Cinnamon rolls.

250 ml of warm milk.
egg, shake 1 pc.
1/3 cup melted butter
3 tbsp water. l.
vanilla essence or sugar 1 hour. L.
1/3 cup flour 3
salt 3/4 hours. l.
sugar 3 tbsp. l.
dry yeast 2 h. L.
brown sugar or a sugar Filling 1 cup
cinnamon 4 h. l.
butter, room temperature 3 tbsp. l.
powdered sugar Glaze 3/4 cup
or sugar vanilla essence 1/2 hours. l.
milk 4 h. l.
mascarpone cheese or other 2 tbsp. l.

1.Make a brew of half of the warm milk, sugar and yeast, leave for 15 minutes
2.Then connect with the other ingredients and knead thoroughly
3.The dough is left for at least 1.5 hour in a warm place, for example in an oven at 40 degrees included.
4.Working surface sprinkled with flour and roll out the dough into a large rectangle, the height of the dough 5-7 mm.
5.Lubricate the softened butter rectangle, then evenly distribute the filling (sugar mixed with cinnamon).
6.Fold the dough into a roll. Cut into pieces of about 3 cm. In height.
7.Put rolls on a greased baking sheet and place for 40 minutes to rest in a warm oven. During this time the rolls should increase by 1.5-2 times.
8.Bake at 390F degrees for 15-20 minutes, rolls should be light brown. They are prepared very quickly, my were ready for 12-13 minutes, so that the waste from the oven is not necessary, careful not to become dark brown.
9.While the buns are baked, prepare the glaze. The original recipe is proposed to mix powder, vanilla and milk and pour over the rolls. They are impregnated and become juicy. I added a little more cheese.
10.The taste resembles frosting condensed milk, but not so sweet.
11.You can put a lot of cheese and a little powder to make a glaze consistency of sour cream instead of liquid. Then buns soaked not so much how many are covered by a dense coating on top.

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