These cinnamon rolls are fluffy thanks to the top-quality fresh yeast. The creamy and chocolatey icing makes these perfect for Christmas and New Year's breakfast!
Materials
400 ml whole cow's milk
100 ml extra virgin olive oil or sunflower oil
100 g white granulated sugar
25 g (1 cube) fresh yeast
550 g all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1½ tsp. salt
110 g unsalted butter, melted
150 g brown sugar
2 tsp Ceylon cinnamon (or more to taste)
For the glaze
125g white Couverture
100g heavy cream 35% fat or more
150g icing sugar
Procedure
Step 1
Combine the milk, oil and sugar in a large saucepan over medium heat and bring to a boil. Alternatively, you can heat the mixture in a large glass bowl in the microwave. Remove from heat and let the mixture cool to lukewarm, about 40-45 degrees celsius.
Step 2
Grate the fresh yeast, sprinkle it over the milk mixture and let it act for 1-2 minutes. Add the 500 g. flour and mix with a wooden spoon until a uniform dough forms.
Step 3
Cover and let the mixture rise in a warm place for about one hour. Check after 30 minutes to make sure it is rising. It should have doubled in size and smell yeasty at the end of the hour.
Step 4
Add the remaining 50g flour, along with the baking powder, baking soda, and salt, and mix until fully combined. The dough should be easy to work with and not sticky. If it is sticky, put it in the fridge for an hour to make it more pliable.
Step 5
Divide the dough in half and roll out one-half on a well-floured surface. It helps to flour the dough and your rolling pin before rolling it out so it doesn't stick. Spread half the melted butter evenly over the dough, then sprinkle half the brown sugar and half the cinnamon on top.
Step 6
Starting at the edge furthest from you, roll the dough toward you, moving your fingers evenly back and forth along the dough until it is tightly rolled, seam side down. Cut into eight even rolls with a sharp knife and place in a greased pie pan or round cake pan. Repeat steps 5 and 6 with the second half of the dough.
Step 7
Preheat the oven to 180 degrees Celsius. Let the rolls rest on the counter for 15-20 minutes, the time it takes for the oven to preheat and until they have risen slightly. Bake for 20-22 minutes until golden brown. While the rolls are baking, make the glaze.
Step 8
Glaze: Cut the white chocolate into similar-sized pieces to ensure it melts even, and place it in a heatproof bowl. Pour the cream into a microwave-safe bowl and heat for 45 seconds.
Step 9
Add the hot cream over the chocolate, cover with a plate and let sit for 5 minutes. Then, stir well with a spatula until the ingredients are combined.
Step 10
Add the icing sugar to the bowl and beat with a wire whisk until completely combined. Before pouring it over the fluffy cinnamon rolls, let the icing stand for another 5 minutes to thicken and have a more consistent flow.
Recipe from Cantina. Translated by Paul Antonopoulos.
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