I go through a lot of cinnamon and I prefer Saigon Cinnamon. I find it is sweeter, vibrant it taste and smell than other cinnamon types I tried. It's without a question my favorite baking spice. I love how it pairs with apples, walnuts, pecans. I like adding a dash to my plain yogurt, it makes it sweeter without adding the sugar. It's exceptional in peach crumble and apricot bread with cinnamon streusel topping. These are just few of my favorites. Cinnamon is also my secret ingredient in Walnut Cranberry Biscotti.
Today I'm going to share with you currently my favorite sweet bread dough recipe and delicious, beautiful cinnamon rolls with a twist. Literally.
Sweet Bread Dough - Video
500 grams all purpose flour 5tsp dry yeast 100grams granulated sugar 250ml warm milk ( 1 cup + 1 to 2tbl milk) 1 stick butter, melted 2 egg yolks 1tsp vanilla pinch of salt Bake at 350F 25-30 minutes, until golden brown around the edges
Cinnamon Rolls
1 Sweet Bread Dough Recipe(above)
1/4 cup butter, melted and cooled to brush the rolled out dough
3tbl butter, melted and cooled to brush on unbaked rolls before baking
Cinnamon Filling
1 cup brown sugar
1 1/2 tbl cinnamon
Combine cinnamon and brown sugar in a bowl, set aside.
Cinnamon Filling
1 cup brown sugar
1 1/2 tbl cinnamon
Combine cinnamon and brown sugar in a bowl, set aside.
Glaze
3tbl butter
2tbl hot water
1 1/2cup powdered sugar
1/2tsp vanilla bean paste or vanilla extract
In a small pot melt butter, remove from the heat and add hot water, powdered sugar and whisk vigorously, make sure you don't ave any lumps of sugar in the glaze. Flavor with vanilla bean paste or vanilla extract. Alternatively you can use hot coffee instead of water for extra layer of flavor.
Preheat oven to 350F.
Make the sweet bread dough, no need to let it rise, roll it out thin.
Brush 1/4 cup melted and cooled butter on the dough, cut the dough into about 3 inch strips.
Divide cinnamon filling among the strips of dough. Placing the cinnamon in the middle of each strip.
Seal the strips into a long snake like pouch.
Cut the strips into approximately same size, press the ends well to seal.
Roll out each pouch so it's about 2.5 inch wide, or little more.
Using pastry wheel cut the slits in the pouch, care not to cut through the ends.
Start at the end, slightly on an angle, roll the pouch until you have a log formed.
Shape it into a snail, and tack the ends so they stick together.
Line baking sheet or a baking pan, about 1/4 size sheet or a round pan will work as well with the parchment paper, spray with the nonstick spray. Layer rolls next to each other.
At this point you can let it rise for about 40 -60 minutes, bake in the preheated oven at 350F 25-30 minutes, until golden brown. OR you can cover it with the plastic wrap and refrigerate till next day, make sure to allow for 2-3 hours for the rolls to come to room temperature and to allow for the rise/proofing.
Once baked, let cool slightly. Then brush on the glaze. Let cool completely and enjoy or freeze for later.
Best thing about cinnamon rolls is that they are always fashionable.
In a small pot melt butter, remove from the heat and add hot water, powdered sugar and whisk vigorously, make sure you don't ave any lumps of sugar in the glaze. Flavor with vanilla bean paste or vanilla extract. Alternatively you can use hot coffee instead of water for extra layer of flavor.
Preheat oven to 350F.
Make the sweet bread dough, no need to let it rise, roll it out thin.
Brush 1/4 cup melted and cooled butter on the dough, cut the dough into about 3 inch strips.
Divide cinnamon filling among the strips of dough. Placing the cinnamon in the middle of each strip.
Seal the strips into a long snake like pouch.
Cut the strips into approximately same size, press the ends well to seal.
Roll out each pouch so it's about 2.5 inch wide, or little more.
Using pastry wheel cut the slits in the pouch, care not to cut through the ends.
Start at the end, slightly on an angle, roll the pouch until you have a log formed.
Shape it into a snail, and tack the ends so they stick together.
Line baking sheet or a baking pan, about 1/4 size sheet or a round pan will work as well with the parchment paper, spray with the nonstick spray. Layer rolls next to each other.
At this point you can let it rise for about 40 -60 minutes, bake in the preheated oven at 350F 25-30 minutes, until golden brown. OR you can cover it with the plastic wrap and refrigerate till next day, make sure to allow for 2-3 hours for the rolls to come to room temperature and to allow for the rise/proofing.
Once baked, let cool slightly. Then brush on the glaze. Let cool completely and enjoy or freeze for later.
Wait till rolls are lukewarm before you brush the glaze on them.
Best thing about cinnamon rolls is that they are always fashionable.
