Cinnamon rolls

Today we bring you a recipe that will quickly become your favorite sweet treat at breakfast time: cinnamon and raisin rolls . This is not just any recipe for these rolls, this one is loaded with sugar syrup, which makes them as sticky as they are delicious.

The truth is that you will often find recipes for these rolls based on butter and milk, but we have decided on a recipe that is very easy to make, based on flour, water, salt and sugar.

What it does require is some patience, because it is worth kneading well to achieve the desired texture in the dough. You will see that the results are worth it and, as I said, remember to add a generous amount of syrup , so that it ends up being one of those juicy and completely irresistible delights.

Le Creuset round cocotte and Le Creuset ceramic ramekin .

Ingredients ( for 6 people)

• 500gr of baking flour
• 15g of salt
• 15gr of sugar
• 10gr of dry yeast
• 300ml of warm water

For the syrup:

• 220gr of sugar
• 100ml of water

For the filling:

• 15gr of cinnamon
• 45gr brown sugar
• 65gr of raisins

Preparation

1. Preheat the oven to 180°C.
2. In a bowl , mix the flour, salt, sugar and yeast. Mix all the ingredients and make a hole in the center to add the water.
3. Pour in 270ml of water and mix with a spatula or a scraper . When everything is well combined, place the dough on a floured surface and knead for about 10 minutes. Leave to rest for 10 minutes and knead again for 2 or 3 more minutes; leave to rest for another 10 minutes and knead again. You should have a soft, smooth and elastic dough. If you see that you need more water, you can add the remaining 30ml, or play with adding a little more flour if you see that it is too sticky.
4. If you have a food processor (like the Kitchen Aid robot ), you already know that this task is easy: let the machine knead during the different intervals explained above at medium-high speed with the hook accessory.
5. When the dough is ready, place it in a greased bowl , cover it with a cotton cloth and let it rest for about 30 minutes in a warm place (you can preheat the oven to 50º while you prepare the dough, and when it is time to let it rest, put it in the oven and turn off the oven).
6. Meanwhile, prepare the syrup: put the sugar and water in a saucepan and bring to the boil. When it is boiling, stop it and you will see that you have obtained a liquid, dense, transparent mixture. This is the mixture that will make your rolls a sinful, sweet and sticky treat!
7. Let's make the rolls: on a lightly floured surface, place the dough and roll it out into a rectangle one and a half centimetres thick.
8. Paint the surface with the prepared syrup. In a small bowl or glass, mix the sugar and cinnamon and then sprinkle it over the dough with a spoon, making sure that the entire surface is covered in the brown color of the mixture. Spread the raisins evenly over the surface as well.
9. Fold the dough, folding the long side of the rectangle on top of the other half, and carefully roll the dough into a spiral (obtaining an elongated cylinder).
10. Preheat the oven to 210ºC and brush the Le Creuset round cocotte with oil and sprinkle with a little flour.
11. Cut the cylinder you made earlier into 1.5cm thick spirals (use a scraper , you'll see that this is the best way). Insert the cuts you made into the cocotte, laying them down so that the folds with the sugar and cinnamon can be seen from above.
12. Brush the surface again with the syrup and sprinkle with a little brown sugar and cinnamon.
13. Place the cocotte in the oven and lower the temperature to 180ºC. Bake with the lid on for 15 minutes, then remove the lid and bake for a further 10 minutes. You can check the cooking without opening the oven, until they look golden and cooked.
14. Remove from the oven and brush generously with syrup again. Allow to cool and serve (you can cut with a knife directly into the cocotte, you won't want to grate it).