Cinnamon Rolls are pretty to look at, good to eat, and they smell delicious as they bake! Federica Cegalin, the name behind Italian food blog "Il profumo del déjà vu", has made a batch for Loison!
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☞ The video (Italian)
♨︎ The Recipe
You will need a baking pan measuring 9cm x 6cm.
About ½ Loison Classic Panettone
30 g brown sugar
30 g butter, melted
Cinnamon, to taste
125 g powdered sugar
½ lemon, juiced
Edible flower petals (e.g. from roses and cornflowers)
Take the Panettone, cut the top portion and keep it for the preparation of Panettone crumbs for another time.
Cut the rest into six even slices measuring 1 cm thick, 5 cm wide and about 15 cm long, depending on the size of the Panettone.
Arrange the slices side by side, brush them with the melted butter, sprinkle with the brown sugar and top with cinnamon, to your taste.
Flatten the Panettone slices with a rolling pin, or more easily with your hands, so they will better absorb the butter, sugar and cinnamon.
Roll the slices in the direction of their width, cut the cylinders in half horizontally and place them on a baking pan lined with damp parchment paper.
Sprinkle the Panettone rolls with more butter, the remaining sugar and more cinnamon.
Bake in a convection oven at 180° C for 5 minutes.
While the rolls cool, prepare the icing by mixing the powdered sugar with the lemon juice. Pour it on the warm cinnamon rolls and garnish with edible flower petals.