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Cinnamon Rolls with Thermomix: Cinnamon Brioche



Cinnamon Rolls made by Paoletta (Anice e Cannella) are so attractive that I couldn't resist!

If you like cinnamon, these are perfect for you! I think they have a special softness and a unique consistency!

The recipe has been adapted for Thermomix by Marianna Napoli, who also sent me the recipe of the Chocolate and Kiwi Fruit Cheesecake and of the Treccine Brioches, another recipe inspired by the very good Paoletta of Anice e Cannella.

They whet my appetite only if I see the picture!

A cinnamon roll is a sweet pastry served commonly in Northern Europe and North America. It consists of a rolled sheet of yeast dough onto which a cinnamon and sugar mixture is sprinkled over a thin coat of butter. The dough is then rolled, cut into individual portions and baked.

In Sweden they celebrate the Cinnamon Roll Day and it is on the 4th October.

The size of a cinnamon roll varies from place to place from 5 cm to 10 cm in diameter. The largest variety can be found in Finland, where it can be up to 20 cm in diameter and weighing 200 grams (about 7 ounces).

They are perfect with a Cappuccino in the morning for breakfast, eaten cold or lightly heated.
You can preserve them in a simple plastic bag (a freezer bag for example) and they will keep their softness for a week or more.

I usually prepare them on Sunday morning, and breakfast is ready for the whole week!
Children loves them, they are very attracted by their particular shape (they may have a point :)) and they have a lot of fun by rolling them out and by biting them little by little.

Cinnamon is a unique spice and so are the preparations in which it is involved. It is widely used. The western side of the world usually add it as a flavour in fruit dessert, such as apple pies, in the preparation of chocolate, sweets and as a flavour in custards, whipped cream, meringues, liqueurs and ice creams.

While the eastern tradition uses it in savoury dishes such as smoked meat.

Did you know Cinnamon is high in antioxidant activity? Moreover it has been reported to have remarkable pharmacological effects in the treatment of hypertension because it reduces cholesterol and triglycerides levels.

So, why don't we use it more?! ;-)

Thermomix is a precious kitchenware in this case! If you have never tried to make a yeast dough with your Thermomix, now it is time to try this brioche! It will be a success!

If you like this kind of recipe, try the Croissant with Thermomix or the Sweet Brioche Bread with Thermomix.

Would you like to make a spiced cinnamon cake? Try this: Apple Pie with Thermomix.
I use cinnamon to give a spicy flavour to many dishes such as the basic custard ice cream, or the hot chocolate mixture, the peach and yogurt cake, or the blancmange.


Ingredients


- 210 g Manitoba Flour*
- 210 g Plain Flour
- 1        Egg
- 1        Egg Yolk
- 180 g Milk
- 60   g Unsalted Butter
- 75   g Sugar
- 11   g Yeast (fresh or dry)

for the filling:
- 4 Tbsp Brown Sugar
- 2 Tbsp Cinnamon
- 35 g     cool, melted, Unsalted Butter

*if hard to find, substitute with plain flour

How to prepare Cinnamon Rolls with Thermomix


Pour milk in the bowl and add the yeast. 37°C 1 Min. Speed 1.

While the knives are moving at Speed 1, add a little bit of flour (20 g) to obtain a thick mix.

Add the yolk and a half of the sugar. Mix very well. 1 Min. Speed 2.

Add more flour, the whole egg and the rest of the sugar. 1 Min. Speed 2.

Now, add all the flour remained, except for a spoon, put salt and start to dough. 2 Min. Speed Dough Mode.

Add butter little by little while Thermomix work for other 1 Min. Speed Dough Mode.

Put the last spoon of flour. 2 Min. Speed Dough Mode. If necessary, increase the time. The dough must come off the sides of Thermomix bowl.

Put the dough in a basin and cover with plastic wrap.
Let leaven until it is double sized.

Once it is double sized, pick it again and roll it out on a floured table. Follow the pictures here to make the folds, until the third picture.

Turn the dough upside down, cover with plastic wrap and wait 20 or 30 Minutes.
In the meantime, melt butter and let it cool.

Then, roll the dough out and shape as rectangular 8 mm thickness.

Brush with the melt butter, sprinkle with a cinnamon and sugar mixture, then roll it.

Cut into individual portions, place them in a baking pan covered with greaseproof paper. Cover with plastic wrap and let them leaven for another 1 hour.

Then, bake at 180°C until they are browned, 15 minutes or so, it depends on the oven.



For further information: http://aniceecannella.blogspot.com/2010/09/cinnamon-rolls.html#ixzz15x2LtuRm


They are sooo yummy!! Try them! ;-)


Translated from the Italian recipe
Cinnamon Rolls col Bimby: Brioche Cannella

Photocredit: maryannaspics









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