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Giant Cinnamon Roll
2 Std. 30 Min.Für 10Nutri-Score D€€
D
2 Std. 30 Min.
2 Std. 30 Min.Giant Cinnamon Roll
rezept von
Bakes with Marlene
@bakeswithmarlene
4 Rezepte
6 Importe
0 Mal gekocht
was Sie brauchen
Zutaten
butter (for the dough)Milchprodukte75 g
whole milkMilchprodukte250 ml
dry yeastVorräte7 g
salt (¼ tsp)Gewürze1 g
egg (for the dough)Milchprodukte1 Stück
sugar (for the dough)Vorräte68 g
plain flourGetreide480 g
cardamom (ground, optional)Gewürze2 g- butter (softened, for the filling)Milchprodukte50 g
- sugar (for the filling)Vorräte45 g
cinnamon (ground)Gewürze16 g- egg (beaten, for the egg wash)Milchprodukte1 Stück
- butter (softened, for the frosting)Milchprodukte30 g
cream cheeseMilchprodukte115 g
vanilla extractVorräte5 ml- icing sugarVorräte130 g
pro Portion
Nährwerte
334kcal
- Kohlenhydrate
- 48 g
- Eiweiß
- 6 g
- Fett
- 13 g
was Sie verwenden
Utensilien
Stielkasserolle
Rührschüssel
Nudelholz
Kuchenform
Backpinsel
Backofen
Schneebesen
Schritt für Schritt
Zubereitung
- Schritt 1
Make the dough
- Melt the butter with the milk and heat until lukewarm.
- Mix in the sugar and yeast and let sit for 5–10 minutes.
- Add the egg, salt, cardamom and most of the flour, then knead until smooth, soft and slightly sticky.
- Schritt 2
Let the dough rise
- Cover the dough and let it rise until doubled in size.
- Schritt 3
Prepare the filling
- Mix the softened butter, sugar and cinnamon into a paste.
- Schritt 4
Fill and shape
- Roll the dough into a 20 × 45 cm rectangle and spread the filling over it.
- Cut into 4 equal strips lengthwise.
- Roll the first strip up, then continue wrapping each strip around the roll.
- Place in a 20 cm pan and let rise again.
- Schritt 5
Bake
- Brush the roll with egg wash.
- Bake at 160 °C on the lower rack, covering loosely with foil if browning too quickly.
- Let cool for 10 minutes.
- Schritt 6
Make the frosting
- Whisk the butter and cream cheese, then add the vanilla and icing sugar.
- Drizzle over the cinnamon roll and enjoy.
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