Rolls Cinnabon (Cinnamon Rolls)
For the dough:
The warm milk – 250 ml
The whipped egg – 1 PC.
Butter melted – 65 g
Warm water – 3 tbsp
Vanilla sugar – 1 packet
Flour – 3 1/3 cups (faceted glass)
Salt — ¾ tsp.
Sugar – 3 tbsp
Dry yeast – 2 tsp
For the filling:
Brown sugar – 1 Cup (faceted glass)
Ground cinnamon – 4 teaspoons
Butter (room temperature) – 45 g
For the glaze:
Creamy cream cheese (like Philadelphia or Buka, Almette) — 150 g
Powdered sugar — 150 g
Lemon juice — 1-2 TS. L.
Milk — 1-2 tbsp
I make the dough in the bread maker. Ingredients for the dough are laid according to the instructions to your x/p.
I first laid dry yeast, flour, salt, sugar, and then all liquid — I combine all liquid ingredients in one Cup, and then pour in the x/p. Mode «dough» — 2 hours.
For those who have no x/n, the manual process of kneading the dough:
First make the dough — mix half of the milk, the water, a tablespoon of sugar and yeast. Leave on for 10-15 minutes. Mix together with a whisk oil, 2 tablespoons sugar, the egg. Add the remaining milk, salt, flour, vanilla, yeast mixture and thoroughly mix with your hands until smooth. Then cover with a tea towel and leave for 45 minutes in a warm place of your home. The dough should be doubled, only then you can proceed to the next step. At this time, mix with a spoon all the ingredients for the filling, so that the resulting mixture has become like a wet sea sand. Prepare a working surface. Stock up on flour, to sprinkle the rolling pin and work surface.