Postre
Sugar Cookie Cinnamon Rolls
3 hPara 12Nutri-Score E€€
E
3 h
3 hSugar Cookie Cinnamon Rolls
lo que necesita
Ingredientes
milk (for the tangzhong)Lácteos60 ml
all-purpose flour (for the tangzhong)Cereales8 g- milk (warm, for the dough)Lácteos180 ml
butter (melted, for the dough)Lácteos57 g
granulated sugar (for the dough)Despensa50 g- active dry yeastDespensa7 g
eggLácteos1 pieza
egg yolkLácteos1 pieza- almond extract (for the dough)Despensa5 ml
- cake batter extractDespensa5 ml
- bread flour (plus more as needed)Cereales420 g
- milk powderLácteos15 g
salt (for the dough)Especias4 g- salted butter (softened, for the filling)Lácteos113 g
- granulated sugar (for the filling)Despensa150 g
- egg (for the filling)Lácteos1 pieza
- vanilla extract (for the filling)Despensa5 ml
- almond extract (for the filling)Despensa2,5 ml
- butter extract (optional, for the filling)Despensa1,3 ml
- all-purpose flour (for the filling)Cereales150 g
cinnamonEspecias2,5 g- salt (for the filling)Especias1,5 g
Christmas nonpareils (for sprinkling)Otro30 g- heavy cream (for brushing)Lácteos30 ml
- salted butter (softened, for the frosting)Lácteos113 g
cream cheese (softened)Lácteos57 g- powdered sugarDespensa240 g
- vanilla bean pasteDespensa5 ml
- almond extract (for the frosting)Despensa2,5 ml
- butter extract (optional, for the frosting)Despensa1,3 ml
- heavy cream (for the frosting, as needed)Lácteos30 ml
- Christmas sprinkles (for finishing)Otro15 g
por ración
Nutrición
371kcal
- Carbohidratos
- 53 g
- Proteínas
- 7 g
- Grasas
- 15 g
lo que usará
Utensilios
Cazo
Bol ×2
Rodillo
Fuente de horno
Horno
Batidora de varillas
paso a paso
Preparación
- Paso 1
Make the tangzhong
- Whisk the milk and all-purpose flour in a small saucepan.
- Cook over medium-low heat until it thickens into a paste, then let cool slightly.
- Paso 2
Activate the yeast
- Mix the warm milk, granulated sugar and yeast in a bowl.
- Let sit until foamy.
- Paso 3
Make the dough
- Add the melted butter, egg, egg yolk, almond extract, cake batter extract and tangzhong to the yeast mixture and mix until combined.
- Add the milk powder and salt, then gradually add the bread flour until a soft, smooth dough forms.
- Knead, adding flour only as needed and lightly oiling your hands and work surface if the dough sticks.
- Paso 4
First rise
- Place the dough in a greased bowl, cover and let rise until doubled, being careful not to overproof.
- Paso 5
Make the sugar cookie filling
- Cream the softened salted butter and granulated sugar until fluffy.
- Mix in the egg, vanilla extract, almond extract and butter extract.
- Gradually add the all-purpose flour, cinnamon and salt until a soft cookie dough forms.
- Paso 6
Assemble the rolls
- Roll the risen dough into a rectangle about ¾ inch thick.
- Spread the sugar cookie dough evenly over the surface and sprinkle with Christmas nonpareils.
- Cut into about 12 strips and roll each strip individually, then arrange in a lined baking dish.
- Paso 7
Second rise
- Cover the rolls and let rise until slightly puffier, without overproofing.
- Paso 8
Bake
- Lightly brush the tops of the rolls with heavy cream.
- Bake at 175 °C until cooked through, tenting loosely with foil if they brown too quickly.
- Paso 9
Make the frosting
- Whip the softened salted butter and cream cheese until fluffy.
- Add the powdered sugar, vanilla bean paste, almond extract and butter extract and mix until smooth and fluffy.
- Add heavy cream as needed to reach the desired consistency.
- Paso 10
Finish and serve
- Spread the frosting over the slightly warm rolls.
- Finish with extra Christmas sprinkles.
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