A cinnamon bun and a delicious glaze on top. It is usually eaten for breakfast with a cup of coffee or a glass of milk, although it is also an excellent dessert option at any time of the day. Its sweet taste is a pleasure that few resists.
The softness, aroma and exquisite taste of these paleo cinnamon rolls, will make you never want to buy them anywhere else, since you will have at home your recipe for this easy and delicious preparation that nothing has to envy the typical cinnamon rolls of cake shop. Forget about the buns and the broken calzones, these rolls will be the best company on these cold afternoons.
Ingredients: For 9 Servings
For the Mass
- 3/4 cup warm milk
- 2 teaspoons baking powder
- 1/4 cup granulated sugar
- 1 whole egg + 1 yolk
- 1/4 cup melted unsalted butter
- 3 cups flour without baking powder
- 3/4 teaspoon salt
For the Filling
- 1/4 cup unsalted butter only on room temperature
- 2/3 cup blond sugar
- 1 1/2 teaspoon ground cinnamon
For the Glaze
- 100 gr of cream cheese at room temperature
- 3 tablespoons unsalted margarine at room temperature
- 3/4 cup sugar
- 1/2 teaspoon vanilla extract
Preparation:
For the Mass
- Preheat the oven to 180º.
- In a large bowl, beat the warm milk, while slowly sprinkling the yeast on top. Once the mixture begins to foam, add sugar, egg, yolk and butter. Beat everything until well combined.
- Add the flour, salt and stir with a wooden spoon until a homogeneous dough is obtained. Place the dough on a floured surface and knead 10 minutes with the help of your hands.
- Let the dough rest in a bowl, placing a warm cloth on the surface so that it rises or reaches twice its original size.
For the Filling
- Once the dough has doubled in size, transfer it on a floured surface until a rectangle of approximately 30 × 20 cm is achieved.
- With the help of your hands, spread the butter at room temperature throughout the rectangular area.
- In a small bowl, mix the sugar with the cinnamon, then spread the mixture over the dough with the butter.
- From one of the banks, begin to firmly roll the dough until a long and very solid roll. Seal the edges with your fingers and cut it into 9 equal pieces with the help of a saw knife.
- Place the rolls facing up on a 20 × 20 cm square base lined with butter paper. Cover again with a warm cloth so that the rolls rise a little more (30 minutes approx.). Bake for 20 minutes or until the rolls take a slightly golden color. Let cool.
For the Glaze
- With an electric mixer, mix the cream cheese, butter, sugar and vanilla extract. Beat everything until a smooth and fluffy mixture is achieved. Spread the mixture on the cinnamon rolls.
- Serve warm.
Tricks to Make the best Cinnamons Rolls
- Always use the recipe for super strength flour. This is measured by the amount of protein in the flour. Look on the side of the flour package for nutritional values and that the percentage of protein is between 12 and 13%.
- All fixings must be at room temperature.
- Make sure the yeast is in condition. If the baker’s yeast is open or there is some unused residue left, throw it away, it sure doesn’t work. In these cases, always use fresh yeast that you know is in condition and just bought.
- It is important to develop gluten well, so roll up your sleeves.
- Develop a little gluten before adding butter: This is important so that the development is better. The dough would cost more to develop gluten if you add the butter first, so if you start the formation of gluten and add it once kneaded for about 5 minutes, it will absorb the butter better and the gluten mesh will not be delayed.
And now with all the tricks placed on the table, we go with the best paleo cinnamon rollsrecipe you will have ever tried.
