The Best Cinnamon rolls: Grandma’s Secret Recipe…
In Sweden they are called Kanelbulle, but all over the world they are known as cinnamon rolls! We’re talking about the famous cinnamon rolls, which are fantastic for breakfast, brunch or during coffee breaks. Soft and mouthwatering, they are made with a soft brioche dough filled with a mix of butter, sugar and cinnamon that gives them an unmistakable scent. Another distinguishing element is the icing with which these irresistible leavened treats are decorated on the surface. Here we show you how to prepare the traditional recipe, a must try!
Ingredients :
For 12 rolls:
- 500g (4 cups) strong bread flour / bread flour
- 100g (3/4 cup) plain flour / all-purpose flour
- 100ml (1/3 cup + 1 tbsp) whole milk
- 100ml (1/3 cup + 1 tbsp) water
- 115g (1/2 cup + 1 tbsp) granulated sugar
- 80g (1/3 cup) unsalted butter, softened
- 2 medium eggs
- 20g (0.7 oz) fresh yeast or 7g (2 1/4 tsp) active dry yeast
- 10g (2 tsp) vanilla extract
- 6g (1 tsp) fine salt
For the filling:
- 100g (1/2 cup) granulated sugar
- 10g (2 tsp) ground cinnamon
- 20g (1 1/2 tbsp) unsalted butter (for the surface and the baking tin)
For the glaze:
- 150g (1 1/4 cups) powdered sugar / confectioners’ sugar
- 30ml (2 tbsp) water
How to make
1. Prepare the dough:
- Heat milk and water to 35°C (95°F) in a saucepan.
- Remove from heat, add crumbled fresh yeast, and stir to dissolve.
- In a separate bowl, beat eggs, add the milk-yeast mixture, and stir.
- Add vanilla extract and mix.
2. Make the dough:
- In a stand mixer bowl with dough hook, combine flours, sugar, and salt.
- Add the egg mixture and mix.
- Gradually add butter pieces while kneading.
- Knead until dough forms around the hook.
- Transfer to a floured surface, knead briefly into a smooth ball.
- Place in a buttered bowl, cover with plastic wrap.
- Let rise in a warm place for about 2 hours, until doubled in size.
3. Prepare the filling and pan:
- Mix sugar and cinnamon in a bowl.
- Butter a 28×21 cm (11×8 inch) baking pan and sprinkle with some of the mixture.
4. Shape and bake the rolls:
- Roll out the risen dough into a 50×30 cm (20×12 inch) rectangle.
- Brush with melted butter and sprinkle with remaining sugar-cinnamon mix.
- Roll the rectangle from the long side.
- Wrap in plastic and refrigerate for 30 minutes.
- Cut into 12 pieces, 4 cm (1.5 inches) wide.
- Place in prepared pan, press lightly, cover, and let rise for 1 hour.
- Bake in a preheated 200°C (400°F) oven for about 20 minutes until golden.
5. Glaze and serve:
- Mix powdered sugar with water to make a viscous glaze.
- Spread over cooled rolls.
- Enjoy your homemade cinnamon rolls!
Bon Appétit!
