I am a huge fan of mildly sweet breakfast pastries. This particular version of cinnamon rolls has actually barely any sugar in the dough. The rolls are perfectly balanced with some delicious icing.
Ingredients
70g water
70g whole milk
28g flour
500g flour
21g milk powder
1.5 tsp salt
1 tbsp yeast
170g warm milk
2 eggs
85g melted butter
filling:
140g brown sugar
4 tsp cinnamon
frosting:
115g icing sugar
pinch of salt
1 tbsp melted butter
0.25 tsp vanilla
1-2 tbso milk
Preparation
Mix 70g water with 70g milk and 28 g flour. Bring to a boil, stirring constantly. Once it thickened a bit, remove from heat and allow to cool a bit.
Mix all the remaining dough ingredients with the boiled flour, and allow the dough rest for 20 minutes.
Knead the dough until a smooth and elastic dough forms.
Shape into a ball and allow to double for an hour, covered.
Mix the brown sugar and cinnamon for the filling.
Cut the dough in half and roll each out to an 18 inch by 8 inch rectangle.
Sprincle half the filling onto each dough pieces. Roll the dough up along the short edge (starting with the long edge). Cut into 12 pieces.
Space the rolls evenly into a greased 13x9 inch glass baking dish. Allow the rolls to rise for another 60 minutes, or so, until crowded and puffy.
Preheat oven to 350F with rack in bottom third.
Bake for 22-23 minutes (just lightly browned)..
Mix together the icing, to form a stiff mix. Remove rolls onto a cookie rack and frost while warm.
Serve rolls warm.
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