肉桂卷 | Cinnamon roll

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准备时间
烹饪时间
分量
2hours 20mins 12
美国风味总给人高热量的感觉,今日分享的经典美式肉桂卷也不例外。除了高糖高油的面包体外,就连肉桂糖馅也是偏厚重的。除此之外,美式肉桂卷以顶部的糖衣层最为经典。在北美,肉桂卷经常作为早餐或甜点享用。
2hours 20mins
12
食谱营养信息
肉桂卷 | Cinnamon roll
能量 412kcal / 1722kj
其中脂肪提供的能量 162kcal / 677kj
每份量114g % NRV Per 100g*
总脂肪 18g 26%
饱和脂肪 11g 48%
胆固醇 63mg 18%
总碳水化合物 58g 17%
糖26g
膳食纤维2g 7%
蛋白质 6g 9%
维生素 A 10%
维生素C 1%
6%
15%
* 每食用分量以菜谱食材总量除以该菜谱的享用人数计算。各营养成份的含量以每食用量为准标注。
更多详细信息请查看西厨健康+营养标签制定标准。
 关于西厨健康+
食谱营养信息
肉桂卷 | Cinnamon roll
能量 412kcal / 1722kj
其中脂肪提供的能量 162kcal / 677kj
每份量114g % NRV Per 100g*
总脂肪 18g 26%
饱和脂肪 11g 48%
胆固醇 63mg 18%
总碳水化合物 58g 17%
糖26g
膳食纤维2g 7%
蛋白质 6g 9%
维生素 A 10%
维生素C 1%
6%
15%
* 每食用分量以菜谱食材总量除以该菜谱的享用人数计算。各营养成份的含量以每食用量为准标注。
更多详细信息请查看西厨健康+营养标签制定标准。
食谱营养信息
肉桂卷 | Cinnamon roll
能量 412kcal / 1722kj
其中脂肪提供的能量 162kcal / 677kj
每份量114g % NRV Per 100g*
总脂肪 18g 26%
饱和脂肪 11g 48%
胆固醇 63mg 18%
总碳水化合物 58g 17%
糖26g
膳食纤维2g 7%
蛋白质 6g 9%
维生素 A 10%
维生素C 1%
6%
15%
* 每食用分量以菜谱食材总量除以该菜谱的享用人数计算。各营养成份的含量以每食用量为准标注。
更多详细信息请查看西厨健康+营养标签制定标准。
 关于西厨健康+
食谱营养信息
肉桂卷 | Cinnamon roll
能量 412kcal / 1722kj
其中脂肪提供的能量 162kcal / 677kj
每份量114g % NRV Per 100g*
总脂肪 18g 26%
饱和脂肪 11g 48%
胆固醇 63mg 18%
总碳水化合物 58g 17%
糖26g
膳食纤维2g 7%
蛋白质 6g 9%
维生素 A 10%
维生素C 1%
6%
15%
* 每食用分量以菜谱食材总量除以该菜谱的享用人数计算。各营养成份的含量以每食用量为准标注。
更多详细信息请查看西厨健康+营养标签制定标准。
  • 在一只大碗中,混合牛奶,酵母和糖,用手动打蛋器轻轻搅拌至酵母溶解。 加入黄油,鸡蛋,盐和面粉,拌匀至粗糙面团状。
    In a large mixing bowl, add the milk, yeast and sugar and mix with a hand whisk until the yeast is completely dissolved. Add the butter, eggs, salt and flour and mix well to form a dough.
    在一只大碗中,混合牛奶,酵母和糖,用手动打蛋器轻轻搅拌至酵母溶解。 加入黄油,鸡蛋,盐和面粉,拌匀至粗糙面团状。
    In a large mixing bowl, add the milk, yeast and sugar and mix with a hand whisk until the yeast is completely dissolved. Add the butter, eggs, salt and flour and mix well to form a dough.
