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Milk Bread Caramel Cinnamon Rolls with Salted Caramel Cream Cheese Frosting
3 uVoor 12Nutri-Score D€€
D
3 u
3 uMilk Bread Caramel Cinnamon Rolls with Salted Caramel Cream Cheese Frosting
recept van
Cambrea Bakes
@cambreabakes
2 recepten
6 imports
0 keer gekookt
wat je nodig hebt
Ingrediënten
bread flourGranen480 g
whole milk (warmed to about 38°C)Zuivel240 ml
active dry yeastVoorraadkast7 g- granulated sugarVoorraadkast50 g
egg (room temperature)Zuivel2 stukken
unsalted butter (softened, for the dough)Zuivel85 g
saltKruiden en specerijen6 g- brown sugar (for the cinnamon sugar filling)Voorraadkast200 g
ground cinnamonKruiden en specerijen10 g- unsalted butter (softened, for the filling)Zuivel115 g
- granulated sugar (for the salted caramel)Voorraadkast200 g
- heavy cream (warmed, for the salted caramel)Zuivel120 ml
- unsalted butter (cubed, for the salted caramel)Zuivel57 g
- flaky sea saltKruiden en specerijen4 g
cream cheese (softened)Zuivel113 g- unsalted butter (softened, for the frosting)Zuivel57 g
- powdered sugar (sifted)Voorraadkast120 g
- vanilla extractVoorraadkast5 ml
per portie
Voedingswaarden
418kcal
- Koolhydraten
- 60 g
- Eiwitten
- 5 g
- Vetten
- 18 g
wat je gebruikt
Keukengerei
Keukenmixer
Mengkom
Deegroller
Steelpan
Ovenschaal
Oven
Garde
stap voor stap
Bereiding
- Stap 1
Make the milk bread dough
- Warm the milk to about 38°C and stir in the yeast and a spoonful of the granulated sugar; let it sit 5-10 minutes until foamy.
- In a stand mixer, combine the bread flour, remaining granulated sugar and salt.
- Add the yeast mixture and the eggs, then knead with the dough hook until a shaggy dough forms.
- Add the softened butter a little at a time and knead until the dough is smooth, elastic and pulls away from the bowl.
- Stap 2
Let the dough rise
- Shape the dough into a ball and place it in a lightly greased bowl.
- Cover and let rise in a warm place until doubled in size.
- Stap 3
Make the salted caramel sauce
- Melt the granulated sugar in a saucepan over medium heat without stirring, swirling occasionally, until it turns a deep amber.
- Carefully whisk in the warmed heavy cream (it will bubble up).
- Add the cubed butter and whisk until fully melted and smooth.
- Stir in the flaky sea salt and pour the caramel into a bowl to cool.
- Stap 4
Make the cinnamon sugar filling
- Mix the brown sugar and ground cinnamon together in a small bowl.
- Stap 5
Roll, fill and shape the rolls
- Roll the risen dough out on a lightly floured surface into a large rectangle.
- Spread the softened butter evenly over the dough, then spread a layer of salted caramel on top.
- Sprinkle the cinnamon sugar mixture evenly over the whole surface.
- Roll the dough up tightly into a log and cut it into 12 equal rolls.
- Arrange the rolls in a greased baking dish.
- Stap 6
Second rise
- Cover the dish and let the rolls rise in a warm place until puffy and nearly doubled.
- Stap 7
Bake
- Preheat the oven to 175°C.
- Bake the rolls until golden brown and cooked through in the center.
- Stap 8
Make the salted caramel cream cheese frosting
- Beat the softened cream cheese and butter together until smooth and creamy.
- Add the sifted powdered sugar and vanilla extract and beat until fluffy.
- Mix in a few spoonfuls of the cooled salted caramel sauce until fully incorporated.
- Stap 9
Frost and serve
- Spread the salted caramel cream cheese frosting generously over the warm rolls.
- Drizzle the remaining salted caramel sauce over the top.
- Serve warm.
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