Cinnamon Rolls
Ingredients for the dough:
Flour AP 550 gr
Eggs 110 gr
Milk 3% 200 gr
Dry Yeast 7 gr
Sugar A 75gr
Sugar B 130 gr
Butter A 75 gr
Butter B 25 gr
Cinnamon 80 gr
Vanilla extract 10 gr
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Ingredients for the cream:
Butter 40 gr
Powder sugar 120 gr
Cream cheese 100 gr
Process:
1. For the dough: heat up the milk to 35-38 degrees, add 1 tablespoon of sugar A, yeast and mix well. Leave aside for 20 minutes for yeast to activate.
2. Room temperature butter A whip with the sugar A left until it becomes whiter and fluffier. Add eggs and mix.
3. Add the yeast with milk and mix again.
4. Sieve the flour, add partially and knead a dough around 5-7 minutes. Leave it to prove for an hour.
5. Prepare the filling: mix cinnamon, sugar B and room temperature butter B.
6. When the dough has risen, roll it to 6-8 mm thick, spread the filling and roll. Cut in portions 3-4 cm. Leave aside for 20 minutes.
7. Preheat the oven to 189 degrees, bake the rolls for 20-25 minutes.
8. For the cream: whip butter, powder sugar, and cream cheese and spread on hot cinnamon rolls.