Rolls "Cinnabon" on sourdough

Description

Cinnabon needs no introduction. I've searched the net, but the recipe on the yeast found only one, proportion and technology which aroused my doubts. As a result of mental labors was born a recipe for sweet rolls which succeed one-to-one with the famous. Fans of the leaven of the dedicated!

Ingredients

Sourdough

125 g
Milk

250 g
Flour

450 g
Sugar

130 g
Chicken egg

1 piece
Butter

80 g
Salt

1 tsp
Butter

50 g
Brown sugar

0.5 cup
Cinnamon

30 g
Cream cheese

140 g
Powdered sugar

100 g
Butter

50 g

Cooking

For the dough we need 125 grams active yeast

Add 200 grams of milk, 200 g flour, 15 g sugar

Mix and close the film. Remove in a warm, draft-free place to rise

So rose the dough after 4 hours

I am fond of cakes on the starter very long, and even a little tech savvy. But shortly before cooking Cinnabon came to an article about proper kneading sourdough for sweet baked goods. Because excessive amount of fat and sugars and prevents the development of gluten, oil, the bulk of sugar and even egg yolk is proposed to introduce into the batter at the very end, after the main batch. So, add to the dough 1 tsp salt, 50 grams of milk, 1 protein, 15 g sugar and 150 gr of flour

All peremeshaem and leave under film for a half hour of autolysis. After this time knead the dough for 10-15 minutes.

Add yolk, a half (40 grams) butter, part of the remaining flour (about 30 grams), stirred

Add the remaining oil (40 g), half sugar (50 grams), part of the flour (about 30 grams), stirred

Add the remaining sugar (50 gr), the remaining flour (about 40 g), stir

Leave the dough to rise for half an hour.

Then roll out into a rectangle. The bubbles in the dough you can clap hand! Put some softened butter, sprinkle with sugar and cinnamon. Cinnamon Cinnabon can not be many

Roll into a roll, will zasebnem edge. This time I went pretty tight, but well deserving of the Golden mean, when the roll is soft enough to cut and while somewhat loose, to the cream in the finished Cinnabon could leak inside of curls.

Cut with a very sharp knife into 12 pieces and place on baking sheet. Here you must catch the optimum distance between the rolls. It should not be too small, that Cinnabon was for me to grow, but should not be overly large. Ready Cinnabon needs to touch the faces of each other, then with amazing softness inherent in the original Cinnabon would work for you in the center of the rolls, and the outer curl. If they are not to touch each other, the outer is crunchy curls. It is also delicious, but if you want to make a Cinnabon "real", don't take too much.

A good time for proofing is 4 hours in a warm place. I have this time in stock it was only 2 hours. 4 rolls become super-lush. Put into the oven at 200 degrees for 20 minutes. My oven bakes much on top, so first I cover with foil. Remove from the oven and whisk ingredients for cream. Put a little cream into slightly cooled Cinnabon

And enjoy the wonderful cakes:) Bon appetit!

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