You can see that I love cinnamon, because the two current entries have this ingredient as the star ingredient. In this case, I've made a few with chocolate inside because they look spectacular too.
I wanted to make this recipe with a little less butter and sugar but without eliminating them completely, since I consider it a recipe for special occasions or to make from time to time so let's make it delicious!
And the most important thing of all is that THEY ARE NOT THAT DIFFICULT to make. Don't be scared by the different yeasts, it's very simple to make. And if you don't get it, you can ask me.
STEPS THAT CAN COST YOU
First Leaven
The dough must rise twice. The first is when we have made the dough and the second after cutting the dough into 24 rolls. You must find a warm place in your house so that the dough can rise well (cover the dough with a clean kitchen towel).
Roll out the dough
This recipe makes 24 rolls and it may seem like a lot, but I guarantee they won't last long. If you want to halve the recipe, you can, but if you take the trouble to make this recipe, make a lot and share with family and friends.
Second Leaven
Place the cut rolls on two greased trays with some space between them.
Cover the trays with clean kitchen towels and place them in a warm place to rise.
Let the rolls rise until they double in size. This will take about an hour or 1.5 hours. It depends on the temperature in your house.
Serve
Warm up a little before serving.
Save
In an airtight container because otherwise they will dry out quickly.
Can you freeze them?
They can be frozen for up to 2 months. Place the cooled rolls in a freezer container or bag. Remove from the freezer the night before and thaw in the refrigerator. Heat the rolls in the microwave or oven.
Cinnamon rolls
A recipe that you will surely repeat on a loop.
Time
Preparation: 1.20 hours + 30 minutes cooking
Total: 2 hours approx.
People
24 units
Type of dish
snack, afternoon tea or breakfast.
INGREDIENTS
- 2 sachets of baker's yeast (14g)
- Water (1/2 boiling water + 1/2 room temperature water)
- 1 teaspoon sugar, to help the yeast rise
- 95g of unsalted butter
- 180-200g of brown sugar (to avoid changing the color of the rolls)
- 1125g flour (you can add more if the dough is sticky)
- 470g of hot water
- 2 large eggs, beaten
- 1 heaping tablespoon of salt
For the filling:
- 60g -100g melted butter (to brush the rolled out dough)
- 100g of brown, coconut or panela sugar
- 1 handful of raisins, optional
- 2 tablespoons of cinnamon powder
- If you make them chocolate, replace the brown sugar and cinnamon with chocolate chips (be generous).
For decoration:
- Ricotta or mascarpone or a lighter version of creamy cheese if you want to make it lighter.
- Lemon zest
- Stevia or honey or golden sugar or jam (they really go very well with jam, the mix with ricotta or mascarpone is spectacular).
STEPS
Gradually add the remaining flour and mix for about 2 minutes. Remove the dough from the bowl and place it on a lightly floured counter. Knead by hand, adding a little flour if the dough is still sticky.
Cover and let rest for 30 minutes. When the dough has doubled in size, remove it from the bowl. Using a rolling pin, flatten the dough into a rectangle. Spread the dough evenly with the melted butter. Sprinkle the dough with the brown sugar, raisins, and cinnamon. You can omit the raisins, but I love them.
Roll the dough into a long roll. Cut small rolls, using a piece of dental floss or a very sharp knife into 24 portions. Place the rolls on greased or parchment-lined baking sheets, leaving a little space between the rolls so they have room to rise.
Cover the trays with a clean kitchen towel. Let the rolls rise until they have doubled in size. Preheat the oven to 180 degrees C. Bake for 20-30 minutes or until the rolls are golden brown on top and cooked through in the middle. Every oven is different, so check at 20 minutes to be sure, but it may take longer. You don't want them to be raw on the inside.
While the rolls are cooling, make the frosting. In a medium bowl, mix ricotta or mascarpone with grated lemon zest and a little coconut sugar or stevia to taste.