Yummy Cinnamon Rolls!
Cinnamon rolls are one of my all-time favorite treats! Since I was a kid I’ve been addicted to these Nordic home-style cinnamon rolls that are bursting with sweet cinnamon flavor. In Iceland they are normally topped with a chocolate or some other sugar glaze but I find that a bit too much of a good thing! In any case, for ultra-rich rolls or buns as they are called in some countries, you can add chopped nuts, raisins, cranberries or even lightly sautéed apples to the filling but keep in mind that all these scrumptious tasting extras . . . . add a lot of calories to your treat!!!
Here is a recipe I’ve been making for years with great success. If you have a strong mixer with a dough hook you may want to use it as it’s a lot faster. However, keep in mind . . . that using a mixer is never as satisfying as making the dough by hand!
Cinnamon Rolls Recipe
1tblsp dry yeast (34g fresh yeast)
1/8 cup lukewarm water
½ tsp ground ginger
¼ cup sugar
1 cup lukewarm milk
60 g melted butter, unsalted
2 whole eggs
¾ tsp salt
3 ½ cups all-purpose flour
1 egg slightly beaten
2 tblsp brown sugar
2 tblsp sugar
¾ - 1 tblsp ground cinnamon
½ cup chopped pecans (optional)
½ cup chopped raisins (optional)
50g melted sweet butter (optional)
Place all the ingredients of the fillings in a bowl. Mix well and set aside until ready to use.
In a separate large bowl, mix yeast and water. Add ginger, sugar and mix. Add milk, butter, eggs, salt and mix. Now, stir in half the flour and mix well. Keep adding flour until you have a smooth and elastic dough.
Knead dough on a lightly floured board for about 10 minutes or slap with wooden stick for 2 – 3 minutes. Place dough in a lightly oiled bowl and cover with plastic wrap or a kitchen towel. Set aside to rise for about an hour.
When dough has doubled in bulk, punch down and knead lightly. Divide dough into 2 equal parts and roll out into a ½ - 1 cm thick rectangle. Now, spread the filling evenly over the dough and drizzle with the melted butter (if using).
Take one end of the dough and roll up like a jelly roll. Seal edges by pinching dough together.
With a sharp knife, cut dough into 2 – 2 ½ cm thick slices. Place slices on a baking sheet that has been covered with parchment paper. Brush with slightly beaten egg and allow to rise until doubled in bulk.
Place in preheated oven (175 ̊C) and bake for about 12 – 15 minutes. The exact baking time will depend on the size of your rolls & oven. Once baked, remove from oven and cool slightly on baking racks. Serve warm with a cup of coffee or tea or with other beverage of choice.
Yield: About 20 regular sized rolls. Exact amount will depend on the rolls size.
I always make a double batch of these rolls as they are so yummy and freeze extremely well.
Rolls can be re-heated directly from the freezer.
For a lighter filling just mix about 4 tblsp sugar with ground cinnamon, to taste.
For those who like it extra sweet you can top rolls with a sugar glaze when cooled, but I personally think it’s not necessary!
© KaritasM - March 2017