Friday, July 19, 2013


A Swedish, fun, joyful girl – Erika taught me and made cinnamon rolls for me. She is one of my favourite people I ever met. Whenever I make anything from cinnamon ‘either a curry or a cake’, I remember Erika. I am happy to share it in my Blog
A small note on Cinnamon rolls (CR) – It’s a Finnish origin, also called as Cinnamon bun, swirl or cinnamon snails (it looks like a snail). CR is a sweet roll with dough, cinnamon and sugar as main ingredients. Though another ingredient is yeast, using fresh yeast makes it all. One can use sugar sauce/ icing/ sugar syrup to pour on to roll to make it more beautiful (I call it sexy) and romantic. It varies in size from as small as snails to big as a pumpkin.

Baking time 2 hours
Quantity 2534 (depending on the size)
Yeast (fresh) – 25 grams
Butter – 75 grams
Milk – 250 ml
Sugar – 100 grams
Salt – 1 pinch
Flour – 700 grams (perhaps more)

For stuffing:
Butter – 50 grams
Sugar – 40 grams
Cinnamon – 2 table spoon

Put the oven on to 225 oC.
Crumble the yeast in a bowl
Melt the butter in a pan and mix it with milk. Heat it under very low flame not more or less than 37oC.
Mix milk with the crumbled yeast. Make the yeast to melt and add salt and sugar to that.
Use an electric mixer (if u has) or a hand whisker to mix flour gradually in the yeast-milk mix. The dough should be nice and smooth with appropriate consistency (similar to roti/pizza dough, but smoother than that). Let it rest for 30 minutes, cover it with a towel.
Make the stuffing: Stir butter (which is already at room temperature, so that it easily melts). Mix cinnamon and sugar with it.
Now the dough is ready. Spread out the dough to a rectangle shape, ~0.5 cm thin.
Smear out the stuffing on the rectangle sheet.
Roll in the dough. Cut the roll into pieces, as small or as big you like.
Put them in a cupcake paper or directly on an oven metal and let them rest for 30 minutes under a towel.
Bake them in the middle rack for 30-35 minutes or maximum to 45 minutes with constant checking.
After baking it is ready to eat directly or by adding a sugar or caramel sauce on it.

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