Moist cinnamon rolls are one of the favorites in our house. I do them in several ways, always with more cinnamon, and they always disappear from the table. The best is fresh and warm and necessarily with a glass of milk.
This version of the buns is very fluffy, soft, and, additionally, the prepared glaze makes them melt even more in the mouth.
How to choose the best ingredients for moist cinnamon rolls
Dried yeast: if you have fresh yeast, you can use them too, but before that, you have to have the so-called Equivalent of 7 grams of dry yeast to 25 grams of fresh.
Dilute the more expensive ones, put them in a small bowl, dissolve the cup in 50 ml of milk (which we subtract from what we have in the recipe)
We add a tablespoon of sugar and a tablespoon of flour. We mix thoroughly and leave a warm place to double the objects. A bowl of a thermal mug should be large enough that our beloved ones do not fly out.
Attention! You have to remember how to write off “grow” to decrease the volume in the eyes.
It is also a fun experience/experiment for children to why the dough grows and is fluffy.
Caster sugar: refined sugar for baking will be the best because the dough turns out faster.
Egg: the egg should be at room temperature. I always use size L, but it will also work out if you have size M. You add 2 eggs with size S.
Warm milk: the milk should be warm because it speeds up the rising of the dough, but not hot because then it will be more expensive to cook and the dough will not rise.
Butter: the best thing about this recipe is the unsalted butter, but you can also use any other baking fat. However, make sure that it is baking fat that cannot be spread on bread.
Flour: all-purpose flour will be the best. You can also add wholemeal flour. I would suggest 2 all-purpose flour and one part of wholemeal flour in proportions.
Tips and tricks
- Before adding it to the dough, it is always good to sieve the mixture as it becomes fluffy.
- The dough may stick a little when you cut with a knife. However, it does not hurt. Just peel off the dough gently as soon as it is on the plate so that you can see the cinnamon mass.
- If you put them on tin rolls, give them another 15 minutes to grow again, they will be even fluffier.
- If you want to have thicker buns, cut them every 2 cm, and if you’re going to have shorter and more buns, cut them by 1 cm.
- If you want to have more rolled rolls, you roll them from along the longer side, and if you want more and smaller mic, you roll them along the shorter side.
- If you want to have more rolled rolls, you roll them along the longer side, and if you’re going to have more and smaller ones, you roll them along the shorter side.
Moist cinnamon rolls
- 7 gr dried yeast
- 60 gr caster sugar
- 1 egg
- 200 ml warm milk
- 70 gr butter plus extra for greasing
- 400 gr flour plus sifted
- 60 gr butter
- 50 gr sugar caster
- 2 tbsp ground cinnamon
- 2 tbsp lemon juice
- 300 gr powdered sugar
- Flour, sugar, and dry yeast in a bowl and mix well. Add the egg with warm milk and start kneading the dough.
- You can do it:– Handcrafted a wooden spoon – the longest option preferably– You can knead for about 5-10 minutes with a manual mixer with kneading attachments (these are spirals)– Probably the most convenient stand mixer where you put the products in and wait. Everything is according to the instructions here.
- As the ingredients combine and the dough will be elastic, i.e. it will move away from the bowl, you add warm but not hot melted butter. And you keep kneading until the butter is absorbed into the dough.
- The well-kneaded dough does not stick to the bowl, and when it is kneaded, air bubbles appear on it.
- Cover the dough prepared in this way with a cloth and set aside in a warm place to double the volume. Dough proving time is about 1 hour.
- While the dough is rising, it is good to prepare the cinnamon filling.
- Put butter, sugar, and cinnamon in a small saucepan. We dissolve everything over low heat to combine the ingredients.
- When the dough rises, we put it on a silicone mat as you have or on the top and sprinkle the flour so that it sticks to the top as we fight.
- We roll the dough into a rectangular shape, 1-1.5 cm thick
- Put out the filling and spread it out exactly over the entire surface (leave only about 2-3 cm without the filling on the side where it will end.
- We roll the dough from one end to the other and cut the resulting battle into slices 1.5-2 cm wide (the wider the slices, the higher our buns will be)
- Preheat oven to 180 degrees C/ 360 degrees F/ Gas 5 and bake 20-25 min.