gingerbread Stelline
114 recipes
cinnamon rolls
ingredients
servings
12
White sugar
170 oz
Type 00 wheat flour
615 oz
Dry brewer's yeast
5 oz
Iodized salt
5 oz
Water
120 oz
Full fat milk
120 oz
Butter
95 oz
Eggs
1 unit
Cinnamon
15 oz
Icing sugar
200 oz
Bakery products from North America
cinnamon rolls
cinnamon rolls
ready in
2 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Rolled, soft and fragrant, with their cinnamon scent, they all conquer.
preparation
step 1
To prepare the cinnamon rolls start by melting 80gr butter on a gentle fire and then let it cool when ready.
step 2
Then pour all the dry ingredients into a bowl, then flour and 60gr of sugar, dry yeast (or freshly crushed directly in bowl, 18g) and salt and mix.
step 3
Do the same with liquid ingredients. In a bowl pour the water together with the milk and the slightly beaten egg.
step 4
Continue with the melted butter that you have left to cool and mix everything with a wooden spoon.
step 5
At this point, combine the liquid ingredients with the dry ones and help with the spoon, stir until a mixture is mixed.
step 6
Transfer it to the work surface and hand-knead to obtain a smooth and homogeneous sphere.
step 7
You can combine a pinch of flour if needed to work more easily.
step 8
The dough is ready when kneading your hands will turn out clean.
step 9
Grate with butter a basin and place the dough inside, cover with transparent film and let it rise for at least 30 minutes at a temperature between 20 ° and 25 °.
step 10
Go to the preparation of the mix to flavor. In a bowl pour 110gr of sugar and cinnamon powder, mix well and keep it aside.
step 11
Take back the leavened dough and deflate it on a slightly floured planter with the help of a rolling pin. Get a rectangle of 50x35 cm.
step 12
Then spit on the melted butter and sprinkle with the flavor mix while taking care to distribute it over the entire surface.
step 13
At this point you have to roll the dough. Begin gently lifting the bottom flap all along the longest side, this way you will help remove it from the staircase.
step 14
Then roll in a little at a time and be careful to roll tightly and without crushing the dough.
step 15
After getting the roll you have to mold it with your hands to get a 48cm length, so hold one end with your hand and with the other you make light pressures towards the end you are blocking.
step 16
With a sharp blade, divide the roll in half, divide one of the halves in half, and from each subdivision you will have 3 disks of the same size (about 3-4 cm).
step 17
Continue in the same way for the other piece. You will get 12 rolls with these doses; you can shape it slightly with your hands to round shape.
step 18
Pour a 30x20cm rectangular baking tray and sprinkle it with the scent of the fragrant mix.
step 19
Place the rolls in the pan all in the same distance, spacing them 1 cm apart;
step 20
Once all the pieces are gently pressed gently with your fingers to make the shape of each roll finally homogeneously covered with transparent film and let it rise for another 30 minutes at least.
step 21
After the time the roses will be doubled, then switch to cooking. Cinnamon rolls bake in pre-heated oven, in static mode, at 180 ° for about 30 minutes.
step 22
Once cooked let them cool completely.
step 23
To prepare the icing pour the icing sugar into a bowl and add a little cold water at a time and start stirring, continue to add it if necessary, always one spoon at a time.
step 24
Finally, sprinkle your cinnamon rolls with icing before you taste them.
