Cinnamon Rolls

Cinnamon Rolls
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Cinnamon Rolls

  • six hundred g flour
  • two eggs
  • two hundred thirty ml lukewarm milk
  • one hundred g sugar
  • seventy five g melted butter
  • one packet of baker’s yeast
  • Cinnamon sugar
  • two hundred twenty  g vergeoise or brown sugar or brown sugar
  • seventy five g soft butter
  • ten g cinnamon
  • +Icing
  • two hundred g icing sugar
  • fifty  soft butter
  • one hundred  g of Saint Moret type fresh cheese spread
  • one C. vanilla
Make the dough, ideally with a bread machine, if not by hand. Bread machine: put in order the lukewarm milk, the eggs, the sugar, the melted butter, cover with flour and finally the yeast. Use the dough program.
By hand: conversely, dissolve the yeast in the lukewarm milk and sugar. In a container, put the flour, make a well and add the two eggs one by one then the milk/sugar/yeast mixture then the melted butter
Form a ball with the dough, cover and let rise for one hour in an oven (oven off, closed, with a bowl of boiling water)
Roll out the dough very thin on a floured work surface. Spread the soft butter over the entire surface with your hands, then sprinkle the cinnamon sugar mixture evenly. Roll into a sausage shape and cut into four cm wide sections.
Arrange the sections on a sheet of baking paper in a dish (with edges if possible)
Covering with cling film also leave to rise in oven for one h.
Preheat the oven to two hundred °C and bake the cinnabons for fifty to twenty minutes (they should be golden)
Make the icing: beat the cheese, soft butter, sugar and vanilla with your electric whisk. Coat the cinnabons with this icing as soon as they come out of the oven…
Enjoy !

1 thought on “Cinnamon Rolls

  1. Looks heavenly. I’m in the U.S. so I’m not familiar with the amounts and some of the ingredients.

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