Cinnamon Roll: The Epitome of Cozy Comfort Food
Ah, Cinnamon Rolls! These fluffy spirals of doughy goodness wrapped in layers of spicy cinnamon and sweet sugar never fail to make my day. Now, let’s talk about how this tantalizing treat came into our lives!
The Tale of the Cinnamon Roll
Cinnamon rolls are believed to have originated in Sweden, where they are known as “kanelbulle.” Though no single inventor claims this delectable creation, it became a staple in Swedish fika (coffee break). Over time, variations popped up across the globe, including the Americanized, frosting-laden types we often indulge in today!
Modern Twists and International Takes
Whether you find them in a European bakery or an American diner, cinnamon rolls have adapted to local tastes. The Swedish version might be less sweet, while the American take could be drenched in cream cheese frosting. Then you have the Finnish version called “korvapuusti,” which adds cardamom to the mix.
MotherBee’s Ultimate Cinnamon Roll Recipe
Preparation Time: 2 hours
Cooking Time: 30 minutes
Number of Servings: 12
Cinnamon Rolls Tools and Equipment
Bread machine (optional)
Microwave
Rolling Pin
Baking Pan
Whisk
Cinnamon Roll Ingredients
300g Bread flour (sifted)
100g All purpose flour (sifted)
50g Powdered milk sifted (whole milk or butter milk prefferable)
40g white Sugar
12g instant yeast
30g salted Butter
310g mixture of Cold water and ice
1/4tsp Cinnamon powder
Cinnamon Roll Step by Step Procedure
Mix dry ingredients. Put aside.
Mix the yeast and cinnamon into dry ingredients.
Make a well at the center. Add the water and ice slowly.
Add the butter. Knead it or put the dough in a bread machine for mixing until it is strectchy.
Cover it with damp cloth or cling wrap leave it for 1 hour.
Remove the plastic. Use a rolling pin to shape the dough into rectangle and remove some air.
Microwave the butter for 30seconds.
Let the butter to cool then brush the butter into dough.Spread the white sugar and cinnamon mixture into dough (see recipe and procedure below ⬇️ for the cinnamon sugar).
Then roll the dough into a log, make sure it is tight enogh and not loose).
Pinch the edges.
Cut the dough into equal pieces.
Pour the butter-syrup mixture into the bottom of the pan. (See recipe bellow ⬇️).
Put the cut dough into the pan.
Cover the pan with cling wrap and put it in a bit warm temperature 1 to 2 hours.
While waiting the dough to double in size make the icing.
Pre-heat the oven at 150C until it doubles in size.
Remove the plastic then put it inside the oven for 30 minutes or until the surface is golden brown.
Let it cool down completely and apply the buttercream icing (see recipe below ⬇️).
Cinnamon Sugar
100g white sugar
30g cinnamon powder
Salted butter
Measure all ingredients.
In a clean bowl, mix white sugar and cinnamon powder thoroughly, set aside until needed.
Butter Syrup Recipe
100g Butter
30g Brandy or Rum
50g Pineapple Juice
40g Honey
1 tsp. Vanilla extract
Butter Syrup Procedure
Add whisky/rum to the butter.
Add vanilla.
Add pineapple juice.
Add the honey then mix all the ingredients.
Put the mixture into the pan.
Add cinnamon sugar.
Buttercream Icing Ingredients
150g Butter
50g Condensed Milk
5gVanilla
50g Whipping Cream
50g Icing sugar
Buttercream Icing Procedure
Whip the butter.
Add condensed milk and continue mixing for a minite.
Add vanilla, continue mixing for another minute.
Add the cream. Scrape the sides of the bowl and continue mixing.
Add icing sugar. Then continue mixing until it is well smooth and light.
Storage Packaging and Shelf Life
Store in an airtight container
Room temperature : up to 4 days
Chilled: 7 days
Frozen: up to 3 months
Food Safety Tips
Always ensure your yeast is fresh and your cream for the icing is not expired.
The Science Behind the Dough
Understanding gluten formation is key to achieving that perfect, stretchy dough. Bread flour has a higher protein content, making your rolls chewier.
The Role of Gluten
Gluten is a composite of two proteins—gliadin and glutenin—found in wheat flour. When you mix and knead the dough, these proteins form a network that traps air and water, which is crucial for elasticity and rise. Essentially, gluten is what gives bread its structure.
Bread Flour vs. All-Purpose Flour
Bread flour contains more protein—usually around 12-14%—compared to all-purpose flour, which generally has a protein content of 9-11%. Higher protein means more gluten, and more gluten equates to a chewier texture. This is particularly beneficial for cinnamon rolls, where you want a soft but slightly chewy bite.
Water and Hydration of Flour
The water in the recipe hydrates the flour, enabling gluten formation. Cold water slows down yeast fermentation, providing a longer window for the gluten to develop, which can improve both texture and flavor.
