Homemade Happiness : Cinnamon Rolls
Well, here we are again! Last week I wrote a post about how to make Grättimann from the humble just-add-water Butterzopf mix available in most supermarkets. You can read all about it right here! I mentioned in that post I used Butterzopf to make lots of baked treats, one of them being Cinnamon Rolls. I had so many requests to share how I make these, I got right to work!!
Begin with Butterzopf Baking Mix
As with the Grättimann I begin with a Butterzopf just-add-water packet mix from either Coop or Migros. I always add the rind of one or two oranges to my dough as I really love how orange and cinnamon taste together, but this is totally optional.
Mix it Up!
The instructions say to add 250ml (one cup) of warm water before mixing. I think the dough works better when it is stickier so I actually add another 25-30mls of water to the mix. In my Kitchen Aid mixer it only takes 2-3 minutes to get well mixed, but found that it’s a good five minutes if you are using a hand mixer with the squiggly dough hook attachments.
Let it Rise!
To get a really good rise from your dough, it’s best to leave it for at least an hour, by that time is should have doubled and size and feel airy and soft. I find when my kitchen is cold the dough sometimes needs a little assistance to rise. To help the dough get going I set my oven to around 40-50ºc and cover the bowl with a damp dish towel. I then place the bowl in the low temp oven for around 30-40 minutes.
Roll it out
While the dough rises, I prepare my baking dish by putting a few pats of butter in the bottom. In the oven this melts together with the brown sugar and makes the bottom of the cinnamon rolls super crunchy, gooey and extra delicious. (Please note that I never said this was a healthy treat!)
When the dough is ready to roll, sprinkle some flour on your counter top and roll it out into a rectangular shape. The dough should be super stretchy so you should be able to get it quite big and about 1/2 to one centimetre thick.
Lay Down the Good Stuff!
So, over the last year I have played with a variety of ways to put the filling in the cinnamon rolls. In the end I find it easiest to spread room temperature soften butter over the dough first. I use about half a block of butter for this. The dough will move a little as you spread it on so I use my hands to do this.
Next I put about 2/3 cup of soft brown sugar over the dough followed by a sprinkle of 2 teaspoons of ground cinnamon. Soft brown sugar is hard to find in Switzerland but you can get it from some bookstores and online shops.
My friend likes to mix all three ingredients together first and then spread it over the dough, it really is six of one……
Roll it and Cut it!!
Just as the heading says, roll your dough long edge to long edge and then cut the log into one inch cinnamon rolls. Place the rolls into the baking dish you prepared earlier. Turn the oven onto 180ºc.
Egg Wash, Rise Again and Bake
Mix one egg with a splash of water and brush all sides and tops of the cinnamon rolls. Allow the rolls to rise again for another 20-30 minutes.
When the second rise is done, place them in the oven and bake for 25-30 mins until they are golden brown.
If you like a little glaze on your cinnamon rolls, you can make this while they are baking. Mix a little powdered sugar with orange juice to a paste consistency.
EAT and ENJOY!
I love baking cinnamon rolls in one baking dish as I prefer soft edges to the crunch sides. If you like crunchy cinnamon rolls, place each individual roll in a muffin tin to bake.
I hope you enjoy these over the holidays or even on a snowy Sunday in the New Year! Happy Holidays to all!!!
If you enjoyed this post, please leave me a comment below!!! Each person who comments will go in the draw for a Fr.50 gift certificate to use towards your next family photo session! Winner will be notified December 31st, 2017!