May 07, 2013
When Mr T asked me what smells so good I told him that it must come from neighbours’ apartment. He did not look disappointed, he just said that he’s curious what they’re making. I was smiling inside, because the smell was coming out of our oven and I knew that what’s inside will make him very happy. There’s something magical about cinnamon, the smell, taste and that it goes so well with so many different kinds of food. Especially with baked goods.
We’re trying to finish organizing our apartment after leaving it for two months and who would think that it’ll include painting half of furnitures. My kitchen is occupied by drying tables and benches, away from my curious cat. The only thing is that this little crazy Ryszard knows how to open door, so I have to be alarmed most of the time. There are consequences of having super smart and too energetic creature at home.
I made this cinnamon roll few times, it is not too big and it is perfect for two people. It will make a great breakfast if served with kwark, jam or cream cheese. It would make a great dessert as well. If you think it’s complicated, I assure you it’s not. You can follow steps on pictures on Totally love it blog, where the recipe comes from.
You will need:
- 1/2 cup warm milk
- 1 envelope active dry yeast
- 1 tbsp sugar
- 2 cups flour
- pinch of salt
- 2 tbsp melted butter
- 1 egg yolk
- 4 tbsp melted butter
- 4 tbsp sugar
- 3 tsp cinnamon
In a glass or a small bowl mix milk, yeast and sugar. Leave it for few minutes, it should create a foam on a top. Add the rest of dough ingredients and combine it with a wooden spoon, then knead with hand and shape in a ball. Place it in a bowl brushed with an oil, power and leave in a warm place for one hour (You can heat an oven to 30*C, then turn it off and place the bowl inside the oven).
After an hour your dough will double its volume. Preheat the oven to 200*C.
Place a dough on a floured surface and roll it on a thickness of about 1 cm. Spread the melted butter and sprinkle with sugar combined with cinnamon. And now the fun begins. Roll up the dough and with a sharp knife cut it along in half. Then you will have to twist two parts in a kind of a braid and create a circle out of it (like on a picture). Transfer it on a baking tray and top with remaining butter.
Bake for about 30 minutes. There was a tip in original recipe to reduce a heat after 10 minutes to 170*C, I did not do it the first time and did it the second. Both versions worked out good. You know your oven and this is your choice. If you’re not sure, just observe the dough.