gingerbread Stelline
Desserts from Italy
Cinnamon rolls
Cinnamon rolls
ready in
3 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
Spirits of perdition, butter, sugar and cinnamon that in North Europe and the United States eat all at any time of day and night.
preparation
step 1
Melt the yeast in lukewarm milk while letting the butter soften.
step 2
Now mix in a planetary sugar and flour, in another bowl with milk with yeast, slightly beaten egg and 50 gr of lukewarm butter.
step 3
Combine all ingredients and mix vigorously: you must have a solid and homogeneous mixture, which is left to rest for 2 or 3 hours in a bowl covered with transparent film.
step 4
You will see that the dough will dwindle until the consistency is doubled: at this point, take it with a rolling pin until it forms a rectangle about 2 cm high.
step 5
It's the time for stuffing!
step 6
Cinnamon rolls filling is a boon of canned sugar mixed with cinnamon powder: first, take 50 gr of softened butter and spit it generously on the rectangle of pasta
step 7
Then sprinkle over a generous dose of sugar and cinnamon.
step 8
Now the hard part: roll your rectangle off the long side without crushing it too much but trying to keep it tight enough until you get some sort of salami.
step 9
At this point you have your pasta, butter and sugar cotechin: cut 3-4 cm thick slices, you will see that there will be rolls.
step 10
They are put on an oven baking tray (if possible use a high-edged pan, because they will grow further).
step 11
Now you know: 35 minutes at 175 degrees. I recommend: it is important that cinnamon rolls are all about the same height and turned on the same side, in order to ensure uniform cooking.
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