16. sep. 2010


The best way to make Cinnamon Rolls is the definately the American way!
In this version they are baked together in a spring form ending up more like a whole cake than individual rolls - which actually makes them even better, because you aviod too much "outer parts" that tend to end up dry.
This recipe is a mix-up of recipes from two of my baking-heroes... Danish Camilla Plum and American Cynthia Barcomi.

25 g Fresh yeast
4 dL Milk (luke warm)
100 g Butter (melted)
1 Egg (mixed)
12-13 dL All purpose flour
1 dL Sugar
1 tsp Salt
1 tsp Cardamon
Zest from 1 Lemon
100 g Butter (soft)
3 dL Sugar
1 1/2 tbs Cinnamon
70 g Powdered sugar
2 tbs Milk

Dissolve the yeast in the milk. Add the rest of the ingredients and knead the dough for 5-10 minutes - it will end up a little sticky. Let it rise for 1-2 hours. In the meantime you can prepare the filling by mixing butter, suger, and cinnamon.
Roll out the dough on a well-floured table into a large rectangle (approximately 1 cm thick). Add the filling in an even layer and roll up the dough (starting with the longest side). Grease and flour a springform (diameter 26 cm). Cut the roll into 3 cm thick slices and place them close together in the springform with the inner parts facing up (and down). Let them rise for another hour.
Bake in the middle of a pre-heated oven at 190 degree celcius for 30 minutes. Cool off, before adding the icing (for this, simply mix the powdered sugar and milk). 
Enjoy, enjoy, enjoy!

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