Cinnamon Rolls


°600g flour

°2 eggs °230ml lukewarm milk

°100g sugar

°75g melted butter

°1 packet of baker’s yeast °Cinnamon sugar

°220 g vergeoise or brown sugar or brown sugar

°75g soft butter

°10g cinnamon +Icing

°200g icing sugar °50 soft butter

°100 g of Saint Moret type fresh cheese spread

°1 C. vanilla

*steps Make the dough, ideally with a bread machine, if not by hand. Bread machine: put in order the lukewarm milk, the eggs, the sugar, the melted butter, cover with flour and finally the yeast. Use the dough program. By hand: conversely, dissolve the yeast in the lukewarm milk and sugar. In a container, put the flour, make a well and add the 2 eggs one by one then the milk/sugar/yeast mixture then the melted butter Form a ball with the dough, cover and let rise for 1 hour in an oven (oven off, closed, with a bowl of boiling water) Roll out the dough very thin on a floured work surface. Spread the soft butter over the entire surface with your hands, then sprinkle the cinnamon sugar mixture evenly. Roll into a sausage shape and cut into 4 cm wide sections


Covering with stick film likewise pass on to ascend in broiler for 1 h.Preheat the stove to 200°C and heat the cinnabons for 15-20 minutes (they ought to be brilliant)Make the icing: beat the cheddar, delicate spread, sugar and vanilla with your electric whisk. Cover the cinnabons with this icing when they emerge from the broiler…

Enjoy !

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