Had Chlamydia For 5 Months

Cinnamon Rolls

Today I want to post the recipe for the delicious cinnamon rolls, are easy to do, and if like me you worship the cinnamon, then go to the wedding! Needless
dirivi that are heavenly, soft, perfect with your coffee or a cup of coffee ', you can warm up for breakfast, a few minutes in the microwave, and release all their flavor.
This cake recipe which you are placed American, in reality 'has Swedish origins.
In America, it is found almost everywhere, especially in the wonderful bakery, or coffee shops or sometimes from Sturbucks.
You can 'find (and do) classic, with only cinnamon and icing sugar, or with raisins and chopped hazelnuts inside, and a topping of caramel toffee and a few chopped nuts on it, or I've also seen with chocolate icing.
I will post the classical homemade, the recipe I took video of a lady from California, who affectionately called Grandma (Grandma).
For this recipe I use the original dose, ie cups (cups) and spoons (spoons) but 'I converted, thanks to the double unit' of measurement indicated on my instruments.

INGREDIENTS (ingrendients):

210 g of flour (2 cups all-purpose flour) + 420 g of flour (4 cups all-purpose flour) or until firm 's dough (or until you get a consistent dough)
95 g sugar (1 / 2 cup sugar)
100 g of butter (1 stick unsalted butter)
120 ml of whole milk (1 cup whole milk)
1 packet active dry yeast or 25 g of fresh yeast ( 2 packets yeast regular)
1 / 2 teaspoon salt (1 / 2 teaspoon salt)
2 eggs at room temperature (2 eggs room temperature)

also .... (Furthermore. ..)

cinnamon (ground cinnamon)
95 g dark brown sugar (1 / 2 cup brown sugar)
50 g butter (1 / 2 stick softened unsalted butter) 50 g
raisins (optional) (1 / 4 cup raisins, they're optional)

for icing (the icing):

315 g of icing sugar (3 cups powdered sugar)
Quach drop of vanilla extract (1 tsp natural vanilla extract)
120 ml of hot water (to obtain a glaze not too runny ) (1 cup warm water)

Procedure:

In a bowl put the 210 g flour, baking powder and salt.
Dissolve the milk in a saucepan with the butter.
Add the mixture of milk and butter with an electric mixer at low speed ', mixed everything.
still adding 105 g of flour and two eggs, stir with whisk.
Add the remaining flour until the dough will not be 'more' sticky, but workable with your hands, do so ', add flour and mix with a spatula or a spoon and then continue with your hands for at least 10 minutes.
The dough should be soft, elastic and not sticky.
Put the dough into a ball gathered inside a glass bowl and cover with plastic wrap.
leave somewhere warm for at least 2 hours or until doubled in volume.
Meanwhile prepare the stuffing by mixing the butter with brown sugar and cinnamon to taste, should be a spreadable cream.
Take the dough, bubbles rising from sgonfiatelo well with a rolling pin and roll it out in a rectangular array of about 5mm thick. Sprinkle
, helping with a paddle, cream butter and cinnamon, leaving 1 cm of space from the edges.
At this point, if you like raisins, you can spargene pleasure to the entire surface.
Roll the dough on itself, forming a sausage shape with the fold pointing down.
With the help of a tarot or knife, cut your cinnamon roll to a thickness of about 5 cm, and place upright on a baking dish large enough to hold plenty, buttered.
The pan should be big, 'cause once you have finished cutting all the rolls, should be a bit' spaced from one another, because 'will rise again.
Let rise in a warm place for at least 30 minutes or more '.
Meanwhile turn the oven to 180 degrees with heat coming from below to above.
Bake for about 25 minutes to see if they are baked, grandma should beat them gently with your fingers, if the sound will be 'empty, will want to' say that our cinnamon rolls are thoroughly cooked, careful not to burn yourself!
While our cinnamon rolls are cooling, prepare the icing, put the sugar in a bowl and add drops of vanilla, then, little by little, hot water, until the glaze will have 'taken a consistency not too liquid.
spread it well the icing on our rolls, and we expect chilly.
portioned and yum yum!

 

Directions:

Put 2 cups of flour in a bowl, 1/2 cup sugar, add yeast and salt.

Put butter and milk in a small bowl and melt them in the microwave at 300 F degrees for 10 minutes.

Add the butter and milk mixture into the flour and mix with a hand mixer running at low speed .    

Add 1 cup of flour and 2 eggs and continue to mix with the beater .  

Now, add more flour and knead by hand for 10 minutes, until dough get soft, elastic , not sticky .

Form a ball and cover with plastic wrap.
Let it rise for about 2 hours in the heat .  

Meanwhile, prepare the filling : combine butter , brown sugar and cinnamon , mix until you get a cream .

Turn the dough onto a floured surface and roll into a 12 x 10-inch rectangle.

Spread the cream , add the raisins ( optional ) and roll up tightly, like a sausage .

Cut into 12 pieces.

Place buns cut-side up in baking pan, with cookig spray .  

Cover with plastic and let rise until doubled, about 1 hour .

Preheat oven to 350°F.

Bake buns until firm and nicely browned on top, 30 minutes.

To prepare the icing : mix together powdered sugar , 1 teaspoon of vanilla extract and a little hot water .
Pour the icing over the cold buns , Let Them dry and serves ! Yummy! !

Aunt Tart.