Take cinnamon, put it into a roll and you have Cinnaroll, this yeast paste with cinnamon and brown sugar is so beautiful and tasty so that IÂ had to make it in XL size because I can’t get enough of it. + a secret is revealed.
Ingredients:
| For the Paste: | For the fill: | |
| 4 cups of white flour (1.2 pounds or 560g) |
3.5 ounces of butter (soft not melt) (100g) |
|
| 1 ounce of fresh yeast (30g) |
1 cup of brown sugar |
|
| 3 ounces of instant pudding powder (80g) |
1 table spoon cinnamon |
|
| 3 table spoons of white sugar |
(mix the sugar with the cinnamon) |
|
| 1 fresh egg |
1 fresh egg with a table spoon of water |
|
| 1 1/4 cups of milk |
||
| 1.7 ounces of melt butter (50g) |
||
| pinch of salt | Â |
Preparations:
start with the dough
1. mix the flour, yeast and indtant pudding
Baking Secret:
the Instant pudding powder makes the paste very soft and gives it vanilla smell.
2. add the rest of the ingredients and keep mixing until the base of the dough stick to the base of the boll but apart from the sides
3. let it raise to double of its size
4. take the dough out from the boll and beat flat it to a rectangle
5. put the butter (of the fill) and then the mixed brown sugar with cinnamon (like in the picture below)
6. roll the paste, the cut it to 12 pieces (if you want it to be even, cut each piece to half)
7. put it into a baking pan, and let it raise for about 20 more minutes.
8. brush the cinnarolls with the egg and water (mixed)
9. put into a preheated oven to 340 F (170C) for about 15 minutes or until they are brown.
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