This sounds very exciting! Based on the description, I assume that it is some kind of sweet, sticky, cinnamon or stuffed roll, which has become everyone\u2019s favorite because of its warm, indulgent flavor.<\/p>\n\n\n\n
The following \u201caddictive\u201d rolls are often thought of by people:<\/p>\n\n\n\n
Cinnamon Rolls: Filled with cream cheese frosting, butter and cinnamon \u2013 the classic American dessert.
Cocoa\/Cocoa Snail: Soft, yeast dough snail with a cocoa, sugary filling.
Walnut or Poppy Seed Bejgli-Rolls: Although bagels can also be a huge hit in their traditional, small roll form.
Since I don’t know exactly which recipe you’re talking about, I’ll share with you the recipe for the classic, soft, cream cheese glazed Cinnamon Rolls, because this cake is guaranteed to be addictive for all ages!<\/p>\n\n\n\n
\ud83c\udf00 Addictive Cinnamon Rolls with Cream Cheese Glaze
\ud83d\udccb Ingredients
I. Dough (Yeast Dough)
Ingredients
Fine Flour $500 \\text{ g}$
Fresh Yeast $25 \\text{ g}$
Warm Milk $2.5 \\text{ dl}$
Melted Butter (Warm) $50 \\text{ g}$
Sugar $50 \\text{ g}$
Eggs (room temperature) $1 \\text{ pcs}$
Salt $1 \\text{ tsp}$
II. Filling
Ingredients Quantity
Soft butter (room temperature) $100 \\text{ g}$
Brown sugar $120 \\text{ g}$
Ground cinnamon $2 \\text{ tsp}$
III. Cream cheese glaze
Ingredients Quantity
Cream white cheese (e.g. Philadelphia, room temperature) $100 \\text{ g}$
Icing sugar $100 \\text{ g}$
Soft butter (room temperature) $30 \\text{ g}$
Vanilla extract $1 \\text{ tsp}$
Milk $1-2 \\text{ tsp}$
\ud83d\udee0\ufe0f Preparation
I. The dough
Yeast: M
Knead: Sift the flour into a large bowl, add the salt, remaining sugar, eggs, melted butter and activated yeast. Knead by machine or by hand into a smooth, elastic dough ($5-8 \\text{ minutes}$).
Prove: Cover the dough and let it rise in a warm place until it doubles in size ($60 \\text{ minutes}$).
II. Filling and Shaping
Mixing the filling: Mix the soft butter, brown sugar and cinnamon for the filling in a small bowl.
Stretching: Roll out the risen dough on a lightly floured board into a large, thin rectangle (approx. $40 \\times 50 \\text{ cm}$).
Spreading: Spread the cinnamon filling evenly over the entire surface of the dough.
Roll: Starting from the long side, roll it tightly like a bagel.
Slicing: Cut into $12 \\text{ equal}$ thick slices with a sharp knife or thread.
Second rising: Place the snails on a buttered (or parchment-lined) baking sheet, leaving a little space between them, as they will still rise. Cover and rise for another $30 \\text{ minutes}$.
III. Baking and Glaze
Baking: Bake in a preheated oven at $180^\\circ\\text{C}$ (top and bottom heat) for $18 \\text{ \u2013 } 25 \\text{ minutes}$, until golden brown.
Glaze: While the rolls are cooling, prepare the glaze: mix the cream cheese, soft butter, powdered sugar and vanilla until creamy. If it is too thick, add 1-2 tablespoons of milk.
Serving: Spread a thick layer of the cream cheese glaze on top of the still-warm rolls.
Bon appetit! I guarantee this recipe is worth the title!<\/p>\n","protected":false},"excerpt":{"rendered":"
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