Cinnamon Roll Twists
Course:
Breakfast
Ingredients
Rolls
- 300 grams Bread Flour
- 5 grams Salt (heaped 1/2 tsp -- measure it though!)
- 100 grams Butter (room temperature)
- 100 millilitres Milk
- 2 Egg (1 is for wash)
- 5 grams Dried Yeast
- 30 grams Sugar
Filling
- 55 grams Butter (room temperature)
- 4 teaspoons Cinnamon
- 100 grams Brown Sugar (dark)
Glaze
- 25 grams Cream Cheese (room temperature)
- 2 tablespoons Buttermilk
- 85 grams Confectioners' Sugar
Steps
- In a bowl, add in your bread flour, salt, butter, egg, milk, yeast, and sugar. Mix with your hands until a rough dough forms.
- Knead for about 10 minutes, until a smooth dough ball forms.
- Cover and place in a warm area for 1 hour.
- Meanwhile, make the paste:
- In a small bowl, add in room temp softened butter, cinnamon and dark brown sugar. Mix together until a paste forms.
- After 1 hour, roll out the dough into a big rectangle and spread the paste on top.
- Then fold over the dough into thirds. Take one end and fold it to ⅔ of the way across, then fold the other third over it.
- Gently pat the rectangle dough so there are no bubbles.
- Cut the dough into 6 strips.
- With one strip, cut into 3 pieces and braid it together. Roll the braid into a ball and do this with all the other strips.
- Place the braided dough into a greased muffin pan. Grease liberally and thoroughly! Account for twists spilling over on to the edge.
- Cover the pan with plastic wrap and let it rest for an hour in a warm place. (it should be puffy)
- Meanwhile, preheat the oven to 175 C conventional.
- WARNING! These make an absolute fucking mess in the oven. Make sure a drip tray of sorts is below the muffin tin.
- Use egg wash to brush each buns and bake for 25 minutes.
- Remove the buns and let it cool.
Make the glaze:
- In a medium bowl, whisk together the cream cheese and buttermilk until thick and smooth (the mixture will look like cottage cheese at first).
- Add the confectioners' sugar and whisk until smooth glaze forms.