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bisquick cinnamon rolls


bisquick cinnamon rolls


 / for 12 people

+For the buns:
°35g fresh yeast (baker's yeast)
°100g sugar
°30 cl of milk
°1 large egg
°120g butter
°1 teaspoon of salt
°1 tablespoon freshly ground cardamom
°750g flour
+For garnish :
°120 g butter at room temperature
°50g sugar
°2 tablespoons of cinnamon
+For the frosting:
°1 large egg
°2 tablespoons of water
°2 tablespoons pearl sugar

* Methods : 

Crumble fresh yeast into a small bowl and dissolve the yeast in a few tablespoons of milk. Melt the butter and pour the milk into it. Add all the other ingredients and knead the dough for about 10-15 minutes (important). Let rest covered with a tea towel for about 30 minutes at room temperature to make the dough rise.
Roll out the dough to 3mm thick and 30cm wide. Spread the butter at room temperature over the entire surface, then sprinkle the sugar and cinnamon on top.
Roll the dough lengthwise so that it forms a long roll, then cut into 25 slices. Place them on a sheet of parchment paper or better, in medium-sized boxes. Place on a sheet of parchment paper and let rise covered with a tea towel for about an hour or until the small buns have doubled in size.
To finish
Beat the egg and water together and brush the buns with this mixture. Add sugar pearls on top to decorate. Bake at 220°C for 5-6 minutes then let cool on a wire rack before serving.

Enjoy !

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