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Cinnamon rolls without yeast with cream cheese frosting | > – Guide – Cooking

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Cinnamon rolls without yeast with cream cheese frosting |  > – Guide – Cooking

Ingredients for the dough (for 12 pieces):

550 g wheat flour type 405 50 g sugar 2 tsp baking powder optional: 1 tsp ground cardamom 3 pinches of salt 250 g cold butter 300 ml cold milk

Place all dry ingredients for the dough in a bowl and mix together. Cut the cold butter into cubes and add. Mix the ingredients with a dough hook and add cold milk. Knead everything into a smooth dough. Spread some flour on a work surface. Place the dough on top and press it into a rectangular shape with your hands. Let rest for 10 minutes.

Ingredients for the filling:

80 g soft butter 1 tbsp cinnamon 150 g brown sugar

Grease a 12-cavity muffin tin with a little softened butter and flour it. Roll out the dough to a thickness of 5-10 mm, then brush with the butter. Mix cinnamon and sugar and sprinkle thickly.

Preheat the oven to 200 degrees (top/bottom heat). Roll up the dough tightly from the long side. Roll the finished roll of dough lightly again so that it is the same thickness everywhere, then cut it into 12 pieces. Press the dough rolls into the muffin tin cavities. Alternatively, you can also prepare them on a baking tray.

Bake cinnamon rolls for 25 minutes. Remove from the mold while still warm and roll in sugar or spread with the frosting when cool.

Ingredients for the frosting:

60 g soft butter 120 g (double cream level) cream cheese 80 g powdered sugar a little vanilla flavor alternatively: pulp of 0.5 vanilla pod

Place butter and powdered sugar in a bowl and mix until smooth. Add cream cheese (it should be at room temperature) spoon by spoon and stir. Season with vanilla. Spread the cream over the cooled cinnamon rolls.

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