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Copycat Cinnabon Cinnamon Rolls
Panadería

Copycat Cinnabon Cinnamon Rolls

2 h 30 minPara 12Nutri-Score E€€
de @mazerlazer_3 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

12 personas
  • milk (warm, about 110 °F)Lácteos240 ml
  • yeast (one packet or 2 1/4 tsp)Despensa7 g
  • salted butter (melted and cooled)Lácteos75 g
  • sugarDespensa100 g
  • eggs (room temperature)Lácteos2 piezas
  • saltEspecias5 g
  • bread flour (fluffed, not packed)Cereales480 g
  • salted butter (softened, for the filling)Lácteos115 g
  • cinnamon (2 tbsp)Especias15 g
  • brown sugar (packed)Despensa200 g
  • heavy cream (poured over the rolls before baking)Lácteos120 ml
  • salted butter (softened, for the frosting)Lácteos115 g
  • cream cheese (softened, one brick)Lácteos225 g
  • maple extract (1/2 tsp)Despensa2 ml
  • vanilla extract (1 tsp)Despensa5 ml
  • powdered sugar (about 2 cups)Despensa240 g

por ración

Nutrición

397kcal

Carbohidratos
53 g
Proteínas
7 g
Grasas
18 g
Adaptar utensilios

lo que usará

Utensilios

  • Batidora amasadora
  • Bol
  • Rodillo
  • Fuente de horno
  • Horno

paso a paso

Preparación

  1. Activate the yeast

    • Warm the milk to about 110 °F.
    • Stir in the yeast and let it sit until foamy.
    Paso 1

  2. Make the dough

    • Add the melted cooled butter, sugar, eggs, salt and bread flour.
    • Break up the eggs and mix with the paddle attachment until crumbly.
    • Cover with a towel and let the dough rest to soak up the liquid.
    Paso 2

  3. Knead the dough

    • Switch to the dough hook and knead on low until stretchy and soft.
    Paso 3

  4. Let the dough rise

    • Spray a bowl with oil, toss in the dough and cover with a towel.
    • Let it rise until doubled.
    Paso 4

  5. Make the filling

    • Mix the softened butter, cinnamon and packed brown sugar until combined and cohesive.
    Paso 5

  6. Roll out and fill

    • Dust the surface lightly with flour and roll the dough into a large rectangle.
    • Spread the filling evenly over the whole surface.
    • Roll it up into a tight log.
    Paso 6

  7. Cut and arrange the rolls

    • Cut the log into 12 rolls with a sharp knife.
    • Butter a 9x13 dish and set the rolls in swirl side up.
    Paso 7

  8. Second rise and preheat

    • Cover the dish with a paper towel and let the rolls rise.
    • Preheat the oven to 375 °F.
    Paso 8

  9. Bake the rolls

    • Pour the heavy cream over the rolls.
    • Bake at 375 °F until golden.
    Paso 9

  10. Make the frosting

    • Beat the softened butter and cream cheese until combined.
    • Add the maple extract, vanilla extract and powdered sugar and beat until smooth.
    Paso 10

  11. Frost and serve

    • Let the rolls cool slightly, then spread the frosting on top.
    Paso 11
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