Cinnamon Rolls: Milk Bread Cinnamon Rolls

Ingredients for 1 servings:

• 90 ml milk
• 18 g flour
• 250 ml milk
• 1 bag(s) of dry yeast
• 600 g flour
• 80 g sugar
• 1 pinch of salt
• 3 eggs
• 55 g butter
• 30 ml oil, neutral
• Fat for the mold
• 170 g brown sugar
• 70 g butter
• 2 tbsp, sautéed cinnamon
• 200 g cream cheese
• 100 g powdered sugar
• some bourbon vanilla powder
• 2 tbsp milk

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 3 hours 35 minutes

Yeast dough made using the Japanese Tangzhong method. With cream cheese frosting.

First, make a roux. Bring some of the milk (90 ml) and the flour (18 g) to a boil, stirring constantly. Let cool. Combine all the dry ingredients (flour, sugar, salt, and dried yeast) in a food processor. Add all the remaining ingredients (milk, eggs, softened butter, roux, and finally oil) and mix well to form a sticky dough. Remove the dough with a little flour, place it in a floured bowl, and let it rise, covered, for 1-2 hours. Melt the butter, mix with the brown sugar and cinnamon. Roll out the dough into a rectangle about 0.5 cm thick, ideally on a silicone baking mat. Spread the cinnamon mixture evenly over the dough and roll it up, pulling the baking mat along. Cut slices about 3 cm thick and place them in a lightly greased baking dish, leaving some space between them. Let rise for another 30 minutes. Bake the cinnamon rolls for 15-20 minutes at 190 degrees Celsius (375 degrees Fahrenheit) top/bottom heat. Stir the cream cheese mixture together and spread it over the slightly cooled cinnamon rolls. Enjoy while still warm. Makes about 17 cinnamon rolls.