John Myers
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Cinnamon Rolls or Cinnamon Rolls with Topping
The perfect cinnamon rolls or cinnamon rolls with topping recipe with a picture and simple step-by-step instructions.
Yeast dough:
- 350 g Spelled flour type 630
- 1 tsp Salt
- 30 g Sugar
- 100 ml Milk warm
- 1 packet Dry yeast
- 50 ml Water warm
- 1 Egg
- 1 Spelled flour type 630
Cinnamon filling:
- 90 g Sugar brown
- 60 g Liquid butter
- 3 tsp Ground cinnamon
Topping:
- 30 g Soft butter
- 60 g Cream cheese double cream setting
- 50 g Sifted powdered sugar
- 1 packet Vanilla sugar
Extra:
- Parchment paper
Yeast dough:
- Mix the flour, salt and sugar. Stir the yeast into the warm water and let it rise a little.
- Then knead the flour mixture, yeast water and milk well, then knead the egg. Knead until you get a compact ball! Cover the bowl with cling film and let rise for at least 3 hours!
- Then knead the dough again and roll it out to about half a cm on a floured work surface.
Cinnamon filling:
- Mix the sugar, melted butter and cinnamon and spread on the rolled out dough. Then carefully roll up the dough and cut off snails. The thickness depends on the baker and his preferences! 🙂
Set the oven to 180 degrees circulating air.
- Place the snails next to each other on a baking sheet lined with baking paper and bake the cinnamon buns in the oven for 15 minutes!
Topping:
- Meanwhile, make topping. Mix the butter, cream cheese, powdered sugar and vanilla sugar.
Complete:
- Take the cinnamon rolls out of the oven and cover them with topping! Tastes warm and cold! 🙂
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