Author: @the_tig_sweets Serves: 6 Time: 3h 30′
For the dough:
- 450g wheat flour
- 200ml warm milk
- 35g sugar
- 50g butter at room temperature
- 2 eggs
- 7g dry yeast
- 5g of salt
For the filling:
- 100g brown sugar
- 70g butter at room temperature
- 10g cinnamon
For the frosting:
- 80g glass sugar
- Some water
- We put 100ml of milk, with a teaspoon of sugar, the dry yeast, and mix well, let it rest for 5min.
- In another bowl we put the flour, the other 100ml of milk, 30g sugar, two eggs, the salt, the yeast mixture and mix.
- Once all the ingredients are combined, sprinkle the countertop with a little flour and knead the dough for a couple of minutes.
- Add the butter until it is well integrated (it should be elastic and should not stick to your hands.) Cover the dough with a plastic wrap and let it rest for an hour.
- While we wait for it to ferment we will make the filling for the cinnamon rolls. In a bowl we will put 100g of brown sugar, 10g of ground cinnamon, 70g of butter and mix.
- Once we have finished the filling and the dough is ready, we will sprinkle the counter with more flour and stretch the dough into a rectangular shape with the help of a rolling pin. (50cm by 25cm)
- Now we take the filling that we had previously prepared and spread it over the dough, leaving the top uncovered.
- Next we roll the dough from the bottom up and cut it into twelve equal portions. We will put the cinnamon rolls in a dish suitable for the oven, cover it and let rest another hour or until it doubles in size.
- Once fermented, heat the oven to 180 degrees celsius or 350 degrees Farenheit and put the already fermented rolls for 18min in the oven.
- 10. Finally we will add in a bowl 80g of icing sugar and a little water, until it is not too liquid. Now, put the frosting in a piping bag (a spoon will do the job too) and sprinkle it over the buns.