Ingredients
(for 15 pieces)
In advance:
The milk should be lukewarm, all other ingredients must be at room temperature!
For the yeast dough:
- 250 ml lukewarm milk
- 20 g yeast
- 1 egg (size M)
- 70 g butter
- 70 g sugar
- 500 g wheat flour type 550
- 1 pinch of salt
- Butter for the mold
- Cream or coffee cream for spreading
For the filling:
- 100 g soft butter
- 50 g brown sugar
- 1 tbsp cinnamon
- 1 pinch of salt
For the caramel frosting:
- 60 ml cream or coffee cream
- 100 g white chocolate
- 200 g cream cheese
- 3-4 tsp caramel syrup
Pour the milk into the mixing bowl of the food processor.
Crumble the yeast over it, leave to stand briefly and dissolve in the milk.
Add the egg, butter, sugar, flour and salt and knead into a smooth, soft dough using the dough hook.
Cover and leave to rise in a warm place for approx. 1 hour until doubled in volume.
During this time, heat the Merklinger to 220-250°C.
Grease a baking dish or similar with butter. Place all the ingredients for the filling in a bowl and mix well with a spoon.
For the frosting, pour the cream into a small pan. Add the chocolate in pieces and heat until the chocolate has melted. Leave to cool slightly, then stir into the cream cheese with the caramel syrup.
Place the dough on a lightly floured work surface and roll into a 5 mm thick rectangle using a rolling pin. (40 x 60 cm). Spread the filling evenly on top using a pastry card and roll up from the long side. Cut into 15 slices and place cut side down in the greased tin. Cover and leave to rise for a further 30 minutes.
Brush the cinnamon rolls with cream just before baking.
Place the tin on the wire rack in the Merklinger oven at 220-250°C and bake the cinnamon rolls for approx. 30-35 minutes until golden brown.
Remove the dish from the Merklinger and leave to cool slightly.
Spread the frosting over the cinnamon buns while they are still warm and enjoy them lukewarm.