Dutch Cinnamon Rolls
Ingredients
- 180 ml full fat milk (warm but not too hot)
- 110 g granulated sugar, divided
- 9 g instant yeast
- 120 g Greek yoghurt 10% fat
- 120 g salted butter, very softened (almost melted)
- 2 eggs, at room temperature
- 4 g vanilla bean paste
- 1 tsp of salt
Cinnamon Filling
- 100 g salted butter, softened (not melted)
- 250 g light brown sugar
- 12 g cinnamon
- 1 tsp vanilla bean paste
- 120 ml heavy cream, for pouring over the rolls
- 250 g cream cheese
- 60 g salted butter, softened
- 210 g powdered sugar
- 1 tsp vanilla bean paste
Instructions
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Yeast, a bit of sugar, and warm milk put in a cup and let it activate. Once ready, combine all dough ingredients in the bowl except butter. Mix them till barely combined (with a wooden spoon) and let them rest 5 minutes for the dough to develop gluten. Then pit it on Kitchen Aid and mix for 10-15 minutes. Add butter one little cube at the time, and knead 2 more minutes.
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Allow the dough to rise for 1 hour in a greased bowl, covered (on a room temperature) or, even better, put it in the fridge for at least 7-8hours or over night so you can roll out cold dough and its easiers to fill it.
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Make the filling by combining everything together. - After rising, roll out the dough and spread all the filling inside. Now you should be able to cut 8 equal strips and then roll them tightly.
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Lay each roll in a greased baking dish about 2cm apart from each other. Let rise another hour.
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Preheat the heavy cream in the microwave and pourover the rolls before putting them in the oven. - Preheat oven 30 minutes before the cinnamon buns rise again. Bake rolls for 30 - 45 minutes at 175 °C.
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For the glaze, combine all ingredients (whisk 3 minutes) and prepare while buns are baking.
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Spread glaze on top of buns while warm and
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Serve warm (not hot!)
Notes
Committed to this collection by the hand of Hunter.
