I have been wondering why it is difficult to get tasty, soft and fresh sweet rolls in pastry shops or bakeries. Of course, you can buy a sweet roll in any local shop, but let’s be honest: it isn’t THE taste. The reason for it, might be the fact that preparing yeast dough isn’t easy. However, our mothers and grandmothers somehow manage to make the best sweet rolls in the world. I guarantee that this recipe will meet your expectations :) I believe, that in colder days there is nothing more pleasent than to stay under a blanket with two favourite things: favourite tea and a warm, freshly baked sweet roll. I want to encourage you to try these honey-cinnamon sweet rolls, coated with caramel sauce. Sounds good?
You must have noticed that I pay attention to the quality of the products. I like good things. Hence, I have used real honey, which I have a weak spot for. I believe, it is one of the best products which has a wide specrum of using. In my kichen, you can always find a few jars of honey. However, its quality is crucial. Only a few years ago, I was convinced that the word ‘’honey” doesn’t have any deeper meaning. But it does! Trust me, that your sweet rolls will have totally different taste if you use real honey. Forget about honeys, which always have liquid consistency and the same color.
Sweet rolls with honey and cinnamon
- 1 1⁄4 cup of milk
- 2 pcs of egg
- 1⁄3 cups of sugar
- 1 oz. of yeast
- 3 tablespoons of melted butter
- 4 1⁄5 cups of sieved flour
- Beat the eggs with sugar until you get fluffy mass
- In one small pot, melt butter and in another one heat up slightly milk (it should be lukewarm, around 35 degrees)
- Crumb yeast and add milk, a teaspoon of sugar, and sprinkle it with a spoon of flour. I leave the leaven covered to rise for about 20 minutes.
- To beaten eggs, add sieved flour and the leaven. Stir everything using spatula. When the consistency is thicker, add melted butter. Knead the dough with your hand and if it doesn’t stick to the bowl, I leave it covered to rise. It will take about 45 minutes (if you leave the bowl on a pan filled with warm water. Otherwise, it will take 1,5 h.)
- When the dough is ready, put it on the breadboard and roll out till it reaches the thickness of a half-finger
- Spread the mass onto the dough and roll it up. Cut into pieces and put in casserole dish, greased with butter. Leave it to rise for 30 minutes.
- Bake the sweet rolls in 160 degrees with up-down function for 25 minutes.
- Coat the sweet rolls with caramel sauce, when they are still warm.
- Pinch of himalayan, sea or typical salt
- 1 teaspoon of butter
- 2 tablespoons of water
- 1⁄4 cups of cream 30 prcnt
- 1⁄4 cups of sugar
- Put sugar onto the frying pan. It should cover the whole frying pan.
- Start heating it up. Don’t stir! Wait for sugar to melt
- When sugar turns brown, add water. In this moment the sugar may start to gush, so be careful. Using wooden spatula, stir until the lump melts completely. Add cream, stiring continuously, and cook for 4-5 minutes- it should obtain lightbrown color.
- Next, add butter and a pinch of salt. I used himalayan salt, but you can use also sea or typical salt. Caramel should obtain caramel color :) Pour it into a glass to cool down.
Honey cinnamon mass
- 4 tablespoons of cinnamon
- 6 tablespoons of honey
- Put honey in small pot and heat it up slightly. It is better not to use liquid honeys here.
- Add cinnamon, stir until it blends and leave it to cool down
- Spread it onto the rolled out dough
Original content of the recipe from 1895
Papatacze: Ciastka te urządzają się z tego samego ciasta następującym sposobem: wziąść kawałek ciasta, rozwałkować na stolnicy na cienki placek, posmarować sklarowanem masłem, posypać czarnemi rodzenkami zmieszanymi z cukrem i cynamonem. Zwinąć placek szczelnie w trąbkę i krajać z niego kawałki na 2 palce szerokie, które układać na blasze, posmarować jajkiem, posypać cukrem z cynamonem i wstawić do pieca. Drożdżowe: Kwartę mąki rozczynić kwaterką mleka i łutem drożdży. Jak podrośnie dodać łyżkę masła, 4 jaja, zagnieść na stolnicy i dać jeszcze podrosnąć, potem rozwałkować, na blachę wysmarowaną masłem wyłożyć, a po wyrośnięciu dać na ciasto wiśni obranych z pestek, które przez godzinę były posypane cukrem i puściły z siebie sok. Wstawić w gorący piec, a po upieczeniu osypać grubo cukrem.Read more »
Cooking is my #1 passion. I love to collect cookbooks from different countries. Several times a year, together with my husband, we travel to discover new and unforgettable flavors. I can’t imagine my life without tasty and good quality food.