Cinnamon Rolls / Melci cu scortisoara

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Posted By: Dan Petra
Posted In:  Breads
Page Views:  940 views
Preparation Time:  30 minutes
Cooking Time:  90 minutes
Course: desserts


Other Info

servings: 10-20

Ingredients

Ingredients: Rolls

U.S.

Ingredients

European

2 Tbs

Yeast (2 pkgs)

2 Tbs

¼ Cup

Water (warm)

60 ml

1 Cup

Milk

240 ml

¾ cup

Butter

180 ml

½ cup

Sugar

120 ml

1 tsp

Vanilla

1 tsp

1 tsp

Salt

1 tsp

3½ cups

Flour

840 ml

2

Eggs

2

1-3 tsp

Cinnamon

1-3 tsp

½ cup

Raisins (optional)

120 ml

1 ½ cup

*Applesauce (optional)

360 ml

½ cup

Walnuts, chopped (optional)

120 ml

1+ cup

Brown or regular sugar

240+ ml

 

Ingredients: Glaze

U.S.

Ingredients

European

1 Tbs

Butter

1 Tbs

1 Tbs

Whole milk

1 Tbs

1 Tbs

Water

1 Tbs

1 ¼ cup

Powdered sugar

300 ml

½ tsp

Vanilla

2.5 ml


Directions

1.  In a small container, combine the yeast & water together. Let stand 5 minutes.

2.  In a small saucepan, heat the milk over a medium low flame just until boiling.  Remove from heat & stir in ½ cup butter, sugar, vanilla & salt.  Let cool.

3.  In a large bowl, add the milk mixture.  Slowly add the flour to make a thick dough.  Add the yeast mixture and eggs.  Knead the dough about 1 minute.  If the dough is too sticky, knead it on a lightly floured surface.  Lightly grease a bowl with oil.  Transfer the dough to the bowl.  Cover with a clean cloth and let it rise in a warm place until doubled in size – about 1 – 1½ hours.

4.  Once dough has doubled in size, punch down and roll onto a lightly floured surface.  Roll into a rectangle shape about ¼ inch thick. 

5.  In a small saucepan, melt ¼ cup butter over a medium-low flame.  Brush the butter over the dough to the edges.  Sprinkle a generous amount of brown (or regular) sugar and cover the entire surface of the dough.  (For a moister roll, add more sugar).  Then sprinkle a generous amount of cinnamon.  Add the optional applesauce, raisins and walnuts. 

6.  Roll up the dough (lengthwise, so you have a long roll).  Use dental floss or a long thread to cut the rolls (about 1½ inch thick).  Place the thread underneath the roll.  Shift the thread about an inch up the roll and cross it over the top.  Pulling the string edges, the thread will cut through the layers of the roll from the outside and down to the center.  (this is a very cool trick!)

7.  Place the rolls onto a greased baking dish or pan, edge to edge.  Let rise for about an hour before baking.  Once the rolls have doubled in size, place them into a medium-high temperature oven and cook until the tops are browned and the centers are cooked (about 20 minutes).  Remove from oven and let cool about ½ hour and top with glaze or serve warm topped with a scoop of vanilla ice cream. 

8.  To make the glaze: Heat the 1 Tbs of butter, milk and water in a medium bowl just to boiling.  Stir in the vanilla.  Add the powdered sugar and stir until smooth.

 

Notes: Unless you make your own applesauce, it’s difficult to find in Romania.  These are OK with regular sugar, but if you have American-style brown sugar, it makes them extra special.

 

References: *See the Applesauce recipe.

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