Cinnamon Rolls

Roll out the fermented dough, spread with filling, roll up, slice, glaze, and bake.

Details

  • Preparation Time: 150 minutes
  • Cooking Time: 35 minutes
  • Difficulty: 3
  • Spiciness: 0
  • Number of Servings: 14

Ingredients

dough

  • 500 g Flour, Wheat, bread flour

  • 15 g Yeast, dry

  • 70 g Butter, unsalted

  • 1 pinch Salt, table

  • 1 piece Juice, lemon

  • 80 g Sugar, white

  • 1 piece Egg, fresh

  • 2.5 dl Milk, whole milk

  • 3 spoons Alcohol, Rum

filling

  • 1 cup Sugar, brown

  • 2.5 spoons Spices, cinnamon, ground

  • 0.3 cups Butter, unsalted

glaze

  • 8 spoon Butter, unsalted

  • 1.5 cups Powdered sugar

  • 0.25 cups Cheese, creamy

  • 0.5 teaspoons Vanilla, extract, natural

  • 1 pinch Salt, table

Steps

  1. Knead the fermented dough from the ingredients and let it rise twice.

  2. Prepare the filling: mix sugar and cinnamon in a bowl. Melt the butter in a saucepan, then set it aside. Prepare the glaze: mix all the ingredients with an electric mixer or whisk.

  3. Divide the risen dough into two parts. Roll out each part on a floured cloth, half a centimeter thick, into a rectangle.

  4. Drizzle the rolled-out dough with butter and sprinkle with the cinnamon-sugar mixture. Roll up the dough tightly using the cloth, pulling it slightly as you go. Shape the roll and cut it into 3 cm thick slices.

  5. Grease a baking dish or line it with parchment paper. Carefully place the rolls in the dish. Leave enough space between them as they will expand during baking. Place the dish in the oven. Set the temperature to 50 °C and let the rolls rise for half an hour. Then increase the oven temperature to 180 °C. Bake the rolls for 35 minutes until golden brown.

  6. Pour the glaze over the baked rolls, let them rest for 20 minutes, then transfer them to a serving plate and serve.

Nutrition Information (Per 100g)

  • Calories: 406.02 kcal
  • Fat: 15.61 g
    • Saturated Fat: 9.24 g
  • Carbohydrates: 59.23 g
    • Sugars: 31.73 g
  • Protein: 5.09 g
  • Fiber: 1.36 g

Advice

It is best to use organic lemons, the peel of which is not treated with pesticides. If organic lemons are not available, immerse the lemon in boiling water for a few minutes and wipe it well to remove the wax, which contains toxins.