Whilst I am pretty sure the best cinnamon roll I have ever tasted were the one in Sola (South Norway) Airport -yes, these ‘airport’ rolls beat Cinnabon hands down- the one I just tried today are pretty close on the podium.
I like cinnamon and I put it everywhere from my chicory “coffee” in the morning to my rice for dinner. I have always liked it, and the oldest memory I have with that brilliant spice is when I first bit in a warm buttery cinnamon roll probably at Dunkin Donuts. I was surely with my mamie – French-Canadian for grandmother- who enjoyed her black coffee while I was bewildered by the famous bun.
And so on, a love story started with cinnamon.
Today I tried my first ever homemade rolls, and oh dear, do they taste of angels sweets.
They are spicy, buttery, sweet and the dough just melt on mouth contact, I swear!
I didn’t come up with the dough, all credit goes to Jovita of Yummy addiction for this out of this world dough recipe. For the filling, I just went for basic brown sugar, butter, nutmeg and CINNAMON cream. And heaven was created.
I should just stop there. But I’ll tell you the recipe before I go.
First step, you need to make a yeasted dough. Don’t be scared, it’s not hard at all.
So in a bowl, put one cup of flour, salt, yeast (instant dry) and sugar and sift a bit. Heat the milk in a saucepan, and remove it from the heat just before it starts boiling. That process is called scalding and it prevents the milk from interfering with the yeast ability to rise. Pour the milk in a room temperature cup and mix in the butter to lower the temperature. Let the butter melt completely. Pour the mixture into the dry ingredient bowl, and add the egg and vanilla. Mix everything together until it is homogeneous.
To form the dough, add 1/3 cup of flour at a time until the dough leave the walls of the bowl. Put the dough down on a floured surface and knead for around 5 minutes or until smooth and elastic. Put back in a bowl and cover with a wet tea towel. Leave to rise in a warm area for 1.5-2 hours, or until double in size.
While this is rising, put together the filling ingredient and mix well. Set aside.
Once the dough as doubled in size, bring it back to the floured surface and knead GENTLY for a minute.
Proceed to roll the dough with a rolling pin. It can be as long as you want, a shorter rectangle will do bigger bun and, a longer smaller ones. Your choice.
When you have reach the desired size, apply the filling to the whole surface of your dough. Roll together and cut 1 1/2” large rolls. Put all the rolls in a baking dish line with baking paper. Make sure the rolls don’t touch each other as they still need to prove and rise in the oven. Put a tea towel to cover and let them prove for 30 minutes. Turn on the oven while they are doing their thing.
After 30 minutes, brush with an egg wash and slide them in the hot oven for a good 25 minutes or until they are golden and beautiful.
And VOILA, perfect cinnamon roll. Oohey gooey, perfect cinnamon rolls.
They are so tempting, but I need to go to bed.
I’ll have dreams of coffee and rolls all night… again!