AAAHHHHHH CINNAMON! Cinnamon is by far my favourite spice ever! Whenever I pass a bakery and it smells like cinnamon I just have to get in and find out what it is they are baking and most of the time I buy it and devour it.
So, when I ate a cinnabon in america for the first time it was like going to heaven. I have never in my entire life tasted something like it. It was so soft and a little warm it was moist and sweet and spicy and just soooooo good… So, when I came back home I was sad because I could not get them anywhere in Germany. But then I moved to Vienna and BAM! There they were… Two Cinnabon shops. I went there as often as I dared to eat them and I got used to being able to eat them whenever I wanted to only to find them both suddenly CLOSED because obviously Vienna did not love them as much as I did.
So now I figured i´d just have to bake them myself and that´s just what I did. If you have the same problem of getting these soft and sweet lovely things just try out my recipe and you´ll soon be in cinnamon heaven again – right where you belong 🙂
For the dough:
- 60g warm water
- 150g warm milk
- 125g sugar
- 1 egg
- 60g butter
- 650g flour
- 1 cube of fresh yeast
- Salt, Vanilla extract, Lemon zests
- Disolve the yeast in the warm water and set it aside for a few minutes until it starts to foam.
- Melt the butter and pour it into a bowl with the milk, sugar, egg, salt, vanilla extract and lemon zests. Mix these ingredients together, add the yeast-mixture and continue mixing.
- Slowly add half of the flour.
- As soon as the first half of the flour is fully combined with the ingredients you can add the rest and knead it until all it is all well combined.
- Brush a little bit of vegetable oil on your dough and set it aside to a warm (30-35° celsius) place where the yeast can get active and just wait until the volume has doubled.
For the cinnamon filling:
- 70g softened butter
- 100g brown sugar
- 50g white sugar
- 2 Teaspoons cinnamon
- Mix together the dry ingredients and set them aside.
For the frosting:
- 1 Tablespoon butter
- 150g Cream Cheese
- 80 Icing sugar
- 4-5 Tablespoons milk
- Mix all the ingredients together and set it aside.
- As soon as the volume of the dough has doubled you need to kneat it a little bit and cover it up again. Set it aside for another 10-15 minutes.
- Preheat the oven to 180° celsius.
- When the volume has increased again you can take it out and start to roll it out on your counter. Make sure to pour some flour on it first so the dough won´t stick to your counter.
- Now you need you 70g of softened butter. Take a spoon or anything that´ll help you to spread the butter on the dough. Now take you sugar-cinnamon-mix and pour it on the dough until it is fully covered in sugar.
- Roll up the dough and cut it into thick rolls.
- Take a casseroll form and spray it with non-stick baking spray.
- Now arrange your cinnamonrolls in the casseroll form and make sure the cut surface is looking up.
- Cover the rolls with a towel and let them prove for another 10 minutes. Afterwards you just pop them in the oven for about 15-30 minutes, depending on your oven. Just check them every now and then and take them out when they are golden brown.
While the rolls are baking prepare your sauce:
- 200g red wine
- 200g fruit juice
- 150g wild berries
- 50g sugar
- 1 Teaspoon corn starch
- Bring the red wine to a boil and the it cook for about 5 minutes to get rid of the alcohol.
- Pour in the fruit juice and let it reduce to about 2/3. Then put in the berries and the sugar and keep cooking.
- As soon as it has reduced to about 1/2 of the amount you poured in you can disolve the corn starch with a few drops of cold water *remember, starch only liquidate in cold liquids*
- Pour in the liquidated corn starch keep it cooking until it gets thicker. After about 2-3 minutes your sauce is done.
- As soon as the rolls are done baking take them out of the oven and pour the frosting you prepared earlier over them.
- When they have cooled for a bit you can take one out and place it on a plate, pour your sauce over it and decorate it with fresh berries and icing sugar. yum!