Cinnamon Rolls

Cinnamon Rolls

Category: Bakery products

Ingredients
Milk	250 ml
egg	1 PC
melted butter	1/4 cup
warm water	3 tablespoons
flour	3 1/3 cups
salt	3/4 teaspoon
Sahara	3 tablespoons
dry yeast	2 teaspoons

Cooking method

• We make the dough in a bread maker.
• While the dough is rising, make the filling:
• 1 cup brown sugar
• 4 teaspoons of ground cinnamon (I took 3 tablespoons of cinnamon and sugar, ready-made)
• 45 g butter at room temperature
• Mix all of these ingredients with a spoon to make the mixture look like wet sea sand.
• Prepare your work surface. Stock up on flour to sprinkle on the rolling pin and work surface.
• The risen dough must be rolled out into a large rectangle. The dough should be approximately 7 mm thick. Spread the filling evenly - it should be just enough for the whole piece. Now, starting from the narrow edge, we begin to roll the dough into a very tight roll. When finished, cut it into slices, about 4 cm wide. Put the resulting circles in a large form - we try to keep a little space between them. Now we leave the form with the future buns for a while - they should increase in size and fill the entire form with themselves. Meanwhile, preheat the oven to 190 degrees. When the rolls are already swollen, we put them in the oven, on the usual mode, which is without grilling and without convection. Bake for about half an hour, until the buns are browned. My oven was mega-preheated at that time (before that chicken was baked in it!), So 25 minutes was enough for me, I even slightly reduced the temperature.
• While the buns are baking, prepare the icing.
• mix Philadelphia with powdered sugar (1: 1 ratio), add a little lemon juice and lightly dilute with milk. Beat the resulting mixture with a mixer. The consistency should look like low-fat sour cream.
• We take the finished buns out of the oven and immediately fill them with glaze
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Note

A source:
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[Galina]

Galinahow delicious it looks! I want to reach out and eat.

Try to bake. very tasty. And I'm not really friends with the photo

Checkmark, I really love brown pastries!
Thanks for the recipe!

Thank you too. I admit honestly, my daughter (my daughter is 19 years old) baked, but not me, but it's very simple and very tasty. True, the glaze on top is not dry, but sticky, but delicious.

So in fact the most relish when sticky !!!

Thanks for the recipe. And immediately the question is, what kind of cheese is this, I often meet it in recipes, it shows it in a gray box, but we don't have that. can what and can be replaced, but how? To know the taste, tell me.

when we baked these Buns "Cinnabon" then we took Almette cream cheese, it turned out great.

took cream cheese "Almette", it turned out great.

OOO, but we have this good. Thank you!!! : bravo: so we will try these buns too!

Here's a cheese. Although, I think you can take any creamy

[Galinka-Malinka]

Galinka-Malinka, thank you so much for the recipe !!!! All friends and family became their big fans !!!!

I make half with cinnamon according to your recipe, half with chocolate filling: sugar - 4 tbsp. l., cocoa - 2 tbsp. l., butter - 50 g (3.5 tbsp. l.)

All the fillings have their own lovers !!!