CINNAMON ROLLS a la ERIKA

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 – 25– 34 (depending on the size)

 

INGREDIENTS

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

DO LIKE THIS

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 37^oC.

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.