Thinking about people who love cinnamon rolls, also after thinking that there are many housewives or people in general (who are not necessarily bakers) who have wanted to make them and of course: they do not have the famous house Kitchen Aid with which they teach to make this recipe most of the time, today we bring the recipe to make cinnamon rolls both in blender and kitchen aid that brings the shovel and hook attachment, as for those who do not own it and it is indicated how to do it by hand, NOTE: If you have an electric rod blender, it is better not to use it in this recipe because the dough is very compact for the rods and you can burn the device, it indicates hook to use the blender, if not Here we indicate how to do it manually, hands to work
Ingredients for cinnamon rolls
(Recipe for 6 large rolls or 12 small ones)
For the Rolls
1 cup of warm milk (100ºF - 110ºF / 37ºC - 43ºC) (this equals (240 ml))
2 1/2 teaspoons of dry yeast (about 1 sachet of 7 gr)
1/4 cup (50 gr) of white sugar + ¼ teaspoon
1 egg at room temperature
1/4 cup (56 g) unsalted butter, melted
1 teaspoon salt
2 and 3/4 cups (440 gr) of bread flour / strength (wheat flour can also be used ~ 385 gr)
1 tablespoon of oil
1/2 cup (112 g) of unsalted butter, ointment
For the Cinnamon Sugar Stuffing of your cinnamon rolls
½ cup (107 gr) of brown sugar, well compacted
2 tablespoons cinnamon powder
For the Glaze of cinnamon rolls
113 gr cream cheese at room temperature
1/4 cup (56 g) of unsalted butter, ointment
1 and 1/4 cup of powdered sugar
1/2 teaspoon vanilla extract
Pinch of salt
Preparation of cinnamon rolls
Using Mixer (Kitchen Aid type)
Mix the milk, yeast, and 1/4 teaspoon of sugar in a small container and let stand for 5-8 minutes or until foam is formed above it indicates that the yeast has been activated.
Add the melted butter and the egg to the yeast mixture and integrate well.
Add the flour, white sugar, and salt to the bowl of the blender (Kitchen Aid type) and mix well.
Make a hole in the center and add the yeast mixture to the egg. Start beating at low speed with the kneading hook and then let the blender knead at medium speed for about 5-8 minutes or until it is soft and elastic.
Grease a large container with oil.
Form a ball with the dough and place it in the greased container. Cover it with plastic wrap (film paper) and let the "light" mass ie double its volume in a warm place for 1 and 1/2 hour.
In a small bowl mix the brown sugar and cinnamon. Reservation
Once the dough size has doubled, tap it gently to get the air out (you can give it a fist in the middle) and flatten it with a rolling pin on a floured surface to form a 30 x 35 cm rectangle. Make sure one of the long sides of the rectangle is in front of you.
Spread the butter on the dough with a spatula and then sprinkle the cinnamon mixture on the dough leaving a 2.5 cm edge on the long side of the rectangle of dough that is farther away from you. Press gently with the rolling pin so that the mixture of cinnamon and sugar sticks more to the dough.
- Roll up the dough starting with the long side that is in front of you and wind up coming to the long side that is most removed from you.
Cut the roll into 6 rolls of cinnamon of equal size with a sharp knife or a sharp knife and place them on a baking sheet about 23 x 33 cm covered with waxed paper (waxed or oven paper, in other countries star paper). The roll can also be divided into 10-12 smaller rolls. Remember to leave the rolls separated from each other so that they do not touch when you raise and then in the oven.
Cover the cinnamon rolls with a damp cloth and let them grow in a warm place for 1 hour.
Once the size of the cinnamon rolls has doubled, pinch them with a little egg so that they brown over and bake at 350ºF (180ºC) for approximately 25-30 minutes or until golden brown on top. Let them cool a bit while you prepare the glaze.
To make the frosting bat (with normal electric rods or with the shovel attachment in the kitchen aid) the cream cheese with the butter in a bowl for about 2-3 minutes. (Both ingredients must be at room temperature type "ointment")
Then, add the vanilla and salt and mix for another 2-3 minutes.
Add half of the powdered sugar and start mixing at low speed, then increase the speed to high and mix for 2-3 minutes. Then add the rest of the sugar and mix for 2-3 more minutes. Be sure to scrape the walls of the bowl with a spatula or miserable to incorporate well the sugar with the glaze.
Cover the cinnamon rolls still hot with the glaze and serve them.
NOTE: To freeze the cinnamon rolls, let them cool completely after covering them with the glaze. Then, wrap them individually with kitchen plastic (film) and freeze for up to 6 weeks. To thaw the cinnamon rolls, simply unwrap them and heat them in the microwave oven for a few seconds.