domenica 12 giugno 2016

Cinnamon Rolls with Cream Cheese Glaze

These Cinnamon Rolls are generously filled with cinnamon and covered with an exquisite cream cheese glaze.
 Ingredients for 14 Cinnamon Rolls:

For the yeast dough
200 ml milk
50 g butter
500 g flour
1/2 teaspoon of salt 
70 g sugar
1 medium egg
25g fresh yeast

For the Filling
50 g melted butter
130 g brown sugar
2 teaspoons of cinnamon

For the Glaze
100 g cream cheese
30 g butter
100 g icing sugar
4 drops of vanilla extract

Preparation time:

Prep: 30 min
Rest: 1h 30 min
Cook: 30 min
Total time: 2h 30 min


Whisk in a cup the yeast with a teaspoon of sugar and a bit of warm milk and let it stand for 5 minutes.

Meanwhile heat the butter with the residual milk, until butter melts.

In a large bowl put the flour, the salt, the sugar and the egg together.  Make a well in the middle of the flour and pour the yeast mixture and the milk with the melted butter inside. 

Begin to knead with your hands for minimum 10 minutes, until smooth and elastic.

Cover the bowl with a kitchen towel and let the dough in warm draft-free area until doubled in volume, about 1,5 hours.

Meanwhile prepare the filling: Mix the brown sugar with 2 teaspoons of cinnamon in a little bowl and melt the butter lightly.

On a floured surface, roll out the dough to a rectangle ( with a thickness of 1cm). Spread the butter over the dough and sprinkle the cinnamon sugar over it.
Start from the long side and roll the dough into a log, pinching gently the edges to keep it rolled up.
Cut the roll into 2-3cm thick slices and place them (with the cut side up) in a 26cm cake pan with parchment, leaving some space between them.
Cover the cinnamon rolls with a kitchen towel and let them rise in warm, draft-free area until doubles in volume (for about 45minutes).

Preheat oven to 180°C/ 355°F and bake the cinnamon rolls for about 30 minutes until golden.

Prepare the glaze, mixing all the ingredients together, until creamy. Spread the glaze over the cinnamon rolls.

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