I admit it.. I have a weakness for these. I like them a bit smaller than standard so I divide the dough (and remonce/filling) in two. They’re delicious and irresistable fresh out of the oven. Still lukewarm without icing.. oh boy. Or cold with icing.. yummy. Either way; a batch doesn’t last long.
Let’s find some ingredients and make a batch, yes?!
- 50 g. butter
- 2.5 dl. milk
- 50 g. white sugar
- 25 g. baker’s yeast
- ½ tsp. salt
- 400 g. AP flour
Remonce / Filling:
- 110 g. soft butter
- 75 g. brown sugar
- 10 g. ground cinnamon
For decoration we’ll also need:
- 1 egg for an eggwash
- 80 g. powdered sugar
- cocoa powder (optional)
Make the dough like this:
- Melt the butter in a casserole.
- Add the milk to cool it down and let it reach approx. 35oC.
- Transfer the liquid into a big bowl
- Dissolve the yeast in the liquid
- Add sugar and salt
- Add half the flour and work that in. Add the rest bit by bit and knead the dough until it’s soft and flexible.
Let the dough rest in the bowl while making the remonce.
Mix soft butter, cinnamon and sugar into a spread/paste.
Back to the dough:
- Divide the dough and the remonce in two
- Roll the dough into a square – approx. 20 x 30 cm – about 3 mm thick
- Apply the paste evenly, make sure to get it all the way to the edges (be gentle and have patience)
- Roll the dough tightly and cut out pieces approx. 2 cm wide. (Dip your knife in flour for every cut, it makes it a lot easier.)
- Put the rolls on a baking sheet, give them some space and press them down gently to shape them.
- Let the rolls rest for 40 min. Prepare the eggwash and take a brake in the meantime
- Divide the egg, egg yolk in one bowl, egg white in another (don’t throw it away). I prefer to just use the egg yolk, I think it’s the easiest. Water, milk or cold coffee will do fine too.
- Heat op the oven to 225oC
- Apply the eggwash and bake the rolls for 6-8 minutes
- Let the rolls cool
Put the powdered sugar in a bowl, add the egg white a little bit at a time. Mix it well until you have icing that’s runny enough to drizzle over the rolls but not so runny that it’s almost transparent. Add some cocoa powder if you like to make chocolate icing for some of them. If you don’t feel like using the egg white, use warm water instead. I only use the egg white because I think it’s nice that it makes a solid and shiny surface, it doesn’t get sticky.
Decorate the rolls any way you like.
Make yourself a cup of coffee or tea and enjoy that with a couple of freshly made cinnamon rolls. Bon apétit.
Have a great day..
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