BY MARC GROSSMAN
For ten cinnamon rolls
CHEF'S TIP: Cinnamon rolls can be baked individually in muffin tins or joined together on a baking sheet.
DOUGH
400 g T65 or T55 flour
4 g instant baker's yeast
50 g warm water
100 g warm milk
50 g melted soft butter
50 g whole egg
1 g salt
30 g sugar
1/2 tsp vanilla extract
Neutral oil as required
METHOD:
Mix all of the ingredients. Knead on 2nd speed for 10 to 15 min. Place the dough in an oiled bowl. Cover with cling film. Leave to rise for around 90 minutes. The dough should double in volume.
FILLING
100 g soft butter
60 g sugar
5 g cinnamon powder
Milk as required
METHOD:
Roll out the dough into a 50 x 50 cm square. Spread the softened butter over the dough. Sprinkle with sugar-cinnamon mixture. Roll lengthwise if you wish to use a large mold, or widthwise for individual molds. Cut out ten rolls. Place on a baking tray lined with baking paper or in buttered individual molds. Cover with cling film. Leave to rise for 1 hour at room temperature. Bake in a convection oven at 200°C for approx. 12 min for baking in individual molds and 20 min for baking in a large mold.
GLAZE
100 g icing sugar
100 g plain cheese spread
30 g hot water
METHOD:
Mix all of the ingredients. Spread over the rolls using a spatula or brush.
Recipe taken from the book "New York, les recettes cultes", by Marc Grossman, published by Marabout