Cinnamon roll from Lourdes

Updated at: Thu, 17 Aug 2023 07:34:15 GMT

Step 1

Cinnamon dough:

Step 2

1135 g - Bread flour

Step 3

70 g - white sugar

Step 4

25 g - salt

Step 5

45 g - instant yeast

Step 6

500 g - water

Step 7

300 g - heavy cream

Step 8

100 g - unsalted butter, melted

Step 9

Cinnamon paste:

Step 10

453 g - unsalted butter, softened

Step 11

453 g - brown sugar

Step 12

20 g - cinnamon

Step 13

Cream cheese icing:

Step 14

453 g - butter

Step 15

680 g - powdered sugar

Step 16

20 g - vanilla paste

Step 17

453 g - cream cheese

Step 18

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Step 19

For the dough:

Step 20

1. Mix half water (lukewarm) with yeast

Step 21

2. Mix other half of water with heavy cream

Step 22

3. Add flour, salt, sugar to heavy cream+water mix

Step 23

4. Add yeast + water, butter, to mix and combine for 5min (better if you have a dough hook in your mixer, if not knead with hands for 10 min)

Step 24

5. Let it proof for 30 min, or until doubled in size.

Step 25

6. Make your rectangle and cut the pieces

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