fun ingredients - it's not difficult at all if you have any experience baking bread. So have fun making these delicious treats at home! You can even add all sorts of extra ingredients in the dough and in the filling, with common additions like berries, citrus, or nuts. The Swedish variety also features cardamom in addition to the cinnamon for a little extra twist to the recipe.

-Chefpo
Labels:

Comments

Post a Comment

Popular posts from this blog

Banana Chiffon Cake

Welcome back!  Today, we have another recipe for when you want to use some of your extra bananas! Unlike the Banana Bread from last time, this one is basically a chiffon cake that is modified to accommodate for the bananas. It keeps the really light and fluffy texture of the cake while also having the banana flavor, and it also goes nicely with other fresh fruit like shown below.  Banana Chiffon Cake Makes one 9-10" pan Ingredients: For the egg yolk mixture: 7 egg yolks 2 tablespoons sugar 2 medium bananas 80 grams oil 90 grams orange juice 110 grams cake flour 10 grams corn starch 1 teaspoon baking powder 1/4 teaspoon baking soda For the egg white mixture: 7 egg whites 110 more grams of sugar 1 teaspoon lime/lemon juice Directions: Mix the egg yolks and 2 tablespoons of sugar. Then, add oil and mix thoroughly. Then, add orange juice and mix. Then, add vanilla extract. Sift the flour along with the baking soda and baking powder and add it in the egg yolk mixture. Gently fold the
Post a Comment
Read more

Key Lime Pie

Welcome back!  Today, we have one of my favorite desserts: Key Lime Pie! There's so many things that are great about this dish from the texture to the combination of flavors. Plus, I prefer the flavor of key limes as compared to normal limes, as key limes are tarter and more citrus-y. Now this is a sour dish, so if that's not your thing, then you can cut back on some of the key lime juice and it'll be better. Any way, it's a great dessert! Key Lime Pie Makes a 10" tart pan or 9" pie pan Ingredients: Crust: 2 1/2 cups almond flour 6 tablespoons butter, diced 1/4 cup sugar Pinch of salt If you want to use graham crackers for the crust, use about 1 1/2 cups (150 grams) of crushed graham cracker crumbs (about 10 sheets) along with 5 tablespoons melted butter and mix. Filling: 4 egg yolks* 1 14-ounce can of condensed milk 2/3 cup key lime juice (about 1 pound of key limes should be enough for decorations too) 1 tablespoon key lime zest *If you don't want to use
Post a Comment
Read more

Italian Lemon Ricotta Cake

Welcome back!  Today, we have an nice Italian dessert, featuring a very classic Italian cheese - ricotta! Ricotta is interesting in the way that it's made - it's derived from the leftovers of making other cheeses; in fact, that's where the name "ricotta" comes from, it means "recooked". We tend to use it a lot more for savory foods, like Stuffed Shells , but it's also very commonly used in desserts like this among others. Italian Lemon Ricotta Cake Ingredients: 1 stick (1/2 cup) butter 1/2 - 3/4 cup sugar (depending on how sweet you want it - 1/2 cup is pretty light) 15-16 ounces (about 1 tub) of ricotta cheese 3 eggs 1 teaspoon vanilla extract 3 tablespoons lemon juice 1 tablespoon lemon zest (this plus the juice should take about 1 lemon) 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 1/2 cup flour Directions: In a bowl, put in the butter and sugar. With a hand mixer or stand mixer, cream this mixture so that it becomes smoot
Post a Comment
Read more