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Preparation Time : 30
Cook Time : 30
Total Time : 60
For the dough:½ cup unsalted butter, melted (115 g)
2 cups whole milk, warm to the touch (480 mL)
½ cup granulated sugar (100 g)
1 packet 2 ¼ teaspoons active dry yeast
5 cups flour, divided
1 teaspoon baking powder
2 teaspoons salt
For the filling:¾ cup butter, softened (170 g)
¾ cup light brown sugar (165 g)
2 tablespoons ground cinnamon
Generously butter two disposable foil pie/cake pans. In a large bowl, whisk together warm milk, melted butter, and granulated sugar. The mixture should be just warm, registering between 100-110˚F (37-43˚C). If it is hotter, allow to cool slightly.
Sprinkle the yeast evenly over the warm mixture and let set for 1 minute. Add 4 cups (500g) of all-purpose flour to the milk mixture and mix with a wooden spoon until just combined. Cover the bowl with a towel or plastic wrap and set in a warm place to rise for 1 hour.
Cover the bowl with a towel or plastic wrap and set in a warm place to rise for 1 hour. After 1 hour, the dough should have nearly doubled in size. Remove the towel and add an additional ¾ cup (95g) of flour, the baking powder, and salt. Stir well, then turn out onto a well-floured surface.
Knead the dough lightly, adding additional flour as necessary, until the dough just loses its stickiness and does not stick to the surface. Roll the dough out into a large rectangle, about ½-inch (1 cm) thick. Fix corners to make sure they are sharp and even. Spread the softened butter evenly over the dough. Sprinkle evenly with brown sugar and a generous sprinkling of cinnamon.
Press the mixture into the butter. Roll up the dough, forming a log, and pinch the seam closed. Place seam-side down. Trim off any unevenness on either end. Cut the log in half, then divide each half into 7 evenly sized pieces. About 1½ inches (8cm) thick each. Place 7 cinnamon rolls in each cake pan, one in the center, six around the sides. Cover with plastic wrap and place in a warm place to rise for 30 minutes. Preheat oven to 350˚F (180˚C).
To prepare the frosting. In a medium-size mixing bowl, whisk together cream cheese, butter, whole milk, vanilla, and powdered sugar, until smooth. Remove plastic wrap. Bake the cinnamon rolls in a preheated oven for 25-30 minutes, until golden brown. While still warm, drizzle evenly with frosting.
You can even add Nutella inside the roll instead of cinnamon that's optional. 😊
And you can drizzle with nutella .I have twisted the recipe into chocolate, instead of taking cinnamon I have taken Nutella.
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