Cinnamon rolls...

I discovered cinnamon rolls maybe 3 years ago. Believe it or not, I used to be a little player when it came to taste, I had to try green salad when I was 14, and I ate beet for the first time 3 months ago. So I'm not a kamikaze of the plate either, but I'm getting there, I assure you... Anyway, I'm sure a lot of people here have never eaten cinnamon rolls, and well, you guys are really missing out. The first time I ate one, it was epic, I've got to tell you: to give you an idea of the origins of this pastry, it's an American specialty, eaten at Christmas time by the fire ... Well, for the first time, I ate some in India in the middle of August in a town called Udaipur, otherwise famous for having hosted the filming of a James Bond movie (Octopussy). In short, after coming across an elephant, we stumbled across a bakery (with Justine B...) and had breakfast there every morning of our stay in the town. That was the story of my first cinnamon roll, after which I ate cases of them at IKEA (yes, yes) and of course at Starbucks (very strong too)... Maybe it's not the right time for cinnamon and all that, but what do you expect when there's no more season, my good lady!

 

And here's my recipe for cinnamon rolls, based on the one at mignardise but not quite the same...

you need:

  • 600 gr flour
  • 24 cl warm milk
  • 1 egg
  • 1 tablespoon baking powder
  • 75 g sugar
  • 1 tsp vanilla extract
  • 75 g melted butter
  • 1 pinch salt.

To begin, mix the yeast with the warm milk and leave to stand for a few moments to allow the yeast to dissolve in the milk. Then add all the ingredients to the bowl of a food processor, but if like me you don't have one, use your hands to knead vigorously until you obtain a smooth dough. Place in an oiled bowl and cover with cling film. Leave to rest for about 1 hour at room temperature, until the dough has doubled in volume. Meanwhile, prepare your filling.

 

For the filling you'll need

  • 170g brown sugar
  • 2 tsp cinnamon
  • 60 g melted butter
Mix all the above ingredients and once the dough is ready, roll it out with a rolling pin into a large rectangle, spreading the filling evenly with a wooden spatula, taking care not to go all the way to the edges. Roll out tightly crosswise to form a long dough, then cut into sections. Place in a baking tin and leave to rise for another 45 minutes. Meanwhile, preheat your oven to 180°c, and before putting them in the oven, turn it down to 170-175° and leave them to bake for about 30min, or until the rolls are golden-brown. To help them a little, I brushed them with egg yolk using a silicone brush, then sprinkled them with sugar "balls". Enjoy them warm with a cup of tea! Enjoy!

 


 

May 07, 2012
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