yeast – 25 g,
milk – 200 ml,
sugar – 75 g,
eggsi – 2 pcs.,
butter – 75 g
flour – 450-480 g.
Filling:
sugar – 120 g,
cinnamon – 10 g,
butter – 90-100 g.
Glaze:
cream cheese – 300 g,
powdered sugar – 150 g.
Put sugar in a bowl, add warm milk, crumble the yeast, mix with a whisk until smooth and leave for 15 minutes. During this time, if the yeast is good, it has activation and a “cap” should form. Then we add eggs, melted not hot butter, mix with a whisk and gradually add flour. We knead the dough. The dough will be sticky, but try not to clog it with flour. It is better to lightly oil your hands to make it easier to work with. Knead the dough for about 10 minutes. Cover and put in a warm place for 1.5 hours to grow.
Next, knead the dough slightly and roll it out into a rectangle approximately 0.5 cm thick. Grease the top with soft butter at room temperature. Sprinkle evenly with mixed sugar and cinnamon and twist into a roll. We cut the roll into pieces, it turned out 17 pcs., you can make less, then your buns will be taller). Transfer to a form covered with parchment cut side up, cover again and leave to rise. Bake in an oven preheated to t180 for 25-30 minutes.
Cream cheese is mixed with powdered sugar and greased with it while the buns are still hot.
