The world's most famous Cinnamon Rolls are super easy to make at home! I assure you that they will not only be worse, but also better than those served in bakeries!
It is necessary
- For the test:
- - 250 ml of milk;
- - 60 g butter;
- - 1 egg;
- - 3 tbsp. Sahara;
- - 4 glasses of flour;
- - 3 tbsp. warm water;
- - 1 tbsp. vanilla sugar;
- - 3/4 tsp salt;
- - 2 tsp dry yeast.
- For filling:
- - 1 tbsp. Sahara;
- - 4 tsp cinnamon;
- - 45 g of butter.
- For creamy glaze:
- - 150 g cream cheese;
- - 50 g of icing sugar;
- - 2 tbsp. milk.
Instructions
Step 1
Remove the milk for making the dough from the refrigerator in advance so that it warms up to room temperature.
Step 2
Mix half the milk with water and a tablespoon of sugar. Add yeast, stir and leave for about a quarter of an hour until a yeast "hat" appears.
Step 3
Melt butter and cool. Add 2 tablespoons of sugar and an egg to it. Pour the second half of the milk into the mixture, add salt, vanilla sugar, flour, yeast that has come up and knead the dough.
Step 4
Cover the finished dough with a towel and remove to a warm, draft-free place for about 40 minutes until it doubles in volume.
Step 5
Remove the filling butter from the refrigerator and wait until it softens. Mix it with sugar and cinnamon.
Step 6
Roll out the matched dough into a rectangle of 30x40 cm with a thickness of at least 1.5 cm. Put the filling on the dough, leaving a little space at the edges. Roll the layer into a tight roll and cut into 4 cm wide pieces.
Step 7
Line the baking dish with baking paper or grease and sprinkle with flour. Put the buns in it and leave for about 20 more minutes to proof. Meanwhile, put the oven to warm up to 190 degrees.
Step 8
Send the buns to the hot oven for half an hour. While they are baking, mix together all the icing ingredients.
Step 9
As soon as you pull the buns out of the oven, immediately cover them with a creamy icing and serve - such baked goods are good just warm!
