When you realize tomorrow is Friday!
Last Friday, I woke up and really felt like eating something with cinnamon… so of course I had to make some cinnamon rolls and tomorrow is Friday, so now you have an excuse too! 😀
In my mind, cinnamon rolls are a classic type of cake that just screams of autumn! Everything about it: taste, colours, smell… BAM! Autumn!
So, I made these and let me tell you, they get better every time I make them! We served them for my parents in law, which they really liked and I gave a box for some friends of ours and they absolutely loved them!
The recipe is so simple and results in the most moist and fluffy cinnamon rolls with a smooth and delicious filling.
Let’s get started!
For this recipe, you’ll need: For the filling:
100 g of butter 200g of butter (room temperature)
500 ml of whole milk 250 g of sugar
50 g of yeast 2½ tbsp. of ground cinnamon
150 g of sugar
½ tsp. of fine salt You’ll also need 1 egg for an egg wash
2 tsp. of ground cardamom
About 800 g of all-purpose flour
- Start off by melting the butter and the milk together in a small casserole. The milk should not be hot, but warm to the touch.
- In a bowl, part the yeast into little crumbs and dissolve it with the warm milk and butter mixture.
- Add in the sugar and salt and stir until dissolved.
- Then add the cardamom and gradually the flour and knead the dough until it’s smooth and flexible.
Be careful not to get the dough too dry. I didn’t actually use all the flour this time, but I find that it varies from time to time. It may be a strange comparison, but I usually stop kneading when the dough is the same consistency as an ear flip 😛
- Cover the dough with a damp tea towel and let it rise for 40 minutes in a warm place. While rising, you can make the filling.
I simply pour all the ingredients into a bowl and mash it all up with a fork, but you can use a hand- or stand mixer instead.
- When the dough has risen, give it a quick beat and part it in two. Roll them out into two rectangles, measuring 20×30 cm, in a bit of flour on the table with your rolling pin.
- With an off-set spatula, disperse the filling onto each rectangle in an even layer and make sure to get it close to the edges. Otherwise the outer rolls will get dry… and nobody wants that.
(In this picture I had already started rolling… I got so caught up in it that I forgot to get at picture before xD)
- When the filling has been spread out, roll each rectangle tight on the wide side.
- Cut each roll into 20 pieces.
- When this is done, fold the little snip on each roll underneath it and place them “snip down” onto a baking tray lined with a baking sheet or in cupcake liners.
- Cover the rolls with the tea towel again and let them rise for additionally 40 minutes.
- While rising, preheat your oven to 225oC or 437o
- When they have risen a bit, give them a quick egg wash and bake them for 6-8 minutes.
If you want to give them a little “extra something”, sprinkle them with some chopped almonds before baking.
These rolls are perfect for a night home with a hot beverage or you can wrap them up as a present, like I did in the picture 😊
Tip of the day: By placing the cinnamon rolls into small paper liners, you keep the filling from floating out during baking and by so, preventing them from drying up.
Store the cinnamon rolls in an air tight container or plastic bag. They are best when served warm. Pop them in the oven for a couple of minutes and you are good to go! You can also freeze them and save them for a rainy day 😊
Till next time! 😉