Polish Cinnamon Rolls, with their sweet, spicy aroma and soft, fluffy texture, is a delightful treat enjoyed across Poland.
Whether for breakfast or as a sweet snack, these rolls, with their swirls of cinnamon sugar, are bound to warm your heart and satisfy your sweet tooth.
Most Popular Ways of Serving Cinnamon Rolls
- Warm straight out of the oven, perhaps with a pat of butter melting over the top.
- Drizzled with a simple glaze of powdered sugar and milk or a cream cheese frosting.
- Accompanied by a hot cup of coffee or tea for a comforting breakfast or snack.
- Served alongside savory brunch items for a sweet contrast.
Recommended recipes:
- DELIGHTFUL POLISH GINGERBREAD (PIERNICZKI)
- AUTHENTIC POLISH CHEESECAKE (SERNIK) RECIPE
- PECAN CARROT CAKE WITH LIME MASCARPONE CREAM
- PAPAL CREAM CAKE OR KREMOWKA. – ONE OF THE BEST POLISH DESSERTS.
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Essential Ingredients for Authentic Polish Cinnamon Rolls
To create authentic Polish cinnamon rolls, you will need the following ingredients:
- Dough: All-purpose flour, milk, sugar, unsalted butter, eggs, and active dry yeast.
- Filling: Brown sugar, ground cinnamon, and unsalted butter.
- Glaze: Powdered sugar, milk or cream, and vanilla extract.
These ingredients form the basic structure of the Polish cinnamon rolls, providing a soft, fluffy texture with a sweet, spiced filling.
Differences in Ingredients from Other Regional Variations
Unlike American cinnamon rolls which often have a cream cheese frosting, Polish cinnamon rolls traditionally have a simple powdered sugar glaze.
Some regional variations might include adding cardamom to the dough or nuts and raisins to the filling, which is less common in the traditional Polish version.
Steps in Preparing Dough and Filling
- Dough: Start by warming the milk slightly, then dissolve the yeast and a pinch of sugar in it. Allow it to activate for about 5-10 minutes. In a large mixing bowl or stand mixer, combine the flour, remaining sugar, and salt. Add the activated yeast mixture, melted butter, and eggs. Knead until a soft, smooth dough forms. Allow the dough to rise in a warm place until doubled in size.
- Filling: Mix together the brown sugar, ground cinnamon, and softened butter to create a spreadable filling.
Unique Preparation Techniques
In preparing Polish cinnamon rolls, allowing the dough to have a slow rise in a cooler environment, such as the refrigerator, can result in a more flavorful dough.
Ideal Oven Temperature
Preheat your oven to 375°F (190°C). This temperature allows the rolls to bake thoroughly while achieving a golden-brown color on the outside.
Achieving Desired Texture and Color
For a softer texture, cover the rolls with aluminum foil for the first half of the baking time, then uncover for the remaining time to allow them to brown.
Serving Suggestions
Traditional Accompaniments
Polish cinnamon rolls are best enjoyed fresh out of the oven. They can be served alongside a hot cup of coffee or tea.
Presentation
Arrange the rolls on a serving platter and drizzle the glaze over the top. You could also sprinkle some chopped nuts or a dash of cinnamon for a decorative touch.
Storing Leftover Rolls
Store any leftover rolls in an airtight container at room temperature for up to two days or in the refrigerator for up to a week.
Reheating Instructions
To reheat, place the rolls in a preheated oven at 350°F (175°C) for about 5-10 minutes or until warmed through. Alternatively, microwave them for 15-20 seconds.
Heavenly Polish Cinnamon Rolls Recipe
Course: All Recipes, Recipe book, Sweet Recipes12
servings2
hours30
minutesKeep the screen of your device on
Ingredients
3 1/2 3 1/2 to 4 cups of all-purpose flour
1 packet 1 (2 1/4 teaspoons) of active dry yeast
1 cup 1 warm milk
1/4 cup 1/4 granulated sugar
1/4 cup 1/4 unsalted butter, melted
1 large 1 egg
1/2 teaspoon 1/2 salt
- For the Filling:
1/2 cup 1/2 brown sugar
2 tablespoons 2 ground cinnamon
2 tablespoons 2 unsalted butter, softened
Directions
- Prepare the Dough:
- In a large mixing bowl, combine 2 cups of flour and yeast.
- In a separate bowl, mix warm milk, sugar, melted butter, egg, and salt. Add this mixture to the flour and yeast, and beat until smooth.
- Gradually add the remaining flour, a little at a time, until a soft dough forms.
- Knead and Let Rise:
- On a lightly floured surface, knead the dough for about 6-8 minutes until it’s smooth and elastic.
- Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1-1.5 hours, or until it has doubled in size.
- Prepare the Filling and Shape Rolls:
- In a small bowl, mix brown sugar and cinnamon.
- Once the dough has risen, punch it down and turn it out onto a floured surface. Roll it out into a 12×18-inch rectangle.
- Spread softened butter over the dough, then sprinkle the cinnamon-sugar mixture evenly over the top.
- Starting from one of the long sides, roll up the dough tightly and slice it into 12 equal pieces using a sharp knife or dental floss.
- Bake:
- Preheat your oven to 375°F (190°C).
- Place the rolls in a greased 9×13-inch baking pan, cover, and let them rise for an additional 30 minutes.
- Bake in the preheated oven for 25-30 minutes, or until golden brown on top.
- Serve:
- Allow the rolls to cool slightly before serving. If desired, drizzle with glaze or frosting.
Nutrition Facts
- Calories: -1kcal
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FAQ
Can I prepare the dough the night before?
Yes, you can prepare the dough, let it rise once, shape the rolls, then cover and refrigerate overnight. In the morning, allow them to come to room temperature and rise a second time before baking.
Can I add nuts or raisins to the filling?
Absolutely! Feel free to add chopped nuts or raisins to the cinnamon-sugar mixture for added texture and flavor.
Can I use a different type of yeast?
Yes, instant yeast can be used in place of active dry yeast.
How should I store leftover cinnamon rolls?
Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
Can these cinnamon rolls be frozen?
Yes, once baked and cooled, they can be frozen in an airtight container for up to 2 months.
