Cinnamon rolls with cream cheese frosting

Name: Cinnamon rolls with cream cheese frosting
Ingredients: 600 g flour; 7 g dry yeast; 2 eggs; 100 g sugar; 200 ml milk; 50 g butter; 200 g brown sugar; 2 tablespoons cinnamon; 100 g butter; 100 g cream cheese; 100 g butter; 50 g powdered sugar

Dessert - Cinnamon rolls with cream cheese frosting by Casandra K. - Recipia

Cinnamon rolls with cream cheese frosting are yeasted rolls filled with brown sugar and topped with cream cheese frosting. I used Demerara sugar in the filling; the spirals pick up a little color in the oven, while the centers stay soft. I like them warm, while the frosting is still soft to the touch. Prep: 30 minutes. Cook: 24 minutes. Rest: 90 minutes. Total time: 144 minutes. Serves: 12. Approximately 520 kcal and 7 g protein per serving.

Ingredients

For the dough

600 g flour
7 g dry yeast
2 eggs
100 g sugar
200 ml milk
50 g butter

For the filling

200 g brown sugar
2 tablespoons cinnamon
100 g butter

For the frosting

100 g cream cheese
100 g butter
50 g powdered sugar

Preparation

1. Mix the flour with the yeast. Warm the milk for 2 minutes, until lukewarm, and melt the butter for 2 minutes over low heat. 2. Beat the eggs with the sugar, then add them to the flour along with the milk and melted butter. Knead for 10 minutes, until the dough is elastic. 3. Cover the dough and leave it to rise for 90 minutes, until it has doubled in size. 4. Mix the brown sugar, cinnamon and softened butter into a paste. Roll the dough out into a sheet that isn’t too thick and spread the paste evenly over it. 5. Roll up the sheet tightly and cut the roll into slices about 3 cm thick. Arrange them in a baking tray lined with parchment paper, leaving space between them. 6. Heat the oven to 180°C and bake the rolls for 20 minutes, until lightly browned. 7. Beat the cream cheese with the butter and powdered sugar until smooth. Spread the frosting over the rolls as soon as you take them out of the oven and serve them warm.

Notes

Demerara sugar can be replaced with 200 g of regular brown sugar; the filling will have a finer texture. The dough and frosting contain gluten, eggs and dairy. Keep the rolls in a sealed container in the fridge for up to 3 days; take them out a little while before eating. A black coffee is enough alongside them, with no other sweet dessert. The spirals look like slices of cozonac, a Romanian sweet bread, except each slice has separate layers of filling. It’s easy to rush the kneading; the dough should feel elastic and not tear right away when you stretch it a little. The butter for the paste should be softened, not melted, and 30 minutes on the counter is usually enough for cold butter. The cream cheese is easier to work with if it sits at room temperature for 15 minutes; when cold, it can leave small lumps in the frosting. Leave a strip of about 2 cm clear at the end of the dough sheet so the roll closes without pushing the filling out.