Boulangerie
Spooky Ghost Cinnamon Rolls
2 h 30Pour 12Nutri-Score D€€
D
2 h 30
2 h 30Spooky Ghost Cinnamon Rolls
recette de
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0 fois cuisinée
ce qu’il vous faut
Ingrédients
flourCéréales500 g
milk (lukewarm)Produits laitiers240 ml
dry yeastÉpicerie7 g
sugarÉpicerie60 g
egg (at room temperature)Produits laitiers1 morceau
butter (melted)Produits laitiers80 g
saltÉpices5 g
brown sugarÉpicerie150 g
ground cinnamonÉpices15 g- butter (softened, for the filling)Produits laitiers90 g
cream cheese (softened)Produits laitiers120 g- powdered sugarÉpicerie120 g
- butter (softened, for the frosting)Produits laitiers30 g
- vanilla extractÉpicerie5 ml
candy eyesAutres24 morceaux
par portion
Nutrition
343kcal
- Glucides
- 53 g
- Protéines
- 5 g
- Lipides
- 12 g
ce que vous utiliserez
Ustensiles
Saladier ×2
Rouleau à pâtisserie
Plat allant au four
Four
Fouet
pas à pas
Préparation
- Étape 1
Make the dough
- Warm the milk and stir in the yeast and sugar, then let it sit until foamy.
- Add the flour, egg, melted butter and salt and knead into a smooth dough.
- Cover and let the dough rise until doubled in size.
- Étape 2
Make the cinnamon filling
- Mix the brown sugar and cinnamon in a bowl.
- Mash in the softened butter until you get a spreadable paste.
- Étape 3
Roll and fill
- Roll the dough out into a large rectangle.
- Spread the cinnamon filling evenly over the dough.
- Roll the dough up tightly into a log.
- Étape 4
Shape the ghosts
- Cut the log into even rolls and place them in a greased baking dish.
- Shape the tops of the rolls into ghost heads with a rounded dome.
- Cover and let them rise again.
- Étape 5
Bake
- Bake the rolls until golden and cooked through.
- Étape 6
Frost and decorate
- Beat the cream cheese, powdered sugar, softened butter and vanilla into a smooth frosting.
- Spread the frosting over the warm rolls to create the ghost bodies.
- Press candy eyes into the frosting to finish the ghosts.