We love cinnamon rolls at home! My mom used to make them for me when I was little and it's a pleasure I absolutely wanted to pass on to Lya.
For a total pleasure I add the recipe of my special cream cheese glaze to add on your rolls before tasting !
INGREDIENTS
- 600 g of flour
- 2 eggs
- 230 ml warm milk
- 100 g sugar
- 75 g melted butter
- 1 sachet of baker's yeast
- Cinnamon sugar
- 220 g vergeoise or brown sugar
- 75 g soft butter
- 10 g cinnamon
Icing
- 200 g powdered sugar
- 50 g soft butter
- 100 g fresh cheese spread such as Saint Moret
- 1 tsp. vanilla extract
PREPARATION
- Make the dough, ideally with a bread machine, if not by hand.Bread machine: put in order the warm milk, eggs, sugar, melted butter, cover with flour and finally the yeast. Use the dough program.
- By hand: conversely, dissolve the yeast in the warm milk and sugar. In a bowl, put the flour, make a well and add the 2 eggs one by one then the milk/sugar/yeast mixture and the melted butter.
- Form a ball with the dough, cover and let it rise for 1 hour in an oven (oven off, closed, with a bowl of boiling water)
- Roll out the dough thinly on a floured work surface. Spread the soft butter over the entire surface with your hands, then sprinkle evenly with the cinnamon sugar mixture. Roll into a sausage and slice into 4 cm wide pieces.
- Place the pieces on a sheet of baking paper in a dish (with edges if possible)
- Cover with food paper and let rise in the oven for 1 hour
- Preheat the oven to 200°c and bake the cinnabons for 15-20 minutes (they should be golden brown)
- Make the glaze: beat the cheese, soft butter, sugar and vanilla with your electric whisk and coat the cinnabons with the glaze as soon as they come out of the oven.