Ingredients
For the dough:
5 cups of flour (keep extra for the rolling)
4 ½ teaspoons of instant yeast
1/4 cup of sugar
2 teaspoons of salt
1/4 cup of butter at room temperature
2 cups of milk
2 eggs
For the filling:
1 tablespoon of ground cinnamon
¼ teaspoon nutmeg
2/3 cups of brown sugar
5 tablespoons butter a little warmer than room temperature
For the glaze:
¼ cup butter at room temperature
85g of cream cheese at room temperature
1 tablespoon heavy cream
1 tablespoon vanilla extract
2 tablespoons maple syrup
1 cup powdered sugar
Steps
The dough:
In a bowl add flour (3 cups), yeast, sugar, and salt. Mix.
In another bowl put the butter and milk. Heat it in the microwave (the mixture should reach about 50°C)
Once warm, pour the butter-milk mixture to the first bowl (containing the flour, sugar, salt, and the yeast). Mix well.
Add the eggs and the flour that is left (2 cups). Mix. Procure not to leave any solid residue and to achieve the most homogeneous mixture posible.
When it's no longer very sticky, slightly flour the surface where you will work (and your hands too).
Take the mixture out of the bowl and begin a fold-push process, until the dough is no longer sticky (it takes around 5 minutes, but if it is still sticky, you can add a little more flour and keep folding/pushing for some more time).
Now, put the dough into a bowl and cover the latter with a plastic food wrap. Let it rest for 10 minutes.
The filling:
In a bowl add the cinnamon, nutmeg, and the brown sugar. Mix.
Dough + Filling:
After the dough has rested 10 minutes, slightly flour the surface again and put the dough. Roll it until you get a 35 x 50 rectangle, aproximately.
Now, spred the 5 tablespoons butter (that are a little warmer than room temperature) over the dough, and then sprinkle the filling (cinnamon, nutmeg, and brown sugar) on top.
When all the filling has already been used, begin rolling the dough. Cut the long roll into 12 pieces.
Put the pieces in a casserole, and do not forget to put buttered paper (or directly spread butter pn the casserole) so that the cinnamons are easier to remove.
Cover the casserole with plastic food wrap and let them rest for 30 minutes.
Once the half hour has passed, remove the plastic wrap and introduce the casserole to the oven. Bake the cinnamon rolls at 180 ° C. Bake time: 30 minutes.
The glaze:
In a bowl put the butter and cream cheese. Mix with a mixer or whisk.
Add the heavy cream, vanilla extract, and maple syrup. Mix.
Now, place the powdered sugar in the bowl. Mix until the mixture is smooth.
Finally, once the casserole is out of the oven and has cooled down, glaze the cinnamon rolls.
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