After seeing all those delicious cinnamon rolls all over the internet on Kanelbullens dag I eventually gave in and made a small batch of cinnamon rolls in the evening. I had a look at various recipes on the internet but didn't find what I was looking for. So I kind of mixed all the recipes up, added fresh yeast instead of instant yeast and roughly divided all the measurements by two because I made cinnamon rolls just for the two of us and wanted to use my new
medium sized Riess baking dish (about 18 x 29 cm / 7 x 11 inch).
Dough
120 ml (1/2 cup) semi-skimmed milk
1 tbsp Butter
300 g (2 1/2 cups) All-purpose Flour
60 g (1/4 cup) Sugar
1/2 Egg
1/4 Cube (about 10 g) Fresh Yeast
A Pinch of Salt
Filling
1 tbsp Butter (room temperature)
75 g (1/3 cup) Sugar
1-2 tbsp Cinnamon
Cream Cheese Frosting
200 g Cream Cheese
100 g Icing Sugar
Vanilla
1 tbsp Lemon Juice
Directions
Put milk and butter in a small sauce pan and warum up over small heat until butter is melted. Put flour into a bowl or the bowl of your kitchen machine and make a small well in the middle of the flour. Carefully pour milk and butter mixture in the well and crumble yeast into the milk. Let it rest for about 20 minutes. Add sugar, salt and half of an egg and knead everthing with your hands or the dough hook of your kitchen machine for several (5 to 10) minutes until the dough is smooth. You might have to add some additional flour or milk if the dough is too sticky respectively too dry. Form dough into a ball, put it back into the bowl and cover itl with a kitchen towel. Let the dough rise at a warm place for 30 to 120 minutes until it has doubled its volume.
While the dough rises you can mix the sugar and the cinnamon for the filling. After that cover your dish with baking paper or butter it.
When the dough has doubled its volume remove it from bowl and put on floured surface. Knead once again and roll dough into a rectangle about twice the size of your baking dish (or until about 4 mm / 1/8 of a quarter thin). Spread butter on the dough. Sprinkle with sugar/cinnamon mixture (see picture above) and roll the dough afterwards into a tight log. Cut roll with sharp knife into 3,5 cm (1 1/4 inch) slices. Place slices into your dish, cover it with your kitchen towel and let the dough rise for another 60 minutes.
Cinnamon rolls lined up in the baking dish before (left) and after (right) rising.
Preheat oven at 375°F/190°C. Mix up the rest of the egg you have left from the dough and brush over lined up cinnamon rolls. Position rack in center of oven and bake until golden, for about 15-20 minutes. Remove from oven, set aside and let cool for several minutes.
To prepare the frosting mix cream cheese, icing sugar, Bourbon Vanilla or Vanilla extract and lemon juice until smooth. Spread frosting on warm cinnamon rolls and serve them right away. That's how I like them best...
