Cinnamon Rolls

Шаги11

1. 1

   Шаг 1. Activate the yeast

   Put the yeast, a bit of sugar and the warm milk in a cup and let it activate.

   сухие дрожжисахармолоко
2. 2

   Шаг 2. Mix and rest dough

   5 мин

   Combine the dough ingredients except the butter in the bowl, including the activated yeast mixture, and mix with a wooden spoon until barely combined. Let it rest 5 minutes.

   пшеничная мукагреческий йогуртяйцованильный стручоксольсахармолокосухие дрожжи
3. 3

   Шаг 3. Knead the dough

   12m 30s

   Mix the dough in a stand mixer for 10-15 minutes. Add the butter (120 g) one small cube at a time, then knead 2 more minutes.

   солёное масло120 г из 280 г
4. 4

   Шаг 4. First dough rise

   1 ч

   Let the dough rise for 1 hour in a greased bowl, covered, at room temperature, or refrigerate it for at least 7-8 hours or overnight.

   Cold dough is easier to roll out and fill.
5. 5

   Шаг 5. Make the filling

   Combine the softened butter (100 g), light brown sugar, cinnamon and vanilla bean paste (1 tsp) into a filling.

   солёное масло100 г из 280 гкоричневый сахаркорицаванильный стручок
6. 6

   Шаг 6. Roll and cut dough

   Roll out the risen dough, spread the filling over it, cut 8 equal strips and roll each one tightly.

7. 7

   Шаг 7. Second rise

   1 ч

   Lay each roll in a greased baking dish about 2 cm apart. Let them rise another hour.

8. 8

   Шаг 8. Warm the cream

   Preheat the heavy cream in the microwave and pour it over the rolls before baking.

   жирные сливки
9. 9

   Шаг 9. Bake the rolls

   37m 30s

   Preheat the oven 30 minutes before the rolls finish rising. Bake the rolls at 175 °C for 30-45 minutes.

10. 10

    Шаг 10. Make the glaze

    3 мин

    Combine the cream cheese, softened butter (60 g), powdered sugar and vanilla bean paste (1 tsp) and whisk for 3 minutes while the buns bake.

    сливочный сырсолёное масло60 г из 280 гсахарная пудраванильный стручок
11. 11

    Шаг 11. Glaze and serve

    Spread the glaze on top of the warm buns and serve them warm, not hot.