Saed News: Cinnamon rolls are a type of delicious pastry that originally belong to Sweden and Denmark, the homeland of delightful pastries. This tasty treat was first made in the early 20th century when cinnamon was introduced to Europe from Asia.
According to the cooking service of Saed News, cinnamon rolls are a delicious pastry originally from Sweden and Denmark, the homeland of delightful baked goods. This tasty treat was first made in the early 20th century when cinnamon was introduced to Europe from Asia.
In Denmark, these beautiful pastries are called "cinnamon snails" and are typically served with coffee or milk. Cinnamon rolls are so popular in Sweden that the country celebrates "Cinnamon Roll Day" on October 4th every year.
The size of cinnamon rolls varies; the smaller ones have a diameter of about 5 cm, while the larger ones can reach around 10 cm. These delicious pastries can be enjoyed for breakfast or as an afternoon snack with coffee, tea, or milk.
Bread or fancy flour: 5 cups
Yeast: 2.5 teaspoons
Lukewarm milk: 2 cups
Sugar: ⅓ cup
Vegetable oil: ⅓ cup
Butter: 100 grams
Cinnamon: 3 teaspoons
Salt: 1 teaspoon
Brown sugar: 2 tablespoons
White sugar: 2 tablespoons
Start by mixing the yeast, vegetable oil, and ⅓ cup of white sugar with lukewarm milk until the yeast and sugar dissolve. Let this mixture sit for 10 minutes to activate the yeast. Small bubbles and a slight warmth indicate that the yeast is active.
Once the yeast is activated, gradually add the salt and flour while mixing. It is crucial to add the flour slowly, as different flours absorb moisture differently, and you may not need all of it.
Dust your work surface with flour and knead the dough for about 15 minutes until it becomes elastic and smooth. If the dough is too sticky, carefully add a little more flour.
Place the kneaded dough in a greased bowl, cover it with plastic wrap, and drape a clean cloth over it. Let the dough rest in a warm place for 1 to 2 hours until it doubles in size.
While the dough is resting, mix the softened butter with cinnamon, 2 tablespoons of white sugar, and 2 tablespoons of brown sugar. If you don't have brown sugar, you can substitute it with white sugar.
Once the dough has doubled in size, knead it again for about 5 minutes to remove air bubbles. Divide the dough into two equal portions. Roll out the first portion, spread half of the cinnamon-sugar mixture evenly over it, and then roll it into a log.
Using a string, cut the rolled dough into 3 cm slices.
Repeat the process with the second portion of the dough, rolling it out, spreading the cinnamon mixture, and shaping it as desired.
Line a baking tray with parchment paper and grease it with solid fat. Place the rolls on the tray, cover them with plastic wrap, and let them rest for another 30 minutes to rise further. Meanwhile, preheat the oven to 180°C (350°F).
After the second resting period, mix one egg with half a cup of milk and gently brush it over the rolls using a pastry brush. Bake the cinnamon rolls in the middle rack of the oven for 20 to 30 minutes until golden brown.
Enjoy your homemade cinnamon rolls! 😊
