JILL-NITA’S CINNAMON ROLLS
My buns are very tasty.
- Rolls:
- 500 g brioche flour (all purpose flour)
- 10 g yeast
- pinch of salt
- 60 g melted butter
- 2 eggs
- 1 cup lukewarm milk
- 1 cup lukewarm water
- sugar and cinnamon
- 50 g butter
- Icing:
- 250 g Mascarpone
- 1 cup icing sugar
- 5 tablespoons lemon juice
Mix the flour, yeast, salt and milk well.
Add butter, eggs and the water. You might have to add some flour to get a nice soft dough like bread dough. Let it rest for 1 hour.
Cut in two. Roll out, spread with some butter and sprinkle with cinnamon sugar.
Roll up, cut into pieces and let it rest another 30 minutes.
Bake at 180°C for 30 to 40 minutes.
Icing:
Mix Mascarpone, icing sugar and lemon juice well.
Spread over cinnamon rolls as soon as you take it out of the oven.
When it’s cooled down, cover with clingfilm so it will stay nice and soft.
Recipe and photo: Jill-nita Wenger
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