Rulouri cu scortisoara si glazura de branza / Cinnamon rolls with cream cheese glaze

Urmeaza un weekend prelungit, de 4 zile yeeeeei! Sa-l cinstim cum se cuvine, cu un desert decadent, pufos, aromat, un dezmat culinar absolut. E nevoie de asa ceva din cand in cand, really :) Rulouri cu scortisoara si glazura de branza. De savurat pe indelete, la o ceasca de cafea fierbinte :)

Ingrediente (12 buc):

500g faina pt cozonac
250ml lapte integral caldut
1 plic de drojdie uscata (10g)
100g unt topit
150g zahar brun
2 oua
1 lgt esenta de rom sau 1 lg rom Stroh
1 lgt sare
umplutura: 150g zahar brun, 3 lgt scortisoara, 50g unt topit
glazura: 200g crema de branza light, 100g zahar brun, 1 lgt esenta de rom sau 1 lg rom Stroh

Intr-un bol mare amestecam bine laptele caldut, drojdia, 2 linguri de zahar brun si 2 de faina. Lasam amestecul 10 min, timp in care va face bule. Incepem sa adaugam faina in timp ce framantam, putin cate putin, adaugam si praful de sare, zaharul, untul topit si racit, ouale, esenta de rom. Framantam aluatul aprox 8-10 min in robotul de bucatarie (cu carligul pentru aluat) sau 15 min de mana, pana e neted, pufos si elastic.

Lasam aluatul la crescut pana isi dubleaza volumul, intr-un bol acoperit cu folie alimentara. Intindem un dreptunghi din aluat, il ungem cu untul topit si presaram deasupra uniform zaharul brun amestecat cu scortisoara. Strangem ruloul bine si taiem 12 bucati din aluat. Le punem frumos intr-o tava incapatoare tapetata cu hartie de copt, o acoperim cu folie si le mai lasam 20 de min la dospit.

Coacem rulourile in cuptorul preincalzit la 180C timp de 25-30 de min, pana se rumenesc frumos si trec testul scobitorii. Pentru glazura batem cu mixerul crema de branza, zaharul brun si esenta de rom pana se dizolva zaharul si obtinem o crema fina. Inainte de servire ungem fiecare rulou cu glazura :) Enjoy!

ENGLISH VERSION

For the long weekend ahead I prepared a super decadent, fluffy, flavored, guilty dessert. We do need this from time to time :) Cinnamon rolls with cream cheese glaze. To enjoy over a hot cup of coffee :)

Ingredients (12 pcs):

500 g all purpose flour
250 ml warm milk
1 sachet dry yeast (10 g)
100 g melted butter
150 g brown sugar
2 eggs
1 tsp rum essence or 1 tbsp Stroh rum
1 tsp salt
filling: 150 g brown sugar, 3 tsp cinnamon, 50 g melted butter
glaze: 200 g light cream cheese, 100 g brown sugar, 1 tsp rum essence or 1 tbsp Stroh rum

In a large bowl mix the warm milk with the yeast, 2 tablespoons of brown sugar and 2 of flour. let it all sit for 10 min, until bubbly. Start adding the flour, kneading everything well, then add the salt, melted and cooled butter, eggs, sugar and rum essence. Knead well everything for about 8-10 min with a kitchen stand mixer or 15 min manually, until the dough is smooth, fluffy and elastic.

Let the dough rise until it doubles in size, in a covered bowl. Roll out a rectangle, grease with butter and spread the filling made from brown sugar and cinnamon. Roll it all tightly and cut 12 pieces. Place them on a tray lined with baking paper and let them rise 20 more min.

Ba skewer inserted in the center comes out clean. For the glaze whisk the cream cheese, sugar and rum essence until the sugar is dissolved and you get a smooth, fluffy cream. Glaze every roll before serving with this cream :) Enjoy!