How To make Linda's Giant Cinnamon Roll
1 1/8 c Water
1 tb Sugar
1 ts Salt
1 tb Olive oil
1 tb Honey
3 c Bread flour
2 1/2 ts Yeast
Put ingredients in pan in order given. Set crust control to light and set machine on regular cycle. Press start. Keep an eye on the doughball and have the dough just a little stickier than usual but not so wet that it doesn't hold its shape. Prepare a bread board by sprinkling it with a a mixture of cinnamon and sugar (I used cinnamon maple sprinkle available from Sam's Club) using about 1/4 cup in all of the cinnamon mixture. Have on hand 1/4 cup of raisins and (if you like) 1/4 cup pecans. When the machine reaches the end of the first rise, remove the bread pan from the machine and close the lid. Take the dough from the pan and remove the paddle. (I finish the bread in a Zoji Finnish pan but removing the blade will get rid of MOST of the hole!) Roll the dough in the cinnamon mixture, stretching and elongating it (remember the snakes you used to make with PlayDoh? This is much the same!) until its' about 1 1/2 inches thick and quite long. Keep working the cinnamon mixture into all of your bread "snake". Now begins the fun part! Spiral the "snake" back into the bread pan (if you don't have a spare pan or a Finnish pan you'll need to have washed your regular pan to remove the bits of dough that may have clung to the sides) and sprinkle the nuts & raisins in as you create a spiral loaf of bread. Tuck the "tail end" back into the bread at the top or it'll come springing out when the dough starts baking! This doesn't take as long as you think
the bread's back into the machine in plenty of time for it to rise before the bake cycle starts. The result is a lovely light cinnamon loaf that's great either sliced or pulled apart to eat. You COULD add a sugar glaze for a gift loaf but we find its' delicious without a glaze or even butter. Enjoy! :
How To make Linda's Giant Cinnamon Roll's Videos
200 Calorie Cinnamon Roll #shorts
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Pre-fermented Cinnamon Rolls With Linda’s Pantry
Here is a great video on how I made Cinnamon Rolls With a Pre-fermented dough.
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THE ULTIMATE CINNAMON ROLLS RECIPE… BUT DOUBLED
THE ULTRA ULTIMATE MEGA CINNAMON ROLLS! First cooking video, pls be gentle.. Don’t roast my kitchen ????
You can find the original recipe video (by actual competent people) here:
???? I n g r e d i e n t s (for 1 Cinnamon Roll) ♡
FOR THE ROLLS:
2 ¼ teaspoons active dry yeast
240ml water warm
100g granulated sugar
60ml milk
2 eggs
7 tablespoons butter, divided
715-780g all-purpose flour
2 teaspoons salt
FOR THE FILLING:
120g butter, softened
50g granulated sugar
180g dark brown sugar
2 tablespoons cinnamon
FROSTING:
115g cream cheese, softened
60g unsalted butter, softened
+/-100g powdered sugar
1 fresh vanilla bean
½ teaspoon salt
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Recipe: Swedish cinnamon buns
This is your chance to bake the most delicious cinnamon buns – just follow the recipe by cookbook writer and blogger Fredrik from 'Fredriks Fika'! ????????
Here's the full recipe (20 cinnamon buns):
Ingredients:
500g milk
50g fresh yeast or 14 g dry yeast
150g butter, softened
90g caster sugar
1 teaspoon salt
1 tablespoon cardamom seeds or ground cardamom
780g wheat flour
Filling
150g butter, softened
90g caster sugar
2 tablespoons ground cinnamon
Topping
1 egg
Pearl sugar or raw sugar
Instructions:
1. Heat the milk to 37 degrees Celsius or 98 degrees Fahrenheit.
2. In a large bowl, crumble / add the yeast and add the warm milk. Stir until dissolved.
3. Add butter, sugar, salt, cardamom and flour, and work the dough for about 10 minutes in a stand mixer. The dough should be just so firm so that you can touch it without it sticking to your fingers.
4. Cover the bowl and let the dough rise for about 30 minutes, or until double in size.
5. Combine butter, sugar and cinnamon for the filling.
6. Put the dough onto a floured surface and knead the dough lightly, adding additional flour as necessary, until the dough just loses its stickiness and does not stick to the surface. Roll the dough into a large rectangle, about ½-inch (1cm) thick.
