bengingi
Cinnamon Rolls
cook:
4 h
9 cinnamon rolls
The effort to make these girls is SO worth the gooey goodness finale! These CINNAMON ROLLS are 🙌🏻 ! I know- you look at the ingredients and you think "Wow! That is a lot of butter and sugar!". BUT- it's not a dietetic dish! Treat yourself! You deserve it! Just make sure you have enough people to share them with because it could be difficult to stop yourself from eating them all! This soft gorgeous dough has layers of sugar and butter, an icing on top, and crisp sugary crust on the bottom! YO! Get into your kitchen and start making them right now!!
Ingredients
dough
• 500 gr bread flour
• 200 ml lukewarm whole milk
• 90 gr sugar
• 70 gr soft butter
• 8 gr dry yeast
• 5 gr salt
• 2 free range egg yolks
• 1 whole free range egg
filling
• 100 gr very soft butter
• 120 gr light brown sugar
• 120 gr dark brown sugar
• 25 gr cinnamon
icing
• 120 gr cream cheese
• 80 gr sugar powder
• 70 ml whole milk
• 5 gr of an incredible vanilla
Directions
1.
Warm up the milk, but just a little bit. The way I warmed it up was by placing a little bowl with the milk over another bowl with boiling water. After about a min the milk will be warm-ish!
• 200 ml lukewarm whole milk
2.
In a stand mixer's bowl add the milk, sugar, and yeast. Mix well.
• 200 ml lukewarm whole milk
• 90 gr sugar
• 8 gr dry yeast
3.
Add the egg yolks and the whole egg. Add the flour on top of them. Don't mix!
• 2 free range egg yolks
• 1 whole free range egg
• 500 gr bread flour
4.
Start kneading the dough in the mixer at the lowest speed until almost all the ingredients came together.
5.
Slowly add the soft butter. Piece by piece. The dough absorbed the butter, then add more.
• 70 gr soft butter
6.
After you added all the butter, add the salt.
• 5 gr salt
7.
Keep kneading for another 5 min, until the dough is beautiful and sexy.
8.
Round the dough and place in a greased bowl (covered with a towel) to rest until double in size.
9.
On a floured working surface open the dough with a rolling pin to a 1/2 cm thick rectangle shape.
10.
In a separate bowl mix the sugars and the cinnamon.
• 120 gr dark brown sugar
• 120 gr light brown sugar
• 25 gr cinnamon
11.
Spread the super soft butter all over the dough. Then sprinkle all the sugar and cinnamon mix.
• 100 gr very soft butter
12.
Press the filling lightly to the dough.
13.
Roll the dough.
14.
Using dental floss (or a bread knife), cut the dough into cinnamon rolls.
15.
Brush a baking pan with a lot of butter, then place the cinnamon rolls in the pan. Keep them about 1-2 cm apart from each other.
16.
Let the cinnamon rolls to proof until they touch each other. In the meantime- heat up the oven to 375F or 190C.
17.
Bake the cinnamon rolls for 20-25 min.
18.
Make the icing: In a bowl- whisk the cream cheese until getting soft.
• 120 gr cream cheese
19.
Add the powdered sugar and whisk. Add the milk and the vanilla. Mix until you have smooth icing!
• 80 gr sugar powder
• 70 ml whole milk
• 5 gr of an incredible vanilla
20.
After the cinnamon rolls cooled down for about 15-20 min, pour the icing and spread it all over the rolls.
21.
Eat it when it still warm. It's nuts.
22.
YASSS!