Cinnamonrolls
60 minutes
There’s hardly a more tempting smell in the kitchen than that of freshly baked cinnamon rolls.
Ingredients
| 450 g | flour |
| 200 ml | Milk, lukewarm |
| 20 g | fresh yeast |
| 60 g | sugar |
| 50 g | soft butter |
| 1 | egg |
| 1 pinch | salt |
| 60 g | soft butter |
| 100 g | brown sugar |
| 4 tsp | cinnamon |
| 100 g | cream |
| 50 g | cream cheese |
| 100 g | Icing Sugar |
Preparation
For the dough: mix the milk, fresh yeast and sugar. Place all the other ingredients in a large bowl. Add the milk and yeast mixture and knead into a smooth dough. Only use 450g flour, otherwise the dough will be too soft. Cover the dough and leave to rise in a warm place.
For the filling: mix the cinnamon and sugar. Roll out the dough into a rectangle on a floured work surface and brush generously with the soft butter. Spread the cinnamon and sugar mixture evenly over the dough. Roll up the dough and cut into slices.
Place the cinnamon buns on a baking tray with baking paper, cover and leave them to rise for 30 minutes. Then bake in a preheated oven at 180 degrees top and bottom heat for 10 minutes.
After 10 minutes, pour 100 ml of liquid cream over the cinnamon rolls and bake them for another 12-15 minutes. Keep an eye on the cinnamon rolls after the first 10 minutes. If they have a nice color, take them out of the oven and let them cool.
For the cream cheese glaze, mix together cream cheese and powdered sugar. Spread the glaze over the cinnamon rolls.
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