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Cinnamon rolls with cream

One of the most beloved autumn treats, these soft, yeast buns are filled with aromatic cinnamon sugar and topped with a delicate cream. 
Prep Time 1 hour
czas wyrastania 2 hours
Total Time 3 hours
Servings 10 bułeczek

Ingredients
  

Dough

  • 500 g wheat flour (type 450 or 500)
  • 260 ml milk
  • 25 g fresh yeast
  • 60 g sugar
  • 65 g butter (soft)
  • 1 egg
  • ½ tsp salt

Filling

  • 70 g butter (soft)
  • 80 g brown sugar
  • 2 ½ tbsp cinnamon

Cream

  • 120 g cream cheese (e.g., Philadelphia)
  • 50 g powdered sugar
  • 40 g butter
  • 2 tsp vanilla extract

Additional

  • 50 ml heavy cream

Instructions
 

  • Prepare the starter: warm the milk so it’s just lukewarm, not hot. Mix with the yeast and a tablespoon of sugar, and let it sit for 10 minutes until foamy.
  • In a bowl, combine the flour, sugar, and salt. Add the egg and the prepared starter. Knead for 6–8 minutes using a mixer with a hook or by hand. Finally, add the soft butter and knead for another 5 minutes until the dough is smooth and elastic.
  • Cover the bowl and let it rest in a warm place for 1 to 1.5 hours, until the dough doubles in size.
  • Preheat the oven to 180°C.
  • Mix the softened butter, brown sugar, and cinnamon.
  • Roll out the dough into a rectangle and spread it with the prepared filling.
  • Using a sharp knife, cut the dough into strips and roll each one into a swirl – this is my favourite method because the rolls stay snug and retain their shape.
  • Place the rolls in a baking tray, leaving a little space between them. Cover and let them rise for another 30–40 minutes. Just before baking, drizzle a bit of cream over the rolls, into the gaps and on top.
  • Piecz w 180°C (góra–dół, bez termoobiegu) przez 25-30 minut, aż się przyrumienią. Na koniec wymieszaj wszystkie składniki kremu i posmaruj nim jeszcze lekko ciepłe bułeczki.
Good Balanced Food

www.goodbalancedfood.com