Cinnamon Rolls
Prep 30 min Total 3 hr
Freshly baked cinnamon rolls — you can never get close enough :-S © kvalifood.com
This is without a doubt the recipe I get asked to make most often. Which is easy to understand. Who doesn’t like cinnamon rolls? This is a basic recipe, with a couple of popular variations.
Ingredients
Yields 16 pieces
the dough
- 600 g flour
- 200 g butter
- 50 g sugar
- 50 g fresh yeast
- 2 eggs
- 2 dl milk
- 1 tsp ground cardamom (I usually leave it out)
remonce filling
- 150 g butter — soft (or melted)
- 250 g brown sugar
- 2 tbsp cinnamon
icing
- 4 dl icing sugar
- 3 tbsp water
Directions
If you remember to, take the butter out well ahead of time and let it soften at room temperature. Otherwise you can melt the butter in a saucepan, take it off the heat, and add the milk.
Put all the dough ingredients in a bowl, except the hot butter. Knead together.
Add the butter and knead further. It doesn’t need to be kneaded very thoroughly — just until there aren’t too many lumps left.
This is the same dough as in my kagemand recipe. If you want to see it being made, there’s a video on that page.
Bake at 390°F (200°C) for 15–20 minutes, until lightly golden.
The ones in the photo here I covered with a high roasting tin for the first ten minutes, then without it for another ten minutes. This lets them rise up and become more airy.
They kept well for 2 days, and could be “refreshed” with 30 seconds in the microwave on day 3.
Notes and variations
Marzipan rolls
I’ve actually cheated a little… the remonce in the photos in this recipe actually consists of:
-
200 g butter
-
200 g sugar
-
200 g marzipan
-
2 tbsp cinnamon
Which makes an excellent and more modern remonce that also keeps the rolls moist for a little longer.
I mixed cocoa into half the icing, along with a little extra water.
I let it drip off a spoon, which I moved in circles to get the black and white pattern.
Another favourite variation, where I borrowed the idea from the local organic bakery, is:
Coconut cream rolls
I use
-
1 portion vanilla pastry cream
-
200 g desiccated coconut
cinnamon sugar
-
1 dl sugar
-
1 tbsp cinnamon
Make the pastry cream and stir in the coconut while it is still warm.
Spread the cream over the rolled-out dough instead of the remonce. You probably won’t be able to use all of it.
Spread the remainder over the rolls once they have been cut, so there is also some baked cream on top.
Sprinkle about 1 tbsp cinnamon sugar on each roll, instead of icing.
This gives incredibly soft and moist rolls with a coconut and cinnamon flavour.
They are not as sweet as regular cinnamon rolls.
Shape the dough into a ball by folding in towards the centre © kvalifood.com
Fold out 4 flaps. They should point towards the corners of your work surface and will become the corners of the dough. © kvalifood.com
Roll out into a square as large and thin as you can manage © kvalifood.com
Spread the remonce over the dough © kvalifood.com
Roll up and slice… © kvalifood.com
Place the rolls on a baking tray — 4 across each way © kvalifood.com
A little closer… © kvalifood.com
The reward is ready © kvalifood.com
Dough rolled out with coconut cream spread on top © kvalifood.com
Before baking © kvalifood.com
They like being baked with a lid for the first 10 minutes — or here, with another baking tray on top © kvalifood.com
Freshly baked and ready for a good weekend! © kvalifood.com
See Also
Kagemand - Danish Cake Man, Rolls, and Cinnamon Rolls
Fastelavnsboller - cream buns
Birkes, Copenhagen Birkes, and Frøsnappere
Classic White Bread with Single Rise
Grandma's Klejner
