American flavour always gives people a sense of high calories, and the classic American cinnamon rolls shared today are no exception. In addition to the high-sugar and high-fat bread, even the cinnamon sugar filling is heavy. In addition, the American cinnamon roll is the most classic with the sugar coating on the top. In North America, cinnamon rolls are often enjoyed as breakfast or dessert.
Servings: 12 rolls
For the dough
- 7 g Instant yeast
- 180 ml Whole milk（room temperature）
- 50 g Granulated sugar
- 1 Egg
- 1 tsp Salt
- 60 g Unsalted butter （melted）
- 480 g All purpose flour
- 60 g Melted butter
For the filling
- 80 g Unsalted butter (room temperature)
- 125 g Brown sugar
- 1 ½ tbsp Ground cinnamon
For the glazing
- 60 ml Cream Cheese
- 1 tbsp Butter （room temperature
- 125 g Powdered Sugar
- ½ tsp Vanilla extract
- 3-4 tbsp Warm milk
- In a large mixing bowl, add the milk, yeast and sugar and mix with a hand whisk until the yeast is completely dissolved. Add the butter, eggs, salt and flour and mix well to form a dough.
- Knead the dough on a lightly floured surface for about 6 minutes or until the dough forms a smooth ball.
- To test whether the dough is well kneaded, you can: Method 1: Press the dough with the palm of your hand to feel the texture and elasticity of the dough. When kneaded, the dough will have a smooth surface and a soft texture, and it will rebound obviously when pressed.
- Method 2: Stretch the dough with both hands, the dough has sufficient elasticity and strength, not easy to break.
- Or beat with the hook attachment on food processor for about 5 minutes on medium speed, until a dough forms and starts to pull away from the sides of the bowl.
- Oil a large bowl with some vegetable oil and set aside. Take the dough out of the mixer and pull it together with your hands to form a ball. Place it in the oiled bowl and oil the top of the dough with a little vegetable oil. Cover with plastic wrap and place it in a warm spot to rise for about 1 hour, or until it has doubled in size.
- In a small bowl, mix together the butter, brown sugar, granulated sugar and cinnamon for the filling, set aside.
- When doubled in size, punch the dough down and roll it out onto a floured surface into a 40 x 22 cm by 1/2 cm thick rectangle. Spread the sugar and cinnamon mixture evenly over the dough ,except for a small strip at one of the long ends. Wet the small strip with a little water - this will help seal the end after it has been rolled. Starting at the opposite long end that you have just wetted, tightly roll the dough into a cylinder form. Cut into 12 slices (make sure they are even) and place them cut side down in a well buttered baking pan. Cover with plastic wrap and let put them back into a warm spot to rise for another 1/2 hours.
- Meanwhile preheat your oven to 180C/350F degrees.
- Once risen, brush them with some melted butter and bake them for about 20 minutes or until golden brown.
- While the cinnamon rolls cool for a few minutes make the glaze. Mix all the ingredients of the glaze in a bowl except for the milk, once the cream cheese is all mixed, slowly add the milk until you get a runny glaze consistency. Immediately spread the glaze over the cinnamon rolls and enjoy!
Calories: 412kcal | Carbohydrates: 58g | Protein: 6g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 63mg | Sodium: 201mg | Potassium: 143mg | Fiber: 2g | Sugar: 26g
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