info@bamchocolate.com 
Login 
en 
BAM Cake converter 
Login 
Ingredients:
- 500 g flour
- 65 g sugar
- 2 1/4 teaspoons dry yeast
- sol
- 355 ml of milk
- 1 room temperature egg
- 85 g butter
- 55 g room temperature butter
- 130 g sugar
- teaspoon ground cinnamon
- sol
- 1 tablespoon cream cheese
- 180 grams of powdered sugar
- 2 to 3 tablespoons milk
- pinch of salt
- 1 teaspoon BAM vanilla paste
Instructions:
1
In a large bowl, mix together 240 g flour, yeast, salt and sugar. In a microwave-safe bowl, heat the milk and butter for 30 seconds until warmed through and the butter is mostly melted. The mixture should be warm but not hot. If it is too hot, cool it before adding to the yeast so as not to destroy the yeast. Add the egg, warm milk and butter to the flour mixture. Beat at low speed, gradually increasing until fully combined, about 2 minutes.
2
Scrape the mixture well down the sides of the bowl and add 120 g flour. Whisk everything together until the ingredients are combined. Add the remaining flour a little at a time until the dough forms a ball. Transfer the dough to a well-floured surface and knead for about 10 minutes until it is smooth and can be stretched between the fingers without breaking. This means that the gluten has developed and that the dough will have a soft, floury appearance. Transfer the dough to an oiled bowl and cover it. Leave to rise in a warm place for 1 hour or until the dough has doubled in size.
3
While the dough is rising, prepare the filling. In a small bowl, combine the sugar, cinnamon and salt and mix well. On a well-floured surface, roll out the risen dough into a long rectangle approximately 18 x 12 cm. Spread the butter over the filling until it reaches the edge of the dough. Sprinkle the sugar mixture over the butter and press it down so that it sticks to the butter. Roll the dough away from the long end into a tight roll and seal the bottom edge by pressing the dough together.
4
Cut the dough into 12 even rolls using a thread or a very sharp knife. Generously butter a muffin tray all over and place each roll in each muffin cup, making sure the dough is completely contained in each cup. Cover lightly with a cloth and leave to rise for another hour to double and puff up the dough. Bake the cinnamon rolls at 180°C for 20 minutes or until golden brown.
5
While the cinnamon roll muffins are cooling, prepare the icing. Place the cream cheese in a microwave-safe bowl and heat in the microwave for 15 to 30 seconds or until soft. Add the icing sugar, milk, salt and BAM vanilla paste. Whisk until smooth. Spoon evenly over 12 muffins.
Gluten free8.webp)
Recommended
Chocolate novelties 
Slovenščina
Hrvatski
Deutsch
Italiano
Česky
Polski
Magyar
Français
Slovák
Nederlands