Cinnamon rolls just call to you on those early cold mornings...unfortunately, the recipe I have takes a really long time to make, so you either have to get organized the night before or enjoy them in the afternoon. I`ve been looking for ways to make them easier to make...just when we are craving the taste and there isn`t much time. I have seen recipes where you use the crescent roll dough to make them, and I can get the Pillsbury can...in Germany, but I don`t always plan ahead that far, so wanted something closer to home. (all of you with access to it though, feel free to use that dough instead).
The great part about this recipe is how versatile it is. I made cinnamon rolls. You could use pizza dough and make a pizza appetizer. Or garlic bread. Use your favorite bread recipe and add cheese, or bacon, or herbs. Or chocolate. Whatever hits your fancy. Enjoy.
What you need:
4 Tbls sugar
2 Tbls cinnamon
softened butter
For the topping:
powdered sugar
or
powdered sugar and milk
First, spread out your dough. You can buy circular dough, which would save you an extra step. If you have rectangular dough, place a pie tin, or other large round dish on your dough and cut around it with a knife. You will repeat this 3 times.
Spread a little butter across the surface of your first circle.
Mix your cinnamon and sugar together well, and then sprinkle about 1 1/2 Tbls across the surface.
Place your second dough circle on a board and cover it with butter. Place it on top of your first circle and sprinkle with more of your sugar mixture.
Place the 3rd circle on top.
Very lightly, score the surface into equal portions
Cut through the dough about 1/4 of the way from the center so you are leaving a circle shape intact in the middle. Repeat all around.
Loosen 2 of the sections and carefully twist twice, or 3 times if you have enough left. (you should) Carefully squeeze the bottoms together so they are connected at the base. Continue for the rest.
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| I had extra dough, so figured I`d make actual rolls as well. |
Bake in the oven, mine were at 220 C for about 25 minutes (the back of the dough said 30-35, but you will need to check earlier unless you are using the entire amount of dough).
Sprinkle with powdered sugar for a snow effect, or mix together 1/2 cup of powdered sugar and 2 tsp of milk until you get a consistency of not liquid and not solid, easy to drizzle, and add to the top for a gooey icing.
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| with sugar |
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| with icing |
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| Using pizza dough, grainy mustard, ham and gruyere cheese |
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| delicious. mustard on bottom layer, ham and cheese on second |
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| Using the round kuchenteig insted of cutting it. Much bigger, cooks a bit more evenly |
