Ingredients
Scale
dough
- 2 ½ cups All purpose Flour ( 314 grams)
- 3 ½ tbsp butter (50 grams)
- 1 Tbsp Fresh yeast (13 grams)
- ¼ Cup granulated sugar (60 grams)
- ½ Cup milk (125 grams)
eggwash
- 1 egg
filling
- 1 Cup brown sugar (140 grams)
- ¼ + ⅛ Cup soft butter (90 grams)
- 2 Tbsp cinnamon
extra
- anise star
- cinnamon sticks
icing
- ½ Cup Mascarpone cheese (125 grams)
- ½ Cup icing sugar (60)
Instructions
- First you’re gonna add AP flour, milk, sugar, butter and fresh yeast into your bowl
- knead for about 20 minutes
- allow the dough to proof for 1h and 25 minutes in a warm place
- using a rolling pan roll your dough until its thin
- for the filling use soft butter, brown sugar and cinnamon mix well until combined
- spread it all over the thin dough, roll your dough out and leave covered in plastic wrap for 10 minutes on the fridge
- using a floss cut the rolls you should get from 10 to 12 rolls depending on how thick you make them. Add anise stars and cinnamon sticks on the pan for more flavor.
- allow them to proof for 20 minutes in some warm place covered with plastic wrap
- Paint the rolls with egg
- bake at 190 C or 374 F for about 17 minutes, check your oven after 15 minutes have passed please.
- for the icing mix mascarpone cheese and icing sugar and put on top of the cinnamon rolls