Cinnamon Rolls

Baking and Desserts | American cuisine

⏳ Time

1 hour 20 minutes

🥕 Ingredients

🍽️ Servings

Description

Cinnamon Rolls

Ingredients

Water - ¼ cup
Milk - 1 cup
Farm fresh eggs - 2 pieces
Vanillin - 1 teaspoon
Salt - ½ teaspoon
Sugar - ½ cup
Brown Sugar - 1 cup
Dry yeast - 0.2 oz
Ascorbic Acid Powder - 1 tablespoon
Ground Cinnamon - 1.1 oz
Margarine - 4.2 oz
Butter - 4.2 oz
Wheat Flour - 4½ cups

Step by Step guide

Step 1

For the dough, slightly melt the butter, add water and milk (24–86°F). Add the remaining ingredients as per the recipe and proceed to prepare as you would regular yeast dough: make a sponge (if using 'wet' yeast), knead, place in a warm area covered with plastic wrap, and let it rise until doubled in size.

Step 2

For the filling, take the butter out of the refrigerator when the dough is already rising. Mix the sugar with the cinnamon.

Step 3

Roll out the prepared dough on a well-floured surface to a size of 40x60 cm and a thickness of 4–5 mm (I used 20x30 cm and slightly thinner). Mark a line 2–4 cm from the long edge (for sealing). Spread the margarine without going beyond the marked line. Evenly sprinkle with the sugar-cinnamon mixture, slightly 'pressing' the sugar with your palm. Roll up tightly (pulling the dough) into a log, pinch the seam, and place seam side down on the table. Trim the log evenly on one side, mark cutting spots about 4–4.5 cm wide, and cut into 'logs' about 5–6 cm long with a SHARP knife. Line a baking dish with parchment paper and place the 'snails' with a 2–3 cm gap from the edges and from each other. Cover with a towel or plastic wrap and let rise in a warm place until doubled in size (about 1 hour). After proofing, the rolls should almost touch each other and the edges of the dish. Bake for 15 minutes at 311°F with convection or 20 minutes at 338°F without convection until slightly golden.

Step 4

When the rolls are ready, drizzle them with chocolate glaze: 3 tablespoons cocoa powder, 3 tablespoons sugar, 2 tablespoons sour cream, 50 grams butter. Mix the sugar, cocoa, and sour cream, stir. Place over low heat and, stirring constantly, bring to a boil. Then add the butter and cook until melted, remove from heat, cool to room temperature, and spread over the rolls.