Cinnamon rolls

Name: Cinnamon rolls
Ingredients: 400 g flower; 10 g instant yeast; 30 g granulated sugar; 8 g salt; 8 g vanilla sugar; 50 g buttercream; 1 egg; 30 ml sunflower oil; 240 ml semi-skimmed milk; 10 ml sunflower oil; 140 g brown caster sugar; 40 g granulated sugar; 17 g cinnamon powder; 100 g unsalted butter; 200 g monchou; 80 g powdered sugar; 6 g vanilla extract; 40 ml unwhipped whipped cream; 50 g milk powder

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Najat

Photo by Najat

Surely my favorite rolls are the cinnamon rolls and loved making them again. The end result exceeded my expectations because they turned out mega soft and fluffy!

It has already become a huge favorite with my family because they can’t keep their hands off it! It is often the case with cinnamon rolls that when it is cooled it quickly threatens to harden and/or become dry. You won’t have that problem with this recipe because it’s still deliciously soft and flavorful the next day! And the topping… which is really fingerlicking good, try it yourself and you’ll know what I’m talking about 😉

Now make these homemade cinnamon rolls yourself because nothing beats homemade! Also, watch the video below to see how I proceeded.

12 rolls Portions

Medium

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Ingredients

Portions

12 rolls

DEEG

400 g flower, patent flour

10 g instant yeast, dry yeast

30 g granulated sugar, 2 tablespoons

8 g salt, 1⅓ teaspoon

8 g vanilla sugar, 1 bag

50 g buttercream, unsalted, melted and at room temperature

1 egg, (m) scrambled

30 ml sunflower oil

240 ml semi-skimmed milk, lukewarm

10 ml sunflower oil

FILING

140 g brown caster sugar, light brown

40 g granulated sugar

17 g cinnamon powder

100 g unsalted butter, melted and at room temperature

TOPPING

200 g monchou, room temperature

80 g powdered sugar

6 g vanilla extract, 1.5 tsp

40 ml unwhipped whipped cream

50 g milk powder, NIDO

Instructions

Place the flour, yeast, sugar, salt and vanilla sugar in a deep bowl. Mix well. Add the melted creamed butter, beaten egg and sunflower oil. Mix until combined. Add the milk little by little. Knead the dough for 10-15 minutes. The dough is sticky, therefore add the extra 10 ml of sunflower oil at the end. Knead for 1 minute.

Cover the dough and let rise in a warm place for 1 hour or until doubled in size.

Put the brown caster sugar together with the granulated sugar and cinnamon powder in a deep bowl. Mix well.

Melt the butter in a saucepan over low heat.

Dump the dough onto a floured work surface and roll out the dough into a rectangular piece (30x40 cm). Spread some butter on top. Add the remaining creamed butter to the cinnamon mixture. Mix well. Spread the cinnamon mixture over the dough and spread well. Roll the dough and cut into 12 equal pieces. Place the cinnamon rolls in a baking pan lined with baking paper. Let rise in a warm place for 30 minutes or until doubled in size.

Place the cinnamon rolls in a preheated oven at 180℃. Bake for 25-30 minutes.

Let the cinnamon rolls cool for 10 minutes.

Put the monchou together with the powdered sugar, vanilla extract, unbeaten whipping cream and powdered milk in a deep bowl. Blend until smooth.

Spread the cream well over the cinnamon rolls and finish with pieces of walnut.

Here is the final output

Ready to Eat

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Cinnamon rolls

· 12 rolls porties · Medium

Ingredients

400 g flower (patent flour)
10 g instant yeast (dry yeast)
30 g granulated sugar (2 tablespoons)
8 g salt (1⅓ teaspoon)
8 g vanilla sugar (1 bag)
50 g buttercream (unsalted, melted and at room temperature)
1 egg ((m) scrambled)
30 ml sunflower oil
240 ml semi-skimmed milk (lukewarm)
10 ml sunflower oil
140 g brown caster sugar (light brown)
40 g granulated sugar
17 g cinnamon powder
100 g unsalted butter (melted and at room temperature)
200 g monchou (room temperature)
80 g powdered sugar
6 g vanilla extract (1.5 tsp)
40 ml unwhipped whipped cream
50 g milk powder (NIDO)

Instructions

Place the flour, yeast, sugar, salt and vanilla sugar in a deep bowl. Mix well. Add the melted creamed butter, beaten egg and sunflower oil. Mix until combined. Add the milk little by little. Knead the dough for 10-15 minutes. The dough is sticky, therefore add the extra 10 ml of sunflower oil at the end. Knead for 1 minute.
Cover the dough and let rise in a warm place for 1 hour or until doubled in size.
Put the brown caster sugar together with the granulated sugar and cinnamon powder in a deep bowl. Mix well.
Melt the butter in a saucepan over low heat.
Dump the dough onto a floured work surface and roll out the dough into a rectangular piece (30x40 cm). Spread some butter on top. Add the remaining creamed butter to the cinnamon mixture. Mix well. Spread the cinnamon mixture over the dough and spread well. Roll the dough and cut into 12 equal pieces. Place the cinnamon rolls in a baking pan lined with baking paper. Let rise in a warm place for 30 minutes or until doubled in size.
Place the cinnamon rolls in a preheated oven at 180℃. Bake for 25-30 minutes.
Let the cinnamon rolls cool for 10 minutes.
Put the monchou together with the powdered sugar, vanilla extract, unbeaten whipping cream and powdered milk in a deep bowl. Blend until smooth.
Spread the cream well over the cinnamon rolls and finish with pieces of walnut.
Here is the final output
Ready to Eat

Cinnamon rolls

Ingredients

DEEG

FILING

TOPPING

Instructions

Related recipes

Homemade Crunchwrap with Beef and Cheese

Chicken Tikka Masala Stuffed Rolls

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Sloppy Joe Buns

0 Comments

Cancel reply

Cinnamon rolls

Ingredients

Instructions

Ingredients

Ingredients

DEEG

FILING

TOPPING