Soft and fragrant Cinnamon Rolls, made without a stand mixer. Perfect for breakfast or a snack; filled with brown sugar and cinnamon and served with cream cheese frosting.
In a bowl, mix the lukewarm milk, yeast, and sugar.
Add the eggs and mix; then add the salt and melted butter.
Add the flour a little at a time, continuing to mix with a whisk.
When the liquids have been absorbed, transfer the dough to a floured work surface, knead it briefly, and form a ball.
Leave to rise until doubled in volume (about 3 hours).
Take the risen dough and roll it out with a rolling pin until it is about 1 cm thick.
Brush the surface with melted butter and sprinkle with brown sugar and cinnamon.
Roll up the dough and cut it into slices to make the rolls.
Arrange the rolls on a buttered baking tray sprinkled with brown sugar or lined with parchment paper.
Leave to rise again for about an hour or slightly longer; then brush with milk.
Bake in a preheated oven at 170°C for 20–25 minutes.
Allow to cool and serve with the frosting prepared by mixing Philadelphia, powdered sugar, vanilla flavoring, and a pinch of salt.
Bowl
Whisk
Floured work surface
Rolling pin
Baking tray
Pastry brush
Oven
Parchment paper (optional)
Approximate total time: preparation 60 min + rising time (about 4 hours total) + baking 20–25 min. The indicated quantity makes about 8 cinnamon rolls; adjust the servings as desired.
Italia, Puglia
| Energy (kcal) | 291.05 |
| Carbohydrates (g) | 46.34 |
| of which sugars (g) | 17.25 |
| Fat (g) | 8.67 |
| of which saturates (g) | 4.76 |
| Protein (g) | 8.42 |
| Fibre (g) | 1.31 |
| Salt (g) | 0.27 |
