Cinnamon rolls are a true delight that promises coziness and sweet joy. This recipe stands out through the use of a poolish, a pre-ferment that gives your cinnamon rolls an incomparably fluffy texture and a deep, complex flavor. The poolish method, an age-old baking technique, ensures that the dough rises wonderfully and becomes incredibly tender despite the high fat and egg content. Imagine the aroma of freshly baked cinnamon rolls filling your home, reminding you of cozy Sundays or special occasions with loved ones. It is a little piece of happiness that you can create with your own hands. The combination of soft spelt and wheat flour, rich butter, sugar, and subtle notes of lemon and orange in the dough, paired with a generous cinnamon filling, makes these cinnamon rolls an unforgettable experience. A true culinary treat that delights everyone!
12 Portions · 2,360 g
All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.
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Pour the 300g of milk into a small bowl.
Add the spelt flour type 630 and the whole grain spelt flour to the milk.
Add 10g of fresh yeast.
Mix everything well until the flour has completely bound the milk.
Leave the pre-ferment covered in a warm place for about 1 - 3 hours to rise until it bubbles noticeably.
In a large mixing bowl, combine the following ingredients:
Pre-ferment
370g wheat flour Type 550
100g butter
80g sugar
2 eggs
20g cinnamon
5g lemon extract
5g orange extract
The scraped seeds of 1 vanilla bean
Mix the ingredients for 2 minutes into a rough dough.
Add the 20g fresh yeast and knead the dough for 4 minutes on medium speed.
Add the 10g salt and knead the dough for 3 minutes on medium speed.
Cover and let the dough rise in a warm place for about 1 - 3 hours until it has at least doubled in volume (bulk fermentation).
Start making the cinnamon filling when the yeast dough has almost doubled in volume.
Whisk the 75g wheat starch with 50g of the milk until smooth. Make sure there are no lumps left.
Pour the remaining 700g of milk into a pot.
Add to the milk in the pot: 200g sugar, 200g butter, and 80g cinnamon. Stir everything roughly.
Bring the milk in the pot to a boil. Whisk continuously to prevent the milk from burning at the bottom of the pot.
Add the dissolved wheat starch to the boiling milk.
Let it boil for 1 minute while stirring constantly and vigorously.
Remove the pot with the cinnamon pudding from the heat.
Let the cinnamon pudding cool for 5 minutes.
Quickly and vigorously stir your 3 egg yolks into the cinnamon pudding.
Roll out the dough evenly into a rectangle on a floured surface. To do this, roll diagonally from the center towards the corners with a rolling pin.
Spread the cinnamon mixture evenly over the rolled-out dough.
Fold the dough in piece by piece from one side. Do not roll, but fold.
Shape the folded log into an evenly thick, giant "noodle".
Cut the roll into dough pieces about 5 cm wide. Cut slowly with gentle rocking motions and light pressure so as not to squeeze out the filling.
Place the rolls in a loaf pan so that they hold their shape as they rise. The rolls need 2 - 3 centimeters of space between each other.
Brush the dough pieces with a little milk using a pastry brush.
Let the dough pieces double in volume for about 90 minutes.
Preheat the oven to 150°C (392°F) top/bottom heat.
Quickly slide the cinnamon rolls into the oven and pour 50ml of water onto the bottom of the oven to create steam.
Increase the temperature to 200°C upon closing the oven.
Bake the cinnamon rolls for 26 minutes until golden brown.
Let the cinnamon rolls steam off briefly. They taste best after standing for a few hours.
Roland
(edited)Wow omg so nice
10/10
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