Ingredients for the dough:
300 g of soft wheat flour + 50 g later for kneading
150 ml of warm milk
2 tablespoons sugar (30g)
10 g of fresh yeast (or about 4 g of dry yeast)
vanilla in powder
a pinch of salt
1 egg
1 tablespoon yogurt
80 g butter (room temperature)
Ingredients for the spread:
150 g brown sugar (preferably unrefined)
150 g butter
1 tablespoon cinnamon
Topping:
100 g cream cheese
80 g powdered sugar
milk if you wish to get runny topping
Preparation
Crumble 10 g of fresh yeast in 150 ml of warm milk.
Add 2 tablespoons of sugar and one tablespoon of flour (out of a total of 300 g prepared) and stir to dissolve the yeast.
Leave the yeast to stand at room temperature for about 10 minutes.
Mix 300 g of flour, a pinch of salt, 1 egg, vanilla in powder, 1 tablespoon of yogurt, 80 g of butter and yeast that you previously made.
At this point, you don't need to knead the dough too much, you just need to mix all the ingredients and start the process of developing gluten.
Leave the mixed ingredients at room temperature for about 15 minutes.
After 15 minutes, knead the dough, ie knead it until it becomes fine and smooth.
You will definitely need to add a little flour as the dough is quite soft but don’t add more than all of 50 g in total.
When you have kneaded the dough, leave it to rise at room temperature for about 30 minutes.
Meanwhile, make a spread by mixing 150 g of brown sugar, preferably unrefined, 1 tablespoon of cinnamon and 150 g of butter.
After 30 minutes, sprinkle the work surface with flour, preferably a cotton tablecloth, and roll out the dough.
If you want to get 8 cinnamon rolls like me don't roll out the dough too wide.
I stretched the dough to a thickness of about 5 mm.
Spread over the dough evenly a spread of sugar, cinnamon and butter.
If your spread is not soft enough, you can heat it briefly in the microwave to soften it, but only for 10 seconds.
This spread should not be liquid.
Roll the dough and cut it into 8 pieces with a thread or a knife.
Grease a 32 by 22 cm baking tray with butter and arrange cinnamon rolls in it and leave them to rise for about 30 minutes at room temperature.
Bake the rolls at 180 degrees for 20 to 25 minutes, depending on the strength of the oven.
Make a topping of 100 g of cream cheese and 80 g of powdered sugar.
If you want your topping to be liquid then add a little milk.
In this case, I did not add any milk.
When the cinnamon rolls are baked, coat them with a topping of sugar and cheese.
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