Source: Rochelle cir. 2000’s
It seems like that for to many folks, Cinnamon rolls are an intimidating recipe to tackle. However, if you live in Sweden, or perhaps visit Sweden, be sure you partake in the National Cinnamon Bun Day, which is on October 4th. Apparently, the Sweed’s have a well known love for these sweet delights. They are said not to be as sweet as the ‘American’ version, but do have a cardamon or ginger flavor in the dough. Sounds delicious! But, cinnamon rolls have been around for a surprisingly long time! Almost ancient in age, I’m sure this little delight is nothing similar to our version from today. Yet, oddly enough, ancient records of this treat have been found and detailed.
I do remember making my first batch 10 years ago for one of our children’s birthday breakfast. That was before my love of working with dough was born, and I remember the experience being a bit overwhelming. Since living here in Switzerland, I think I’ve found a lot of inspiration to bake and cook. Maybe it’s the difference in lifestyle, where I have more time now to take with nice recipes, or maybe it’s the fresh yeast we have here, which seems to work quite well, as compared to the dry yeast from the States. Whatever the reason, I never thought cinnamon rolls would ever hit the ‘common’ bake list. But, they have.
No matter the occasion, these rolls are always a huge hit. They are soft, light, and filled with sweet cinnamonie goodness. The icing is another indulgent addition. Made along with cream cheese and sugar, how could it be anything but sinful? I don’t know. Just don’t make these every day! But, don’t be shy with the icing…it soaks in and melts down the sides. I like the rolls best when just iced and fresh and gooey and warm.
- 300 grams flour organic, white is good
- 1/2 tsp salt
- 3 TBS sugar
- 60 grams butter soft
- 1 dl milk
- 20 grams yeast
- 1 large egg
- 50 grams butter soft
- 1/2 cup sugar
- 4 TBS cinnamon
For the icing
- 1 lb cream cheese room temperature
- 4 cups powder sugar
- 1 lb butter room temperature
- 2 tsp lemon juice
- 2 tsp vanilla extract
For the dough:
- Combine your ingredients in a mixer bowl, using the dough attachment. Be sure you proof your yeast with the milk. I like to warm the milk slightly, then add the yeast and butter together. They all soften up well together, then pour into the dry mix and mix w/ mixer until well combines. Add a bit of flour if dough is too sticky.
- Once well combined, lay dough out on a wooden board, get your “dough” towel wet with warm water, and cover dough ball to let rise for 1-2 hours, or overnight.
- When dough is double in size, roll it out on a well-floured surface with a floured rolling pin. Form a nice big square, but don’t sacrifice the thickness. Keep it nice and thick and even.
- Now, for the filling, just take about 50-80 grams of butter, and cut in small pieces. Spread your pieces evenly around your square.
Next, add your cinnamon sugar mixture. The amount is entirely up to you and your preferences, but the suggested amount is what I have found to be sufficient. (and I like my rolls sweet)
- Now, you are ready to form your rolls. Fold in the perimeter, maybe 1/2″, then roll the dough into a form of a large log.
- Seal the seam as best you can
- then cut your rolls. 1-2" is sufficient in size.
Lay them on a paper lined baking tray and bake for 20 minutes or until rolls look cooked.
- Take them out of the oven, and let cool completely.
Meanwhile, begin to make your icing.
- Combine the room-temperature cream cheese with the room temperature butter and add confectioners sugar. Blend with metal attachment and whip until soft, creamy and well combined. Set in refrigerator until ready to ice.
- When buns are cool, ice away. Be as generous as you’d like to be with the icing. Freeze the extra and keep it for next time.