  • 手工揉面:在工作板上撒一层薄面粉,手工揉面约6~10分钟。 手法:一只手拉着面团的一端往后推拉,另一只手拉着另一端往前推拉,然后对折,转动90度后,再用同样的方法拉伸,对折。重复以上动作,直至面团光滑,有韧性和弹性且不易断裂。
    kneed the dough on a lightly floured surface for about 6 minutes or until the dough forms a smooth ball. cinnamon5 测试面团是否揉好,大家可以: 方法1: 用手掌压一下面团,用心感受面团的质感和弹力。揉好的话面团会表面光滑,质感柔软,按下去明显反弹。
    cinnamon6 方法2:用两手拉伸面团, 面团有足够的弹性和强度,不容易断裂。 cinnamon7 机器揉面:厨师机换上钩子状的搅拌器,用中速揉约5分钟,直至面团成形并离开面桶,围绕着钩子形成一个球状。
    Or beat with the hook attachment for about 5 minutes on medium speed, until a dough forms and starts to pull away from the sides of the bowl.
    手工揉面:在工作板上撒一层薄面粉,手工揉面约6~10分钟。 手法:一只手拉着面团的一端往后推拉,另一只手拉着另一端往前推拉,然后对折,转动90度后,再用同样的方法拉伸,对折。重复以上动作,直至面团光滑,有韧性和弹性且不易断裂。
    kneed the dough on a lightly floured surface for about 6 minutes or until the dough forms a smooth ball. cinnamon5 测试面团是否揉好,大家可以: 方法1: 用手掌压一下面团,用心感受面团的质感和弹力。揉好的话面团会表面光滑,质感柔软,按下去明显反弹。
    cinnamon6 方法2:用两手拉伸面团, 面团有足够的弹性和强度,不容易断裂。 cinnamon7 机器揉面:厨师机换上钩子状的搅拌器,用中速揉约5分钟,直至面团成形并离开面桶,围绕着钩子形成一个球状。
    Or beat with the hook attachment for about 5 minutes on medium speed, until a dough forms and starts to pull away from the sides of the bowl.
  • 用手将面团和成圆球,放到抹过油的大碗中并在面球顶部抹一点油。盖上保鲜膜并放到温暖的环境下发面1小时,或至体积2倍大。当用手指按压时,压痕不消失,就表示醒发好了。 关于酵母的种类和使用点这儿。
    Oil a large bowl with some vegetable oil and set aside. Take the dough out of the mixer and pull it together with your hands to form a ball. Place it in the oiled bowl and oil the top of the dough with a little vegetable oil. Cover with plastic wrap and place it in a warm spot to rise for about 1 hour, or until it has doubled in size.
    用手将面团和成圆球,放到抹过油的大碗中并在面球顶部抹一点油。盖上保鲜膜并放到温暖的环境下发面1小时,或至体积2倍大。当用手指按压时,压痕不消失,就表示醒发好了。 关于酵母的种类和使用点这儿。
    Oil a large bowl with some vegetable oil and set aside. Take the dough out of the mixer and pull it together with your hands to form a ball. Place it in the oiled bowl and oil the top of the dough with a little vegetable oil. Cover with plastic wrap and place it in a warm spot to rise for about 1 hour, or until it has doubled in size.
  • 在一个小碗中,充分混合馅料所需所有食材:黄油,红糖,糖粉和玉桂粉。放一边备用。
    In a small bowl, mix together the butter, brown sugar, granulated sugar and cinnamon for the filling, set aside.
    在一个小碗中,充分混合馅料所需所有食材:黄油,红糖,糖粉和玉桂粉。放一边备用。
    In a small bowl, mix together the butter, brown sugar, granulated sugar and cinnamon for the filling, set aside.
