Cinnabon-inspired cinnamon rolls

Ingredients

• soft cream cheese "Almette", "Mascarpone" or "Philadelphia" - 150 g
• butter from natural cream - 25 g
• granulated sugar - 30 g
• butter - 50 g
• granulated sugar - 130 g
• ground cinnamon - 10 g
• egg - 1 small (weighing about 58-60 g)
• egg - 1 large (weighing about 70 g)
• yeast - 15 g fresh or 7 g dry
• granulated sugar - 100 g
• milk 3.2-3.5% fat - 250 ml
• butter - 65 g
• premium wheat flour - 520-540 g
• sol - ½ h. l.
• vanilla sugar - 1 tsp flat or pulp ½ vanilla pod

Cooking

Step 1

Remove the butter in advance (2-3 hours before kneading the dough) from the refrigerator so that it becomes completely soft, like a cream, or soften it just before cooking in the microwave. Turn on the oven and heat it to number 3 (170 ° C) (so that you can put the dough on it if there is no other warm place, for example, a radiator, for it).

Step 2

Measure in different containers the amount of wheat flour (with salt) and granulated sugar (with vanilla sugar or the pulp of ½ vanilla pod) necessary for the dough according to the recipe. Take the egg out of the refrigerator.

Step 3

Make a steam. Heat the milk in a saucepan or aluminum bowl over low heat until warm (40-45 ° C). Pour in 1 tsp. sugar (from the total amount for the dough) and stir. Crumble fresh or dry yeast into milk, shake the bowl slightly to wet the yeast (if using dry) and leave it for about 10-15 minutes. in a warm place so that they begin to foam.

Step 4

Start kneading the test. When the yeast is swollen, in a large bowl with a volume of about 3.5 liters, beat the egg with the remaining sugar and vanilla with a mixer with ordinary whisks until a fluffy foam forms, then pour in the approached yeast and mix at low speed.

Step 5

Add 250 g of the total amount of wheat flour to the mixture, sifting it through a sieve and mixing thoroughly until smooth. Then add soft butter to the dough, mix.

Step 6

Change the whisks on the mixer to the yeast dough beaters and add the rest of the flour in 2-3 batches. At the end, knead the dough with your hands until it begins to lag behind them and the walls of the dish (it is acceptable if it only sticks to them a little). At the end of the kneading process, you can stretch the dough by the ends, and then immediately fold it back - as a result of such manipulations, it will be better saturated with oxygen.

Step 7

Shape the dough into a ball and place back in the bowl. Cover it with food plastic wrap and put in a warm place for 60-90 minutes so that the volume of the dough has increased by about 2-3 times.

Step 8

Line a large aluminum baking sheet (21 x 32 cm in size, 5 cm high) or another one you have available, of the same or slightly larger area, with non-stick baking parchment (making the sides).

Step 9

When the dough has risen, turn on the oven (if you didn’t already have it on) and heat it to number 3 (170 ° C) or in accordance with the recommendations in the instructions for your oven for baking yeast dough. Melt the butter for the filling in a saucepan or aluminum bowl (for example, by placing a container with it in an already heated oven or on a small fire on the stove, in this case stirring it with a spoon or knife). Measure the amount of granulated sugar necessary for the filling and mix it with ground cinnamon.

Step 10

Knead the risen dough with your hands in a bowl, and then put it on the table, lightly powdered with flour. Dust it also with flour on top and roll it into a rectangle about 35 × 40 cm in size, from time to time stretching it around the corners with your hands and trimming it with a rolling pin, and also (while the rectangle is still small) turning it periodically to one side or the other, and if necessary additional dusting with flour.

Step 11

Using a spoon, pour about ⅔ of the melted butter over the surface of the dough sheet, about 1 cm short of the edge of one long side. Then sprinkle it with the previously prepared cinnamon sugar mixture and rub it with your hand for a more even distribution over the surface, pour over the remaining butter and roll into a tight roll along the long side (starting with the one that is completely oiled). Pinch the seam of the roll, then turn the roll over so that the seam is on the bottom, and carefully punch down from the center to the edges, additionally distributing the filling inside along its entire length. Then lightly squeeze the ends of the roll to make it more compact.

Step 12

With a serrated knife (for cutting bread), carefully cut the roll into 12 equal (so that they fit more evenly when baking) pieces with sawing movements.

Step 13

Lay the bun blanks on the previously prepared baking sheet (lay the edges of the roll with the cut up), lightly press them with your palm from above so that the rolls are the same height. Cover the baking sheet with a paper towel (so that the dough does not wind) and let the blanks rise in a warm place for about 30 minutes, so that they noticeably increase in size.

Step 14

When the blanks are separated, in a separate bowl, beat a small egg into the foam with a whisk. Then take a silicone brush and lightly grease the surface and sides of future buns with the resulting mixture.

Step 15

Put the baking sheet in the oven and bake the blanks at number 3 (170 ° C) for about 35-40 m until the top is golden. After about 20 minutes after the start of baking, you can turn the baking sheet in the oven on the other side so that they brown evenly. The readiness of the buns can be checked by piercing them with a wooden stick or a toothpick (there should be no traces of dough on it).

Step 16

Just before the buns are ready, make the filling. To do this, melt the butter in a saucepan or an aluminum bowl, then remove it from the heat and add the amount of granulated sugar necessary for the recipe for pouring to it, mix and add curd cheese. Again, quickly mix all the ingredients until a homogeneous mass is formed and leave it in a warm place (for example, on the stove) until consumed.

Step 17

Remove the finished buns from the oven, let them cool in the form of 5 minutes. After that, evenly grease them on top with the resulting filling with a spoon and let them cool completely without covering anything, and then serve to the table with a cup of tea, cocoa or coffee, preliminarily dividing into portions with a sharp knife and spreading on plates with a serving spatula. And immediately put the rest of the buns (so that the filling does not wind up) in the refrigerator at + 5-6 ° C in the same baking sheet in which they were baked, tightly covering them on top with food plastic wrap (if necessary, having previously cut off the strongly protruding edges of the parchment for baking with scissors ) and put in a clean large plastic bag. In this form, store them for no more than 2-3 days. I like it the most when the buns are not served immediately, but stand in the refrigerator for 1.5 hours - the dough becomes denser and they look more like the original "cinnabons".