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No-Knead Cinnamon Rolls: A Warm and Sweet Delight

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Notes

Ingredients:
  • All-Purpose Flour: 600g
  • Fresh Yeast: 10g
  • Milk: 200ml
  • Butter: 20g (plus additional 20g for filling)
  • Eggs: 2 (plus more for egg wash)
  • Polish (pre-ferment): 80g
  • Salt: 6g
  • Brown Sugar for Filling: 50g
  • Cinnamon Powder: 5g
  • Milk Powder: 20g (plus more for decoration)
  • Cream Cheese for Topping: 20g
  • Powdered Sugar: 10g
Instructions:
  1. Mix milk, eggs, melted butter, and fresh yeast together evenly.
  2. Add flour and Polish, mix until it forms a dough.
  3. Let the dough rest for 30 minutes to develop gluten, then knead until smooth and let it ferment until it doubles in size.
  4. Mix all the ingredients for the cinnamon filling, adjusting the amount of egg liquid as needed to achieve the desired consistency.
  5. Once the dough has fermented, expel the gas and roll it out flat.
  6. Spread the cinnamon filling on the rolled-out dough, then roll it up.
  7. Cut into equal-sized pieces and let them ferment again until they double in size.
  8. Before baking, brush the surface with egg wash. Bake in a preheated oven at 180°C (356°F) for 25 minutes, covering with foil midway to prevent over-browning.
  9. Drizzle with cream cheese topping and sprinkle some milk powder for decoration.
Nutrition:
  • Calories: Varies depending on serving size
  • Saturated Fat: Present from butter and cream cheese
  • Sugar: Moderate from brown sugar and milk
  • Protein: Moderate from eggs and milk
  • Fiber: Low