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Koopmans Mix for cinnamon rolls

362g

    Usage

    Preparation: REQUIREMENTS: - 1 pack of Koopmans Cinnamon Rolls - 70g butter or margarine (at room temperature) - 150 ml lukewarm water - If necessary. 40g icing sugar for icing - Possibly. flour for dusting the countertop KITCHEN EQUIPMENT: - Mixer with dough hooks OVEN TEMPERATURE: Electric oven: 200°C, Fan oven: 180°C, Gas oven: position 4. PREPARATION TIME: Preparation ± 15 minutes, Rising time: 10+40 minutes, Baking time: 15 minutes. PREPARE THE DOUGH: 1. Mix the contents of the yeast sachet with the water and mix until the yeast has dissolved. 2. Add the baking mix and 30g butter. Mix well for 1 minute on the lowest setting of the mixer. Then knead the dough for 3 minutes on the middle setting. 3. Knead the dough by hand until it becomes a smooth dough. This may take a few minutes, but the dough is good when you can pull a thin membrane from it. Then let the dough rise for 10 minutes. 4. In the meantime, mix the cinnamon sugar with the remaining 40g butter until the filling is spreadable. TO MAKE CINNAMON ROLLS: 5. Dust the work surface with flour and roll out the dough into a slab of approximately 20cm wide and 40cm deep. 6. Spread the cinnamon filling over the dough with a spatula. Leave approximately 2 cm free at the top and bottom and lightly brush the bottom of the dough with water. 7. Roll the dough from top to bottom, creating a 20cm roll. Tape the wet piece of dough firmly. 8. Divide the roll into 8 pieces and place them on a baking tray lined with baking paper. Flatten the dough slices slightly until they are approximately 7cm in diameter. 9. Let the dough slices rise at room temperature for at least 40 minutes. BAKE CINNAMON ROLLS: 10. Bake the cinnamon rolls for about 15 minutes in the center of a preheated oven at 200 degrees. TO MAKE GLAZE: Mix 40g icing sugar with 8g water (approximately 3 small teaspoons). Add the water by the teaspoon so that the glaze does not become too thin. The icing should be about the thickness of yogurt. Drizzle the glaze over the cinnamon rolls.

    Ingredients

    Ingredients: Baking mix (325g): WHEAT flour, sugar, salt, flavouring, flour treatment agent (ascorbic acid), amylase. May contain: egg, milk. Cinnamon sugar (30g): sugar, cinnamon. May contain: gluten, egg, milk. Dried yeast (7g).

    Allergy information

    Wheat

    Koopmans Mix for cinnamon rolls

    362g

      Product form

      With the Koopmans baking mix for cinnamon rolls you can now make delicious sweet rolls with cinnamon filling. * Crispy rolls with creamy cinnamon filling * Wonderful smell of cinnamon in your kitchen * Makes 8 cinnamon rolls * Add yourself: 70 g butter, 150 ml water, optional 40 g icing sugar

      €5 , 05

      €5,50 (incl. btw)

        Characteristics

        Recyclable, Paper and/or wood of certified origin

        Save

        Keep cool and dry. STORAGE TIP: The cinnamon rolls can be stored in a closed storage container for up to 2 days.

        Description

        With the Koopmans baking mix for cinnamon rolls you can now make delicious sweet rolls with cinnamon filling.




        * Crispy rolls with creamy cinnamon filling
        * Wonderful smell of cinnamon in your kitchen
        * Makes 8 cinnamon rolls
        * Add yourself: 70 g butter, 150 ml water, optional 40 g icing sugar

        Usage

        Preparation: REQUIREMENTS: - 1 pack of Koopmans Cinnamon Rolls - 70g butter or margarine (at room temperature) - 150 ml lukewarm water - If necessary. 40g icing sugar for icing - Possibly. flour for dusting the countertop KITCHEN EQUIPMENT: - Mixer with dough hooks OVEN TEMPERATURE: Electric oven: 200°C, Fan oven: 180°C, Gas oven: position 4. PREPARATION TIME: Preparation ± 15 minutes, Rising time: 10+40 minutes, Baking time: 15 minutes. PREPARE THE DOUGH: 1. Mix the contents of the yeast sachet with the water and mix until the yeast has dissolved. 2. Add the baking mix and 30g butter. Mix well for 1 minute on the lowest setting of the mixer. Then knead the dough for 3 minutes on the middle setting. 3. Knead the dough by hand until it becomes a smooth dough. This may take a few minutes, but the dough is good when you can pull a thin membrane from it. Then let the dough rise for 10 minutes. 4. In the meantime, mix the cinnamon sugar with the remaining 40g butter until the filling is spreadable. TO MAKE CINNAMON ROLLS: 5. Dust the work surface with flour and roll out the dough into a slab of approximately 20cm wide and 40cm deep. 6. Spread the cinnamon filling over the dough with a spatula. Leave approximately 2 cm free at the top and bottom and lightly brush the bottom of the dough with water. 7. Roll the dough from top to bottom, creating a 20cm roll. Tape the wet piece of dough firmly. 8. Divide the roll into 8 pieces and place them on a baking tray lined with baking paper. Flatten the dough slices slightly until they are approximately 7cm in diameter. 9. Let the dough slices rise at room temperature for at least 40 minutes. BAKE CINNAMON ROLLS: 10. Bake the cinnamon rolls for about 15 minutes in the center of a preheated oven at 200 degrees. TO MAKE GLAZE: Mix 40g icing sugar with 8g water (approximately 3 small teaspoons). Add the water by the teaspoon so that the glaze does not become too thin. The icing should be about the thickness of yogurt. Drizzle the glaze over the cinnamon rolls.

        Ingredients: Baking mix (325g): WHEAT flour, sugar, salt, flavouring, flour treatment agent (ascorbic acid), amylase. May contain: egg, milk. Cinnamon sugar (30g): sugar, cinnamon. May contain: gluten, egg, milk. Dried yeast (7g).

        Allergy information

        Wheat

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