Q: Can I use instant yeast instead of fresh yeast for this recipe?
A: Yes, you can substitute fresh yeast with instant yeast. Use about one-third of the amount when replacing fresh yeast with instant yeast.
Q: Do I need to adjust the baking time if my cinnamon rolls are smaller?
A: Yes, if your cinnamon rolls are smaller, they may bake faster. Keep an eye on them and adjust the baking time as needed to prevent over-browning.
No-Knead Cinnamon Rolls: A Warm and Sweet Delight
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
- Mix milk, eggs, melted butter, and fresh yeast together evenly.
- Add flour and Polish, mix until it forms a dough.
- Let the dough rest for 30 minutes to develop gluten, then knead until smooth and let it ferment until it doubles in size.
- Mix all the ingredients for the cinnamon filling, adjusting the amount of egg liquid as needed to achieve the desired consistency.
- Once the dough has fermented, expel the gas and roll it out flat.
- Spread the cinnamon filling on the rolled-out dough, then roll it up.
- Cut into equal-sized pieces and let them ferment again until they double in size.
- 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.
- Drizzle with cream cheese topping and sprinkle some milk powder for decoration.
- 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
