Cinnamon rolls are without a doubt the pinnacle of Scandinavian pastries. If you have ever enjoyed one of these bad boys with a coffee or herbal tea, I am sure you know what I am talking about. Today is your chance to learn how to make authentic Danish cinnamon rolls from scratch.
I asked none other than my dear friend Line to take over my kitchen and teach us how to prepare these Danish delights. Uwelicious Kitchen turned into Linelicious Bakery! It was a real pleasure to take a step back this sunny Sunday afternoon and let Linelicous work her magic. A unique baking experience soon to be repeated. I have no doubt this cinnamon recipe will become one of your new favorites. Happy baking!
INGREDIENTS
(12 cinnamon rolls)
For the dough:
500g flour
250ml milk
75g butter
75g white sugar
1 tsp cardamom
1 tsp dry yeast (or 30g fresh)
1 egg
For the filling
125g butter
100g brown sugar
50 white sugar
4 tsp cinnamon
PREPARATION
Start with the dry ingredients. Add flour, white sugar, cardamom and yeast into a big bowl. Take a spoon and stir it. Crack an egg and pour the milk into the mix. Blend it well together.
Finally, add the butter and start kneading the dough.
This should keep you busy for 10 minutes. The dough needs to become firm and elastic. If it sticks to your working surface, add some extra flour to adjust.
Put the dough in a bowl and set it aside. Cover the bowl with a kitchen towel. Let it rest for 1 ½ hour.
In the meanwhile, you can prepare the cinnamon filling. Add the butter, cinnamon, brown and white sugar altogether in a bowl. Use your hands to mix until it becomes a smooth paste.
Once the dough is well-rested and has risen. Prepare your working surface with some flour. Use a rolling pin to roll out the dough into a large rectangle about 45cm in height.
Take a knife and spread the cinnamon filling evenly on the dough.
Fold the lower third of the dough towards the middle and place the upper third on top of it. This should create a three-layered dough structure. Use the rolling pin again to flatten the cinnamon layered dough.
Cut the dough into about 2cm wide stripes. Take two dough stripes and stick the ends together. Twist the two stripes around each other.
Lift the twisted dough with one hand on each end. Carefully twist it a little more. Circle one hand around the other to create a spiral form with the twisted dough.
Eventually, stick the ends together below the now beautifully formed cinnamon roll to ensure it doesn't break apart.
Repeat the process until no dough is left. Sounds more difficult than it actually is. After two or three cinnamon rolls, you will get the hang of it. Place the cinnamon rolls on an oven tray. Leave some room in between the cinnamon rolls as they will further grow while baking.
Preheat the oven to 190 degree celcius. Scramble an egg in a bowl and use a brush to thinly coat the cinnamon rolls.
Bake for about 25min in the oven or until a golden brown color has developed.
Velbekomme!
Truly Linelicious!