Siamo nel 2011!!! Mi sapete dire dove sono finiti gli anni passati? Sono trascorsi senza che me ne accorgessi: il tempo passa, sfugge sotto i piedi, lascia i segni nel cuore, nell'animo e nel fisico, e, troppo spesso, non riusciamo a goderci i bei momenti perchè siamo sempre troppo indaffarati. Mi piacerebbe I could stop every now and enjoy a little 'more life, to avoid having to say "How can we in 2011 when I remember last year celebrated the 2000 ??!!".
Okay, we should welcome the new year with some sweets that I made just before Christmas: the cinnamon rolls
(in the holidays I always wanted cinnamon ...)
I was conquered by the Cinnabon when I was in London: these Rotoloni stuffed with cinnamon cream cheese frosting and covered with had left me open-mouthed ... is that I love cinnamon, so I have easily won.
A fortnight ago I went to Paris and tried the cinnamon rolls of Starbucks, but they were not even comparable to Cinnabon, so I returned home, I wanted to try them. I had previously always held back the fact that if they come good, I would have finished with all pap ... So it was still warm! I baked them at 11 noon and I had almost finished. Finally, to avoid eating all I have just brought a little 'to my mom, because my partner hates even the smell of cinnamon.
However, the recipe is really good, the dough is pretty soft. To lighten up a bit ', rather than doing the stuffing with cinnamon butter, I used the Philadelphia light ... I found it very good anyway, but if you prefer, Used butter.
In my implementation I have avoided for reasons of "save calories", the cover with the cheese icing.
The recipe I took from this blog and confirm its validity. I used the bread machine for kneading, certainly a nice convenience. However, one can also easily do the dough by hand. I leave also the ingredients for the icing, if you want to try it.
Ingredienti (ne escono circa 3 teglie: io ho fatte dei ropolini abbastanza bassi e di dimensioni medie, se preferite potete tagliarli più alti, proprio come gli originali).
IMPASTO (ho fatto qualche piccola modifica alla ricetta originale):
- 245 ml di latte tiepido
- 1 uovo medio leggermente sbattuto
- 2 cucchiaini di sale
- 100 gr di zucchero
- 65 gr di burro fuso
- 615 grams of flour
- 2 packets of dry yeast (such as "master baker")
For the filling:
- 180g of sugar cane
- 1 heaping tablespoon ground cinnamon
- 75 g butter at room temperature (according to me it is just for the amount of pasta) or 200 g Philadelphia Light
FOR THE GLAZE (optional):
- 85 grams of fresh cheese, like Philadelphia
- 55 g butter at room temperature
- 190 gr icing sugar
- a teaspoon of vanilla extract
- the tip of a teaspoon of salt
With the machine bread just put all the ingredients nel cestello, seguendo l’ordine fornito, ed azionare il ciclo impasto. Se non avete la macchina del pane impastate a mano gli ingredienti fino ad ottenere una pasta liscia, lasciarla lievitare coperta al caldo per mezz’oretta, impastarla nuovamente e lasciarla lievitare ancora un’ora.
Stendere l’impasto su carta da forno leggermente infarinata fino ad ottenere una sfoglia di mezzo centimetro circa. Spalmare la pasta con il burro morbido o con il Philadelphia, spolverizzare con lo zucchero di canna mescolato alla cannella ed arrotolare dal lato piu lungo (io ho tagliato a metà per fare dei rotolini più piccoli, vedete voi come preferite).
Arrange the rolls on baking sheet covered with parchment paper (if you are a bit 'baggy cut them ... put them back in round). Let rise about half an hour and then bake at 200 degrees for about 15 minutes if they are small like mine or if you have them made taller and wider. A word of advice: do not let them overcook, they just need to start to brown, so they remain soft beautiful.
If you want to do even the frosting: Working with an electric mixer all the ingredients until the mixture is soft and creamy. Remove from oven and sprinkle the rolls with icing when still warm. Should be served immediately, still warm, but I guess you can also heat up later.
I, avoiding the problem of the frosting, I had no problems with "conservation" and I've even eaten cold.