Cinnamon Rolls and Butter Cream


for the test:

  1. 60 g of butter
  2. 100 ml of milk;
  3. 60 gr + 1 tsp sugar;
  4. 7 grams dry yeast;
  5. 100 ml of warm water
  6. 2 eggs;
  7. 570 gr of flour.

for the filling:

  1. 150 grams of brown sugar;
  2. 30 grams of cocoa powder;
  3. 2 tbsp. l. cinnamon;
  4. 1 tbsp. l. ginger;
  5. 60 grams of butter.

for cream:

  1. 100 grams of cream cheese;
  2. 200 grams of powdered sugar;
  3. 2 tbsp. l. cognac;
  4. 1 tbsp. l. milk.


In a saucepan, mix milk, butter, salt and sugar. Heat, stir until the butter is melted, remove from the heat and let cool for a while.

In a cup, mix water, yeast and sugar. Leave for 5-10 min. Next, in a large bowl, mix the oil mixture and yeast, add 2 eggs, mix. Slowly mix all the flour.

Put the dough on a dusted surface and mix the dough. After 10 minutes, you should get a very smooth elastic dough.

Put the ready dough back into the bowl (you can grease the walls with oil), cover with a wet towel and set in heat for 30 minutes.

While the dough fits, prepare the filling. Melt the butter, mix all the dry ingredients.

Roll out the dough into a rectangular layer, 4-7 mm thick. The aspect ratio is approximately 2x3.

Oil the dough with a brush. Top scatter the dry mixture in an even layer. Gently roll the dough into a roll.

It is important that the layers fit snugly together. If you feel that somewhere in the air pocket - roll back and press harder.

Cut the future buns from the roll with a knife or thread. The width of the cut segments should be approximately equal to the height of your form, in which you will bake them.

We lay out the form with parchment and lay out the buns so that there is a small space between them (about 1 cm). Cover the mold again with a damp towel and leave it for 20 minutes warm.

Bake in the oven at 1800C 20-30 min.

Mix cheese, powder, brandy and a spoonful of milk / cream in a cup. Well beat with a mixer for about 3 minutes until smooth. Ready cream lubricated buns (right on the form).

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