7. Spread the filling evenly on the dough. Fold the dough one time.
8. With a pizza cutter, cut the dough in 20 slices about 1 inch wide (2cm). Twist the dough and turn them to a knot with the end under the bun.
9. Place the buns on baking sheets lined with baking paper.
10. Cover with a towel and let rise for 30 minutes. Preheat oven to 250 degrees Celsius or 480 Fahrenheit.
11. Whisk the egg up in a small bowl, and egg wash the buns and sprinkle pearl sugar or raw sugar.
12. Bake in the middle of the oven for 6-8 minutes until golden brown both on the top and bottom.
13. Put the buns on a wire rack and let cool. Enjoy!
Audio description: Fredrik Nylén is filmed standing by the kitchen counter. He is showing the ingredients and preparing to bake cinnamon buns. On the counter there are various kitchen utensils and ingredients for baking.
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Easy Swedish Cinnamon Buns Recipe | How to make Kanelbullar | Swedish Kanelbullar
Easy Swedish Cinnamon Buns Recipe / How to make Kanelbullar /Swedish Kanelbullar Recipe : Complete written Recipe :
Swedish Cinnamon Buns or Kanelbullar are buns with multiple layers of soft and fluffy bread and aromatic sweet buttery filling in between.
Why You will love this Swedish Cinnamon Buns Recipe
This Cinnamon buns recipe will help you to make the best Swedish cinnamon buns that are soft and fluffy, and is full of delicious aroma, in an easy and fast method.
The Swedish cinnamon buns or kanelbullar made with this easy recipe are
Soft,airy and fluffy with light crispy crust
Comfortingly flavored with cinnamon and cardamom
Shaped beautifully with those swirly layers
top and bottom of the rolls are wonderfully caramelized with that golden brown color.
What Makes Swedish Cinnamon Buns Different From American Cinnamon Rolls
Swedish cinnamon buns or kanelbullar are very similar to American cinnamon rolls.
The first difference is the addition of cardamom. Cardamom, a spice originally found in India, can be described as warm, comforting and aromatic.
Another difference is that Swedish Cinnamon Buns doesn’t use any frosting or icing.
Swedish cinnamon buns usually have pearl sugar as topping.
How to Make Swedish Cinnamon Buns
Making kanelbullar or Cinnamon buns is so easy.
We can make Swedish cinnamon buns or kanelbulle in FOUR SIMPLE STEPS
1.Prepare the bread dough
2.Divide and shape the dough
3.Proof the swedish cinnamon buns or kanelbullar
4.Bake the swedish cinnamon buns or kanelbullar
Bake them @ 420 F or 215 C for 13-15 minutes.
How to make the sugar syrup for glaze
It is so easy to make this sugar syrup to use as glaze for kanelbulle or swedish cinnamon buns .
Into a saucepan add the 60 g or 5tbsp sugar and 60ml or 1/4 cup water.
Boil and simmer until it gets a syrup consistency.
Remove from heat and let it cool down.
How to store Swedish cinnamon rolls
These homemade cinnamon rolls can be kept at room temperature for upto 3 days.Cover the tray with foil or store them in an airtight container.
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These German Cinnamon Rolls are INSANE! (vegan Franzbrötchen recipe)
Imagine cinnamon rolls and croissants had a baby, and you will end up with German cinnamon rolls aka Franzbrötchen! These buttery-sweet rolls are loaded with cinnamon and sugar and beautiful layers of pastry. Follow this vegan recipe to enjoy them at home.
Contents of this video
0:00 - Intro
0:34 - Preparing the yeast dough
1:17 - Preparing the butter square
1:53 - How to fold puff pastry dough
2:36 - Filling the rolls
2:45 - Shaping the rolls
3:01 - Baking
3:09 - Baked German cinnamon rolls
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Full written recipe here:
INGREDIENTS
Puff pastry dough (alternatively use store-bought puff pastry sheet)
620 g all-purpose flour (21.8 oz)
220 ml full-fat coconut milk (7.4 fl oz)
1 tsp active dry yeast
3 tbsp vegan cane sugar
A pinch of salt
2 flax eggs (2 tbsp flaxseed meal + 5 tbsp water)
65 g vegan butter at room temperature - use sticks, do not use a spread (2.3 oz)
250 g chilled vegan butter - use sticks, do not use a spread (8.8 oz)
Cinnamon sugar filling
125 g vegan cane sugar (4.4 oz)
2 heaping tsp ground cinnamon
2 tsp vanilla sugar
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