Rombli tal-kannella, rombli tal-kannella

il rombli tal-kannella is a famous dessert typical of Swedish tradition, but very famous and also enjoyed in America. The Swedish recipe involves completing the dessert with grains of sugar, while Americans prefer to garnish with glaze taz-zokkor, to you the choice. Cinnamon is the protagonist of these leavened and soft rolls, excellent to be enjoyed for breakfast but also as a snack. It is a leavened cake and that therefore must respect certain preparation times, but which does not present particular difficulties. If you really don’t like cinnamon, you can create different variations, changing aromas or adding ingredients to flavor or embellish a dessert that will captivate you!

Ingredjenti għal 6

Bajd: 1
00 dqiq: 600 g
Zokkor: 60 g
Butir: 80 g
Ħmira tal-ħami: 5 g
Ilma: 120 ml
Ħalib 120 ml
Melħ: għat-togħma

Preparazzjoni: 1 siegħa, 10 minuta
Tisjir: minuti 30
Totali: 1 siegħa, 10 minuta
Kaloriji: 436 Kcal / 100 g

Preparazzjoni

In a bowl, combine the dry ingredients: flour, baking powder and sugar.

In a saucepan, melt the butter over low heat. Leave to cool.

In another bowl, lightly beat the egg with a pinch of salt. Add the milk and water and melted butter. Mix with a whisk.

Gradually add the liquid mixture to the bowl with the flour, stirring to incorporate. Knead the dough, transfer it to a floured work surface and knead with your hands until it forms a compact and dry dough that easily comes off your hands.

Cover the bowl with plastic wrap and leave to rise for about 30 minutes.

Melt the remaining butter in a saucepan over low heat. In a separate bowl, mix the cinnamon powder with the sugar which will become the filling to flavor the dessert. In the meantime, line the pan with parchment paper, brush with a part of the butter and a part of the cinnamon and sugar mix.

Take the dough that has now risen and with a rolling pin roll it out in a rectangular shape, up to a thickness of 1 cm. It is possible to flour the work surface and the rolling pin to prevent the dough from sticking.

Sprinkle the melted butter on the surface of the dough and sprinkle the cinnamon and sugar mix. Starting from the edge, roll the dough on itself. Cut small portions of the dough with the knife.

Place the individual swivels upright in the pan. Squeeze lightly and add more mix on top of the swivels, cover with plastic wrap and leave to rise for another 30 minutes.

Bake in a preheated static oven at 180 ° C for about 30 minutes. Cooking can be checked with a toothpick. Leave to cool

Icing Preparation

Put the icing sugar in a bowl and add water, stirring until a cream with a viscous consistency and opaque white color is obtained. When ready to serve, decorate with the icing.

aċċessorji

2 Skutelli
Steel saucepan
Trej tal-ħami
Karta tal-ħami
Film
rolling pin
Sikkina

ħażna

Store cinnamon rolls 1-2 days at room temperature.

Kurżitajiet u suġġerimenti

There are numerous variations of this recipe, which can be enriched with chocolate chips or raisins. If you don’t like cinnamon you can make these swivels using other flavors such as vanilla or lemon.

Cinnamon is a very aromatic spice native to Sri Lanka. It was the Romans who favored its spread also in Europe, where it was appreciated for flavoring wines and incense, and with the passage of time also in the kitchen.