Busier than ever making her stunning celebration cakes and bakes, Zsofia Molnar of Sophie’s Cakery has kindly shared one of her favourite recipes this week.
I remember as a kid smelling this gorgeous cinnamon scent in the morning, running to the kitchen, and stealing the edge of the rolls while it was still warm. This recipe is nothing else but comfort, joy, and little piece of home for me.
This cinnamon roll is a beloved treat in Hungary, found in bakeries all year round but especially at Christmas. It’s a yeasted roll, long and narrow, with a sweet filling — usually walnut or poppy seed — and a crackly, mahogany-coloured crust.
Beautifully moist and soft inside with a light crack on the outside, we bake our cinnamon rolls as a long log and cut into slices when it is still warm.
- 600g plain flour
- 14 g dry active yeast
- 80 g sugar
- 400 ml milk
- pinch of salt
- 3 egg yolks
- 2 tbsp oil
- 20 g ground cinnamon
- 250 g butter
- 200 g sugar
- 1 egg
- In a medium bown crumble butter with flour. Warm your milk and add yeast and a pinch of sugar, let it rest for 5 minutes. Add yeast milk to the flour mix, add egg yolks, salt, sugar, salt and oil. Stir briefly, then use your hands to knead the mixture until it comes together in a smooth ball, about 5 minutes.
- Cover the dough and let it rest for 45 minutes on room remperature.
- Using a stand mixer (or a simple electir hand mixer), whisk everyting for the filling until it is nice, soft and fluffy.
- Divide the dough in half and roll each piece of dough into a 10” x 12” rectangle with the short edge closest to you. Brush the edges with water and fold over 1/2” of dough on each side and on the bottom short edge closest to you.
- Place half the filling on each piece of dough and spread evenly all the way to the folded edges, leaving about 1” without filling on the top (the short side farthest from you).
- Starting from the short side closest to you, roll the dough into a cylinder and place it on a parchment-lined baking sheet, seam side down.
- Let the rolls rest for about 30 minutes in the baking sheet.
- Brush them with your beaten egg and let it rest for 5 more minutes.
- Bake them on 165 °C for 35-40 minutes.
- Leave them to cool in the baking sheet and try to wait until they are just slightly warm.
- Best enjoyed with a cup of tea or coffee.
Zsofia can be contacted through Instagram: @sophies_cakery_woodbridge or via email at: firstname.lastname@example.org