CLEMENTINE CINNAMON BUNS
This is your perfect happiness in a bite choice, easy to make and so delicious, it will put a smile on anyone’s face! The clementine cinnamon bun can be served for breakfast, with a black coffee or a delicious eggnog cappuccino, for brunches between friends as a dessert or simply as a snack for any member of the family :-) Not to mention the incredible scent in the kitchen after cooking it, plus the preparation process of the buns can actually transform into a meditation moment of gratitude and joy with yourself or in the company of your loved ones!
Yield: 12 rolls
Preparation time: 2 hours
Cooking time: 30 minutes
6 tablespoons of soft, unsalted butter
120 ml of milk
385 grams of flour
64 grams of sugar
1 pack of baking powder
1 tablespoon of salt
2 large eggs
1 tablespoon of granulated cane sugar
2 tablespoons of cinnamon powder
8 tablespoons of soft, unsalted butter
32 grams of sugar
28 grams of cream cheese
192 grams of powdered sugar
3 tablespoons of milk
In a small pot, bring up the milk to almost boiling, then remove from heat and add the 6 tablespoons of butter and let it melt.
In another pot, with mixer usage, add the flour, the sugar, the baking powder and start mixing.
Slowly incorporate the milk and eggs.
Then work into the dough for about 6 to 8 minutes, until a ball is formed.
Cover the bowl with plastic and set aside to rise for about 1 hour and a half.
Butter a baking dish and in a small bowl start by mixing the sugar and the cinnamon.
On the side, turn the dough on a floured surface and roll out the dimension of your baking dish.
Melt the 8 tablespoons of butter and spread it with a pastry brush over all the surface of the dough.
Sprinkle the cinnamon and sugar mixture over the butter.
Starting at a small end, roll the dough to form a pinwheel.
Once rolled, cut into 12 equal pieces and place them in the buttered pan.
Cover it with plastic wrap and leave at room temperature for about 1 to 2 hours until the rolls have risen and are touching each other.
Zest three clementines and set aside.
Peel all the clementines cut them into small dices and cook at medium heat in a saute pan with 32 grams of sugar, smashing at the same times the clementines until arriving at a thickened mixture like jam.
Set aside to cool.
Preheat the oven to 250°C.
Top the cinnamon rolls with the clementine mixture.
Bake in the preheated oven for about 20 to 30 minutes, until they are golden brown.
In the meantime, prepare the icing. Combine the cream cheese with the clementines zest and powdered sugar. Mix with a hand mixer until airy and light.
After removing the golden brown buns from the oven, spread the icing on top and enjoy the happiness!