Delicate cinnamon nests with icing
Homemade cinnamon rolls are perfect for the fall season. They are soft and fluffy even the next day, if there are any left at all. Show full description Homemade cinnamon rolls are perfect for the fall season. They are soft and fluffy even the next day, if there are any left at all!
Ingredients · Servings 12
- milk, 240 ml lukewarm
- white sugar, 55 g
- dried yeast, 7 g
- plain flour, 560 g
- cane sugar, 55 g
- salt, 1 tsp
- ground cinnamon, 1/2 tsp
- butter, 110 g (melted, lukewarm)
- egg, 2 pcs (room temperature)
- vanilla extract, 1 tsp
- whipping cream, 80 ml
- cane sugar, 100 g
- butter, 85 g (room temperature)
- ground cinnamon, 1 tbsp
- mascarpone, 80 g
- butter, 20 g (room temperature)
- powdered sugar, 60 g
- milk, 1-2 tbsp
Method · 3 h 2 min
- Heat 240 ml of milk to about 38-40 °C (if it was higher, the yeast would not survive, if it was lower, it would sour for too long). Pour the lukewarm milk into the bowl in which we will mix the dough. Add 55 g of white granulated sugar to the milk, mix and add 7 g (1 packet) of dried yeast. Let this mixture rise for about 10-15 minutes, until we see fine foam - bubbles.
- Meanwhile, measure out the dry ingredients into a second bowl: 560 g plain flour, 55 g brown cane sugar, 1 teaspoon salt, half a teaspoon cinnamon and mix.
- Add the dry ingredients, 2 eggs at room temperature, a teaspoon of vanilla extract to the milk with sugar and yeast and mix with a food processor with a dough hook/attachment on low speed (setting 1) for about 3-5 minutes (or knead by hand) until the ingredients combine into one compact, but still relatively firm and shapeless mass.
- Then, start adding the melted butter in parts (3 times) (be careful not to make it hot, but lukewarm, so as not to kill the yeast!) and knead on medium-low to medium speed (setting 2-3). At this point, the dough will slide in the bowl, look thinner and very oily, do not confuse and add the flour right away, but wait 8-10 minutes of constant kneading.
- The dough should look smooth, shiny and semi-soft and when you poke it with a clean finger, it should be elastic and slightly sticky, but not sticky. Cover the dough and let it rise for about an hour and a half.
- When the dough has risen, roll it out into a 30x60 cm rectangle. Prepare the filling by mixing 85 g of room temperature butter, 100 g of cane sugar and 1 tablespoon of cinnamon. Spread the filling evenly over the dough. On the long side, cut the dough into 12 strips (60 cm: 12 strips = 5 cm width x 30 cm length per 1 strip) and roll them.
- Place on a greased baking sheet, leaving room for them to rise, cover and let them rise for another 45 minutes. Just before baking, pour 80 ml of slightly warmed whipped cream over them. Place in the oven preheated to 180 °C for about 22 minutes (depending on your oven).
- Prepare the icing by mixing 80 g mascarpone, 20 g room temperature butter, 60 g powdered sugar and 1-2 tablespoons of milk. Mix or stir well to avoid lumps. Remove the rolls from the oven and spread the icing on them immediately. Enjoy!