  • 发好面后,用手挤压面团排气,然后用擀面杖擀成40x22厘米,厚约0.5的长方形。将红糖玉桂粉馅料平铺在面皮上。 面皮上均匀涂抹馅料,注意:最末端(边长较长的一端)留空约2厘米不涂留空。在留空处湿一点水,以便收口时面团粘得紧一些。 从留空的另一端开始往内卷,卷成桶装,到收口处轻轻压实。 将面条平均切成12份并切面一面向下,放到抹过黄油的烤盘中。铺上厨房纸/保鲜纸,放到温暖的环境下继续发面30分钟。
    When doubled in size, punch the dough down and roll it out onto a floured surface into a 40 x 22 cm by 1/2 cm thick rectangle. Spread the sugar and cinnamon mixture evenly over the dough,except for a small strip at one of the long ends. Wet the small strip with a little water - this will help seal the end after it has been rolled. Starting at the opposite long end that you have just wetted, tightly roll the dough into a cylinder form. Cut into 12 slices (make sure they are even) and place them cut side down in a well buttered baking pan. Cover with plastic wrap and let put them back into a warm spot to rise for another 1/2 hours.
    发好面后,用手挤压面团排气,然后用擀面杖擀成40x22厘米,厚约0.5的长方形。将红糖玉桂粉馅料平铺在面皮上。 面皮上均匀涂抹馅料,注意:最末端(边长较长的一端)留空约2厘米不涂留空。在留空处湿一点水,以便收口时面团粘得紧一些。 从留空的另一端开始往内卷,卷成桶装,到收口处轻轻压实。 将面条平均切成12份并切面一面向下,放到抹过黄油的烤盘中。铺上厨房纸/保鲜纸,放到温暖的环境下继续发面30分钟。
    When doubled in size, punch the dough down and roll it out onto a floured surface into a 40 x 22 cm by 1/2 cm thick rectangle. Spread the sugar and cinnamon mixture evenly over the dough,except for a small strip at one of the long ends. Wet the small strip with a little water - this will help seal the end after it has been rolled. Starting at the opposite long end that you have just wetted, tightly roll the dough into a cylinder form. Cut into 12 slices (make sure they are even) and place them cut side down in a well buttered baking pan. Cover with plastic wrap and let put them back into a warm spot to rise for another 1/2 hours.
  • 同时,烤箱预热180C/350F。
    Meanwhile preheat your oven to 180C/350F degrees.
    同时,烤箱预热180C/350F。
    Meanwhile preheat your oven to 180C/350F degrees.
  • 30分钟面团发起后,用备好的融化的黄油在顶部刷一层,放进烤箱烤20分钟至金棕色。
    Once risen, brush them with some melted butter and bake them for about 20 minutes or until golden brown.
    30分钟面团发起后,用备好的融化的黄油在顶部刷一层,放进烤箱烤20分钟至金棕色。
    Once risen, brush them with some melted butter and bake them for about 20 minutes or until golden brown.
  • 烤好后取出放凉数分钟,同时,可以开始制作糖霜。将除牛奶外的所有食材放到一只小碗中,拌匀。当奶油奶酪完全拌匀后,慢慢边搅拌边加入牛奶,直至得到浆糊状的糖霜。 最后将糖浆刷在肉桂卷上即可享用。
    While the cinnamon rolls cool for a few minutes make the glaze. Mix all the ingredients of the glaze in a bowl except for the milk, once the cream cheese is all mixed, slowly add the milk until you get a runny glaze consistency. Immediately spread the glaze over the cinnamon rolls and enjoy!
    烤好后取出放凉数分钟,同时,可以开始制作糖霜。将除牛奶外的所有食材放到一只小碗中,拌匀。当奶油奶酪完全拌匀后,慢慢边搅拌边加入牛奶,直至得到浆糊状的糖霜。 最后将糖浆刷在肉桂卷上即可享用。
    While the cinnamon rolls cool for a few minutes make the glaze. Mix all the ingredients of the glaze in a bowl except for the milk, once the cream cheese is all mixed, slowly add the milk until you get a runny glaze consistency. Immediately spread the glaze over the cinnamon rolls and enjoy!
  • Enjoy! cinnamon2
    Enjoy! cinnamon2

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以广州超市为例)

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