If your heart is longing for something “CINNAMONY”, cinnamon rolls could be the best pick. It is made of a bread dough sheet sprinkled with cinnamon sugar, rolled and cut in individual pieces, and finally baked. Whenever you bake this treat, your oven assures an aroma, which is unmatched to any bakery. The sugar glaze on smoking hot cinnamon rolls is certainly a cherry on the cake.
Yield: Almost 20-25 rolls
- For the white bread dough
- ½ teaspoon (2.5 grams) fresh dry yeast
- ¾ teaspoon (4 grams) sugar
- 1/3 cup (75 grams) water
- ¾ cup (125 grams) all-purpose flour
- ½ teaspoon (2.5 grams) salt
- ½ teaspoon (2.5 grams) improver
- ½ teaspoon (2.5 grams) gluten
- ¾ teaspoon 3.25 grams oil
2. For the cinnamon filling
- ¼ cup (55 grams) fine sugar
- 1 teaspoon (5 grams) cinnamon
- Activate the fresh yeast by adding warm water and sugar to it. Cover it with plastic wrap and keep aside until it rises and gets foamy.
- In a large mixing bowl add flour, salt, improver and gluten. Give it a quick stir and make a well in the middle. Put yeast mixture in it. And mix until everything is combined.
- Once the dough starts to form, add oil to it and keep kneading until soft and smooth dough is obtained.
- Cover the bowl with plastic wrap and let it stand for a couple of hours until doubled in size (proofing).
- Dust a working surface with some flour and knock out the dough. Roll the dough and cut vertically with a distance of 2 cm.
- Spread a mixture of sugar and cinnamon on each strip and roll it upwards. Keep all spirals in the baking tray with spiral showing on top. Cover it with a plastic wrap and let it sit in warm surroundings for another couple of hours to rise.
- Preheat the oven to 325 degrees F (165 degrees C).
- When doubled, spread some egg on the surface and bake them at 325 degrees F (165 degrees C) for about 20-25 min or until surface is firm and golden brown.
- The more you knead the dough, fluffier will be the rolls.
- The more time you allow dough to proof, lighter is the baked product.