Panadería
Giant Cinnamon Roll
2 h 30 minPara 10Nutri-Score D€€
D
2 h 30 min
2 h 30 minGiant Cinnamon Roll
receta de
Bakes with Marlene
@bakeswithmarlene
4 recetas
6 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
butter (for the dough)Lácteos75 g
whole milkLácteos250 ml
dry yeastDespensa7 g
salt (¼ tsp)Especias1 g
egg (for the dough)Lácteos1 pieza
sugar (for the dough)Despensa68 g
plain flourCereales480 g
cardamom (ground, optional)Especias2 g- butter (softened, for the filling)Lácteos50 g
- sugar (for the filling)Despensa45 g
cinnamon (ground)Especias16 g- egg (beaten, for the egg wash)Lácteos1 pieza
- butter (softened, for the frosting)Lácteos30 g
cream cheeseLácteos115 g
vanilla extractDespensa5 ml- icing sugarDespensa130 g
por ración
Nutrición
334kcal
- Carbohidratos
- 48 g
- Proteínas
- 6 g
- Grasas
- 13 g
lo que usará
Utensilios
Cazo
Bol
Rodillo
Molde para bizcocho
Pincel de cocina
Horno
Varillas
paso a paso
Preparación
- Paso 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.
- Paso 2
Let the dough rise
- Cover the dough and let it rise until doubled in size.
- Paso 3
Prepare the filling
- Mix the softened butter, sugar and cinnamon into a paste.
- Paso 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.
- Paso 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.
- Paso 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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