After a few attempts to achieve the perfect cinnamon rolls, I nailed it mixing all the little things I liked from each recipe, thereby achieving a new version with a perfect texture and delicious.
I suffered with other versions because you already know not everything comes out right on the first try, and even more when you’re looking for something specific. Does it happen to you as well? Between the failing attempts, I found some tough and dry doughs, also poor and tasteless fillings, apart from very thick icings with no flavor at all. You can tell it wasn’t easy, but neither impossible!
With my final version of these perfect cinnamon rolls, you’ll achieve a spongy and moist dough, with plenty of delicious filling along with a rich and fluid icing. Sounds pretty good, right? Get ready and bake them, you’re not going to regret it, in fact, you’ll have to control yourself to don’t eat all the tray full of cinnamon rolls at once. I tell you from personal experience …
If you make this recipe let me know your opinion or questions you may have just right here down below in the comments, either in my Bloody Delicious Instagram.
Let’s bake!
CINNAMON ROLLS
10 to 12 Rolls
· Ingredients ·
Dough:
140 ml whole warm milk, 25ºC
40 g fresh yeast or 20 g dry yeast
40 g sugar
2 large eggs
65 g melted unsalted butter
60 ml water at room temperature
1 tsp salt
1 tsp vanilla essence
500 g sifted flour
Filling:
100 g soft unsalted butter
80 g muscovado sugar
2 tsp cinnamon powder
Icing:
80 g cream cheese
180 g sifted icing sugar
1 tbsp whole milk
1 tsp vanilla essence
· Step by step ·
Dough:
In a big glass pour the warm milk, at 25ºC approximately, and dissolve the crumbled fresh yeast.
In a medium bowl beat the sugar and the eggs with a whisk.
Add the previous milk mixture, melted butter, water, vanilla and salt.
In a big bowl or a stand mixer with the hook attachment, sift the flour.
Add in 3 times the liquid ingredients previously mixed.
Knead for about 15 minutes, or until the dough looks even and elastic. You’ll see it starts to detach almost completely from the edges of your bowl but it still remains attached to the bottom.
Flour the top of your work surface and finish kneading for 5 more minutes.
Roll the dough and place it in a big bowl with a bit of flour on the bottom.
Cover the bowl with a kitchen towel and leave it to rise in a warm place for about 1h or until it doubles the actual size.
Flour the top of your work surface and, with the help of a kitchen rolling pin, roll out the dough into a rectangle approximately 1 cm high.
Spread the filling onto the dough and gently roll out all the dough.
Cut the rolls at a 5 cm distance more or less, they’ll come out around 10 to 12 rolls.
Place the cut rolls into a baking tray with some vegetable paper on it, leaving some space between them so they can rise well.
Cover the tray with a kitchen towel and leave it to rise in a warm place for about 30 minutes, or until they double the size.
Bake them at 170ºC for 10 minutes with the heat below and 5 minutes with the heat below and above to golden them up.
Leave them to temper for 10 minutes and paint them with the icing. Since the rolls are still warm they’ll absorb half of the icing so once they’re cooled down they’ll have a moister result inside.
The best moment to eat them is the same day you bake them, but honestly, these cinnamon rolls keep perfectly the moisture and sponginess the next day. You can warm them up for 20 seconds at maximum power in your microwave to give them a warm touch.
Filling:
In a medium bowl mix the soft butter with the sugar and cinnamon until forming a soft and spreadable paste.
Icing:
In a medium bowl beat the cream cheese until having a soft texture.
Add the icing sugar and gently mix everything with a whisk.
Finally, add the milk and vanilla until obtaining a thick texture but liquid.
· Tips ·
If you don’t have a kitchen thermometer to measure the milk’s temperature, do this: take out the milk from the fridge and warm it up in your microwave for 20 seconds at maximum power. The result should be a warm temperature between 25ºC and 30ºC.
When it’s time to incorporate the liquid ingredients with the dry ones try to do it always in 2 or 3 times, waiting for everything to be well combined every time you add more. If you add everything at once the dough will collapse and lumps can be formed, so it will take more time for the dough to have a proper result.
If you keep them from one day to another, place them in a airtight container at room temperature.
You can always add some more spices to the filling, such as cardamom or cloves at your taste.
The icing texture is really up to you, if you like it more liquid then add 1 more tablespoon of milk, and if you prefer it thicker then add 1 more tablespoon of sifted icing sugar until you get the texture you are looking for.
Enjoy!
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