Directions
- Before you begin, take all the ingredients out of the refrigerator to bring them to room temperature.
- Mix the milk with the yeast (the milk should be slightly warm).
- Add the melted butter (ensure that the butter is not too hot).
- Then add the egg, egg yolk and sugar.
- Mix everything together and, slowly adding flour, knead the mixture into a smooth dough (I recommend using bread flour, or other wheat flour with a protein content of min. 14 g per 100 g of flour. If you do not have any, regular flour will also be fine).
- If the dough turns out very sticky, let it rest for 10 minutes, then gently knead it and form a ball (repeat the process again if necessary).
- Cover the dough and set aside in a warm place for about 1.5h (until it doubles in volume).
- While the dough is rising, prepare the filling by mixing together all its ingredients into a smooth paste.
- Dust the dough with flour and roll it out into a rectangle roughly 60x40 cm (24x15 inch) in size.
- Gently spread the filling on the dough.
- Starting from the longer side, roll the dough into a cylinder.
- Cut the cylinder into 8-10 equal pieces (I recommend using dental floss to cut. This will prevent the rolls from being crushed).
- Line a rectangular or square baking pan with baking paper (It should be large enough to loosely accommodate all the buns).
- Transfer cinnamon rolls to the pan. Cover and set aside to rise again for 30 minutes.
- Preheat the oven to 375°F (190°C).
- Slightly warm the heavy cream. If it is very thick, you can mix it with a splash of milk.
- Pour the cream over the risen buns and put them in the preheated oven for 20-25 minutes.
- After baking, transfer the cinnamon rolls to a wire rack.
- While they are cooling, prepare the frosting by mixing all the ingredients together (you can use a mixer to make the frosting smoother).
- Glaze the baked cinnamon rolls and eat while they are slightly warm. This is when they taste the best!
Ingredients
Dough:
180 g milk
400 g wheat bread flour
20 g fresh yeast (or 7 g instant yeast)
60 g sugar
60 g melted butter
1 egg
1 yolk
0.75 tsp. salt
90 g heavy cream
Filling:
130 g brown sugar
80 g soft butter
1.5 tsp. cinnamon
Glaze:
60 g cream cheese
100 g powdered sugar
30 g soft butter
1 tsp. vanilla extract
United States
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