The smell of a cinnamon roll is addictive. Weather you are walking through the mall and happen to catch that familiar smell emanating from the well know stand or walking down the street near a local baker. Those little bites of heaven paired with a cup of coffee just seams right.
But did you know the cinnamon rolls we eat in the United States are different than their European counterparts?
Also known as a bun, swirl or a snail….wtf? I’m sorry but a cinnamon snail just doesn’t sound appetizing. The delectable bites of bliss were born in Northern Europe. Though the ingredients are very similar there is a few differences. In Sweden the presumed birthplace they aren’t covered in icing. There is also a hint of cardamom. Which for the record adds such an amazing flavor. In some cases they are even fried and not baked.
Have you ever heard the term go big or go home? Well if you are in Haga, Sweden you can have ‘Queen of the Kitchen’ a 12 inch cinnamon roll that is surely a meal. I don’t even know if I could eat that. Who am I kidding, that’s a snack. Swedes also top theirs with pearl sugar (which gives it a nice crunchy texture). Check your baking isle for it give it a try. If you can’t find it its easy to make.
Baking cinnamon rolls is all about the process. With the yeast, make sure that it is alive. When you mix the yeast, milk and honey after 5 minutes there should be a nice frothy head on top of the liquid. If there isn’t, more than likely the yeast is dead. To get longer life out of your yeast keep it in the freezer. It keeps it in a state of suspension. Just allow it to come to room temperature before you use it.
From there it’s all about the dough. Don’t over mix it or it will be tough. It is not bread it doesn’t have to be kneaded for 10 minutes. Bring it together and let it proof. Keep in mind that you want it to double in size. Let the gases build from the yeast. This is going to vary depending of where live, humidity and temperature.
Rolling out the dough to me is the most important part. If its too small than you won’t have enough rolls to fill the dish which means uneven cooking and dry rolls, Get it out to 18 inches so you can have 1 1/2 inch thick rolls. I promise you, this is so important. I actually use a tape measure. No joke. Once cut and in the dish. Let them proof again. Let them get to the point where the whole dish is full. The cooking will be great. They will be soft and moist. Just the perfect cinnamon roll.
Lastly the icing. First make sure the rolls are hot and in the pan. You want it thick. To the point where you have to spread it on the rolls. It will melt in between the layers, adding that flavor into the center of the roll. The key to the icing is vanilla. If you use a cheap imitation vanilla you won’t have the flavor of a pure extract. Try out a pure extract. You can order it from us. Made by us. With two ingredients vanilla and alcohol. I promise you will taste the difference.
Follow these steps and tips and you will have the best damn cinnamon roll you ever ate.
The best damn Cinnamon Roll you’ll ever eat
- Dough Hook
- Measuring Cup
- Measuring Spoon
- 9×13 Baking Dish
- Plastic Wrap
- Parchment Paper
- Sharp knife
- Rolling Pin
- 2¼ tsp Active Dry Yeast
- 1 cup Milk warm
- ½ cup Honey
- ⅓ cup Butter room temp
- 1 tsp Salt
- 2 ea Eggs
- 4 cups Flour
- 1 cup Brown Sugar packed
- 3 tbsp Cinnamon ground
- ⅓ cup Butter room temp
- 6 tbsp Butter room temp
- 1½ cups Powdered Sugar
- ¼ cup Cream Cheese room temp
- ½ tsp Vanilla Extract
- ⅛ tsp Salt
- In a bowl combine Yeast, warm Milk and Honey, let sit 5 minutes until nice and foamy. You will be able to smell the yeast (if no foam is visible the yeast is dead and you will have to start over)
- In the bowl of your mixer with paddle beat Sugar and Butter, add Eggs one at a time, Then attach dough hook add Salt and Flour
- Add in Yeast mixture and knead until the the dough comes together and comes clean from the sides
- Place dough in a lightly greased bowl and toss to coat. Cover with plastic and let sit 1 hour or doubled in size
- In a bowl Combine Sugar and Cinnamon set aside
- Grease a 9×13 inch baking dish and set aside. Preheat oven to 350°F/175°C
- Once the dough has doubled in size turn out onto a clean surface. Using a rolling pin roll dough out into a 12×18 inch rectangle. about a ¼ inch thickness. A little bigger is alright but smaller is not as good
- Using a spatula spread Butter over the Dough leaving about a ½ inch boarder around the edge. Sprinkle the Cinnamon Sugar over the dough making sure the entire dough is covered
- Starting at the long end. Begin to roll the dough into a cylinder. Making sure the dough is tight. Once completely rolled, cut into 12- 1½inch pieces. Place the dough into the greased baking dish and cover. Let rise 30 minutes until they cover the inside of the baking dish
- In a mixing bowl with whip attachment. Combine Butter, Cream Cheese and Powdered Sugar, whip until smooth and completely combined. Add in Vanilla and Salt and mix
- Once doubled in size bake the rolls in the oven for 20-30 minutes or until golden brown
- Remove from oven and glaze the rolls while they are hot. Allowing the icing to melt between the rolls. Serve immediately