Cinnamon Rolls

These Cinnamon Rolls are a part of the Master-Baker-Cinnamon February 2007 Challenge!

 

So… omg… I don’t know why I waited for such a long time to bake these cinnamon rolls! (It’s a traditional swedish food… I ate it sooo many times when I was in Sweden and in Finland… ) They’re soooo delicious! Perfect for the winter time with the cinnamon aroma and believe me…. your friends will love you if you serve these with a cup of coffee, a hot tea or a hot chocolate!

 

You don’t need many ingredients for cinnamon rolls and it’s very easy to make! Try them if you take out of the oven and they’re still warm… *yummi*

 

The Ingredients

Dough
– 50g butter, melt and cold
– 300ml warm milk
– 1 egg
– 1 tablespoon sugar
– 1/2 teaspoon salt
– 1 pack of vanille-puddingpulver
– 500g flour
– 1 pack dry yeast

Filling
– 150g brown sugar
– 2 heaped teaspoons cinnamon
– 100g walnuts, chopped

Frosting
– 50g cream cheese (Philadelphia)
– 15g butter, smooth
– 100g powdered sugar
– some vanille aroma
– some lemon-juice
– if you want some cinnamon

 

The Method

 

1. Mix all dough-ingredients.
2. Cover the bowl with plastic wrap and let rest for 10 minutes.
3. Mix brown sugar and cinnamon.
4. Roll dough into a rectangle.
5. Daub the dough with the butter.

 

6. Spread with cinnamon mixture.
7. Starting with long edge, roll up dough; pinch seams to seal. NOTE: Rolling the log too tightly will result in cinnamon rolls whose centers pop up above the rest of them as they bake.
8. With a knife, lightly mark roll into 1 1/2-inch section. Use a sharp knife. Place cut side up in prepared pan, flattening them only slightly.
9. Cover and let rise in a warm place for approximately 45 to 60 minutes or until doubled in size (after rising, rolls should be touching each other and the sides of the pan).
10. Bake in a convection oven (175°C) approximately 15 to 20 minutes until they are a light golden brown. Or bake in a regular oven (200°C) approximately 20 to 25 minutes in a regular oven until they are a light golden brown.

 

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