Cinnamon rolls are a delicious treat for breakfast or any time.
Baking your own is easy and the aroma throughout your house will be
delicious. Make traditional rolls, or healthy variations on this
recipe. This recipe is provided with 2 variations to allow you to
try either or both; the first variation is plain cinnamon, the
second variation allows for the addition of walnuts and raisins and
has a different glaze.
This recipe serves approximately 6 –8 people; preparation time is
around 10 minutes, with 2 hours rising and baking time. Note that for
the dough, make sure you have the exact measurements. A tiny bit of
water will make the dough seem drier. If it happens add drops of water
until satisfied and then keep kneading.
!! Ingredients !!
*Version 1 – Plain cinnamon:*
* 550 g / 19 ½ oz flour
* 25 g / 7⁄8 oz fresh yeast , or 8.5 g of dry yeast
* 70 g / 2 ½ oz melted butter
* 210 ml / 7 1⁄8 fl oz milk
* 75 g / 2 2⁄3 oz sugar
* 2 eggs
* 1 pinch salt
* 1 tbsp cinnamon
* 200 g / 7 oz brown sugar
* 85 g / 3 oz butter, kept at room temperature
* Egg wash – 1 egg with 2 tbsp milk beaten together
* 1 handful flour for extra dusting
*Version 2 – Raisins and walnuts:*
* 2 tablespoons sugar
* 1 teaspoon salt
* 2 3/4 cups bread flour
* 2 teaspoons active dry yeast
* 1/4 cup warm (not hot) water
* 1 egg
* 1/4 cup butter
* 7/8 cup milk
* 1/4 cup walnuts or pecans (optional)
* 1/4 cup raisins (optional)
* Filling: 1 tbsp cinnamon, 1 tbsp melted butter, 2 tsp
icing/powdered sugar
* Sugar glaze – 1 cup sifted powdered (icing) sugar, 1 tbsp and
1/2 cup of milk
!! Steps !!
!! Version 1 – Plain Cinnamon !!
Begin the dough. Start by adding the flour, yeast, sugar, salt,
eggs, milk, and butter into the mixer.
Mix the ingredients on low for 5 minutes until the dough becomes
shiny in appearance. If the dough looks too wet, add about 2
tablespoons more of flour to the bowl and mix again.
Turn off the mixer. Scrape the dough from the hook.
Knead and let the dough rise. Put a little flour inside the bowl
and also sprinkle some on the work space. Knead the dough briefly.
Add a little more flour to the bowl and sprinkle a little onto the
dough.
Return the dough to the bowl.
Cover it and let it rise for about 1 hour or until it has doubled
its size.
Make the filling. While the dough is rising, place the brown sugar,
cinnamon, and butter into a small mixing bowl. Mix with a spoon
until combined. Set it aside.
Preheat the oven to 190°C/ 375ºF.
Roll the dough. Once the dough has risen, remove the cover and
punch the air out of the dough.
Sprinkle the work space with flour and place the dough on it.
Sprinkle the dough with some flour.
Roll out the dough to a 1/2 cm (0.19'') thickness, making sure
there is enough flour to prevent it from sticking to the table.
Shape the rolls. Spread the filling on the dough first.
Carefully roll the dough into a log.
Cut the roll into slices of about 3 cm (1.18'') in thickness.
Place the sliced rolls on the greased baking tray or sheet, leaving
enough space for the rolls to rise. Cover again and allow them to
rise for 15-20 minutes.
Add the egg wash. Take the egg wash and using the pastry brush,
paint each roll individually.
Put the tray into the oven. Let the rolls bake for 12-15 minutes.
Cool and serve. Remove the tray from the oven and let the rolls
cool a bit.
* Your cinnamon rolls are now ready to serve. They can be
eaten cold but they taste especially good warm. Try them both
ways!
!! Version 2 – Raisins And Walnuts !!
This version can be made either in a bread machine or by hand.
Instructions are provided for both.
* Sift the flour three times. Measure 2 3/4 cups of flour from the
final sifting.
If using a bread machine, do the following:
* Measure all ingredients into bread pan, placing the wet
ingredients in first. Make a "well" or indented spot for the yeast
on top of all the other ingredients.
* Select dough setting.
* Press start/stop
* When the time reaches 0:00, press start/stop and remove the dough.
If making by hand, do the following:
* Mix all dry ingredients, except yeast in a large bowl after
sifting and measuring the flour.
* Combine water, yeast, milk, and egg together in a bowl until well
blended.
* Add egg mixture to dry ingredients.
* Add butter.
* Add any extra ingredients (see "Tips").
* Stir until mixture is smooth and slightly sticky.
Work with the dough. The remaining steps apply for both methods.
* Place dough into a clean bowl and knead it, using oiled or floured
hands to move the dough around several times.
* Cover the dough and let it sit in a warm or room temperature spot
for at least 30 minutes. The dough should double in size before
shaping. A clean tea towel makes a good cover.
* Mix the filling ingredients together in a bowl while you wait and
set aside. Lightly grease baking pans while waiting.
* Place dough on a clean, lightly floured surface. Punch the dough
down with clean hands. Place down on surface and pound down or
roll out until you get the shape of an even rectangle.
* After it forms a rectangular shape, apply the melted butter to
_one_ side of the dough. Brush on or apply with another tool. Make
sure it's evenly applied and use all of the butter. Apply cinnamon
evenly coated and then add the sugar on top.
Roll it up evenly from the longest side and roll down towards you.
You should have a long cylinder.
* Cut the dough up into pieces. You may get about 6 to 8 pieces,
using the ends as well. Place in the lightly greased baking
pan(s).
* Cover and let rise about 20 minutes, and preheat the oven about 10
minutes prior to adding the rolls.
* Bake in the oven at 375ºF / 190ºC for 20 to 25 minutes.
Mix the sugar glaze ingredients together while you wait. For every
1 cup of sugar, add 1 tablespoon and a 1/2; for 2 cups you need 3
tablespoons of milk. If you need more milk to make it soupier, feel
free to add more, but only add a little bit in at a time. Blend
until smooth.
* Spread or drizzle the glaze over the rolls after you take them out
of the oven. Enjoy!
!! Video !!
!! Tips !!
* You can make the rolls the night before, then refrigerate them
until morning, baking them just in time for breakfast.
* Healthy variation #1: Use wheat flour instead of regular flour.
* Healthy variation #2: Add 2 tablespoons of flax meal to the
mixture.
* Toast any nuts in the oven for 15 minutes at 350ºF/180ºC, let
cool. Then add them to the mixture.
* Add some dried fruits cut into small pieces for a holiday season
variation.
* Use skim milk in place of whole or low-fat milk.
!! Things You'll Need !!
* Mixer for method one, with hook attachment; bread machine or hands
for method 2
* Mixing bowls (large and small)
* Rolling pin
* Knife
* Clean work surface
* Tea towel (clean)
* 1 pastry brush, or similar implement
* 1 spoon
* Baking pans, 1 or 2, round, square, or a rectangular cookie
sheet/tray
* Oven mitts
!! Related WikiHows !!
* How to Bake Swedish Style Cinnamon Rolls (Kanelbullar)
* How to Make Cinnamon Raisin Pinwheel Biscuits
* How to Make Cinnamon Swirl Snacks
* How to Make Cinnamon Swirl Bread
!! Sources And Citations !!
* Original of version one from Videojug,
http://www.videojug.com/film/how-to-make-cinnamon-rolls. Shared
with permission.
!! Article Tools !!
* Read on wikiHow
*
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