Cinnamon Rolls


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


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 !

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