John Myers
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American Cinnamon Rolls (Cinnamon Swirls)
The perfect american cinnamon rolls (cinnamon swirls) recipe with a picture and simple step-by-step instructions.
For filling:
- 60 ml Milk
- 450 g Flour
- 40 g Sugar
- 0,5 tsp Salt
- 1 Egg
- 75 g Butter
- 200 ml Milk
- 1,5 L Frying oil
- 1 tbsp Butter
- 1 tbsp Cinnamon
- 100 g Sugar brown
For painting:
- 70 g Powdered sugar
- 1 tube Vanilla flavor
- 3 tbsp Milk
- Heat 60 ml milk lukewarm and stir in the yeast with 1 teaspoon sugar. Let rise for about 20 minutes until the mixture puffs. Melt butter over low heat.
- Put all remaining ingredients, the dissolved yeast and the melted butter in a bowl and knead with the dough hook of the hand mixer until the dough turns away from the bowl wall. Cover the bowl well and let the dough rise in a warm place (heat the oven to 35 °) for about 1 hour. It should have at least doubled its volume.
- Then knead several times with your hands on a well-floured surface. The dough is very soft, but should not stick to the hands or the surface.
- Sprinkle some more flour on the surface and plate the soft dough with your hands (not a rolling pin) flat to form a rectangle 5 mm thick. The size results from this. Brush this with liquefied butter. Mix the sugar and cinnamon and spread evenly thick over the top.
- Roll up the sheet of dough from the long side. The soft dough makes it a little tedious, but it can be done with patience and calm. Press the end well so that the snails do not open later during deep-frying. It should be on the bottom before portioning.
- Now cut 1.5 cm thick slices from the roll. Place this with the snail opening facing up on a well-floured surface, cover with a cloth and let rise for another 45 minutes.
- In the meantime, heat the frying oil in a larger saucepan to approx. 170 °. (Use thermometer). Then monitor or regulate the heat. It shouldn’t get any hotter.
- Now, with the help of a large spatula, slide the dough pieces into the oil and fry them until golden brown on both sides. Always turn it around.
- Lift out of the fat and drain on a rack. Some of the rolled sugar falls into the oil during deep-frying. This makes it dark quickly. So keep an eye on the heat. The deep-frying process is quick, however, as you can always bake 3 – 4 pieces at once, depending on the size of the pan. The deep-fried sugar makes them super cross.
- Mix the glaze and apply a thin layer to the lukewarm “Swirls”. The dough gives them the consistency of donuts on the inside and the curling of the cinnamon sugar gives them the taste of cinnamon buns. The scent alone is addictive. ….. freshly enjoyed they make you “happy” ……. Once again pure hip gold, but you don’t treat yourself to anything else …….. 😉
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