Rolls with melt-in-the-mouth frosting: Danish Cinnamon Rolls
RECIPE FROM Walter Rau Lebensmittelwerke GmbH
Cinnamon rolls are a classic pastry: moist, aromatic and irresistibly delicious. These Danish Cinnamon Rolls impress with a fluffy yeast dough, a sweet cinnamon mixture and a creamy frosting. Perfect for cozy coffee breaks or as a sweet treat between meals.
Fragrant spice
Cinnamon is one of the oldest spices in the world. It is obtained from the dried bark of the six to ten meter high cinnamon tree and takes on its typical shape when peeled. In addition to Ceylon cinnamon, there is also the cheaper cassia cinnamon.
Either way, the spice adds a warm, sweet and slightly spicy note to numerous dishes. Especially in winter, cinnamon is an indispensable ingredient in many baked goods, but it is also used in savory dishes – or in these cinnamon buns.
Preparation time: 50 minutes (without resting time)
INGREDIENTS
For the starter dough:
- 600 g wheat flour type 550
- 600 g water
- 10 g yeast
For the yeast dough (for 3 trays of 40 x 60 cm):
- 3400 g wheat flour
- 1210 g starter dough
- 450 g Beleaf PlantBetter stick
- 550 g sugar
- 200 g milk powder
- 140 g yeast
- 60 g salt
- 10 g cardamom, ground
- 1200 g cold water
For the cinnamon mixture:
- 1000 g brown sugar
- 50 g cinnamon
For the frosting:
- 600 g cream cheese, natural
- 120 g Beleaf PlantBetter stick
- 800 g powdered sugar
- Lemon juice to taste
PREPARATION
For the starter dough:
- Mix the flour, water and yeast together and leave the starter dough to rest in a covered bowl in the fridge for 12 to 16 hours.
For the yeast dough:
- Mix all the ingredients together and knead into a smooth dough.
- Cover the dough with cling film and leave to rest in the fridge overnight.
- Then roll out the basic dough to a width of approx. 45 cm and a thickness of 3 mm.
- Spread with dissolved Beleaf PlantBetter and sprinkle the cinnamon mixture evenly on top.
- Roll up the dough lengthwise and cut into 2.5 cm wide pieces.
- Place the 30 or so snails a little apart on a greased baking tray.
- Bake in a preheated oven at ¾ proof with little steam. Baking time: approx. 15-18 minutes at 220°C.
Frosting:
- Mix the cream cheese with Beleaf PlantBetter until creamy.
- Gradually add the powdered sugar and lemon juice until smooth.
- Apricot the warm cinnamon buns and top with the frosting.
