No-Knead Cinnabons: Cinnamon Rolls without kneading
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Another recipe for lazy people, from the series of no-knead dough recipes. Yes, it will take a lot of time to prepare, albeit not active. But the result will definitely be a worthy reward for your efforts.Perfect, melt-in-your-mouth, twisted cinnamon rolls. Covered with a delicate, sweet and salty glaze made from a mixture of cream cheese and butter with citrus notes.
150gwhite sugar(for a more interesting taste, use brown sugar)
15gground cinnamon(1 tbsp.)
Glaze:
175gcream cheese (Philadelphia or equivalent)
55gunsalted butter
¼-½lemon(juice + zest, to taste)
100gpowdered sugar
pinch of salt
Instructions
Prepare sourdough starter: mix warm milk, 20 g sugar, 100 g all purpose wheat flour, yeast, and sour cream. Let it rest for 30 minutes.
Knead the dough, adding an egg, 80 g sugar, salt, unsaltedbutter, and 300 g flour. Cover and place it in a warm spot for 30 minutes.
Flour your work surface, place the dough on it, and shape it into a ball. Return the dough ball to the bowl and let it rise for 1.5-2 hours.Prepare the filling: mix unsaltedbutter, cinnamon, and sugar.
Roll the dough out into a 40x30 cm rectangle, spread the filling on top, and roll it up.
Cut the roll into 8-12 equal parts and place them on a baking sheet. Allow them to rise for 40 minutes for the final proofing.Bake the cinnamon rolls at 180°C (350°F) for 30 minutes.
Prepare the glaze: mix cream cheese, unsaltedbutter, powdered sugar, the zest and juice of ¼-½ lemon.
After baking, spread half of the icing on the cinnamon rolls, and apply the remaining icing once they have cooled down or just before serving.