I was really looking forward to bake cinnamon rolls but I always ended up preparing other recipes instead. Now that we are in lockdown in Spain, I had no excuses to bake them.
I looked for several recipes and I was curious about the recipe Delphine has in her blog. Since she lived in Sweden for a period I thought it would be probably delicious. And it was!! Another thing that I also loved about this recipe was the fact to create a cinnamon butter for the filling. I came across others which just added white sugar and cinnamon powder.
So last Saturday I showed you on my Instagram Stories that I was preparing these scrumptious cinnamon rolls and let me tell you that you will need to have some free hours for this recipe.
It’s time then! I’m writing below the recipe right now and I’m going to pick up another cinnamon roll! Yummy!
INGREDIENTS for 18 rolls
750 gr (6 ¼ cups) all-purpose flour
360 ml (1 ½ cup) fresh whole milk
120 gr (½ cup) unsalted and pure butter
100 gr (½ cup) granulated white sugar
35 gr (1,5 oz) yeast
1 large egg
1 tbsp cardamom
1 tsp salt
For the filling
120 gr (½ cup) butter at room temperature
50 gr (¼ cup) granulated white sugar
3 tbsp cinnamon
For the top
1 egg, beaten
3 tbsp water, at room temperature
We are going to start by combining the yeast in a big mixing bowl (you can use the one from your KitchenAid) with a few tablespoons of milk at room temperature. You will need to mix them really well. Now melt the butter and pour the rest of the milk into it so we will have a lukewarm liquid. Add it to the bowl as well as the sugar, egg, salt, cardamom, and mix at medium speed. Then add the flour little by little and knead it for 10 minutes at low speed.
Hereafter, cover the bowl with cling film to prevent it from absorbing any air and allow it to rest for one hour. Meanwhile, prepare the filling. In a small bowl combine the butter (it must be really soft), sugar and cinnamon. Now, with a rolling pin flatten the dough until you got a thin rectangle. Spread the butter mix covering all. Roll it very tight and cut 18 rolls or rolls of 2,5 cm high each (1 inch).
Place them in a baking tray with baking paper leaving some room between them. Cover with cling film and allow to rest for another hour. Now mix the egg and water and brush each roll with a bit of these over the top.
Bake them for 8 minutes each to 180ºC (350ºF). Allow to cool, sprinkle some icing sugar and… enjoy!
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