Cinnamon rolls En

 

Cinnamon rolls originated from Sweden.

They are fluffy buns with cinnamon filling.

It is worth making them at home because we can enjoy them fresh and make them with pure ingredients.

But even if they are left for us the next day, we can just put them in the microwave for 15" or in the oven for 7-8' and we will enjoy them fluffy and warm.

In this recipe I also apply the Tangzhong method which helps the dough to be fluffy and not to go stale quickly. Heat a small amount of flour with a liquid (usually milk but it can also be done with water). When the mixture reaches 65°C or becomes like a paste, we take it off the heat and we use it in our recipe once it cools down.

 

Ingredients for 12 buns:

 

For Tangzhong:

120g whole milk

35g all-purpose flour

 

For the dough:

120g lukewarm water (35°C)

60g sugar

9g dry yeast 

 

300g bread flour 

165g all-purpose flour

2 eggs at room temperature

1 1/4 teaspoon salt

90g butter at room temperature

 

For the cinnamon filling:

125 g butter at room temperature

30g molasses

90g sugar

1 1/2 - 2 tablespoons cinnamon

2 teaspoons vanilla extract 

 

For the frosting:

125g sifted powdered sugar

1/4 teaspoon salt

2 tablespoons melted butter

2-3 tablespoons of milk

1 teaspoon vanilla extract

 

Making Tangzhong:

Place the milk and flour in a small saucepan.

We mix with a whisk over medium-high heat until the mixture thickens. As soon as it thickens, we take it off the heat and let it cool.

 

Place water, sugar and yeast in a bowl. Mix and leave for 5-10'. We want to see the yeast foaming and rising. If it does not rise, discard the mixture and repeat with another yeast.

Place the cold Tangzhong, flour, yeast mixture and eggs in the mixer bowl. Knead for 5’ at medium speed. We add the salt and continue kneading for another 5’. As soon as the 5’ have passed, add the soft butter in 3 portions, each time allowing it to be absorbed by the dough before adding the next piece.

Transfer the dough to a large oiled bowl with some sunflower oil or any neutral oil. Let the dough rise and double in size for 1:30 hours.

 

Prepare the cinnamon filling:

We place all the ingredients in the mixer and beat them at low speed at first, we later increase the speed to medium to mix everything well. Leave the filling at room temperature because we want it to spread easily.

Deflate the dough and roll it out on a floured surface into a 50x30cm sheet.

We spread the filling evenly over the dough, leaving a 2cm piece 50cm wide without filling.

We roll up from the long side and "stick" the edges of the dough (i.e. the part of the dough without filling) as well as we can.

We cut the roll into 12 pieces with a sharp knife, cleaning our knife each time.

We butter a large pyrex (mine is 27x32cm), place the rolls inside and press lightly (as much as needed) so that they are all the same height. Cover the pyrex with a film and let them rise until doubled in size for about 1 hour.

Preheat the oven to 175°C.

Bake the puffed rolls for about 25-27'.

 

Prepare the glaze:

Mix the sugar, vanilla and salt in a bowl.

Separately, mix the melted butter with 2 spoons of milk and add them to the sugar mixture.

Mix until a light paste is achieved. If necessary, add another spoon of remaining milk.

Let the rolls cool for 10' and spread the glaze on them.

The rolls are best eaten hot but if they get cold they can be heated for 15" in the microwave or 7-8' at 175°C in the oven