The Magic of Yeast
Yeast is a microorganism that ferments the sugars in the dough, producing carbon dioxide gas. This gas gets trapped within the gluten network, leading to the rise we all want in a good roll. Instant yeast is often used for its quick-acting properties, but it’s crucial that it’s fresh to ensure proper rise.
The Fat Factor
Butter in the dough coats some of the protein, preventing it from forming gluten. This is a good thing for cinnamon rolls, as it helps to limit the gluten development slightly, making the rolls tender while still having structure.
The Spice and Sugar
Cinnamon not only adds flavor but also acts as an antimicrobial agent, subtly affecting yeast activity. Sugar serves as food for the yeast and adds sweetness, but too much can inhibit gluten development, so balance is key.
10 Tips for Success
Always sift your flour to prevent lumps and aerate the mixture for a lighter dough.
Use cold water to slow down yeast activity, allowing the dough to develop better flavor during rising.
Ensure your butter is at room temperature to facilitate easier mixing and even distribution in the dough.
Opt for whole milk powder over skimmed for a richer taste and more decadent mouthfeel.
Invest in quality cinnamon for a more aromatic and flavorful filling.
Preheat your oven sufficiently, at least 20 minutes before baking, to ensure even cooking.
Brush the top of the rolls with melted butter before baking to get that golden, glossy finish.
Avoid over-kneading the dough, as it can lead to tough and chewy rolls.
Use a sharp knife or dental floss to cut the rolls cleanly, preserving their shape and texture.
Let the rolls cool a bit before applying the icing to prevent it from melting right off, allowing it to stick better.
10 Common Mistakes and Troubleshooting
If your dough is too dry, add a splash of water to achieve the desired consistency.
Over-kneading the dough can result in a tough and chewy texture; aim for a dough that's smooth and elastic.
Using expired yeast can prevent the dough from rising; always check the expiration date.
If your rolls aren't fluffy, you might have skipped or rushed the proofing steps; give the dough ample time to rise.
Too much filling can cause the rolls to unravel or become soggy; use the filling sparingly but evenly.
If the rolls brown too quickly, your oven might be too hot; consider lowering the temperature or covering the rolls with foil.
If your icing is too runny, add more icing sugar to thicken it up.
Using cold butter can make it difficult to evenly spread the filling; ensure the butter is softened before using.
Forgetting to grease the pan can make removing the rolls difficult; always prep your baking pan.
If your rolls are unevenly cooked, make sure to position them in the center of the oven for more even heat distribution.
10 Common Questions and Answers
🟣Question: Can I use regular milk instead of powdered milk?
🟢Answer: Yes, but you'll need to adjust the water content accordingly.
🟣Question: What can I use instead of cinnamon? 🟢Answer: Nutmeg or allspice can be good substitutes, although they'll give a slightly different flavor profile.
🟣Question: Can I make the dough a day in advance?
🟢Answer: Yes, you can refrigerate the dough after the first rise, but let it come to room temperature before proceeding.
🟣Question: How can I make my rolls fluffier?
🟢Answer: A longer proofing time under optimal conditions can yield fluffier rolls.
🟣Question: Can I use whole grain or spelt flour?
🟢Answer: You can, but it will affect the texture and may require adjustments in liquid and rising time.
🟣Question: Why did my icing turn out grainy? 🟢Answer: This could be due to undissolved sugar or too-cold butter; ensure both are at the right consistency and temperature.
🟣Question: Can I freeze cinnamon rolls?
🟢Answer: Yes, you can freeze them either before or after baking, but remember to wrap them tightly.
🟣Question: What's the best way to reheat them?
🟢Answer: A few seconds in the microwave or a few minutes in a preheated oven should do the trick.
🟣Question: Can I add fruit fillings like apple or raisins?
🟢Answer: Absolutely! Just be cautious not to overfill, as it may make rolling and sealing more difficult.
🟣Question: How do I make vegan cinnamon rolls?
🟢Answer: Substitute dairy with plant-based milk and butter, and use a vegan-friendly icing recipe.
Ingredient Functionality
• Bread Flour: Provides structure.
• Instant Yeast: Leavens the dough.
Ingredient Substitutions
Bread Flour ➡️ All-Purpose Flour (though it will be less chewy)
Butter ➡️ Margarine
Suggested Serving or Variations
Drizzle with caramel sauce.
Add chopped nuts for crunch.
Nutrition Info
Calories: 350
Carbohydrates: 40g
Protein: 6g
#MotherBeesCinnamonRolls #CozyBaking #SwedishDelight #CinnamonLove #RollIntoHappiness #KanelbulleRemix #BakingJoy #SweetTreats #HomeBakery #FoodScienceInBaking
Let’s get baking, shall we? 😊
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