Cinnamon rolls
Ingredients
For the mass:
Two cups of white flour Flor
A spoonful of yeast
Egg
1 tablespoon of water
A quarter cup of Akenton sugar
A quarter cup of milk
A spoonful of butter
For the filling:
Three tablespoons of ground cinnamon Andean Traditions
Two tablespoons of Akenton sugar
Two tablespoons butter
For the glaze:
1/2 cup glass sugar
Two tablespoons of water
JP products in this recipe
Preparation
We start with the dough, in a large bowl we add all the ingredients; the White Flower flour, the yeast, the egg, the water, the sugar, the milk and the butter, we stir very well until obtaining a homogeneous and smooth mass.
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On a flat surface, we put some flour so that it does not stick to us, and knead with our hands.
With a roller we spread the dough and stretch it more than, eye, do not break the dough.
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Melt the butter, it can be in a water bath or in the microwave, with a brush we spread throughout the dough.
Stir the Andean Tradition ground cinnamon with the Akenton sugar, and spread with the butter.
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We roll very well, firmly, so that it does not come loose.
Refrigerate our roll for 20 minutes.
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After these 20 minutes we take out of the refrigerator and cut into slices.
Bake for 25 minutes at 392 degrees Fahrenheit.
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While our rolls are in the oven we prepare the glaze, mix the two ingredients until it dissolves completely, we advise you to thicken it because it is more delicious.
When our cinnamon rolls are, we serve hot and bathe in the glaze.
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