Super Soft Cinnamon Rolls – rulouri cu scortisoara incredibil de pufoase! Exista deserturi care iti dau o stare de bine inca dinainte sa le scoti din cuptor, iar aceste Super Soft Cinnamon Rolls sunt exact acel tip de rasfat. Mirosul de scortisoara, portocala, unt si vanilie umple toata casa, iar rulourile ies aurii, moi si extrem de pufoase. Sunt acele rulouri cu scortisoara pe care le visezi langa o cafea buna, intr-o dimineata linistita sau la un brunch de weekend, cand nu te grabesti nicaieri si vrei doar ceva cald si reconfortant. Textura lor este moale si aerata, umplutura este aromata si bogata, iar glazura fina de crema de branza le transforma intr-un desert irezistibil, perfect pentru a fi impartit cu cei dragi.

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INGREDIENTE (pentru 6 portii)

Pentru aluat:

• 315 grame faina alba, plus extra pentru pudrat
• 1/2 lingurita sare
• 120 grame lapte proaspat
• 1 lingurita drojdie uscata
• 1 ou
• 40 grame unt, la temperatura camerei
• 30 grame zahar
• 1 plic de vanilie Cio
• 1 lingura coaja de portocala Cio

Pentru umplutura:

• 55 grame unt moale
• 75 grame zahar brun
• 10 grame scortisoara macinata
• 115 grame smantana pentru frisca

Pentru glazura:

• 45 grame crema de branza Ile de France
• 20 grame unt, la temperatura camerei
• 1/4 lingurita esenta de vanilie
• 30 grame zahar pudra

Intr-un bol mare punem laptele, drojdia, oul, untul moale, zaharul, vanilia si coaja de portocala. Amestecam pana cand ingredientele incep sa se lege, apoi adaugam faina si sarea. Framantam pana obtinem un aluat moale si omogen, elastic si placut la atingere. Acoperim bolul si lasam aluatul la dospit timp de aproximativ o ora, pana cand isi dubleaza volumul.

Dupa dospire, intindem aluatul pe o suprafata presarata cu faina, intr-o foaie de aproximativ 5 milimetri grosime, cu dimensiunea de aproximativ 30 pe 35 de centimetri. Intr-un bol amestecam untul moale cu zaharul brun si scortisoara, apoi intindem aceasta compozitie uniform pe toata suprafata aluatului.

Rulam aluatul strans si il taiem in sase bucati egale, formand rulourile. Le asezam intr-o tava, lasand putin spatiu intre ele, si le mai lasam la crescut inca 30 de minute. Dupa acest timp, turnam smantana pentru frisca peste rulouri, pentru a le face si mai fragede si mai suculente.

Coacem rulourile in cuptorul preincalzit la o suta optzeci de grade Celsius, timp de aproximativ 20 – 25 de minute, pana cand devin aurii si foarte pufoase. Cat timp se coc, pregatim glazura amestecand crema de branza Ile de France cu untul moale, zaharul pudra si esenta de vanilie, pana obtinem o crema fina si catifelata.

Lasam rulourile sa se raceasca usor, apoi intindem glazura generos peste fiecare bucata. Se servesc caldute, cand sunt moi, aromate si absolut irezistibile.

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English version

Super Soft Cinnamon Rolls

There are desserts that give you a feeling of comfort even before you take them out of the oven, and these Super Soft Cinnamon Rolls are exactly that kind of treat. The aroma of cinnamon, orange, butter and vanilla fills the whole house, while the rolls come out golden, soft and extremely fluffy. They are the kind of cinnamon rolls you dream about next to a good cup of coffee, on a quiet morning or during a weekend brunch, when you are not in a hurry and simply want something warm and comforting. Their texture is soft and airy, the filling is rich and aromatic, and the smooth cream cheese glaze turns them into an irresistible dessert, perfect for sharing with loved ones.

INGREDIENTS (for 6 servings)

For the dough:

• 315 grams all-purpose flour, plus extra for dusting
• 1/2 teaspoon salt
• 120 grams fresh milk
• 1 teaspoon dry yeast
• 1 egg
• 40 grams butter, at room temperature
• 30 grams sugar
• 1 sachet vanilla Cio
• 1 tablespoon orange zest Cio

For the filling:

• 55 grams soft butter
• 75 grams brown sugar
• 10 grams ground cinnamon
• 115 grams whipping cream

For the glaze:

• 45 grams Ile de France cream cheese
• 20 grams butter, at room temperature
• 1/4 teaspoon vanilla extract
• 30 grams powdered sugar

In a large bowl, add the milk, yeast, egg, soft butter, sugar, vanilla and orange zest. Mix until the ingredients begin to come together, then add the flour and salt. Knead until you obtain a soft, smooth dough, elastic and pleasant to the touch. Cover the bowl and let the dough rise for about one hour, until it doubles in volume.

After rising, roll out the dough on a floured surface into a sheet about 5 millimeters thick, with dimensions of approximately 30 by 35 centimeters. In a bowl, mix the soft butter with the brown sugar and cinnamon, then spread this mixture evenly over the entire surface of the dough.

Roll the dough tightly and cut it into six equal pieces, forming the rolls. Place them in a baking dish, leaving a little space between them, and let them rise for another 30 minutes. After this time, pour the whipping cream over the rolls, to make them even more tender and juicy.

Bake the rolls in a preheated oven at one hundred eighty degrees Celsius for about 20 to 25 minutes, until they are golden and very fluffy. While they are baking, prepare the glaze by mixing the Ile de France cream cheese with the soft butter, powdered sugar and vanilla extract, until you obtain a smooth and silky cream.

If you liked the recipe Super Soft Cinnamon Rolls, I invite you to try Kanelbullar – Swedish Cinnamon Buns, Cinnamon Rolls or Apple Strudel.

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