Sweet Cinnamon Bread: soft cinnamon roll with a perfect filling

Prepare the classic Cinnamon Sweet Bread: the soft cinnamon roll with a perfect filling and an irresistible cinnamon glaze

Cinnamon roll, sweet bread filled with cinnamon, soft, aromatic and with a sugary coating

Recipe for 4 people.

Classic (no restrictions), Vegetarian

Preparation: 01:30 + break

Interval: 2:00

TOOLS

1 milk jug, 3 bowls (1 of which is non-metallic), 1 mould(s) (or more – lined with baking paper), 1 rolling pin, 1 cooking brush(es), 1 strainer(s), 1 spatula(s), 1 grater

EQUIPMENT

mixer with hook whisk (optional) + traditional

METERS

cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml

Pasta ingredients:

– 4 cups of wheat flour, preferably special for bread.

– 2 and 1/2 tablespoons of sugar (consider 1 tablespoon = 20 g)

– 15 g of organic fresh yeast (1 tablet equals 15 g) – for dry yeast divide the quantity by 3.

– 4 units of eggs (yolks only)

– 200 ml of milk, heated (see recipe), if necessary increase the quantity up to 20% to obtain the result.

– 50 g of unsalted butter (consider 1 tablespoon = 20 g)

– 2 teaspoons of salt

Filling ingredients: cinnamon roll

– 150 g unsalted butter (remove from the fridge first)

– 1/2 cup(s) brown sugar, sifted

– 2 and 1/2 teaspoons of ground cinnamon

– 1 cup(s) of cashew sherrem

– 1 unit(s) of cumaru beans

– grated nutmeg to taste (1/4 unit every 2 portions)

Ingredients for Cinnamon Frosting:

– 1 1/2 cups icing sugar, sifted

– 2 tablespoons of milk or enough to form a thick cream

– 1 teaspoon of ground cinnamon

– 25 g unsalted butter, melted

Ingredients FOR GREATING:

-oil to taste (optional)

PREPARATION:

1. Remove the butter from the dough from the refrigerator beforehand and let it reach the ointment point.
2. Heat the milk in a milk jug to 36°C (lukewarm).
3. Line the baking tray(s) with baking paper.
4. Separate the necessary ingredients and utensils.

PREPARATION:

Basic dough – Cinnamon roll:

1. Mix the warm milk, ¼ of the flour, the sugar and the yeast. Let it brew for 15-30 minutes until it boils.
2. Add the beaten egg yolks and the rest of the flour. Mix until you obtain a homogeneous and sticky dough.
3. Add the butter at room temperature and knead the dough for 6 minutes by hand or 3 minutes with a stand mixer fitted with a dough hook.
4. Add the salt and knead until you reach the tip of the veil (elastic and smooth dough).
5. Grease a bowl with oil or butter and place the dough in it. Cover with cling film or a damp cloth and leave to rise for 1 hour.
6. At this point, remove the filling butter from the refrigerator and let it reach the ointment point.

Filling – Cinnamon Sweet Bread:

1. Sift the brown sugar.
2. In a bowl, mix the creamed butter with the sifted brown sugar, cinnamon, cashew sherry, cumaru and grated nutmeg.

Assembly:

1. Roll out the risen dough on a lightly floured surface into a 0.5cm thick rectangle.
2. Spread the filling evenly over the entire surface of the dough, leaving only 1 inch of margin around the dough.
3. Roll the dough into a cylinder and press lightly to seal the edge.
4. Cut into 4cm slices and place them on the prepared baking tray, leaving at least half the space between each unit.
5. Cover and leave to rise for another hour or until doubled in volume (this time may vary depending on room temperature).

Cook the sandwiches:

1. Preheat the oven to 160°C.
2. Bake cinnamon rolls for 15 to 30 minutes, or until evenly browned, checking after 15 minutes.
3. Meanwhile, prepare the icing (below).

Cinnamon Frosting:

1. After removing the rolls from the oven, wait 5 minutes before applying the icing.
2. Melt the butter in the microwave using a non-metallic bowl.
3. In another bowl sift the icing sugar and cinnamon. Add the melted butter and half the amount of milk.
4. Adjust the quantity of milk, if necessary, adding the rest little by little, until you obtain a thick cream.
5. Apply the icing to the cinnamon rolls, spreading it with a spatula or brush and let it cool to solidify.

FINALIZATION AND ASSEMBLY:

1. Serve the cinnamon roll as a snack or dessert.
2. Store at room temperature for up to 3 days.

Do you want to make this recipe? Access the shopping list, HERE.

To see this recipe for 2, 6, 8 people, Click here.

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Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.