Brioche dough : – Milk – Instant yeast – Flour – Sugar – Egg – Butter – Salt Cinnamon mixture : - Butter - Brown sugar - Ground cinnamon Cream cheese frosting: - Cream cheese - Butter - Powdered sugar - Vanilla extract
Rehydrate the yeast with the warm milk and leave to rest for 10 minutes. Then add to the other ingredients in the bowl of your stand mixer fitted with the dough hook. Knead for 8 minutes until you obtain a sticky dough.
Cover with a tea towel and leave to grow for the first time in a warm place for 1h30 to 2 hours, until doubled in size.
Prepare the cinnamon filling by mixing all the ingredients in a bowl until smooth.
Roll out the dough on a floured work surface to form a large rectangle, then spread the cinnamon filling over the entire surface.
Roll the dough into a long log and cut into 9-10 equal pieces. Place the rolls in a baking dish and let rise a second time for 45 min to 1 h Bake the cinnamon rolls at 350°F/ 180°C for 20-25 minutes until golden brown.
Prepare the cream cheese icing by placing all the ingredients in a bowl and mixing with an electric mixer until smooth.
1.Knead the Dough: Knead the dough thoroughly until it becomes smooth and elastic. 2. for Proper Rising: Give the dough enough time to rise. It should double in size during the first rise, and then again after shaping the rolls. 3.Use Dental Floss for Cutting: To get clean, even slices when cutting the rolled dough into individual rolls, use dental floss. Slide it under the dough, cross the ends over the top, and pull tight to slice. 4.Don't Overbake: Keep an eye on the rolls as they bake. They should be golden brown, but not overbaked. Overbaking can result in dry rolls.
Serve the cinnamon rolls with the cream cheese icing while still warm and enjoy.
lGive these chocolate cinnamon rolls a try - the enticing blend of warm cinnamon and rich chocolate makes them utterly irresistible. A delightful twist on a classic, they're a sweet indulgence that's hard to resist!