Edited for my American friends: ounces, cups and inches added.
You need:
800g (28 oz) flour
40g (1.5 oz) fresh yeast (one package) or 7g (.25 oz) dried yeast
0.4 l (1.75 cup) lukewarm milk
80g (3 oz) sugar
140g (5 oz) softened butter
salt
2 tsp cinnamon
For the filling:
200g (7 oz) softened butter
140g (5 oz) sugar
1 tblsp cinnamon
Egg wash:
1 egg, slightly beaten
Preheat the oven to 225 degrees Celsius (425 degrees Fahrenheit).
Pour the flour into a mixing bowl, make a hollow in the centre, break up the yeast (when using fresh)and add the yeast to the hollow. Add the milk to the yeast, do not mix with the flour, and leave to stand for 10 minutes. Add the other ingredients, knead well and leave it to rise for 20 minutes.
In the mean time, mix the ingredients for the filling into a paste.
Divide the dough into two equal parts, knead quickly, sprinkle flour onto your work area and roll out one portion of the dough into a rectangle of 30 by 70 cm (12 by 28 inch). Using half of the filling, spread it out over the rectangle, roll the dough up from the long side until you've got a roll of 70 cm (28 inches) long. Using a sharp knife, cut into 5 cm (2 inch) pieces, put those on a cookie sheet and press the centres with the handle of a knife (see pictures). Leave to rise for another 10 minutes, while preparing the other roll in the same fashion.
Brush beaten egg over the first portion of rolls and bake in the preheated oven for 15-20 minutes, until golden brown. Repeat for the second portion.
These rolls freeze well: just put them in freezer bags or boxes and pop them into the freezer. They taste best when (slightly) warm, the microwave is your friend.
For the other recipes see:
Advizor54
Those look wonderful! Anything with yeast in it kind of intimidates me, but the illustrations are awesome!
ReplyDeleteaisha
Actually, Aisha, if you want to try baking with yeast, this it the kind of recipe to do it with. Believe me: it's quite easy. Just follow the instructions and take your time. It'll be worth it, especially when you eat the first one while still hot from the oven.
DeleteMake sure the rising takes place in a warm environment (over a pan of hot water will do, or in the oven: no warmer than 50 degrees Celsius or 120 degrees Fahrenheit).
The part I need to pay most attention to is applying the filling to the dough, sometimes the dough tears a bit, but nobody notices that, because you roll it up before cutting into pieces.
Good luck, Julia
Haven't had cinnamon rolls for ages. Thanks for the pictures.
ReplyDeleteLove,
Ronnie
xx
Try these: they're awesome!
DeleteHugs, Julia
Oh these are beautiful! Since your name is Julia I was expecting something impressive and you didn't disappoint! :) Thanks for the conversions!
ReplyDeleteYou're very welcome. It's something I had to think about: we're all decimal here and don't measure flour or sugar in cups, so I had to convert just about everything.
DeleteThankfully I'd already translated the recipe for some English speaking friends, so I didn't have to do that now.
Julia
It's been 5 years that I last ate cinnamon rolls, and I had to go to Cairo to get them. There was a snack corner that only sold these rolls in endless varieties.
ReplyDeleteGood memories.
When our Canadian family came to us some years ago they were absolutely shocked by the fact that we did not have a CUP. They did not think it was possible to cook without one. So next time they not only brought their famous buttermilk pancake mix, but also one of these indispensable cups.
It's a shame that, except from here, I never see a recipe with these exotic measures.
The first time I encountered cups in a recipe, I didn't even realise it was a standardised measure. Since it was in cooking, it didn't matter much, you can just add ingredients until it looks about right.
DeleteBy the time I started with baking recipes using cups, I knew better. Luckily there are sites to tell you about conversions, I use http://allrecipes.com/HowTo/Cup-to-Gram-Conversions/, which is a great help.
Hugs, Julia
I LOVE the pics...they help so much with a recipe, though I don't think that mine will ever look like yours :-)
ReplyDeleteTry them: you'll be (pleasantly) surprised. The pictures aren't mine, but they do come out looking like that.
DeletePressing them with the knife handle makes sure the layers open up a bit in the oven, so you get a maximum result with a minimum of effort.
Julia
OMG!
ReplyDeleteOne look and I was in love...
These look amazing. Thanks so much for sharing!
(and for playing along!)
And they taste as good as they look!
DeleteHugs, Julia
Wow... those look amazing! I bet they make the whole place smell wonderful... and taste even better! I adore the step-by-step photos; a real plus for a non-baker like me. Thanks for sharing! Happy Holidays! -Sassy
ReplyDeleteI love the smell of cinnamon, and with the butter and sugar these rolls smell great. It's a smell that goes great with December, warm and inviting.
DeleteJulia
My family loves cinnamon rolls and they are a Christmas morning annual tradition. I've seen many recipes but I've never seen them pressed in the middle on their sides. Very interesting!
ReplyDeleteThanks Julia and Happy Holidaze! :-) Elysia
These are easy, quick (for a recipe using yeast), look great, smell wonderful, and taste amazingly.
DeleteJulia
HOLY COW -- those are beautiful!!!
ReplyDeletesfp
And they taste as good as they look. Slightly crispy edges, moist and succulent centres.
DeleteI really need to make them myself again soon.
Julia