As I like to "wake up the home with the delicious smell of these rolls, stuffed with my favorite spice: the cinnamon make a disproportionate use, also put in meat dishes.
These biscuits are typical of North America (cinnamon rolls) and Northern Europe (England, Finland ... in Sweden - where they are called kanelbulle - even have a dedicated day!) .
The recipe I use is a modified revision of this . Swivels cinnamon
For the dough: 740 grams of flour
00 25 grams of yeast fresh beer (a cube)
240 ml of milk 75 grams melted butter and let cool to room temperature
65 grams caster sugar 1 / 2 teaspoon salt 3 eggs
For the filling:
160 grams brown sugar 30 grams flour 00
1 tablespoon ground cinnamon
110 grams of cold butter (cubed) 1 tablespoon cream
For the icing: 100 grams of
powdered sugar 2 tablespoons cream or milk
Dissolve yeast in 50 ml of lukewarm milk (taken from 240 ml total), add 40 grams of flour and let stand until bubbles appear on the surface: it will take more or less half an hour.
Pour into a large bowl the remaining flour (700 grams) mixed with sugar, to form a hollow center in which the salt and pour all the liquid ingredients, including yeast.
Knead the dough until it does not tend to stick more to the hands and sides of the bowl. If you
un'impastatrice is even better, but is well at hand.
a ball, cover and let rise for about 2 hours in a warm place, until raddoppiarà its volume.
Take back the dough, put it on a board and taken the outer edges toward the center, varying a ball. Turn over and let stand for 10 minutes.
Meanwhile, prepare the filling: Pour into a bowl of sugar cane, 35 grams of flour and cinnamon. Add the cold butter into cubes and a tablespoon of cream, then with a whisk or your hands (I use my hands!) Mix well together.
Take the dough and divide into two equal parts. Roll out both in the shape of a rectangle on a floured surface, to a thickness of slightly more than half a centimeter.
sprinkle with the filling and roll, trying to seal the edges well ... so you get two rolls. Cut each
roll into pieces about 2 inches thick and arrange on a baking sheet covered with parchment paper (it will be about 12 per roll).
Now it's time for me to go to bed, because it begins to knead around 19 the next morning to cook and eat freshly baked muffins for breakfast.
So I proceed by putting the pan in the refrigerator, making sure to cover with plastic wrap, leaving some space for the rise, but you can still baking the rolls as soon as he cut, and bake after rising.
The morning after I remove them from the refrigerator and leave them at room temperature for an hour, so that complete leavening.
Then bake them at 170 degrees for about half an hour, until they are golden brown, covering with aluminum foil if necessary during the last minutes of cooking.
Let cool on a rack, and the time to serve, make a particular bit of frosting on each prepared by mixing together the powdered sugar and cream.
Great way to start the day ... when you are on a diet!
With this post I participate to the important initiative of Caris : A recipe for Saint Lucia !
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