Cinnamon rolls - recipe

Recipes / Italian Recipes
 8100   
 16 Jan 2014   
Subscribe to yellowsaffron for more great recipes ➤ http://bit.ly/yellowsaffronsub Make a sponge: combine and sift the 2 flours, take out about ¾ cup (100 g) and set aside; put the active dry yeast in a bowl, or fresh yeast, add 1/5 cup (50 ml) of slightly warm milk, stir a bit, add 1 tsp of malt, or honey, let it dissolve, add the reserved flour and knead until smooth. Incorporate the flour; when the ingredients have blended together, transfer to a work surface and knead until it forms into a ball. Scrape the dough from the pastry board, knead again; cover the ball of dough with cling film and let it rise for at least 40 min. or until doubled in volume, in the turned off oven with the light on. Take the remaining milk, add the split vanilla pod and its seeds, the sugar and the butter and warm it over low heat, without bringing it to a boil, until the butter is melted but still creamy. Take the bowl of a stand mixer, or use a bowl and knead by hand, and add half of the remaining flour. Pour in a little of this butter mixture, just enough to make a thin batter; add the sponge, one piece at a time, to make sure it's fully incorporated, then the remaining milk, the eggs and the flour, alternating between dry and wet ingredients. Halfway through this step, you can add salt. Remove the dough from the paddle and fit the mixer with the dough hook, scrape the dough from the sides of the bowl, then knead for at least 10 min. until the dough gathers around the hook. You can sprinkle in a pinch of flour, to make it easier. Turn it out onto a floured pastry board, knead to form into a ball, place in a bowl, dusted with flour, cover with cling film and let it rise for at least 2 hours in the turned off oven with the light on. It should double in volume. Prepare the filling: in a bowl, combine the softened butter with the brown sugar, fine-grained brown sugar is better, mix well; add the ground cinnamon and the flour. You can use a mixer with the whisk attachment. The dough has risen, turn it out onto a floured pastry board and roll it out to a thickness of at least ½ inch (1 cm). Roll it out into a square about 12-14 inches (30-35 cm) to a side with a thickness of ½ inch (1 cm). Make sure it doesn't stick to the pastry board. Take the filling mixture and spread it on the dough, leaving a border of at least 1 ¼ inches (3 cm) uncovered. Brush the edges with the beaten egg white, then roll it up. Place the seam side down and wrap the roll in cling film. Take a couple of pieces of cling film, overlap them slightly and place the roll in the middle; try to give it a uniform shape, and wrap it tightly, twist the ends to seal and compact the roll. Place the roll in the fridge until firm to the touch: it will be easier to slice. You can wrap it twice in cling film. Our cinnamon roll has just been removed from the fridge, it's nice and firm; if it's too soft, the slices won't be perfect. Use a piece of nylon string, or a sturdy cotton string, to cut into even slices. Slide the string under the roll, with the seam facing down, choose the thickness of your slice, about 1 inch (2,5 cm), crisscross the ends and pull. Arrange the slices on a baking tray, lined with parchment paper, and allow to rise until doubled in volume. Before baking, return the slices to the fridge for at least an hour, because the butter will melt during baking and drip onto the bottom of the baking tray. The cinnamon rolls are evenly spaced out on the baking tray, to allow enough room for rising. Once risen, place in the fridge for at least an hour. Once removed from the fridge, brush with the egg yolk, that has been beaten with 2-3 tbsp of cream or milk, bake in a preheated static oven at 350°F (180°C) for about 20 min., until nice and golden brown. You can make 2 types of glaze using powdered sugar and hot-boiling water: a thin glaze for a glossy finish, or a white thick glaze, suitable for drizzling over the top. Add 1 tbsp of boiling water at a time, start with 2, and mix until it reaches your desired thickness. If the glaze is too thin, you can add more powdered sugar; if it's too thick, you can add a little more water. Add cinnamon extract or ground cinnamon to make it flavorful. The glaze dries very quickly but you can add a few drops of boiling water to thin it out. You can brush the warm cinnamon rolls with the thin one, so it will dry more quickly, or you can put the thick glaze in a pastry bag and pipe a zigzag pattern across the top, or both.
 

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