Cinnamon Rolls

Cinnamon Rolls are known to have originated in Sweden. Cinnamon rolls are a sweet pastry commonly eaten at breakfast time, but may be had any time of the day.

Generally, cinnamon rolls are served with cream cheese icing for topping and have a little too much brown sugar inside. But, I hesitated to use a large amount of sugar and butter in this recipe. So, What’s the result? It is absolutely perfect!

To health and taste…

Prep time: 2 hours

Bake time: 25 minutes

Serve: 10 rolls

INGREDIENTS:

400 gr flour
120 ml milk
80 gr Greek style yoghurt or sour cream (at room temperature)
75 gr butter (at room temperature)
60 gr white sugar
10 gr dry yeast
1 large egg
1 tsp vanilla extract
½ tsp cinnamon
½ tsp salt
A pinch of shredded nutmeg

For Filling:

30 gr butter (at room temperature)
5 tbsp brown sugar
20 gr cinnamon

For Glaze:

80 gr cream cheese (at room temperature)
15 gr butter (at room temperature)
½ tsp vanilla extract
5 tbsp milk
3-4 drops lemon juice
80 gr powder sugar

INSTRUCTIONS:

For the Dough:

Mix cinnamon, sifted flour, sugar, salt and nutmeg in a bowl then set aside.
Melt the butter and let it cool.
Warm up (enough to touch) the milk and put the yeast then let it rise.
Attach a dough hook to the food processor and put the milk-yeast, egg, melted butter, vanilla, yogurt to the bowl.
Add the dry mixture into the wet and run on low until the dough comes together. It will be very soft but not sticky.

Transfer the dough to a floured surface and knead for 5 minutes, if needed sprinkle flour to avoid sticking.

Place the dough into a large oiled bowl. Cover and allow to rise for at least an hour.
After the dough reaches double its size, on a floured surface roll the dough out about 1/4” (0,5cm) thickness.

For Filling;

Mix the cinnamon and brown sugar.
Spread the butter and sprinkle the sugar mixture all over the surface of the dough.
Roll the dough from the narrow side towards opposite narrow side.