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Pão doce (cinnamon rolls)
I think every country has their own version of this sweet bun, but this recipe is inspired by the one that I bought in a small cafe in Brazil a few years back – it was so tasty, and I’ve never found one quite like it again.
My version didn’t turn out exactly the same, but it’s similar, and pretty good anyway :-)
The dough is made in a similar fashion to puff pastry, which is quite a lengthy process. If you don’t have time, just mix the butter into the dough put in the fridge to chill, then roll and fold a couple of times before chilling once more before making the buns. The texture won’t be quite the same, but it will still work.
- Makes 10 – 15
- For the buns
- 500g Flour
- 200g very soft butter
- 200ml milk
- 100ml water
- 30g caster sugar
- 15g dried yeast
- Pinch of salt
- 3 tbs honey
- For the filling
- 75g caster sugar
- 50g very soft or melted butter
- 2 tsp ground cinnamon
- In a cup or small bowl, mix water and yeast until dissolved, then leave to rest for 15 minutes.
- In a mixing bowl, mix the sugar, salt, and milk. When dissolved, add yeast mixture.
- Sift in the flour and mix gently until a dough is formed, then knead for a minute or two.
- Allow the dough to rest at room temperature for 40 minutes.
- Once the dough has risen, beat it a few times to remove any air, then refrigerate for 1 hour.
- Roll the dough into a rectangle shape.
- Leaving a centimetre or two around the edge, spread the butter over 2/3 of the rectangle.
- Fold the 1/3 without butter over, then fold the opposite side over that, so you have 3 equal layers, just like folding a letter.
- Turn the dough 90 degrees and roll into a rectangle again, and then repeat the folding process.
- Refrigerate for 30 minutes.
- Repeat this process twice more.
- Heat an oven to 180 degrees and grease a baking tray, oven dish, or muffin tray.
- Mix the sugar, cinnamon, and butter for the filling.
- Roll the dough out to a rectangle roughly 20cm wide by 60cm long and 0.5cm thick, and spread the butter mixture over the dough.
- Roll the dough up lengthways, keeping it tight. Then with a very sharp knife, cut into slices about 3cm thick.
- Carefully place in your oven dish and leave to stand for 30 minutes.
- Bake for 20 – 30 minutes or until golden brown.
- Remove from dish, drizzle with honey, and cool on a wire rack.
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