Five minute version of the legendary yeast cinnamon rolls with sweet fondant.
Pick your recipe
You will need
- Pancakes:
- - 1 liter of milk;
- - 640 g flour;
- - 8 tsp baking powder;
- - 1 and 1/3 tsp salts;
- - 4 large eggs;
- - 4 tbsp vegetable oil.
- Filling:
- - 200 g of butter;
- - 300 g of sugar;
- - 2 tsp cinnamon.
- Sauce:
- - 200 g of butter;
- - 300 g cream cheese (for example, "Philadelphia");
- - 160 g of powdered sugar.
Instruction manual
1
Let's start with the filling. On a low heat, melt the butter (but in no case let it boil), add sugar and cinnamon to it. We transfer the mass into a pastry bag.
2
To prepare the sauce, dissolve the butter again over low heat (but again, do not let it boil), add cream cheese to it and mix until smooth. Add the powder, mix again and pour into a separate container. If at this stage a layer of oil appears on the sauce, just gently drain it.
3
Sift flour with baking powder and salt. Pour milk into a separate spacious bowl and, starting to stir it manually with a whisk, pour the flour mixture. Separate slightly the eggs and, together with the butter, combine with the rest of the ingredients.
4
Lightly grease the pan with oil and heat over high heat. Then put on moderate heat and with the help of a ladle, fill the pan with dough. Immediately from the pastry bag in a spiral we apply the filling on top. As soon as the pancake has seized, turn it over, increase the heat to maximum and fry until caramel color for 3 minutes. After each pancake, wipe the pan with a napkin so that the caramel remaining on the surface does not burn.
5
Serve hot pancakes, pouring cream sauce.