cinnamon rolls

Zimtschnecken

Sweets | Baking | Vegetarian

Christmas mood in summer

Cinnamon rolls are a wonderful and easy way to get a little Christmas small into our flat in summer.
The easy handling of the dough and the great smell in the kitchen are always a reason
to bring the delicious rolls to all kinds of festivities.

The cinnamon rolls have their origins in Sweden, where they are known as "Kanelbulle".

From there they were brought all over the world and everyone created their own recipe with small modifications or additions!
Here in Germany there is often the variant with a frosting made of powdered sugar and lemon juice, as well as in this recipe.

As a typical variation from America, an "icing" made of cream cheese and sugar. This icing is applied thickly to the top of the cinnamon buns.

As you can see there are different ways to make the cinnamon rolls to your very own unique dessert!

Yeast dough

Bei Hefeteig bekommen viele immer zittrige Hände und hoffen das dieser am Ende doch bitte luftig und vor allem nicht trocken ist.
Dabei ist die Herstellung sowie der Umgang mit Hefeteig relativ einfach,
wenn man ein gutes Rezept hat und etwas Zeit und Liebe in die Zubereitung steckt.

The yeast dough should be kneaded long enough, in my opinion at least 10 minutes on a high level.
If you are not using a stand mixer, the kneading time is extended by at least 5 minutes.
As a little test you can take some of the dough in your fingers and try to pull it apart carefully so that you can almost see through it.
He shows you that the desired elasticity has formed.

Thanks to gluten!

Yields1 Serving

Yeast dough
 500 g flour "type550"
 270 ml milk
 50 g homemade vanilla sugar
 7 g dry yeast
 1 egg
 80 g butter
 10 g salt
cinnamon-filling
 180 g butter
 130 g sugar
 18 g cinnamon (3 tbsp)
icing
 100 g powdered sugar
 3 Tbsp lemon juice
Bepinseln
 60 g butter

Yeast dough
1

Transfer flour, milk, yeast, vanilla sugar and the egg to the bowl of your stand mixer and mix for minimum 5 minutes on high speed.

2

After 5 minutes add cold butter and salt and mix again for 5 more minutes.

3

Cover your mixing bowl with plastic wrap or a warm towel. Allow your dough to rise for 30 minutes or until doubled in size.

4

After dough has doubled in size, transfer dough to a well-floured surface and roll out into a rectangle.

filling
5

In a bowl, mix together sugar, butter and cinnamon. Use a spatula to spread your mixture on your dough.

baking
6

Tightly roll dough up, starting from longer side and place seam side down. Cut into 4cm sections with a sharp knife, floss or fishing line.

7

Place cinnamon rolls in your greased baking pan/cake pan.

8

Cover with plastic wrap or a warm towel and let rise again for 30 minutes.

9

Preheat oven to 180°C.

10

Bake your Cinnamon rolls for 20 minutes or until just slightly golden brown on the edges. You want to underbake them a little so they stay soft in the middle, that’s why we want them just slightly golden brown. Allow them to cool for 5-10 minutes before Icing.

Icing
11

Combine icing sugar and lemon juice and spread over your cinnamon rolls and serve immediately.

Ingredients

Yeast dough
 500 g flour "type550"
 270 ml milk
 50 g homemade vanilla sugar
 7 g dry yeast
 1 egg
 80 g butter
 10 g salt
cinnamon-filling
 180 g butter
 130 g sugar
 18 g cinnamon (3 tbsp)
icing
 100 g powdered sugar
 3 Tbsp lemon juice
Bepinseln
 60 g butter

Directions

Yeast dough
1

Transfer flour, milk, yeast, vanilla sugar and the egg to the bowl of your stand mixer and mix for minimum 5 minutes on high speed.

2

After 5 minutes add cold butter and salt and mix again for 5 more minutes.

3

Cover your mixing bowl with plastic wrap or a warm towel. Allow your dough to rise for 30 minutes or until doubled in size.

4

After dough has doubled in size, transfer dough to a well-floured surface and roll out into a rectangle.

filling
5

In a bowl, mix together sugar, butter and cinnamon. Use a spatula to spread your mixture on your dough.

baking
6

Tightly roll dough up, starting from longer side and place seam side down. Cut into 4cm sections with a sharp knife, floss or fishing line.

7

Place cinnamon rolls in your greased baking pan/cake pan.

8

Cover with plastic wrap or a warm towel and let rise again for 30 minutes.

9

Preheat oven to 180°C.

10

Bake your Cinnamon rolls for 20 minutes or until just slightly golden brown on the edges. You want to underbake them a little so they stay soft in the middle, that’s why we want them just slightly golden brown. Allow them to cool for 5-10 minutes before Icing.

Icing
11

Combine icing sugar and lemon juice and spread over your cinnamon rolls and serve immediately.

cinnamon rolls
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