Cinnamon Rolls
- ⏱ 4 hours 50 minutes
- Medium
- Serves 12
- 👥 2-cook recipe
Soft cinnamon rolls filled with cinnamon sugar and finished with a water icing.
Adapted from Ricette di cucina - Le Ricette di GialloZafferano.it.
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Cinnamon Rolls
0/0
COOK 1COOK 2
1Warm milk and water
2Beat the eggs
In a separate bowl, beat the eggs
In the bowl of a stand mixer fitted with a dough...
3Plate and serve
+ 19 more steps in the app
Cinnamon Rolls
0/0
COOK 2COOK 1
1Warm milk and water
In a small saucepan, pour in the milk and water and...
Remove the saucepan from the heat, add the crumbled...
Stir to dissolve it completely
2Beat the eggs
3Plate and serve
+ 19 more steps in the app
Ingredients
- 500 g 00 flour W 260
- 100 g 00 flour W 180
- 100 g whole milk
- 100 g water for the dough
- 115 g sugar for the dough
- 80 g soft butter (softened)
- 2 medium eggs
- 20 g fresh yeast (crumbled)
- 10 g vanilla extract
- 6 g fine salt
- 100 g sugar for the filling
- 10 g ground cinnamon
- 20 g butter for the surface and pan
- 150 g powdered sugar
- 30 g water for the icing
What you'll need
You'll share: Small saucepan, Stand mixer with dough hook, Oven, 28 x 21 cm baking pan, Pastry brush, Conventional oven, Small bowl, Teaspoon, and Spoon.
Each of you needs your own: Cutting board, Chef's knife, and Mixing bowl.
The full plan
Split between two cooks — each step says who's on it.
1. Warm milk and water COOK 1
- In a small saucepan, pour in the milk and water and bring them to 35°C
- Remove the saucepan from the heat, add the crumbled fresh yeast
- Stir to dissolve it completely
2. Beat the eggs COOK 2
- In a separate bowl, beat the eggs
- In the bowl of a stand mixer fitted with a dough hook, add both flours, the sugar, and the salt
3. Mix cinnamon sugar COOK 2
- In a bowl, mix the sugar and cinnamon
4. Make the dough COOK 1
- Add the milk and yeast mixture to the eggs and stir to combine
- Flavor the mixture with the vanilla extract
- Run the stand mixer and add the egg mixture all at once
- When it is well incorporated, add the butter one piece at a time
- Continue kneading for a few minutes, until the dough has formed a strong structure around the hook
- Transfer the dough to a lightly floured work surface and knead it briefly to form a smooth, even ball
🤝 Cook 2 hands over the mixture.
5. Prepare the baking pan COOK 2
- Butter a 28 x 21 cm baking pan and dust it with some of the cinnamon-sugar mixture
6. Mix the icing COOK 2
- Meanwhile, put the powdered sugar in a small bowl and gradually add the water, stirring with a teaspoon, The icing should have a viscous consistency
7. Proof the dough COOK 1
- Place the dough in a buttered bowl, cover it with plastic wrap, and let it rise in the switched-off oven with the light on for about 2 hours, or until doubled in volume
8. Make the dough COOK 2
- After the dough has risen, roll it out into a rectangle about 50 x 30 cm
- Brush the surface of the dough with melted butter
- Sprinkle the remaining cinnamon-sugar mixture generously over the dough, gently roll the rectangle from the longer side
🤝 Cook 1 hands over the dough.
9. Chill the roll COOK 2
- Compact the roll with your hands, wrap it in plastic wrap, and let it firm up in the refrigerator for 30 minutes
10. Cut the rolls COOK 1
- Cut the roll into 12 pieces, each 4 cm wide
🤝 Cook 2 hands over the roll.
11. Arrange the rolls COOK 1
- Place the rolls in the prepared baking pan and press them lightly with the palm of your hand
🤝 Cook 2 hands over the cinnamon-sugar mixture.
12. Proof the rolls COOK 1
- Cover the pan with plastic wrap and let the rolls rise for another hour
13. Bake the rolls COOK 2
- After the final rise, bake the cinnamon rolls in a conventional oven preheated to 200°C for about 20 minutes, until golden
14. Cool the rolls COOK 2
- Remove the rolls from the oven and let them cool
15. Plate and serve BOTH
- Spread the icing over the surface with a spoon and enjoy the cinnamon rolls
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