Cinnamon recipes: cinnamon rolls



Cinnamon is a spice widely used in the kitchens of many places around the world. It has something exotic but also very familiar; it is, in fact, one of the ingredients of many dishes of the Italian popular tradition ; our grandmothers used it also as a natural preservative .

It comes from far away, but also up close, and is cultivated a little in every part of the world .

It has many beneficial qualities and, again our grandmothers, used cinnamon decoction and herbal tea as a natural anti-inflammatory .

In the kitchen, it is an essential ingredient and can be used in many recipes. For example, have you ever tried cinnamon rolls?

How to make cinnamon rolls

Cinnamon rolls are leavened dough rolls from Northern European countries, which are also widespread in the United States. To prepare them, it takes a little patience, but it's worth it, because they are a really tasty sweet, suitable for breakfast, but also for other times of the day.

Of course I'm not light, just don't overdo it!

Ingredients

For the dough

> 600 g flour 00;

> 80 g caster sugar;

> 8 g ​​dry yeast;

> 80 g butter;

> 1 egg;

> 250 g of semi-skimmed milk;

> 1 teaspoon of cinnamon.

For the filling

> 15 g of butter;

> 40 g caster sugar;

> 40 whole cane sugar;

> 1 tablespoon of cinnamon.

For glazing

> lemon juice to taste;

> 200 g icing sugar.

Preparation

Pour 600 g of flour, 80 g of sugar, dry yeast and a teaspoon of cinnamon into a bowl and mix together. Melt the butter with the milk on the stove and let it cool .

In another bowl, beat the egg and then add the milk and butter and mix the mixture with a wooden spoon. At this point, slowly add the dry ingredients previously mixed into the other bowl, always working with the wooden spoon.

Once all the ingredients are mixed, knead the dough with your hands or in the planetary mixer until you get a smooth, even ball that comes off easily from your hands. If the mixture is sticky, help yourself by adding a little more flour .

Put the dough ball in a bowl greased with butter and covered with a film and let rise until doubled in volume .

At this point roll out the dough with a rolling pin, obtaining a rectangle about one centimeter thick and brush the surface with 15 g of melted butter. Be careful to flour the work surface well, so that you can easily remove the dough in the next step.

Mix the granulated sugar with the cane sugar and the cinnamon . Roll the rectangle of dough tightening it well and being careful not to break it.

Cut so many wheels about 3 cm thick (with this quantity should come 12) and place them in a baking pan; distancing them about 1 cm from each other. Cover with cling film or a damp cloth and leave to rise for an hour. Bake in a static oven at 180 ° C for about 30 minutes, or in a ventilated oven at 165 ° C for about 20 minutes.

Cool the cinnamon rolls well and prepare the icing, adding lemon juice, little by little, to the icing sugar. The icing must be neither too hard nor too liquid. Glaze the cinnamon rolls just before serving.

The cinnamon rolls are very soft, but they tend to harden quickly, so they can be kept well for a couple of days at the most and must be kept in an airtight container. To keep them longer it is advisable to freeze them and take them out if necessary.

For an even richer and more delicious flavor, sultanas or dried fruit can be added inside. For an even more intense taste of cinnamon you can increase the doses at will.

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