These cinnamon rolls are so beautiful and fluffy that I am almost afraid of making them for fear of devouring them too quickly. Luckily, I have some sweet friends and neighbors who like to come over to take my home baked goods off my hands.
Twisted cinnamon rolls
2014-01-28 14:24:21
Yields 32
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Nutrition Facts
Serving Size
54g
Yields
32
Amount Per Serving
Calories 176
Calories from Fat 64
% Daily Value *
Total Fat 7g
11%
Saturated Fat 4g
22%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 2g
Cholesterol 24mg
8%
Sodium 87mg
4%
Total Carbohydrates 25g
8%
Dietary Fiber 1g
4%
Sugars 6g
Protein 3g
Vitamin A
5%
Vitamin C
0%
Calcium
3%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Dough ingredients
- • 2 cups (500 ml) whole milk, lukewarm
- • 2 ¼ teaspoon dry yeast or 50 grams of fresh yeast
- • 4.4 oz. (125 grams) butter
- • 1 teaspoon coarse salt
- • 3 oz. (85 grams) sugar
- • 2 teaspoons ground cardamom
- • 1.65 pounds (750 grams) all-purpose flour
Filing ingredients
- • 4.4 oz. (125 grams) butter
- • 3 oz. (85 grams) sugar
- • 2 tablespoons cinnamon
Glazing ingredients
- • 1 egg yolk
- • 1 tablespoon milk
- • 1 pinch of coarse salt
Decoration
- • Sugar
Instructions
- 1. Heat the milk to a lukewarm temperature and stir in the yeast until dissolved. Add the butter, salt, sugar, cardamom and flour (keeping a little of the flour aside for later) and knead until the dough becomes smooth and elastic. Let the dough rest for 15 minutes.
- 2. Mix the filling ingredients together.
- 3. Divide the dough into two equal parts.
- 4. Roll one part of the dough out into a rectangle of about 12 inches x 18 inches (30 cm x 45 cm). 5. Take half of the filling and spread it out over the dough to cover the whole rectangle. Fold the dough over the filling from the shortest end and fold once again to a 12-inch x 4-¼ inch (30cm x 11 cm) rectangle.
- 6. Cut the dough into 16 strips about ¾ inch (2 cm) wide. Twist each strip until the dough stretches 8 inches (20 cm) long. Twist it around to shape it into a snail shell (roll) tugging the end of the dough under the roll.
- 7. Lay the cinnamon rolls out on a baking sheet lined with baking paper and let the rolls rest for about 20 min.
- 8. Repeat step 4-6 with the second part of the dough using the rest of the filling.
- 9. Whip the egg yolk, milk, and salt together, and glaze the rolls with the mixture. Sprinkle a little sugar on the top and bake in the oven about 8-10 minutes at 480 °F (250 °C). Let the rolls cool off on a rack.
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