Soft yeast rolls swirled with a buttery brown sugar and cinnamon filling and spread with a cream cheese glaze. Best warm from the oven with coffee or tea.
Ingredients
Instructions
- 1
Warm the milk; dissolve the yeast and 60 g of the sugar in it and leave for 10 minutes.
- 2
Mix the flour and salt; add the yeast milk, egg and 60 g of the soft butter and knead for 10 minutes into a soft, elastic dough. Cover and let rise for 1 hour.
- 3
For the filling, mix 60 g of the soft butter with the brown sugar and cinnamon.
- 4
Roll the dough on a floured surface into a 40x50 cm rectangle, spread the filling evenly and roll up tightly from the long side. Cut into 12 slices and place them side by side in a greased 24x30 cm pan; let rest for 30 minutes.
- 5
Bake in a preheated 180 °C oven for 22-25 minutes until golden on top.
- 6
Grind the remaining 80 g of sugar to a powder; beat it with the cream cheese and the remaining 20 g of butter until smooth. Spread the glaze over the warm rolls and serve.
Nutrition
Per serving
| Calories | 381 kcal |
|---|---|
| Protein | 7 g |
| Carbs | 59 g |
| Fat | 14 g |
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