Cinnamon Rolls
In collaboration with Anna Morini
Source: https://www.meranermuehle.it/rcp_recipe/cinnamon-rolls
Total time
1 Hours
40 Minutes
Baking/cooking time
35 Minutes
Rest time
50 Minutes
Ingredients
| 230 | g | Baking mix sweet yeast pastries gluten free |
| 1 | x | egg |
| 50 | ml | water |
| 50 | ml | lactose-free milk |
| 50 | ml | lactose-free butter, softened |
| 8 | g | fresh yeast |
| 1 | teaspoon | honey |
| q.s. | vanilla | |
| 120 | g | brown sugar |
| 2 | tablespoons | butter |
| q.s. | cinnamon | |
| 150 | g | icing sugar |
| 3 | teaspoon | water |
Preparation
- In a bowl, mix the milk, water, honey, and yeast and let activate for a few minutes. Add the mixture to the flour mix together with the egg, softened butter, and vanilla. Knead by hand or with a stand mixer until the dough is soft, smooth, and elastic.
- Combine brown sugar, butter, and cinnamon to obtain a spreadable cream. Roll out the dough into a rectangle, spread the cinnamon filling evenly, and roll up using baking paper to keep the shape.
- Cut the rolls with kitchen string and place them well spaced in a baking tray. Let rise in a switched-off oven with the light on until doubled in size, about 50 minutes. Bake in a static oven at 170 °C (340 °F) for about 35 minutes, until lightly golden. Mix icing sugar and water to a smooth glaze and pour over the cinnamon rolls while still warm.
In collaboration with @io_speriamo_che_celiacavo
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