Directions
- 1Warm the milk (not hot). Add yeast, stir, and let stand for 5-10 minutes to activate.
- 2In a bowl, make a well in the flour. Add wet ingredients, then dry ingredients. Knead until smooth but slightly sticky.
- 3Let the dough rise in a warm place for 1-1.5 hours. To speed up, use a 50°C oven for 20 min, then off for another 20 min.
- 4Meanwhile, beat butter until light yellow. Add remaining filling ingredients and mix well.
- 5Once doubled in size, punch down dough. Roll it out into a rectangle (0.5cm thick).
- 6Spread the filling evenly over the dough.
- 7Roll up the dough tightly. Use string to cut the dough into equal pieces.
- 8Place the rolls into the baking dish, cover, and let rise for another 15-20 minutes.
- 9Pour some cream into the bottom of the pan. Bake for 30-35 minutes at 170°C.
- 10While baking, make the frosting: mix sifted powdered sugar, soft butter, and Philadelphia.
- 11Once cooled, frost the cinnamon rolls.
Ingredients
- 600 g flour
- 300 ml milk
- 7 g dry yeast
- 110 g liquid butter
- 80 g powdered sugar
- 25 g sugar
- 1 tsp vanilla
- 1 tsp salt
- 110 g butter
- 200 g brown sugar
- 70 g honey
- 2.5 tsp cinnamon
- 2 tbsp cream
- 175 g Philadelphia
- 80 g butter
- 80 g powdered sugar
- 40 ml cream
Equipment
ovenhand mixermixing bowlrolling pinbaking dishwhisk
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