Скачать или смотреть Cinnamon Roll Season is back for Christmas!!!

Dough:-

Flour: 580g
Caster Sugar: 106g
Eggs: 2
Egg yolk: 1
Active dry Yeast: 8g (2 tsp)
Milk: 236g
Cold Butter: 84g

-Add the flour, sugar and eggs in a large bowl. Mix the yeast with warm milk and add it into the bowl.
-Mix everything using a spatula into a shaggy dough, turn it out onto a clean counter, start kneading.
-Knead for 7-8 minutes till you achieve a smooth and even dough. Add cubed cold butter and knead it into the dough.
-Make a smooth round dough ball, place it in a greased bowl, cover and proof for 2-3 hrs or overnight in the fridge.
-Once proofed, take out the cold dough on floured work bench. Roll it out into a half centimetre thick sheet.
-Spread the cinnamon filling evenly using an offset spatula. Start carefully rolling in the dough from the length.
-Make sure to roll the dough tightly into a log, slice it into 1.5 inch rolls using a sharp serrated blade.
-Place the rolls in a 12 inch cast iron skillet greased with butter or a 9*9 inch baking pan.
-Cover and proof till doubled in size. Bake in a preheated 190 degree oven for 15-20 mins.
-Once golden brown, take them out, top with cream cheese frosting and serve hot along with hot chocolate.

Cinnamon Filling:-

Soft butter: 216g
Brown sugar: 224g
Cinnamon powder: 18g

-Add everything into a bowl, mix it using a spatula into a creamy mix. Spread it on the dough sheet.

Frosting:-

Cream cheese: 120g
Icing sugar: 90g
Vanilla: 1 tsp
Milk: 1 tsp

-Add everything into a large bowl, mix it all together till it turns into a smooth and creamy consistency.

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