Ooey Gooey Cinnamon rolls
Directions
- 1Add the yeast in luke warm milk and stir till it dissolves.
- 2Add the yeast in luke warm milk and stir till it dissolves.
- 3Add the yeast in luke warm milk and stir till it dissolves.
- 4Add the eggs, sugar and salt and stir again. Add the flour.
- 5Add the eggs, sugar and salt and stir again. Add the flour.
- 6Add the eggs, sugar and salt and stir again. Add the flour.
- 7With the dough hook attached to your kitchen machine, kneat the dough on medium speed for 3-4 minutes and add the butter. Increase the speed and mix for 8-10 minutes on high until you reach a “slippery dough”.
- 8With the dough hook attached to your kitchen machine, kneat the dough on medium speed for 3-4 minutes and add the butter. Increase the speed and mix for 8-10 minutes on high until you reach a “slippery dough”.
- 9With the dough hook attached to your kitchen machine, kneat the dough on medium speed for 3-4 minutes and add the butter. Increase the speed and mix for 8-10 minutes on high until you reach a “slippery dough”.
- 10Let the dough rise in a warm place for 1 hour.
- 11Let the dough rise in a warm place for 1 hour.
- 12Let the dough rise in a warm place for 1 hour.
- 13After the dough has rested, dust some flour on the surface of your table and roll it into a 30x40 cm rectangle.
- 14After the dough has rested, dust some flour on the surface of your table and roll it into a 30x40 cm rectangle.
- 15After the dough has rested, dust some flour on the surface of your table and roll it into a 30x40 cm rectangle.
- 16Spread out the cinnamon filling.
- 17Spread out the cinnamon filling.
- 18Spread out the cinnamon filling.
- 19Roll up the dough.
- 20Roll up the dough.
- 21Roll up the dough.
- 22Cut the cinnamon roll into 8 equal rolls.
- 23Cut the cinnamon roll into 8 equal rolls.
- 24Cut the cinnamon roll into 8 equal rolls.
- 25Line the buns in an oven pan that fits around 8 rolls.
- 26Line the buns in an oven pan that fits around 8 rolls.
- 27Line the buns in an oven pan that fits around 8 rolls.
- 28Cover the tray with plastic foil and a dishtowel and let them rise again for 40 minutes.
- 29Cover the tray with plastic foil and a dishtowel and let them rise again for 40 minutes.
- 30Cover the tray with plastic foil and a dishtowel and let them rise again for 40 minutes.
- 31Pour in around 3-4 tbsp of cream.
- 32Pour in around 3-4 tbsp of cream.
- 33Pour in around 3-4 tbsp of cream.
- 34Bake at 200 °C (fan) for around 20-25 minutes.
- 35Bake at 200 °C (fan) for around 20-25 minutes.
- 36Bake at 200 °C (fan) for around 20-25 minutes.
- 37Let them cool down slightly before adding the icing.
- 38Let them cool down slightly before adding the icing.
- 39Let them cool down slightly before adding the icing.
- 40Spread the cream cheese icing on top of the cinnamon rolls.
- 41Spread the cream cheese icing on top of the cinnamon rolls.
- 42Spread the cream cheese icing on top of the cinnamon rolls.
Ingredients
- 550 g all purpose flour
- 550 g all purpose flour
- 550 g all purpose flour
- 200 ml luke warm whole milk
- 200 ml luke warm whole milk
- 200 ml luke warm whole milk
- 100 g eggs
- 100 g eggs
- 100 g eggs
- 100 g butter (room temp)
- 100 g butter (room temp)
- 100 g butter (room temp)
- 32 g fresh yeast
- 32 g fresh yeast
- 32 g fresh yeast
- 9 g instant yeast
- 9 g instant yeast
- 9 g instant yeast
- 30 g sugar
- 30 g sugar
- 30 g sugar
- pinch salt
- pinch salt
- pinch salt
- 150 ml cream
- 150 ml cream
- 150 ml cream
- 150 g butter
- 150 g butter
- 150 g butter
- 150 g brown sugar
- 150 g brown sugar
- 150 g brown sugar
- 4 tsp cinnamon
- 4 tsp cinnamon
- 4 tsp cinnamon
- 100 g creamcheese
- 100 g creamcheese
- 100 g creamcheese
- 50 g butter
- 50 g butter
- 50 g butter
- 100 g powdered sugar
- 100 g powdered sugar
- 100 g powdered sugar
- 1 tbsp vanilla
- 1 tbsp vanilla
- 1 tbsp vanilla
Equipment
kitchen machinedough hookrolling pinknifebaking trayspoon