Estes rolos de canela, ou cinnamon rolls, são a guloseima perfeita para um pequeno-almoço ou lanche reconfortante. A massa fofa e o recheio aromático de canela e nozes criam uma combinação irresistível que perfuma a casa e aquece a alma. São ideais para partilhar com a família e amigos, especialmente quando servidos ainda mornos.

Ingredientes

  • 240ml de leite morno
  • 2 ovos inteiros
  • 4 colheres de sopa de margarina amolecida
  • 3 colheres de sopa de açúcar branco
  • 1 pitada de sal
  • 4 copos de farinha e trigo (atenção ao tamanho do copo, contem com umas 5 colheres de
  • sopa de farinha/copo)
  • 10g de fermento de padeiro fresco
  • 2 chávenas de miolo de noz partido
  • 2 colheres de sopa de açúcar amarelo
  • 2 colheres de sopa de margarina derretida
  • 2 colheres de sopa de mel
  • 2 colheres de sopa de água morna
  • 2 colheres de sopa de canela em pó

Preparação

  1. Coloque os ingredientes da massa na máquina de fazer pão pela ordem referida (pode amassar anualmente).
  2. Decorridos os 90 minutos do programa (MASSA), deite a massa numa superfície enfarinhada e usando um rolo, estenda-a em forma de um retângulo.
  3. Num recipiente junte a manteiga e o açúcar e espalhe-os sobre a massa. Deite o miolo da noz e enrole a massa tipo torta. Corte a massa em rolinhos de cerca de 3cm, e coloque-os numa forma, untada com manteiga, cubra-a e deixe crescer num local quente até dobrar de tamanho.
  4. Se preferir coloque-a dentro do forno à temperatura de 50ºC, uns 15 minutos e depois desligue a grelha, deixando mais uns 20 minutos a fermentar.
  5. Leve a cozer ao forno, pré-aquecido, cerca de 20 a 25 minutos, até dourar. Retire e pincele os rolinhos com a calda de mel e canela (ficam brilhantes e é assim que prefiro fazer. Pode optar por juntar a canela no recheio).
  6. Sirva mornos ou frios, como desejar, e se pretender congelar, coloque-os simplesmente numa caixa , leve-os ao congelador e quando quiser comer, retire com umas 2 horas de antecedência, deixando à temperatura ambiente.

From our oven to yours, here is the freshly translated recipe, ready to fill your home with the sweet scent of cinnamon.

Cinnamon Rolls

There are few things more comforting than the aroma of freshly baked cinnamon rolls wafting from the kitchen. These delightful spirals of soft, sweet dough, filled with a buttery cinnamon-sugar mixture and studded with crunchy walnuts, are a classic treat beloved around the world. This recipe provides a straightforward path to creating these wonderfully fluffy and decadent rolls at home.

The dough for these rolls is enriched with milk and eggs, which gives it a wonderfully soft and tender texture, similar to a brioche. The recipe offers the convenience of using a bread machine for the initial kneading and proofing, but it can just as easily be made by hand with a bit of elbow grease. The filling is a simple yet perfect combination of brown sugar, butter, and cinnamon, while the walnuts add a fantastic textural contrast and a rich, nutty flavour.

A defining feature of these rolls is the simple yet delicious honey and cinnamon glaze, which is brushed on after baking. This gives them a beautiful shine and a delicate sweetness that isn’t overpowering. However, for those who prefer a more traditional American-style cinnamon roll, you could easily whip up a simple cream cheese frosting (a mix of cream cheese, powdered sugar, butter, and a splash of vanilla) to spread over the top while they are still warm. As the recipe notes, these rolls also freeze beautifully, making them a fantastic make-ahead treat for future indulgence.

Ingredients

  • 240ml warm milk
  • 2 whole eggs
  • 4 tbsp softened margarine or butter
  • 3 tbsp white sugar
  • 1 pinch of salt
  • 4 cups of all-purpose flour (The original recipe notes to count about 5 tbsp of flour per cup)
  • 10g fresh baker’s yeast (or about 1 ½ tsp of active dry yeast)
  • 2 cups chopped walnuts
  • 2 tbsp brown sugar
  • 2 tbsp melted margarine or butter
  • 2 tbsp honey
  • 2 tbsp warm water
  • 2 tbsp ground cinnamon

Preparation

  1. Place the dough ingredients (milk, eggs, softened margarine, white sugar, salt, flour, yeast) into a bread machine in the order listed and run on the “dough” program (typically around 90 minutes). Alternatively, you can knead the dough by hand until smooth and elastic, then let it rise in a warm place until doubled.
  2. Once the dough cycle is complete, turn the dough out onto a lightly floured surface. Using a rolling pin, roll it out into a rectangle.
  3. In a small bowl, mix the melted butter and brown sugar. Spread this mixture evenly over the rolled-out dough. Sprinkle the chopped walnuts over the top.
  4. Tightly roll the dough into a log, like a Swiss roll. Cut the log into rolls about 3cm (approx. 1.2 inches) thick. Place the rolls cut-side up in a buttered baking dish. Cover the dish and let the rolls rise in a warm place until they have doubled in size.
  5. For a quicker rise, you can place the dish in an oven preheated to 50°C (120°F) for about 15 minutes, then turn the oven off and let them continue to rise inside for another 20 minutes.
  6. Bake in a preheated oven at 180°C (160°C Fan / Gas Mark 4) for about 20 to 25 minutes, or until golden brown.
  7. While the rolls are baking, prepare the glaze by mixing the honey, warm water, and cinnamon. Once the rolls are out of the oven, brush them with the honey-cinnamon glaze while still warm. (Note: You can also add the cinnamon to the filling instead of the glaze if preferred).
  8. Serve warm or cold. To freeze, simply place the cooled rolls in an airtight container. When ready to eat, thaw at room temperature for about 2 hours.