Cinnamon Rolls

chef sweet
INGREDIENTS

FOR THE DOUGH

FOR THE FILLING

  • 60 gr. Cow butter at room temperature
  • 100 gr. brown sugar
  • 1 tbsp. cinnamon
  • 1/2 tbsp. corn flour

FOR THE GLAZE

PRODUCT
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Zois milk full fat
Zois milk full fat
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Cow butter
Cow butter
METHOD

 

  1. In a mixer’s bowl, add the flour, the yeast, theZois milk full fat and mix for about 10 minutes, until the dough pulls away from the sides of the bowl. Work the dough with your hands, place it in an oiled bowl, cover it with plastic wrap and let it sit in a warm place to double in size.
  2. In another bowl, add the room-temperature Cow butter, the brown sugar, cinnamon, corn flour and mix lightly with a spatula until the ingredients are homogenized.
  3. After about 1 hour and 30 minutes, spread the dough on a floured surface and with the rolling pin, roll out a 30cm/40cm sheet and fill it with the cinnamon mixture you have prepared, spreading it with a spatula.
  4. Brush the edges of the sheet with water and roll it up into a roll.
  5. Cut the dough roll into 2 cm thick pieces.
  6. Place the pieces of dough with the straight surface on a baking tray lined with parchment paper, cover with a towel and place in a warm place for 45 minutes.
  7. Brush the dough pieces with melted Cow butter and bake them in a preheated oven at 175 degrees for about 15 minutes.
  8. In a bowl, add the cream cheese, powdered sugar, vanillin, and Zois milk full fat and whisk until the mixture becomes creamy.
  9. Garnish the cinnamon rolls with the cream cheese and serve.
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