Description
Everyone's favorite, incredibly delicious rolls "Cinnabon". They are soft and fluffy, stuffed with aromatic cinnamon and oatmeal, that's just not possible to resist not to eat more and more. Supplement to the rolls of the famous frosting of cream cheese. Cook for your loved ones, these classic yeast rolls with addition of oat flakes, which give incredible flavor, a festive mood and aroma that flies through your apartment. They can bake in the evening to the morning to eat Breakfast and bring a couple of pieces to work. But you can in the morning to bake for Breakfast, early risers.
Ingredients
-
Milk
250 ml
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Yeast
15 g
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Sugar
40 g
-
Butter
60 g
-
Chicken egg
2 piece
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Flour
500 g
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Vanilla
1 g
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Salt
1 pinch
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Oat flakes
60 g
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Brown sugar
120 g
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Butter
60 g
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Cinnamon
1 tsp
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Cheese curd
120 g
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Powdered sugar
100 g
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Butter
50 g
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Lemon juice
3 tsp
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Cream
2 Tbsp
Cooking
To prepare the right ingredients.
Sift the flour into a bowl, add the yeast, stir with a whisk.
Add eggs, sugar, salt, vanillin. Beat with a phallus.
Add to egg mixture a little melted butter. Mix thoroughly.
Make a well in the flour with the yeast and pour in the liquid mix, start kneading the dough. I have flour clearly gone, and you look at the size of the eggs, and the flour is all different. Just in case, leave part of the flour and shunt it at the end of kneading.
During the process, add warm milk and mix.
To put on the table podpylenny flour and knead soft, dont stick to hands dough. Pour in a bowl a teaspoon of oil to run in it the dough. Cover with a towel and place in a warm, heated to 40°C and turned off the oven. Let the dough double in size.
Mix in a bowl brown sugar, cinnamon, and oatmeal extra TM Mistral. These flakes have a delicate structure and is well suited for the filling.
Coming up the dough on the table, divide it in half. One portion of the dough cover with a towel.
And another roll on the table in a rectangle podpilivaya the table with flour. Coat the dough with the soft butter, half of its rules and distribute half of the filling.
Roll the dough into a tight roll and cut it into pieces of 3 to 5 cm At your discretion. I have one part of the test cut at 5 cm, the other at 3cm.
Install cut pieces of dough on a baking sheet, covered with an oiled parchment paper or baking Mat.
Cover with a towel and leave on the table for 15-20 minutes, so little came.
Put the baking pan with the rolls in heated to 180°C for 20-25 minutes, bake.
While the first batch baked rolls, make the glaze. To do this, mix the cream cheese with the sifted icing sugar. Add soft butter, vanilla and lemon juice. The juice can be adjusted by more-less.
The whole mass to break the immersion blender. Here you need to look at the moisture of cheese curd, if the mass is thick, add pieces cream or other dairy products to the desired consistency and whip. May not need to add cream, whichever you would cream cheese.
Also, while the first batch baked rolls, cook the second batch. Leave. Remove the buns from the oven, once hot, quickly lubricated with glaze.
So done with all the rolls. Here you can see the difference as the hot rolls melts the glaze and permeates them.
Put rolls in pan and cover with a lid. Allow to steam and absorb the glaze for about 20 minutes. Cooked faster than wrote. On the second day of the buns remain soft structure. My can in the micro to warm up with a half a minute. Then their lips even eat.
Serves aromatic, airy scones for tea or coffee. Enjoy your tea!
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