AuthorBiteSizedCinnamon Rolls with a Chico twist!
Combine warm milk, yeast, and sugar. Let it bloom for 3 to 5 minutes.
In a large bowl combine all-purpose flour, granulated sugar, and salt. Mix until well combined.
Add the eggs, melted butter, and yeast mixture. Mix everything together until it forms a dough.
Knead the dough for 10 minutes until smooth. Place the dough in the greased bowl, cover it with a towel or cling wrap, and rest it for 1 hour or double its size.
Dust some flour on the working surface and flatten the dough to the size of a big rectangle.
Spread the chico filling into the flattened dough and tightly roll it. Remember to pinch the side of the dough so it will stay put.
Cut into 12 slices and place in a greased 9×13 baking pan. Cover it with a clean towel and let it rest for 30 minutes.
Once the dough has risen. Bake it for 15 - 20 minutes at 350F / 180C or until lightly golden brown.
Pour the glaze on top of the cinnamon rolls while it is hot, and using a spatula spread the glaze over the warm cinnamon rolls and serve.
In a saucepan over medium heat combine the chico, granulated sugar, cinnamon powder, and salt. Mix until the sugar dissolves. Set it aside and let it cool.
While baking, make the cinnamon roll glaze . Combine the cream cheese, powdered sugar, and milk. Set it aside.
Ingredients
Directions
Combine warm milk, yeast, and sugar. Let it bloom for 3 to 5 minutes.
In a large bowl combine all-purpose flour, granulated sugar, and salt. Mix until well combined.
Add the eggs, melted butter, and yeast mixture. Mix everything together until it forms a dough.
Knead the dough for 10 minutes until smooth. Place the dough in the greased bowl, cover it with a towel or cling wrap, and rest it for 1 hour or double its size.
Dust some flour on the working surface and flatten the dough to the size of a big rectangle.
Spread the chico filling into the flattened dough and tightly roll it. Remember to pinch the side of the dough so it will stay put.
Cut into 12 slices and place in a greased 9×13 baking pan. Cover it with a clean towel and let it rest for 30 minutes.
Once the dough has risen. Bake it for 15 - 20 minutes at 350F / 180C or until lightly golden brown.
Pour the glaze on top of the cinnamon rolls while it is hot, and using a spatula spread the glaze over the warm cinnamon rolls and serve.
In a saucepan over medium heat combine the chico, granulated sugar, cinnamon powder, and salt. Mix until the sugar dissolves. Set it aside and let it cool.
While baking, make the cinnamon roll glaze . Combine the cream cheese, powdered sugar, and milk. Set it aside.
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