Sweet Cinnamon Bread With Cream
Prep Time
2 h 15 min
Porties
Serveert 9
Niveau
Medium
Get ready to meet your new obsession: soft, fluffy cinnamon bread stuffed with creamy mascarpone and a cheeky drizzle of caramel. Yep, they’re that good. Imagine biting into layers of cinnamon-sugary goodness and then hitting that mascarpone cream—it’s like a warm hug for your taste buds.
Ingrediënten
Ensure the milk and water are around 37°C (body temperature). Too hot can kill the yeast, while too cold will slow the rising process.
Adjust for the temperature in your kitchen. In cooler weather, the dough may take longer to rise.
To speed up rising, place the dough in the oven with the light on or in another warm spot.
Let the mascarpone come to room temperature before mixing for a creamier consistency without lumps.
If you have a stand mixer, use the dough hook and knead on low speed.
Use salted caramel for a twist in flavor.
Cinnamon rolls are best served slightly warm. Reheat them briefly in the oven before serving.
If not eaten immediately, store the rolls in an airtight container and add the cream just before serving.
Learn how to make your own caramel quickly and easily.
Get ready to meet your new obsession: soft, fluffy cinnamon bread stuffed with creamy mascarpone and a cheeky drizzle of caramel. Yep, they’re that good. Imagine biting into layers of cinnamon-sugary goodness and then hitting that mascarpone cream—it’s like a warm hug for your taste buds.
Stappenplan
1 In a large bowl, mix the lukewarm milk, lukewarm water, white granulated sugar, vanilla sugar, and instant yeast. Stir well. |
2 Add the beaten egg and mix again. Then add the sunflower oil, flour, and salt. Mix thoroughly and knead the dough for 10-12 minutes until smooth and elastic. |
3 Cover the bowl and let the dough rise in a warm spot for 1 hour, or until it doubles in size. |
4 Deflate the dough and divide it into 9 equal pieces (about 83 g each). Shape each piece into a ball. |
5 Roll out each ball into a square sheet of approximately 14 x 14 cm. |
6 Spread about 26 g of the cinnamon mixture evenly over each square. Roll the dough tightly into a thin roll. |
7 Pinch the seam tightly with your fingers to seal the roll and prevent the filling from spilling out. |
8 Fold the roll in half, bringing the ends together to form a loop. Pinch the ends together. Using a sharp knife, make a deep cut along the folded side of the loop, without cutting through completely. Twist one side of the cut loop outward to reveal the cinnamon layers. Shape it evenly. |
9 Place on a baking sheet lined with parchment paper. Let the dough rise for 30 minutes in a warm spot, or until doubled in size. |
10 Preheat the oven to 200°C (392°F). Bake the cinnamon bread for 12-15 minutes, or until golden brown. Keep a close eye on them, as every oven differs. Remove from the oven, cover with a clean tea towel. |
11 In a large bowl, mix the mascarpone, powdered sugar, and vanilla extract until smooth and thick. |
12 Fill a piping bag with the cream (don’t forget the nozzle). |
13 Slice the cooled cinnamon rolls in half. Generously fill them with the mascarpone cream and, if desired, add a drizzle of caramel for extra flavor. |
