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The cinnamon rolls are a delicious recipe and easy to make, you have to be patient for this, since the roles take a time of fermentation that makes them fluffy and with that texture that we love; try it is super rich and gourmet.
First add the yeast in bowl with warm water and teaspoon of sugar. Stir a little to dissolve it and let stand for about 10 minutes until it ferments. After this step, add the rest of the ingredients: cream, egg, melted butter, sugar, salt, vanilla and finally 3 cups of flour.
Knead for 6 minutes. The dough should be elastic, it is somewhat sticky but should be detached from the bowl. After 6 minutes, we will grease the container with a little oil so that it does not stick and we will let it rest for 90 minutes covered. You can put it inside the oven without turning it on.
After an hour and a half, the mass had to double in size; Flour the table a little and give the dough a rectangular shape with the rolling pin, until it is approximately 50 cm long x 30 wide and a thickness of 1/2 cm to continue with the filling: a mixture of sugar, cinnamon and Butter.
Roll up the whole dough, cut in half and then those two halves in another half and so on to have 16 equal pieces of roles. (note :) If you want them higher, instead of 16 pieces, put them in 12 (approximately 4 cm each) Place them in a well-gilded tray, it is important so that they do not stick, let stand covered for 1 hour. 200ºC between 20 and 25 minutes always watching so they do not stick.
PRESENTATION
Bake with a little glaze.
TIPS
Place cinnamon rolls in the tray separated because they tend to fluff up a lot.
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Nutritional information
* Percentage of daily values based on a 2,000-calorie diet.
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Rate this tip
Ratings(7)
LM SG
08/07/2020 22:56:31
A qué te refieres con crema de leche?
Andy Jimenez
30/06/2020 18:18:16
Me encantan sus recetas deliciosas
Karla Ascencio Sanchez
06/06/2020 09:09:53
Cual es la crema de leche
Yasmin Rodriguez
26/04/2019 08:51:41
No dice cuanto de canela o cual relleno.
Beatriz Orozco
08/02/2019 16:38:30
Sabrosos
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