Cinnamon rolls

If you use coconut oil, the rolls become even more fragrant. The sugar can always be replaced with brown sugar, cane sugar, or honey, especially when making the glaze.

🌐 gotvach.com
🌍 Bulgarian

Ingredients

1 kg flour

1 cube of fresh yeast or dry yeast

500 ml fresh milk

2/3 cup sugar

2 eggs

100 grams cow butter or coconut oil*

30 grams cow butter

2 tablespoons cinnamon

1/2 cup sugar

100 grams cream cheese

1/3 cup powdered sugar or honey

1 vanilla

3 tablespoons fresh milk

Method

Warm the milk to a temperature where you can comfortably hold your finger in it.
Add the sugar, two tablespoons of flour, and the yeast.
Stir well and set aside until it foams.
Meanwhile, sift the flour, beat the eggs, and melt the butter in a water bath.
Once the starter is ready, make a well in the flour, pour the starter into it, along with the beaten eggs and butter.
Knead a soft, smooth dough, grease it with oil, cover it with plastic wrap, and set it aside for about 30 minutes to rise and double in volume.
Mix the cinnamon and sugar.
The risen dough is divided into three parts, and each part is rolled out into a sheet.
The sheets are brushed with butter, sprinkled generously with the cinnamon and sugar mixture, and rolled up into rolls.
With a sharp knife, cut the rolls into slices about 2-3 cm thick and arrange them in a pan lined with parchment paper.
Press the ends of each roll slightly, because during baking the rolls will puff up and their ends may open.
Bake in a preheated 180-degree oven for about 15-20 minutes, or until the rolls are golden brown.
While the rolls are baking, prepare the glaze. The glaze is optional, but it enhances the flavor of the cinnamon rolls. Beat the cream cheese, sugar, vanilla, and milk until a smooth, liquid mixture is obtained. Spread the mixture over the baked and cooled rolls with a spoon.