A sweet and aromatic recipe: Cinnamon Rolls or cinnamon rolls

Welcome as always to the community of Paulina Kitchen! There are recipes that seem to have all the attributes and today is one of them. Cinnamon or Cinnamon Rolls rolls are made easily , are delicious and also have an aromatic main ingredient par excellence: cinnamon.

Is there anything better when fresh days begin to turn on and fill the house with delicious aromas? We are going to get to work with this recipe of Cinnamon Rolls that, although it is very easy, we must have patience and time to do it.

We will also see some curiosities about these cinnamon rolls . Follow me the brave!

A little history about the Cinnamon Rolls

Although its origin is not very clear, it is known that these beautiful and aromatic cinnamon rolls were already prepared and consumed in 1920 in Sweden where they were given the name of "Kanelbulle" .

Due to the high cost of their ingredients by that time, they were only common in wealthy houses but eventually expanded through other Nordic countries. In fact, the Swedes determined on October 4 as their own day of commemoration of the Cinnamon Roll .

The arrival of Cinnamon's rolls to the world

In the second half of the twentieth century, when the mass immigration of the Swedes was given to the United States, they carried the recipe of the cinnamon rolls and liked so much that even today they are a very consumed product in this country, mainly at Christmas.

The fact is that these rolls returned to their continent of origin and their consumption is spread throughout Europe. You could say that it is a sweet that is achieved and is appreciated in almost everyone, originally from Sweden but almost native in the United States that adopted it as part of its gastronomy and consume them in large quantities.

Testing cinnamon rolls

We already know where they come from and where they went so that now we are going to see the variants of this irresistible recipe. Ideal to photograph or look good with the visit for its colorful and appetizing spiral appearance, these rolls of cinnamon are also excellent to try other landfills without losing their essence.

• UVA raisins : They can be used as they come or can marinate a while before use in some spirit liquor.
• Chocolate : The best way to use it is in very small pieces or as chips. I do not advise grated because it is going to mix too much with the dough and the idea is to find it present in flavor and texture.
• Apple : Unlike chocolate, in this case grated it is a good option. But in very small or dehydrated cubes.

If you like cinnamon, you can also do some rich orange and cinnamon muffins !

The traditional Cinnamon Rolls or Canela Rollitos recipe

This recipe carries cinnamon, sugar and a large amount of butter , which makes it a sweet, intense and tasty bite. Cinnamon rolls can be eaten with or without glaze.

The suggestion of the day is that you take advantage of them freshly made, warm and fluffy inside, slightly crispy outside. Both for breakfast and tea time, it is the ideal complement. 

• Yield: 8 portions
• Preparation time: 1 hour
• LEUDED TIME: 3 hours

Ingredients

• 125 ml of whole milk
• 35 gr of common sugar
• 3.5 gr of dry yeast 
• 2 gr of salt
• 325 gr of flour 000 
• 1 medium egg
• 65 gr of butter
• 50 gr of black sugar
• 10 gr of cinnamon powder 
• 30 gr of pearl sugar
• 75 gr of icing or impalpable sugar
• 20 gr of water

How to make easy and fast cinnamon

1. Mix the flour and salt in a bowl type bowl to knead. In another bowl, mix, until it integrates well, the milk previously taned with sugar and yeast. 
2. Unite the content of both containers in the bowl destined for kneading, add the egg and integrate well.
3. Add only 50 gr of butter at room temperature and knead for approximately 12 minutes or until the dough is soft, silky and integrated.
4. Pass the dough to an enmantecado container, cover with a clean cloth and let up until it is twice as its size. Approximately 2 hours.
5. After this time, press the dough with the fist to wear down and once this is achieved to pass it in the form of a bun to a baking vessel lined with butter or vegetable paper.
6. Stretch with a palote until rectangular shape and a thickness of 1 cm maximum.
7. Fund the remaining butter and mix with black sugar and cinnamon powder. 
8. Spread this mixture above the stretched dough covering it all and then roll it in the form of a cylinder. You have to be very careful not to break the dough when manipulating it.
9. Cut the dough enrolled into 8 parts and accommodate each one vertically with a separation of 2 cm in a previously enmantecado oven container. Cover with film paper and let stand to read 1 more hour.
10. After this time remove the film and cover the spirals with pearl sugar, then put the tray in the pre -heated oven at 175 °. Cook 25 to 30 minutes until golden brown. Remove from the oven.

Glashing or Frosting preparation for cinnamon rolls

In a medium bowl go intercalating the icing or impalpable sugar with a little water and mixing until a semi thick and homogeneous consistency . Once this is achieved, overturn on the cinnamon rolls that we remove from the oven. Once this is done, they are ready to consume.