Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Dough
Caramel
Filling
Frosting
Utensils
One wide ovenproof dish (holding approx. 3 ½ l), greased
How it's done
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Dough
Heat the milk in a pan. Remove the pan from the heat, stir in the butter, sugar and espresso, allow to cool slightly. Stir in the yeast, leave to rest for approx. 10 mins. Mix the flour, salt and baking powder in the food processor bowl. Pour in the milk & yeast mixture, knead on a low setting for approx. 10 mins. Cover the dough and leave to rise at room temperature for approx. 1 1/2 hrs. until doubled in size.
Caramel
Melt the butter in a pan, add the sugar, bring to the boil while stirring. Stir in the cinnamon, nutmeg, ground cloves and double cream. Reduce the heat, simmer for approx. 5 mins. while stirring. Transfer the mixture to the prepared tin.
Filling
Place the dough on a lightly floured work surface, roll out into a rectangle (approx. 30 x 45 cm). Spread the butter over the dough, mix the sugar and cinnamon, sprinkle on top. Roll up the dough from one of the long edges. Cut the roll into 9 equal pieces. Place the rolls in the caramel with one cut side facing up. Cover and leave to rise at room temperature for approx. 20 mins.
To bake
Approx. 25 mins. in an oven preheated to 180 °C (convection).
Frosting
Mix the cream cheese, icing sugar and espresso using the whisk attachment on a mixer. Remove the cinnamon rolls from the oven, spread the frosting on top immediately, leave to rest for approx. 30 mins. Dust the cinnamon rolls with cinnamon shortly before serving.
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