Cinnamon Rolls with Cream Cheese Glaze
Juicy American cinnamon rolls made from soft yeast dough with a brown sugar and cinnamon filling and a creamy cream cheese glaze – light and airy, perfect for pulling apart.
Source / link: https://www.chefkoch.de/rezepte/2040561330436979/Zimtschnecken-mit-Frischkaese-Glasur.html
Ingredients
| 200 ml | Milk |
| 50 g | Butter |
| 450 g | Flour |
| 0.5 TL | Salt |
| 70 g | Sugar |
| 1 | Egg (size M) |
| 20 g | Fresh yeast |
| etwas | Fat for the pan |
| 50 g | Butter, soft |
| 100 g | Sugar, brown |
| 2 TL | Cinnamon |
| 100 g | Cream cheese |
| 30 g | Butter |
| 100 g | Powdered sugar, sifted |
Preparation
Step by step through the recipe
- 1 For the dough, briefly warm 200 ml milk and 50 g butter until the butter has melted.
- 2 First, put 450 g flour, 0.5 TL salt, 70 g sugar and 1 Egg (size M) into a bowl. Make a well in the flour and crumble 20 g fresh yeast into it. Pour in the milk and knead everything from the well outwards into a smooth dough. If the dough is still too sticky, gradually add only as much flour as needed until it is easy to work with. Cover and leave to rise in a warm place for 1 hour.
- 3 Roll out the dough into a rectangle and brush with the 50 g soft butter for the filling. Mix 100 g brown sugar and 2 TL cinnamon and sprinkle over the dough, leaving no border.
- 4 Roll up from the long side and cut into 2–3 cm thick slices. Place cut-side down in a greased pan (e.g. a baking dish) and leave to rise, covered, for another 30 minutes.
- 5 Bake the rolls in the preheated oven at 180 °C top/bottom heat for about 15–20 minutes.
- 6 Stir together all the ingredients for the glaze – 100 g cream cheese, 30 g butter and 100 g sifted powdered sugar. If it seems a little too thick, add a little milk – but it should definitely not become too runny.
- 7 Spread the glaze over the warm rolls and serve.
Notes & tips
The cinnamon rolls taste best while still warm, but they are also good cold. 20 g fresh yeast is about half a cube. Variation: instead of the cream cheese glaze, a simple icing made from milk and powdered sugar works well too; for a double cinnamon note, the glaze can be flavored with cinnamon, and lemon zest makes it especially fresh. While rising, the rolls double in volume – so leave enough space in the pan so they don't stick together. A piece of unwaxed dental floss is ideal for portioning them cleanly without a sharp knife. The dough is soft and slightly sticky: add flour only a teaspoon at a time, that way the rolls turn out airy and light. The milk-butter mixture must not be too hot, so that the yeast keeps its rising power.
Nutrition
estimated per serving- Calories
- 247 kcal
- Protein
- 6 g
- Fat
- 9 g
- Carbs
- 36 g
– = ingredient not in nutrition database (estimate incomplete)
