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American Cinnamon Rolls – Cinnamon Rolls

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5 from 7 votes
Prep Time 30 minutes
Cook Time 30 minutes
Rest Time 1 hour 30 minutes
Total Time 2 hours 30 minutes
Course Dinner
Cuisine European
Servings 12 people
Calories 403 kcal

Ingredients
 

Dough:

  • 180 ml Milk lukewarm
  • 0,5 Pc. Yeast cubes
  • 30 g Sugar
  • 2 Pc. Eggs
  • 60 g Butter
  • 360 g Wheat flour type 1050

Filling:

  • 120 g Butter
  • 220 g Brown sugar
  • 2 tbsp Ground cinnamon
  • 120 g Pastry cream (optional)

Frosting (glaze):

  • 140 g Cream cheese
  • 70 g Butter
  • 220 g Powdered sugar
  • 1 tsp Vanilla extract

Instructions
 

  • As with us, cinnamon is part of the Christmas feeling in the USA. One sweet delicacy in particular has become firmly anchored in American Christmas traditions: cinnamon buns on Christmas morning. These cinnamon rolls with sugar icing are an important part of the gift giving, which in the USA does not take place on Christmas Eve, but on Christmas morning, on December 25th, our first Christmas holiday. So they are something special, which is why most recipes do not skimp on sugar and butter.
  • The fluffy cinnamon buns are also known as cinnabons, after the famous American company. Cinnabons are based on the traditional recipe: The snails are made with yeast dough and a cream cheese frosting. However, many ingredients can also be replaced in order to adapt this delicacy to vegan needs.
  • For a vegan variant, you can easily use almond milk and margarine instead of milk and butter in the dough. The frosting can also be made from powdered sugar and water. To do this, add 250 grams of powdered sugar to 4 tablespoons of water and stir well. If you want to do without yeast, you can either replace the yeast dough with puff pastry or use baking powder.

And this is how it's done:

  • Dissolve the sugar for the dough in the lukewarm milk. Crumble the yeast and sprinkle it into the milk. Carefully dissolve in it, then let rest for five minutes until bubbles form.
  • Put the flour in a mixing bowl and form a well, pour the yeast milk into it. Add the remaining ingredients for the dough and knead with the food processor or by hand on a floured surface for about five to eight minutes to form a smooth dough. He's welcome to glue something. The consistency of the dough can be adjusted with flour and milk. If you want, you can get help from the Thermomix with the yeast dough.
  • Put the dough in a bowl, cover with a fresh kitchen towel and let rise for one to one and a half hours in a warm, draft-free place. During this time, the volume of the dough should roughly double. It is perfect when it can be easily pressed in with the fingertip and resiliently reshapes.
  • Mix the sugar, butter and cinnamon well for the filling.
  • Tip 8: The filling also tastes good with apples!
  • Knead the dough again briefly and then roll it out into a finger-thick, approx. 22 cm wide rectangle.
  • Distribute the cinnamon mixture evenly on the rectangle, leaving a strip free on one side where the cinnamon buns will later stick together.
  • Roll up the dough towards this free strip. Carefully cut the roll into nine slices with a serrated knife or string.
  • Place the snails close together on a baking sheet or in an oven dish and let rise again covered for a good half an hour. Meanwhile preheat the oven to 180 degrees.
  • If you want, you can brush cream with a high fat content onto the snails, so they stay a little softer. Make sure that as little cream as possible runs under the snails, otherwise they will stick a lot.
  • Bake the snails until they are golden brown. Depending on the size of the buns and the oven, this takes between 20 and 30 minutes.
  • The frosting is easy to make yourself: Beat all the ingredients with the mixer until creamy and white. Do not add the glaze to the slightly cooled cinnamon buns until a quarter of an hour after baking.

Nutrition

Serving: 100gCalories: 403kcalCarbohydrates: 46gProtein: 2.3gFat: 23.3g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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