Sticky buns with cinnamon flavor

Regarding the mass

Components

• 6 tea cups of wheat flour (approximately 740 g)
• 2 tablespoons of dry active yeast (20 g)
• 2 tablespoons of granulated sugar
• 2 tablespoons of seasoning
• 2 1/2 cups of warm tea water
• 1/4 tea cup of olive oil
• wheat flour for dusting the countertop
• oil for consecrating the bowl

Setup phase

1. In a bowl, combine yeast and sugar. Add warm water and stir thoroughly with a spoon until dissolved. Let it sit at room temperature for approximately 5 minutes until it becomes frothy.

1. Meanwhile, in the mixing bowl, combine the flour with salt and create a well in the middle. Set aside a bowl or another large container and add 2 tablespoons of olive oil – it should be spacious enough to allow the dough to rise adequately.
2. After the yeast has foamed, pour it into the middle of the flour bowl. Add 1/4 cup of olive oil and gently stir with a spatula until combined.
3. To soak the dough: attach the bowl to the mixer with the hook; begin mixing on low speed for 5 minutes; slowly raise the speed to high and continue mixing for an additional 15 minutes until a smooth dough forms—it will pull away from the sides of the bowl and gather into a ball around the mixer hook.
4. Using your fingertips (or a spatula), scrape the dough from the mixer bowl and place it into an untied container coated with olive oil. Cover with plastic wrap and allow it to rest for 1 hour until it rises and doubles in size.
5. Lightly dust a smooth countertop with wheat flour; place the pizza dough on the surface and cut it into 4 equal portions using a spatula or knife. Use one portion to make cinnamon rolls. Wrap the remaining portions individually in plastic wrap and keep them in the refrigerator for up to 3 days or freeze them for up to 1 month.

Intended for the rolls

Components

• 50 grams of butter softened to room temperature
• 1/2 cup of brown sugar (tea)
• Half a tablespoon of ground cinnamon
• butter to grease the baking sheet
• wheat flour for dusting the countertop

Setup mode

1. In a bowl, combine sugar with cinnamon and flour. Grease a small round baking pan, approximately 20 cm in diameter, with butter (or use an oven-safe iron skillet if you prefer).

1. Dust the countertop with flour and roll out the pizza dough into a rectangle roughly 40 cm by 20 cm. Using the back of a spoon, evenly spread butter across the entire dough surface, leaving about 1 cm along one edge of the rectangle free to seal the roll. Then, sprinkle the cinnamon and sugar mixture over the butter.
2. To prepare the rolls: tightly roll the dough like a swiss roll, beginning at the buttered short edge of the rectangle. Finally, press the unbuttered edge firmly with your fingertips to seal the cinnamon roll, which helps prevent it from unraveling during baking. Using a knife or spatula, cut the roll into 8 pieces.
3. Place the slices on the baking sheet, arranging the cut slice to form a circle with one slice in the middle. Allow it to rest for approximately 20 minutes. In the meantime, preheat the oven to 180 °C (moderate temperature).
4. After 20 minutes, once the slices have expanded, place them in the oven and bake for approximately 30 minutes, until they are tender. Take them out of the oven and allow them to cool slightly before serving.

Towards the glaze

Components

• 1 cup (measured with a tea cup) of powdered sugar
• 2 tablespoons of milk
• Half a tablespoon of butter

Setup phase

1. Once the rolls are rested, make the glaze by combining all the ingredients in a pan. Cook over low heat, stirring continuously. When the butter has melted, continue stirring for an additional minute. Remove the rolls and serve immediately.

Purchase only what is necessary

Store

Kit de Pratos Multifuncionais Coloridos, Acervo Panelinha

Face coverings

Measure reapers

Tramontina Freezinox Stainless Steel Cookware Set with Plastic Lids

Staub silicone scraper

Tramontine Round Non-Stick Roast Pan

Espátula de la marca Oxo