Friday, July 1, 2011

Cinnamon rolls

Couple of weeks ago, world renowed company opened its stand in one of the shopping malls around the country. It was public holiday, it was boring and although I didn't go to the opening, I went couple of days after the opening to see what's all about. Why? Because I love cinnamon. So, I went there with my bigger half (yeah, he's bigger than me) and it was like it's last day on Earth! People were queueing like there's no tomorrow! I was not willing to wait, so we went around the shops. Just before closing time, the queue seemed manageable, so I took a chance to try of their products. Since the original cinnamon rolls were sold out, I took 2 small choco-cinnamon pieces for the price of €2.50 each and was pretty excited...until the first bite.

The rolls were not worth their money and nothing special if you ask me. So, as somewhat reasonable person, I did my research and found the 'perfect' recipe for what I wanted in a first place: a good old cinnamon roll.

So, to make 12 of these beauties, you will need:

  • 235 ml warm milk (40-45 degrees C)
  • 2 eggs, room temperature (NOT strait from the fridge)
  • 75 g margarine, melted
  • 615 g bread flour
  • 1 teaspoon of salt
  • 100 g white sugar
  • 10 g dried yeast
  • 220 g brown sugar
  • 15 g ground cinnamon
  • 75 g softened butter
  • 85 g cream cheese
  • 55 g softened butter
  • 190 g icing sugar
  • 1 teaspoon vanilla extract
  • pinch of salt

Put the yeast in the warm milk together with the sugar and salt (in a large bowl) and let it stand for 10 minutes, until foam forms on the top. Add the rest of the dough ingredients and mix well with a wooden spoon. When you have obtained homogenous mass, knead the dough with hands lightly dusted with flour until you have smooth, elastic, pliable dough. 
Let it rest until doubled in size (about 1 hour should be enough).
For the filling, mix the brown sugar and the cinnamon in a dish and set aside until needed.
Preheat the oven to 200 degrees Celsius. From the dough, roll out a rectangle approximately 40 by 50 centimeters and spread with the butter (from the 'Filling' part). Dust evenly with the brown sugar and cinnamon mixture, roll up and cut into 12 even sized pieces.
Place rolls on a baking sheet lined with baking parchment, cover them with a cloth and let them stand for 30 minutes.
Remove the cloth and bake them for 15 minutes or until golden on top, taking care not to over bake them, as they will come out tough.
While the rolls are in the oven, prepare the frosting by beating all ingredients with an electric whisk and spread the frosting on warm rolls before serving.

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