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.
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.
www.goodbalancedfood.com