Cinnamon rolls don’t have to take hours to make; you can quickly turn kneaded dough into a soft and tender treat.
The only downside of soft, crumbly cinnamon rolls is that they usually take a long time to make, as kneading and rising takes hours. If you want to have this delicious pastry on your table quickly, try making it from kneaded dough that doesn’t need rising. If you add sweet cow’s cheese, you can be sure that the result will be moist and unique.
Ingredients
For the dough
- 250 g flour
- 250 g sweet cheese
- 100 g icing sugar
- 5 tbsp oil
- A pinch of salt
- 50 ml milk
- 1/2 packet baking powder
For the filling
- 75 g icing sugar
- 50 g butter
- 1 tbsp cinnamon
For the icing
- 100 ml milk
- 1 tbsp vanilla sugar
Preparation
Preheat the oven to 180°C. Crush the cow’s cheese with a fork, mix it with the icing sugar, oil and milk and mix well. Sift the flour, add the salt and baking powder. and mix to the cheese.
Knead into a smooth dough, then roll out on a floured board. Allow to rest while you prepare the cinnamon filling.
Melt the butter. Mix the cinnamon with the icing sugar in a bowl and spread the melted butter over the rolled-out dough with a rolling pin, sprinkle with cinnamon sugar and roll up lengthways in the manner of a pancake.
Use a sharp knife to cut the dough into pieces about two centimeters thick. Place the resulting rolls a little apart on a baking tray lined with baking paper. Leave some space, as they will grow while baking.
Bake in the oven until they turn golden brown. When they are done, mix the milk with the vanilla sugar and sprinkle over the top of the rolls while they are still hot, so they will be even softer.
If you have a lot of time, you can also make cinnamon rolls from pastry dough, and coat them with a creamy mascarpone glaze.