Cinnamon rolls

Cinnamon rolls are brioche rolls filled with sugar and cinnamon, soft and fluffy and decorated with a sugar icing. 

Method

Weigh the warm milk and yeast into the bowl of a stand mixer and mix to dissolve it well. 

 Then add sugar, salt and flour.

With the hook mix for 5 minutes at medium speed. 

Then add the margarine at room temperature in cubes little by little, add the next piece when the first one has incorporated into the dough, always mixing at medium speed. 

It will take about 15-20 minutes. You need to obtain an elastic dough.  

Then make a ball, place it on a work surface, cover the dough with cling film or a cloth and let it rise until doubled, about 2 hours at room temperature.

Roll out the dough with a rolling pin until you obtain a rectangle of approximately 50x30cm.

Brush with melted margarine, then sprinkle sugar and cinnamon mixed together.

Then roll the dough from the longer side and form a loaf.

Then cut into rolls with a thread to obtain a precise clean cut. 

Pass a thread under the roll, cross it, pull and cut.

Make rolls of about 5-6 cm, you need to get 9 rolls.

Arrange the rolls in a 20x20cm square pan, buttered and placed on a baking tray lined with baking paper.

Cover with cling film and leave to rise for another 2 hours at room temperature.

Preheat the oven to 190°C static.

Brush the leavened rolls with a little vegetable milk, then cook at 170°C static for 25 minutes.

Allow to cool to room temperature, remove from the mold.

Decorate with the icing: mix sugar and water together and sprinkle over the cinnamon rolls.

They are now ready to be served.