20 June 2011

Kaneelkrulle {Cinnamon Curls}

The smell of Cinnamon is simply irresistible!

So, I could not resist trying to bake it myself. Although with a little trial, and error, this is the recipe that I came up with that I think makes the best {Homemade} Cinnamon Curls or as I like to call them in Afrikaans: Kaneelkrulle!

For the dough


1 cup milk
1 sachet instant yeast
1/2 cup sugar
½ cup Stork bake
1 teaspoon salt
2 eggs
4  ¼ cups flour
For the filling

1 cup caramel sugar
3 table spoons cinnamon (fine)
For the sauce

¾ cup Stork Bake
1 1/3 cups icing sugar

1 tub plain&smooth cream cheese / crême fraiché

½ teaspoon vanilla
pinch of salt
Preheat oven: 200*C
Firstly, start with the dough by dissolving the dry yeast in warm milk. Then, add Stork Bake, sugar,  2 eggs and flour. Make sure all the ingredients are mixed well by kneading the dough.
Often dust your hands with flour to make sure the dough doesn’t become sticky. Put the dough into a large mixing bowl and cover the bowl with cling wrap. The dough will now rise. (Leave it to rise for approximately 45 minutes)

Dust a clean surface with flour and roll out the dough. (Thickness: 5mm) Try to roll out the dough in a recktangle which will make the actual rolling of the cinnamon curl much easier. Dust cinnamon and caramel sugar over the rolled out dough.
Now start rolling up the dough from one side of the recktangle to form a ‘bread’ roll. Slice the roll into 3cm slices and place them into a greased (with Stork bake) muffin pan.
Depending on your oven – bake for approximately 15 minutes or until golden brown.
While the cinnamon curls are busy baking combine the ingredients for the lovely cream cheese sauce by mixing together all the ingredient (stork bake, icing sugar, cream cheese, vanilla and salt) together with an electric mixer. Once the cinnamon curls are done, place them in a casarole and pour sauce over cinnamon curls!
All the ingredients used in this post were purchased by KoekiesEnCream.
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