Cinnamon Rolls
After cinnamon was introduced to the continent, cinnamon rolls are thought to have originated in Europe. In Sweden, the rolls began to gain popularity in the first decade of the 20th century. Following World War I, it appears that Sweden's citizens were once more able to afford luxury goods like spices, particularly cinnamon, around the 1920s.However, the cinnamon roll didn't really take off with the Swedish populace until a few decades later, after World War II, when it became a tasty custom and an important aspect of their cultural identity.Cinnamon Roll Day was established in Sweden in 1999 by Kaeth Gardestedt and the Home Baking Council (and it is also celebrated in Finland). To encourage more people to taste and savor this traditional American food, cinnamon rolls, the day was created. This day, which is unusually well-liked in Sweden, is observed right after the first Monday in October, when it is International Children's Day.Cinnamon rolls are popular all around the world now and is one of the most loved dessert. Most people associate this dessert with the cold season and the truth is that cinnamon rolls are the best for autumn and winter. The recipe is very simple and easy to make, so you must give it a try, you will definetly like it, especially if you love cinnamon.
Ingredients
Dough
- 120 ml milk
- 480 g flour
- 100 g butter
- 2 eggs
- 120 g sugar
- 7 g dry yeast
Filling
- 120 g butter softened
- 65 g sugar
- 30 g cinnamon
Instructions
- In a large bowl add the flour and make a hole in the center. Add warm milk, sugar and dry yeast and let the yeast for 5-10 minutes to activate. Start to knead until all ingredients are incorporated. Add the eggs and melted butter and mix until the dough is smooth. If needed, add more flour or milk.
- Let the dough rise for 2 hours in a warm place, covered with a towel.
- For filling mix the softened butter with sugar and cinnamon.
- Turn the risen dough out onto a lightly floured work surface and roll it into a square.
- Spread the cinnamon sugar mixture all over, making sure to take the mixture all the way to the edges.
- Starting at the edge closest to you, roll the dough into a tight spiral and cut about 2 cm from both ends of the roll. Cut the roll in picesel about 5 cm each piece.
- Put the rolls in a tray. If the tray is sticky, you can grease it with some butter. Let the rolls rise for 30-40 more minutes.
- Brush the rolls with beaten egg and put them in the oven preheated to 180 degrees for 30-40 minutes.
- If you want, you can add some cream cheese mixed with powdered sugar and vanilla extract over the cinnamon rolls.