Cinnamon Rolls with Cream Cheese Frosting
Baking and Desserts • American
Description
You can use water or a mixture of water and milk instead of milk, but the rolls will be less aromatic.
Ingredients
- Milk 5 fl oz
- Wheat Flour 20 oz
- Dry yeast 0 oz
- Butter 5 oz
- Egg white 1 piece
- Sugar 10 oz
- Salt a pinch
- Mascarpone Cheese Unagrande 5 oz
- Cinnamon 3 tablespoons
- Vanillin a pinch
Step-by-Step Guide
Step 1
Prepare the sponge for the yeast dough: slightly warm the milk (maximum to 105°F), add the yeast, 6 tablespoons of sugar, and mix well. Then add flour until the consistency of pancake batter is achieved, and mix again. Cover with a towel and place in a warm place for half an hour. Take 50 grams of butter out of the refrigerator.
Step 2
Mix the softened butter with the egg and a pinch of salt. When the sponge rises, add this mixture to it and knead the dough, gradually adding flour. Transfer the dough to a container with some space, cover with a towel, and leave in a warm place for at least an hour.
Step 3
Divide the prepared dough into two parts. Prepare a baking dish for the rolls (a pan with a diameter of about 30 cm or 20x30 cm) and line the bottom with parchment paper. Roll each half of the dough into a rectangle about 40x50 cm. Melt 100 grams of butter, spread it over the first sheet, then evenly sprinkle with 2 tablespoons of sugar, and top with 1.5 tablespoons of cinnamon. Take the dough by the shorter edge and roll it into a log, flattening the ends on the sides. Divide the log into two parts, then cut each part into three pieces. This will yield 6 rolls, each about 6–7 cm tall.
Step 4
Repeat with the second half of the dough. You will get 12 rolls. You can vary the number by cutting the logs differently.
Step 5
Preheat the oven to 375°F.
Step 6
Arrange the rolls in the baking dish, keeping in mind that they will increase in size by one and a half to two times.
Step 7
When the oven is heated, place the dish in the oven for 15–25 minutes, until the rolls are golden brown. Do not open the oven, as this may cause the dough to collapse.
Step 8
Meanwhile, prepare the sauce or glaze by mixing the mascarpone with vanillin and the remaining sugar using a mixer, adding the sugar gradually to achieve a sweet but not overly sweet taste. If it becomes too thick, add a little milk.
Step 9
Once the rolls are out of the oven, you can leave them in the dish or transfer them to another container without separating them: it is important that they are tightly packed together and there is space for the sauce to drip.
Step 10
Brush the hot rolls with 2/3 of the glaze, cover with a lid or towel, and let sit for half an hour to allow the cream to drip. Afterward, spread the remaining cream on top of the rolls.
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