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Tag: king arthur sourdough cinnamon rolls

  • How to make Cinnamon Rolls

    How to make Cinnamon Rolls

    These homemade cinnamon rolls are irresistible. Rich and smooth, with a buttery soft inside, they’re completely irresistible. The smell while baking is unforgettable.

    Cinnamon Rolls Recipe


    Home Cooking Adventure

    Ingredients
    Makes 12 big rolls

    Dough
    3 1/2 cups (440g) flour + extra for dusting
    25 g fresh yeast (2 1/4 tsp active dry yeast)
    1 cup (240 ml) lukewarm milk
    2 tbsp+1 tsp (30g +5g) sugar
    1 tsp (5g) salt
    2 eggs
    4 tbsp (56g) oil or melted butter

    Filling
    5 tbsp (70g) butter, at room temperature
    2 tbsp (13g) ground cinnamon
    1/2 cup (100g) packed light brown sugar

    Icing
    1 cup (120g) powdered sugar
    1 tsp (5g) vanilla extract
    2 tbsp (30 ml) milk

    1. Prepare the dough. Add 1 teaspoon of sugar over the yeast and 1/3 cup of the milk. Stir to dissolve.

    2. In a large bowl combine flour, 2 tbsp sugar and salt. Add oil or melted butter, dissolved yeast, eggs and the rest of 2/3 cup milk. Stir to combine and knead until the dough is soft, a bit sticky but quite elastic and pulls away from the side of the bowl. If it feels too soft, you can add extra flour up to 1/2 cup (63g). Let it rest for 10 minutes.

    3. In a small bowl combine butter with cinnamon and sugar.

    4. On an oiled or floured surface roll the dough in a 12×18 inch (30x45cm) rectangle. Spread butter cinnamon mixture over the top of the rectangle. Roll the dough, seal the seam with water and cut into 12 equal size rolls. Place on a parchment paper lined (9×13 inch – 23x33cm) tray with 1/2 -1 inch (2 cm) distance between them to allow them to rise.

    5. Cover with plastic wrap and let the rolls rise in a warm place for about one hour, until doubled in size. (if the tray is not too tall you might need to grease the plastic wrap so it doesn’t stick).

    6. Preheat oven to 350F (180 C).

    7. Bake the rolls for about 15-20 minutes until lightly browned.

    8. Prepare the glaze. Mix powdered sugar with vanilla and milk and before serving drizzle over the rolls.

    9. Serve warm alongside a cup of milk.

  • How to make Cinnamon Braid Bread – Estonian Kringle

    How to make Cinnamon Braid Bread – Estonian Kringle

    Easy recipe for rich and buttery Estonian kringle, a mouth-watering cinnamon braided bread. Soft interior, crusty top, perfect for breakfast or holidays.The smell in the house while baking is divine. Give this a try, you will love it.

    Cinnamon Braid Bread


    Home Cooking Adventure

    Ingredients:

    2 1/4 cups flour
    1/2 tsp salt
    3/4 cup lukewarm milk
    1 tbsp sugar
    15 g fresh yeast (1 envelope active dry yeast)
    1/8 cup (30 g) melted butter
    1 egg yolk

    Filling
    1/4 cup (50 g) softened butter
    4 or 5 tbsp sugar
    3 tsp cinnamon
    3 tsp grounded almonds, optional

    Directions

    1. In a medium bowl stir fresh yeast with sugar until it liquefies. Stir in the lukewarm milk and then add the egg yolk and melted butter.

    2. In a large bowl whisk together the flour and salt. Pour the milk mixture over the dry ingredients and start kneading it until it pulls away from the edges of the bowl. Give the dough the shape of a ball. Sprinkle oil onto a clean bowl, place the dough and cover with plastic wrap. Let it rest for about 1 hour at room temperature (warm space) until doubled in size. I usually put the bowl near my oven hob so the warmth get to it. It helps the dough rise very well.

    3. While the dough rises, whisk together the butter with sugar and cinnamon for the filling. Set aside.

    4. Preheat the oven to 400 F (200 C). Line a baking sheet with parchment paper.

    5. On a floured surface, using a rolling pin roll the dough to a rectangle of about 18×12 inches. (I’ve made it smaller but it would have been better to make it of 18 inch).

    6. Spoon the cinnamon filling over top (keep about 1 tbsp of the filling for the end), spreading evenly, leaving a clean 1/2-inch border around the edges. Sprinkle the almonds over the cinnamon filling. Roll up the dough and using a sharp knife, cut the log in half lengthwise leaving one edge uncut for about 1/2 inch.

    7. Start braiding the two pieces, trying to keep the open layers exposed so the cut ends remain on top (this is what makes this bread effect).Pinch the ends together and form a wreath.

    8. Transfer it to the prepared baking sheet. Brush the wreath with the left cinnamon filling.

    9. Bake for 20-25 minutes until golden brown. For the last 10 minutes you can reduce the oven temperature to 180 C (350 F).

    10. Serve it warm as it is or with your favorite topping. It is gorgeous.