cinnamon buns🍂
ingredients:
for the dough:
¾ cup of whole milk
2 ¼ teaspoons instant yeast
¼ cup granulated sugar
4 tablespoons salted butter, melted and cooled
1 egg + 1 egg yolk (at room temperature)
3 cups all purpose flour
¾ teaspoon kosher salt
olive oil (for greasing the bowl)
for the cinnamon filling:
4 tablespoons salted butter, softened
⅔ cup brown sugar
1 ½ tablespoons ground cinnamon
for the cream cheese frosting:
¾ cup cream cheese, softened
¾ cup powdered sugar
3 tablespoons salted butter, softened
½ teaspoon vanilla extract
directions:
warm the milk, then whisk in the sugar, instant yeast, melted butter, egg, and yolk. slowly add the flour and salt until a soft dough comes together, then knead for about 10 minutes, until it’s smooth and springy.
lightly grease a bowl with olive oil, roll the dough ball around to coat it, then cover with plastic wrap and a warm towel. let it rest for 1 to 1½ hours, until it’s doubled in size and doesn’t bounce back right away when you give it a gentle poke.
in a small bowl, mix together the softened butter, brown sugar, and cinnamon until it forms a smooth, spreadable paste.
once the dough has risen, roll it out into a large rectangle on a lightly floured surface. spread the softened butter evenly across, then smooth on the cinnamon filling all the way to the edges.
starting from the long side, roll it up tightly into a log and slice into even pieces. place them in a greased baking dish, cover with a warm towel, and let them rise again for about an hour, until soft and puffy.
in a bowl, beat together the softened cream cheese, butter, powdered sugar, and vanilla until smooth and fluffy. chill in the fridge until ready to use.
bake at 175°c for 20–22 minutes, until golden and perfect. let them cool for about 10 minutes before spreading on the frosting.
happy cooking!
⋆˙⟡♡
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