Cinnamon Rolls
This recipe is for cinnamon rolls made with a dough containing flour, sugar, butter, milk, vanilla, salt, cardamom, egg, and yeast, with a filling of butter, sugar, cinnamon, and breadcrumbs. After proofing, the dough is rolled out, filled, rolled up, and cut, then baked in a hot oven with steam. After baking, they are brushed with syrup and can be decorated with condensed milk whipped with cream cheese or mascarpone, walnuts, and coarse sugar.
A sweet baked dough rolled with cinnamon filling.
Like soft sweet buns with cinnamon sugar.
Let the dough rise well before rolling and baking.
Ingredients
- 500 g All-purpose flour
- 75 g Sugar
- 75 g Butter
- 250 ml Milk
- 1 teaspoon Vanilla
- half a teaspoon Salt
- 1 teaspoon Ground cardamom
- 1 Egg, at room temperature
- 14 g Yeast
- 100 g Butter for the filling
- 100 g Sugar for the filling
- 1 tablespoon Ground cinnamon
- 1 tablespoon Breadcrumbs
- 100 g Condensed milk
- 100 g Unsalted cream cheese
- a little Walnuts
- a little Granulated sugar
- 1 Egg for brushing
- 1 Egg
- 100 g Mascarpone
- for brushing after baking Syrup
Instructions
- In a bowl for the dough, heat the milk until warm, about 40 to 42 degrees, then add the yeast and sugar and stir until dissolved. Leave the mixture for about 3 minutes.
- In the dough bowl or the bowl of a stand mixer, add the room-temperature egg, cardamom, flour, and vanilla to the milk and yeast mixture, then run the mixer or knead by hand.
- In the mixer bowl, gradually add the salt and butter to the dough while kneading until a finished dough forms.
- Place the dough in an oiled bowl and brush its surface with a little oil, then cover the bowl and leave the dough to rest until doubled in size.
- In another bowl, prepare the filling by mixing the butter, sugar, cinnamon, and breadcrumbs until combined.
- On a surface lightly dusted with flour, roll out the dough with a rolling pin into a rectangle approximately 50x30, with an even thickness.
- Spread the filling evenly over the rolled-out dough.
- Roll the dough up tightly to form one roll.
- On a cutting board, cut the roll into equal pieces, about 4 cm per piece.
- Arrange the pieces on a baking tray lined with parchment paper or greased, leaving space between each piece.
- Brush the tops of the pieces on the tray with the egg intended for brushing.
- Sprinkle coarse sugar over the tops of some of the pieces on the tray.
- In the oven, place a tray or Pyrex dish containing hot water on the bottom to create steam.
- Bake the cinnamon rolls in the middle of the oven over high heat until cooked through, then remove the tray from the oven.
- Immediately after baking, while still on the tray, brush the tops with syrup to give them a shine.
- In a small bowl, mix the condensed milk with the cream cheese to prepare the decorating sauce.
- On some of the cinnamon rolls after baking, add walnuts, then spoon the decorating sauce over them.