Brown Sugar Cinnamon Rolls
Brown sugar replaces white sugar in the filling of these cinnamon rolls, adding a molasses-like depth that elevates the pastry beyond the standard version. The yeast dough, enriched with milk, egg, and butter, rises into a soft and elastic sheet that rolls easily around the dark sugar and cinnamon filling. During baking, the brown sugar melts into a sticky caramel that clings to the spiraled layers. The resulting rolls are darker in color and richer in flavor, with a mineral sweetness that white sugar cannot provide. Cinnamon warmth permeates every layer from edge to center. A cream cheese glaze drizzled over the hot rolls introduces a tangy counterpoint that prevents the sweetness from becoming one-dimensional.
Adjust Servings
Instructions
- 1
Activate yeast in lukewarm milk with sugar for 5 minutes.
- 2
Add flour, egg, and 40 g melted butter; knead 10 minutes until smooth.
- 3
Proof dough for 60 minutes until doubled.
- 4
Roll dough into a rectangle, spread remaining butter, and sprinkle brown sugar-cinnamon mix.
- 5
Roll tightly, cut into 8 pieces, and proof in pan for 30 minutes.
- 6
Bake at 180C for 20-22 minutes, then spread softened cream cheese on top while warm.
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