I’ve wanted to make cinnamon rolls for a long and I’ve finally made them.
I’ve made a slight change in relation to the traditional recipe; I put chocolate cream instead of butter in the filling, to make the traditional one you just have to change that.
Ingredients:
500 g flour
5.5 g active dry yeast
200 ml milk
55 g butter
50 g white sugar
3 eggs
14 g inverted sugar (1 tablespoon)
½ teaspoon salt
For the filling:
100 g Brown sugar
55 g chocolate cream (I used philadelphia of milka)
2 teaspoons of ground cinnamon
Place the milk in a pot and dissolve the inverted sugar, heat up without boling remove from the heat, add the yeast and save.
Mix the butter, not too cold, with the sugar until it is creamy. Add the eggs, beaten, at room temperature.
Add the flour with the salt (sifted) and when it is integrated add the milk. I used the Kitchen Aid with the hook, but you can do it by hand, until the dough it’s not sticky.
Place it in a big bowl and cover it, let it raise for 1 hour and a half, it has to double size.
Meanwhile, we prepare the filling. With two knives mix the cream with the sugar and the cinnamon.
After the 1-hour and a half, smash the dough with a fist so the air gets out and leave it for other 10 minutes.
After the 10 minutes stretch on a surface cover with flour and give it squared shape and 0,5mm (0,02’’) of thickness.
Spread out the filling and roll up.
Cut 14 slices and let them rise for 1 hour.
Preheat the oven at 190ºC (375ºF).
Paint the rolls with milk and bake them for 25-30 minutes.
Ingredients:
500 g flour
5.5 g active dry yeast
200 ml milk
55 g butter
50 g white sugar
3 eggs
14 g inverted sugar (1 tablespoon)
½ teaspoon salt
For the filling:
100 g Brown sugar
55 g chocolate cream (I used philadelphia of milka)
2 teaspoons of ground cinnamon
Place the milk in a pot and dissolve the inverted sugar, heat up without boling remove from the heat, add the yeast and save.
Mix the butter, not too cold, with the sugar until it is creamy. Add the eggs, beaten, at room temperature.
Add the flour with the salt (sifted) and when it is integrated add the milk. I used the Kitchen Aid with the hook, but you can do it by hand, until the dough it’s not sticky.
Place it in a big bowl and cover it, let it raise for 1 hour and a half, it has to double size.
Meanwhile, we prepare the filling. With two knives mix the cream with the sugar and the cinnamon.
After the 1-hour and a half, smash the dough with a fist so the air gets out and leave it for other 10 minutes.
After the 10 minutes stretch on a surface cover with flour and give it squared shape and 0,5mm (0,02’’) of thickness.
Spread out the filling and roll up.
Cut 14 slices and let them rise for 1 hour.
Preheat the oven at 190ºC (375ºF).
Paint the rolls with milk and bake them for 25-30 minutes.
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