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A refined homemade version of the classic Cinnabon cinnamon roll, featuring a rich brioche-style dough, a deep cinnamon-brown sugar filling, and a luxurious vanilla bean cream cheese glaze.
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Mix and knead the enriched dough, then proof for 1.5 hours until doubled. → Roll dough into a large rectangle, spread with butter, and coat with cinnamon sugar. → Roll up tightly, cut into 12 rolls, and proof a second time in a baking dish. → Bake at 375°F (190°C) for 15-20 minutes until golden brown. → Whip the cream cheese glaze and drizzle over the warm rolls.
Mix and knead the enriched dough, then proof for 1.5 hours until doubled. → Roll dough into a large rectangle, spread with butter, and coat with cinnamon sugar. → Roll up tightly, cut into 12 rolls, and proof a second time in a baking dish. → Bake at 375°F (190°C) for 15-20 minutes until golden brown. → Whip the cream cheese glaze and drizzle over the warm rolls.
A refined homemade version of the classic Cinnabon cinnamon roll, featuring a rich brioche-style dough, a deep cinnamon-brown sugar filling, and a luxurious vanilla bean cream cheese glaze.
In a stand mixer bowl, whisk together the all-purpose flour, granulated sugar, and fine sea salt.
Add the softened unsalted butter and blend it into the flour mixture using forks or your fingers until thoroughly incorporated.
Whisk the instant yeast into the lukewarm whole milk and stir until dissolved.
Attach the dough hook to the stand mixer. On medium-low speed, add the milk-yeast mixture, 2 whole eggs, and 1 egg yolk. Mix for 2-3 minutes until a smooth dough forms.
Transfer the dough to a lightly floured surface and knead by hand for 30-60 seconds to smooth it out.
Ensure the milk is lukewarm (around 100°F); if it's too hot, it will kill the yeast.
The butter for the filling must be very soft to avoid tearing the thin dough while spreading.
Using a scalloped serrated knife helps cut through the soft dough without squishing the rolls.
Applying the glaze while the rolls are still warm allows it to melt slightly into the layers.
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