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Coraline Cinnamon Rolls
Boulangerie

Coraline Cinnamon Rolls

2 h 30Pour 8Nutri-Score E€€
par @sugarspiceddreams54 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

8 personnes
  • milk (warmed to about 110°F)Produits laitiers240 ml
  • active dry yeastÉpicerie10 g
  • brown sugar (divided, for the dough)Épicerie68 g
  • eggs (room temperature)Produits laitiers2 morceaux
  • salted butter (melted, for the dough)Produits laitiers76 g
  • vanilla bean paste (for the dough)Épicerie15 ml
  • bread flour (plus more as needed)Céréales465 g
  • saltÉpices6 g
  • purple and blue food coloring (as needed, for the dough)Autres10 ml
  • salted butter (softened, for the filling)Produits laitiers113 g
  • brown sugar (for the filling)Épicerie200 g
  • cinnamon (ground)Épices16 g
  • Oreos (crushed very finely)Boulangerie7 morceaux
  • black cocoa powder (for the filling)Épicerie12 g
  • heavy cream (for the filling)Produits laitiers30 ml
  • heavy cream (poured over the rolls before baking)Produits laitiers80 ml
  • cream cheese (room temperature)Produits laitiers226 g
  • salted butter (room temperature, for the frosting)Produits laitiers57 g
  • powdered sugar (or to taste)Épicerie180 g
  • vanilla bean paste (to taste, for the frosting)Épicerie5 ml
  • salt (optional, pinch)Épices1 g
  • blue, purple and black food coloring (as needed, for the frosting)Autres10 ml
  • candy stars (for decorating)Autres20 g

par portion

Nutrition

585kcal

Glucides
78 g
Protéines
10 g
Lipides
26 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Saladier ×2
  • Plat allant au four
  • Rouleau à pâtisserie
  • Poche à douille
  • Four
  • Plaque de cuisson

pas à pas

Préparation

  1. Bloom the yeast

    • Warm the milk and mix in part of the brown sugar.
    • Once it reaches about 110°F, stir in the yeast and let it bloom.
    Étape 1

  2. Make the dough

    • Mix in the eggs, melted butter, remaining brown sugar, vanilla paste and food coloring.
    • Add the flour and salt, starting with part of the flour and adding more as needed until you have a soft dough.
    • Knead until mostly smooth; the dough may feel tougher than usual with the food coloring, so don't keep adding flour.
    Étape 2

  3. Let the dough rise

    • Place in an oiled bowl, cover and let rise somewhere warm until doubled in size.
    Étape 3

  4. Make the filling

    • Mix the softened butter, brown sugar, cinnamon and finely crushed Oreos.
    • Separately mix the black cocoa powder with the heavy cream until smooth, then mix it into the filling.
    • Add black food coloring if you want an even darker filling.
    Étape 4

  5. Shape the rolls

    • Punch down the risen dough and roll it into a rectangle.
    • Spread the filling evenly over the dough, cut into 8 strips and roll each strip individually.
    • Place the rolls into a parchment-lined 9x13-inch baking dish.
    Étape 5

  6. Rest and preheat

    • Let the rolls rest while the oven preheats to 350°F.
    • Pour the heavy cream over the rolls just before baking.
    Étape 6

  7. Bake

    • Bake, checking earlier since ovens and roll sizes vary.
    • If the tops start getting too dark before the centers are done, loosely tent with foil.
    • Make sure the centers are baked through.
    Étape 7

  8. Make the frosting

    • Beat the cream cheese and butter until fluffy.
    • Mix in the powdered sugar, vanilla and optional pinch of salt.
    • Taste and adjust the sweetness to your liking.
    Étape 8

  9. Color the frosting

    • Divide the frosting into about two-thirds blue and one-third purple.
    • For the deep blue, mix mostly blue with a little purple and black.
    • For the purple, use purple and blue, with a tiny bit of burgundy if needed; keep adjusting until you get the shades you want.
    Étape 9

  10. Two-tone swirl and decorate

    • Lay plastic wrap flat and pipe the blue and purple frosting in two lines side by side.
    • Roll the plastic wrap into a log, twist the ends, snip one end and place it inside a piping bag.
    • Pipe onto the cooled cinnamon rolls and finish with candy stars.
    Étape 10
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