Cinnamon Rolls

cinnabuns

I used this recipe from Have a Yummy Day (the Swedish ones), but I’ll write down how I did it, just to make sure.

Makes 40 small or 25 large rolls

For the dough:

  • 500 ml milk or soy/rice/hazelnut milk (I used soy)
  • 50 g fresh yeast or 1 package dry yeast
  • 50-100 g sugar (depends on how sweet you want them)
  • ½ teaspoon salt
  • 2 teaspoons ground cardamom
  • 150 g butter, softly room tempered
  • 800 g wheat flour (better have some more)

For the Filling:

  • 100 g butter
  • 85 g sugar
  • 2 teaspoons ground cinnamon

plus

  • 1 egg to brush the rolls
  • oven heat: 225°C/440°F

If you’re working with fresh yeast like I did, heat the milk to something I call “nice bathing temperature”. If you think the temperature would be nice for a bath, it’s probably right. Crumble the yeast into your bowl and pour the milk over it. Let it work a bit until the yeast has dissolved (when it starts bubbling, you’re on the right track). You can stir it a bit, but make sure to use a spoon with at least room temperature.
Add sugar, salt, butter and cardamom. If you don’t have cardamom, you can substitue it with a 1:2 mixture of cinnamon and ground ginger. I use fairy little sugar, by the way, about a third of a cup.
Start adding flour. I used type 405, but I’m sure the rolls would work with heavier types as well. In the end I needed the whole kilo. The dough shouldn’t stick to your hands anymore when you’re done. The (sort of weird) guideline is that it should “feel like an earlobe” which is oddly correct. You can add the first 800 g first and add the rest until you’ve reached the right consistency after letting it rise. Let it sit in a warm place (an oven with low heat or the heating, or in the sun if you’re baking in summer) with a clean tea towel over the bowl for half an hour.
If needed, add more flour now and knead the dough with your hands a while, five to ten minutes. Now is the time to use it as a punching ball to let out all your aggressions. ;)
Use a rolling pin to roll the dough out. The length depends on your working space, but 20 cm wide and 1/2 cm thick  is a good standart.
Now mix sugar and cinnamon for the filling and butter your flattened dough.  You can use a sifter to get an even layer of sugar and cinnamon, or you coud spread it with a spoon. When you’re done, roll up the dough from the long side and cut it. In the original recipe they give 1 1/2 cm as the length of one piece, but I actually made them 4-5 cm long. Put them into molds (plain cupcake liners will do) or on a lined baking sheet, glaze them with the beaten egg (add coarse sugar if you like, I don’t) and put them in the oven.
I baked mine for about 8 min and then turned the baking sheet around and baked for another 5 min. Let them cool afterwards.
For a large one in a tin I just didn’t cut up one of my rolled-up pieces, but instead twisted it and rolled it into a spiral.

Cinnamon rolls are a great treat for autumn and winter evenings and spring and summer picnics. They always remind me of Astrid Lindgren books, and they smell amazing.

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