Cinnamon Rolls Recipe, How to Make the Best Danish Pastry at Home! Easy скачать в хорошем качестве

Cinnamon Rolls Recipe, How to Make the Best Danish Pastry at Home! Easy

Hey there, fellow foodies! Today, we're diving into the world of cinnamon rolls, those deliciously sweet and gooey treats that make our taste buds sing. Whether you're a fan of classic cinnamon rolls or enjoy experimenting with fun twists and toppings, this video is for you! Get ready to drool as i show you step-by-step how to make the perfect cinnamon rolls, from the soft and fluffy dough to the rich and aromatic filling. So grab your apron and let's get baking! Ingredients: Cinnamon roll dough: 50g yeast 2 dl lukewarm whole milk 50g sugar 1 small tsp. salt 2 eggs 1 tsp. cardamom 520-550g wheat flour (possibly more, as different brands of flour may vary) 100g softened butter Cinnamon roll filling: 200g softened butter 200g brown sugar 2 tbsp. cinnamon Brushing: 1 beaten egg Instructions: Cinnamon roll dough: Start by warming the milk until it is the temperature of your little finger. Add the milk to a bowl and add the yeast. I use my stand mixer. Stir the yeast into the milk. Add sugar, salt, eggs, and cardamom. Mix everything together. Add the wheat flour and knead the dough. Then add the softened butter in small pieces. Knead the dough until it is smooth and pliable - it should be well kneaded for the best result. Put a damp cloth over the bowl and let the dough rise for 1.5 hours in a warm place. Cinnamon roll filling: While the dough is rising, make the filling. In a bowl, mix the softened butter, brown sugar, and cinnamon. Mix well with a fork. Baking the cinnamon rolls: When the dough has risen, sprinkle a little flour on your kitchen counter. Be careful not to add too much flour, as it can make the cinnamon rolls dry. Turn out the dough and roll it into a rectangle. The dough should be rolled thinly, but of course not break. Apply the filling and distribute it evenly with a dough scraper. Roll the dough and then cut pieces of 2-3 cm. Place them in a baking dish lined with baking paper. There should be about 1.5-2 cm between each cinnamon roll. If you don't have a large enough baking dish, put them in two dishes. Let them proof for another 40-45 minutes with a damp cloth over them. Preheat the oven to 200 degrees Celsius (conventional oven, that is, top and bottom heat). Brush the cinnamon rolls with beaten egg. Bake the cinnamon rolls in the middle of the oven for about 15-20 minutes. They should be golden. Keep an eye on them, as there may be differences between ovens. Let them cool slightly and then enjoy. Notes: Tip: The cinnamon rolls can easily be frozen. Put them in a bag when they are baked. Then they can be easily thawed when hunger strikes.