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
{Ingredients}
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
{Ingredients}
1 cup caramel
sugar
3 table spoons
cinnamon (fine)
For the sauce
{Ingredients}
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
{Method}
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!
ENJOY!!
